you know you're brilliant in the eyes of your customers. They know you can do stuff they can't .
Whats the best koudos you ever got
The chat, the conversation, the human spirituality that my food brought to the fragile occasion of the moment and made it memorable.
I had a girl literaly tell me "Tasting your food is like an orgasm". Bit embarrassing, since it was the wife of my oldest mate from school days, and the food in question was just some hangover cure scrambled eggs I whipped up the morning after a party at their place...
Man with a reference like that you could make billions teaching men how to cook!!!!
I once grilled a top sirloin to mid-rare perfection, rested, sliced across the grain and served to a party of well-done-beef eaters. They fell in love with the steak and all night long people would ask me my recipe, what spices, what marinade, what kind of rub I used... It was simply S&P!
Well done French fries... D'ya see what i did there?
I'm definitely reverting back to s&p with many things I cook. Marinades, rubs and spices have their place for sure, but a GOOD Steak, roasts, chicken sometimes just needs the basics to make it shine.
Lucky to have Malden salt in the UK. I know there are others, but a rare Angus ribeye sprinkled with it and coarse black pepper is tops.
Yes I see what you did bughut. (and thanks)
Would you believe I haven't tried Malden salt yet? My favorite is Fleur de Sel.
going to show my ignorance here... Only thing i know to use fleur de sel for is dipping quails eggs in,cos i read it somewhere. I bought some and it's been in the kitchen cupboard for years... I'm officially a heathen. Please enlighten me
Well you use it as a finishing salt... on anything really. When the tomato season comes, buy the best tomatoes you can from a farmer's market, slice and arrange the slices on a plate, drizzle a good olive oil, sprinkle some fleur de sel, maybe some black pepper, and you're in heaven! But also to sprinkle on a grilled steak, a baked potato.. just about anything really.
In fact I suppose you can use Fleur de Sel exactly the same way you're using Maldon salt.
The best kudos?..... It's gotta be "May I have some more, please?"
Compliment to the cook, and the eater is happy too
Now that warms the cockles of your heart.