No.1159741[Last 50 Posts]
File: 1707008872535.jpg (5.01 MB, 4624x3472, 289:217, PXL_20240201_162719708.jpg) ImgOps Exif Google
It's small and just starting to come online, but it alive.
Five years and finally have a chef title.
All things culinary here.
No.1159743
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No.1159745
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i am so absolutely proud of you dawn!!!
>hugs and eats all your muffins <3
i'm not much of a chef, but i certainly appreciate their work!
No.1159746
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>>1159745Thank you.
My kitchen is always open to you.
No.1159747
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Naturally so. Proud of you.
No.1159748
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>>1159747I even finished all my projects before I had to cry in the walk in.
No.1159749
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>>1159748Tears of joy no doubt.
No.1159750
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>>1159746i will wear a hair net and wash under my finger nails for you!
No.1159751
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>>1159749Of course.
I had my frustration and pride moment when I walked in and everything from yesterday was gone because the staff "could not resist" eating it all. 6lbs of scones, three pound cakes, 4 dozen cookies all gone in less that 8hrs
>>1159750I'll make sure to have a festive apron for you.
No.1159752
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>>1159751aww you always know how to treat a girl right <3
No.1159754
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>>1159753>>1159751oh i didn't read that other message
dayum girl! mad respect for eating the bakery!
No.1159755
File: 1707011215787.jpg (3.44 MB, 4080x3060, 4:3, 20240203_174331.jpg) ImgOps Exif Google
Five is quite the number, but Rome wasn't built in a day.
I've been air frying meat as of late.
No.1159756
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>>1159752It is sweets and headpats.
>>1159753It was annoying having to push it out again but I mean if there was even an endorsement.
>>1159754I was impressed too!
The executive chef had to pull them off my speed rack.
>>1159755Most of the places I have worked the leadership has been there for 20+ years
I've been here three weeks.
What cuts and how are you doing it?
No.1159757
File: 1707011892426.png (449.44 KB, 750x750, 1:1, 3426752837.png) ImgOps Google
>>1159756It's just white meat chicken breast being fried at 350 Fahrenheit for about half an hour lol
You certainly have better taste, I'll tell you that.
No.1159758
File: 1707012075362.png (1.02 MB, 1294x711, 1294:711, TB95.png) ImgOps Google
>>1159756Perhaps a note of "Please don't eat these yet or I'll kill you" is in order.
No.1159760
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>>1159757No spice are.anything?
>>1159758Yes!
>>1159759Also I got.invites.to speak at my culinary school about my journey and the industry as.a.whole.
No.1159762
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>>1159761Work also gave me a referral sheet so if they hire I get a kickback.
I've been at this job for three weeks....
No.1159763
File: 1707012939133.jpg (195.04 KB, 850x1260, 85:126, 9763426758234.jpg) ImgOps Exif Google
>>1159760Just a tad bit of Kinder's Mild BBQ sauce.
No.1159764
File: 1707013146390.jpg (62.04 KB, 564x793, 564:793, 3831073d37733d6d21fd1ff93a….jpg) ImgOps Exif Google
>>1159763I've never had it personally but a quick glance at the ingredients it looks like one of the better premades
No.1159766
File: 1707013316775.png (1003.18 KB, 1285x714, 1285:714, TB99.png) ImgOps Google
>>1159760I'm looking forward to seeing more confectioneries, regardless.
No.1159767
>>1159765I am going to a technician school with job.applications and HR will pay me if they hire anyone.
I went from years in the same station to chef in three weeks.
>>1159766Can't stop won't stop.
No.1159768
>>1159767Ah, I learneded a thing!
Either way it all sounds great. Happy for you.
No.1159769
File: 1707013780488.png (274.89 KB, 810x884, 405:442, 456879.png) ImgOps Google
>>1159768Honestly with how things are going I could see me winning the lottery at this point.
No.1159770
>>1159769Do it!
Become rich eccentric chef who is actually too rich to need to cook but does it anyway cause they're eccentric
No.1159771
>>1159770I'd buy a beach home here and stay working and no one would ever know I was wealthy but I would take December and January for myself.
