or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › What have you learned today?
New Posts  All Forums:Forum Nav:

What have you learned today?

post #1 of 11
Thread Starter 
I was preparing a recipe today that called for celery root; I work in England and assumed this meant the base of a celery stalk...wrong! I googled to make sure and found out it meant celeriac! WOW, I worked in the US for many years and assumed I knew the translations (cilantro is coriander, zucchini is courgette, egg plant is aubergine etc....). What cool things have you only just learned after many years of cooking???
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
Reply
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
Reply
post #2 of 11
It is also sometimes called Knob Celery in some locations.
CHEFED
Reply
CHEFED
Reply
post #3 of 11
passion fruit grows in the USA
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #4 of 11
I learned that our Banquet Director is an idiot.
Okay, that's not true, I already knew that.
I learned today that it hasn't gotten miraculously better.
Boy, when her looks go she's going to be in trouble.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #5 of 11
I learned a few things.....

1- Nutmeg is found within the pit of the fruit. The spice mace comes from the same tree and is ground from the dried seed case that surrounds the nutmeg. Nutmeg fruit is collected using long poles with nets on the end. The mace is separated from the seed, which is then left to dry in its casing. Once dry, the cases are cracked open and the warm, sweet aroma of nutmeg is revealed.

2- So much about bread that I have the deepest respect for it especially after making a few new ones posted here....oh the flour in the air is still ....

3- That letting go is the hardest thing.............

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 11
That even though you gave someone a free turkey yesterday they will try and get a free one today too.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #7 of 11
:lol:

isn't it the truth!
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #8 of 11
...That it doesnt take that much effort to take my mother-in-law shopping. (Her broomstick was in for a service)

...That i'm getting really good at sudoku (Random) Bought a new book today and pinged thro the hardest one... Well impressed
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
post #9 of 11
How much fun curry is to prepare completely from scratch. From the spice blends right up to the actual cooking.

How to take apart a lobster claw
post #10 of 11
That if I list things on the prep list in order of importance and actually assign numbers to them the stuff I want done first usually gets done first.
That we need to teach our staff how to read the schedule as it is posted.
That we need to fix or replace the back door lock soon as it is really starting to stick and seeing as we are renovating our front porch and stairs the back of the house is the only point of entry for at least the next week....
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #11 of 11

Curry Preparation?

Really is it fun to create curry? how do u do it?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › What have you learned today?