Maybe go to 4 days a week.
No.1159773
File: 1707014849002.jpg (87.25 KB, 1047x1080, 349:360, xgm8ybxq17g71.jpg) ImgOps Exif Google
>>1159772I totally can pull of an Eda vide.
No.1159775
>>1159774I think the other thing that is "oh I actually can do that" is I'm a year off from being able to take my stage two certification, three from the Executive and five for Master.
I need they were good options but they are...now in the "why not?" category.
No.1159776
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Congrats on the title! Finally, some good fuckin chefs.
No.1159777
File: 1707017336029.png (897.99 KB, 680x672, 85:84, unknown-12.png) ImgOps Google
We lost our five hour person that handled the cold bar to severe crippling arthritis, but instead of listing her position they listed a three hour position that no one could want and could not possibly have time for salads.
In addition, they want to reopen the dish room and switch back to reusable trays, but that would take an extra two hours even though they cut two hours.
Anyway, I need to make something g for the dip competition on Friday and I don't know what. I made a cheesecake dip last year, which won, and everyone just wants that again, but that feels like it should sit out if it's a competition, but maybe I should treat it more like a potluck and if people decide to vote for it again that's fine. It's not like there's actual prized.
The other thing I was considering is "chili". But when I make "chili" it's very light on spice and kinda heavy on brown sugar. Also a big lean towards meat over tomatoes or beans, and I boil almost all fluid out of it. I thunk this has left the definition of "chili". It's definitely a dip, though! That is the correct way to eat it. Scoop it with a saltine.
No.1159778
>>1159776Thanks Roxie!
>>1159777That kind of listing seems to be normal for that sadly.
Winning feels nice but I would do what the problem want.
Food definitions are fluid depending on region. If it taste good is all that really matters.
No.1159779
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>>1159777I think your chili that isnt actually chili is a pretty good idea for a dip, even if everyone just wants the cheesecake dip back again. Watch it end up winning anyways.
No.1159810
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>>1159778>>1159779I need something to name it so people don't approach it expecting chili. I think if they expect chili and the flavor is different they won't like it, but if they don't expect that then they'll be more open to whatever the flavor is.
No.1159812
File: 1707027627539.png (157.66 KB, 481x324, 481:324, 2023-11-13 21_21_47-Window.png) ImgOps Google
>>1159810I have an easy, simple solution for you
"I can't believe it's not Chili!"
No.1159853
File: 1707056303047.jpg (Spoiler Image, 776.52 KB, 3000x4000, 3:4, foods.jpg) ImgOps Exif Google
that looks delicious. last week did something i haven´t done in ages
>hasselbacks potatoes n meatballs that has some 5 pepper gravy added with cooked oninos
No.1159854
File: 1707056350027.png (92.21 KB, 500x534, 250:267, Trash_happy_dance.png) ImgOps Google
Also congrats to the title <3
No.1160032
File: 1707166191694.png (693.03 KB, 921x743, 921:743, TB100.png) ImgOps Google
Going back on diet soon so probably not many good pictures out of me for a while. Unless steaks and Italian Sausage wrapped in lettuce sounds appetizing.
No.1160040
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Last week I got myself a food packet to make "bobotie" from the store.
Now I want to make the real deal
and hoo boy, is it about to get weird.
No.1160048
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Congrats, chef.
No.1160301
File: 1707332255500.jpg (4.52 MB, 4624x3472, 289:217, PXL_20240207_180744071.jpg) ImgOps Exif Google
Muffin
No.1160307
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Now I really want one of your scones if you know what I mean, heh heh heh
A berry and cream scone specifically
No.1160309
File: 1707337494305.jpg (156.03 KB, 850x1511, 850:1511, __baphomet_original_and_1_….jpg) ImgOps Exif Google
>>1160307Triple berry scone, brushed with cream and dusted with cinnamon sugar?
No.1160313
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>>1160301That muffin looks yummy!
No.1160316
File: 1707359629835.png (274.89 KB, 810x884, 405:442, 456879.png) ImgOps Google
>>1160315How high are you right now?
No.1160319
File: 1707365383061.jpg (385.68 KB, 1125x1112, 1125:1112, Screenshot_20210129-100201….jpg) ImgOps Exif Google
>>1160316I'm stone cold sober today
but not for long No.1160321
File: 1707365462006.jpg (852.45 KB, 1012x1024, 253:256, DALL·E 2024-02-07 22.56.49….jpg) ImgOps Exif Google
>>1160319Do yuo liek Shiba Inu?
No.1160393
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>>1160381I could've used that today.
No.1160395
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>>1160393
I didn't get a picture but I went for an idea on scones and make a white ganache by melting the chocolate with a strawberry coulis and folded it.
Scones were a pastel pink and the flavors were much better distributed.
No.1160396
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>>1160395That sounds good too.
No.1160398
>>1160396All the bosses like it.
But I've been just home run after home run.
No.1160399
File: 1707443707587.png (738.89 KB, 951x761, 951:761, TB107.png) ImgOps Google
>>1160398Naturally. You are quite good you know.
No.1160453
>>1160426I got my embroidered jackets today!
I can't share because it would be to easy to doxx me then.
No.1160580
>>1160453Totally understand. And sweet!
How do they feel?
No.1160581
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Heyyyy, alright! A bit late, but congratulations!
No.1160582
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>>1160580They are covered in flour and sugar so they are perfect.
>>1160581Again most of the places I worked the leadership roles had been there for over a decade and were never gonna give it up.
I just found this place at the right time with the right skills.
No wants to do baking but baking is always wanted.
No.1160587
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>>1160582You successfully executed preparation when you found an opportunity!
No.1160593
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>>1160587Now I get to send them the bill for my certifications.
No.1161023
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No.1161086
File: 1707934186175.jpg (205.5 KB, 1200x1512, 50:63, __poissoniere_de_nouvelles….jpg) ImgOps Exif Google
Should restaurants offer a complimentary cup consommé along with the bread?
No.1161087
File: 1707935898737.jpg (104.63 KB, 600x600, 1:1, Poissoniere.de.Nouvelles.6….jpg) ImgOps Exif Google
Also what do you feel is a realistic amount to pay atwhat you consider a fancy restaurant.
No.1161110
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>>1161086Depends on the consomme. I'd say a complimentary butter spread of housemade herb butter might be more cost effective.
>>1161087About 75-100 Per person.
No.1161116
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>>1161110The butter is with the bread always.
I just am a cocky person and want them to know my stock is better than other places that charge for soup.
Plus I want to do elevated so clarifying a.stock and broth is a given. I want New Orleans to come to me and beg.
Is that including drinks?
No.1161118
File: 1707959170841.png (775.57 KB, 989x712, 989:712, TB98.png) ImgOps Google
>>1161116A mini French onion soup then?
If you do a beef Au Jus I'll eat at your cafe every day.
>>1161116No, but drinks are reasonable. Well drinks around 10 dollars, cocktails at 14. Unless you get to the good stuff.
No.1161121
File: 1707959558717.jpg (1.12 MB, 1231x1604, 1231:1604, Dragonmaid.Tillroo.full.32….jpg) ImgOps Exif Google
>>1161118A French dip is mandatory on the lunch menu.
Baguette, roast beef, gruyere, and caramelized onions served with home fries and a cup of au jus.
We taking the best of the south and elevating to the top.
And I can do as much French as I want because Louisiana is just better France.
No.1161122
File: 1707959658396.jpg (125.58 KB, 1145x759, 1145:759, TB86.jpg) ImgOps Exif Google
>>1161121What did I tell you about tempting me?
>I can do as much French as I want because Louisiana is just better FranceYou're goddamned right.
No.1161124
File: 1707959865478.png (1003.18 KB, 1285x714, 1285:714, TB99.png) ImgOps Google
>>1161123The best chefs do, especially ones with horns.
No.1161127
File: 1707960481047.jpg (453.79 KB, 1821x2612, 1821:2612, Dragonmaid.Tillroo.full.31….jpg) ImgOps Exif Google
>>1161122If I open a place in Charleston do a shrimp étouffé. Maybe flounder.
Whatever Europe thinks it is the best at there is an Cajun or Creole that has surpassed them.
>>1161123>>1161124Someone is gonna sign a contract with me and become the Sisyphus to my cooking.
No.1161128
File: 1707960593719.png (738.89 KB, 951x761, 951:761, TB107.png) ImgOps Google
>>1161127Only natural, a mirepoix stands no chance against the holy trinity.
>>1161127That's what Wheat is for.
No.1161129
>>1161128Peppers are the better carrot.
Unless you are making carrot cake.
Forever damned to burn off my cooking. Never again to be cut. Strong fat until the end of time.
No.1161130
File: 1707960799210.png (898.15 KB, 1135x715, 227:143, TB92.png) ImgOps Google
>>1161129Carrots are fine. In a salad or a soup.
But not in the best.
Better to be strong fat than skinny weak.
No.1161131
File: 1707961214616.png (101.85 KB, 1080x1080, 1:1, FAnwaVxX0AAw9BU.png) ImgOps Google
>>1161130I was watching food show the other night about the Northwest. It was showing this lodge that was selling a fried trout sandwich with the breading being potato chips and I want to do that.
That crunch was so satisfying.
Let's kid ourselves we know what I'm about.
No.1161132
File: 1707961446027.png (775.57 KB, 989x712, 989:712, TB98.png) ImgOps Google
>>1161131That's a sinful trout sandwich. What to pair it with?
You've preached your dad-bod religion before. Not sure I want to sign up for it.
No.1161135
File: 1707961743648.png (290.51 KB, 1560x2021, 1560:2021, E1N-DxYUUAEU5BB.png) ImgOps Google
>>1161132Potato bun to compliment the breading, crisp escarole, a roasted red pepper remoulade, and a side of fries and coleslaw.
Then don't let me handle portion control.
No.1161136
File: 1707961892390.png (693.03 KB, 921x743, 921:743, TB100.png) ImgOps Google
>>1161135I'd 86 the fries and get a salad personally, but I'd need to see how much of the breading was the chips. If not too heavy fries would go well.
You certainly make sure I get my money's worth.
No.1161137
>>1161136Well that is because you are responsible and know all that richness is gonna demand payment later.
But a nice green salad with a rice wine vinaigrette and sunflower togarashi.
No.1161138
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>>1161137That and I'm not 16 anymore. Damn this aging body and not being able to eat 10k calories a day.
Never had sunflower togarashi, how's it?
No.1161140
File: 1707962474404.png (507.91 KB, 672x749, 96:107, TB87.png) ImgOps Google
>>1161139After completing a meal, another is ready. High calorie, fully delicious. And another after, and after.
No.1161141
File: 1707962516718.png (360.43 KB, 2450x1600, 49:32, 6lsplsx3a5y61.png) ImgOps Google
>>1161138If only.
Have you had normal togarashi?
Similar but a tad sweeter
>>1161139Looking at it wrong.
The men in my life all want to have swole cut bods.
But me? Oh honey you better believe my Paula Dean ass is gonna make that impossible.
No.1161144
File: 1707962662841.png (775.57 KB, 989x712, 989:712, TB98.png) ImgOps Google
>>1161143She cooks out of love, no need to make this disgusting.
No.1161146
File: 1707962892716.jpg (60.17 KB, 736x736, 1:1, EsL-nLLXYAAE7iX.jpg) ImgOps Exif Google
>>1161142Earthy with a little heat. The main component is nori and urfa. Sunflower adds a bit of sweetness and more texture.
>>1161143I take back every nice thing I ever said about you.
No.1161148
>>1161146You've said nice things about me?
I kid, of course. This is more than fair.
No.1161149
File: 1707963134367.png (775.57 KB, 989x712, 989:712, TB98.png) ImgOps Google
>>1161145Hm.
>>1161146I see, sounds interesting.
Never tried too many Asian foods growing up, so I try them when I can.
No.1161151
File: 1707963276798.jpg (229.92 KB, 2048x2048, 1:1, EYsNFMUUcAAk0rD.jpg) ImgOps Exif Google
>>1161148You get shortening forever now.
No butter no oils no lard.
Vegetable shortening until the end of time..
And all your meat has unremovable silver skin.
>>1161149The chef at Widler used the flavor profile all the time. Plus I try to eat what moony shows us. Kind of tired of corn.
No.1161153
File: 1707963391423.gif (30.5 KB, 310x343, 310:343, eyebrows84.gif) ImgOps Google
>>1161151Hoh, probably a good idea. Plus he has a healthier variety of foods.
No.1161155
>>1161153>>1161153Go to ponychan.org
We miss you
No.1161156
File: 1707963628635.jpg (156.03 KB, 850x1511, 850:1511, __baphomet_original_and_1_….jpg) ImgOps Exif Google
>>1161152Those are always too short for me.
>>1161153I love our foodie companion. I do think a state fair might kill him
No.1161158
File: 1707963741228.jpg (109.43 KB, 595x735, 17:21, eyebrows90.jpg) ImgOps Exif Google
>>1161155Hello Pipes.
Goodbye Pipes.
>>1161156I would love to see him react to fried Oreos.
Or fried butter.
No.1161159
File: 1707964014431.jpg (189.24 KB, 1350x1827, 150:203, __zdrada_helltaker_drawn_b….jpg) ImgOps Exif Google
>>1161157Fine you can have dollar store EVOO.
>>1161158It would be an interesting outing..
No.1161162
File: 1707964250528.jpg (264.2 KB, 1378x1378, 1:1, GGFbfuEWMAEpMDt.jpg) ImgOps Exif Google
>>1161156well you gotta show the goods while cookin!
>>1161157>>1161159>>1161161you will get the gift of nature valley granola bars
but you are only allowed to eat them over your carpet and in your car
No.1161164
File: 1707964697813.png (593.15 KB, 1025x767, 1025:767, Eyebrows174.png) ImgOps Google
>>1161159He'd collapse after the bucket of cookies.
No.1161165
>>1161161You are welcome.
>>1161162Naked apron is for husband/wife only.
>>1161164I'd probably keep him in the vendor tents to sample veggies and cider.
No.1161167
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>>1161163congratulations! you won a new car!!!
>>1161165well you are married to your job right?
No.1161310
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No.1161312
>>1161167Hooray!
...wanna buy a car? I can't drive it for medical reasons.
No.1161315
File: 1708131608918.jpg (205.5 KB, 1200x1512, 50:63, __poissoniere_de_nouvelles….jpg) ImgOps Exif Google
>>1161314And it's on the menu.
GG boys
No.1161317
File: 1708134117972.jpg (90.28 KB, 600x600, 1:1, Poissoniere.de.Nouvelles.6….jpg) ImgOps Exif Google
>>1161316That was the first time me making it.
No.1161318
File: 1708134423673.png (295.76 KB, 586x909, 586:909, Eyebrows126.png) ImgOps Google
>>1161317Impressive, but I know you're just that good.
No.1161368
File: 1708200253588.jpg (172.76 KB, 633x1024, 633:1024, large.jpg) ImgOps Exif Google
>>1161310>>1161311>just saw this!you have not had something to do with this~?
i thought it was cute
No.1161392
File: 1708215743084.jpg (53.18 KB, 564x699, 188:233, 965953afc4d9e5ca5cb2f20087….jpg) ImgOps Exif Google
>>1161368They are testers that got placed on my menu by my chef.
I'm the pastry chef at our restaurant now.
No.1161430
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>>1161392ooh sounds exciting ^^
if i would be nearby i have to stop for a coffee and sweet
No.1161440
File: 1708252975759.jpg (128.93 KB, 800x1061, 800:1061, suzumiya-haruhi-render-png….jpg) ImgOps Exif Google
>>1161392Ooh, did you get promoted?
No.1161443
File: 1708258898380.gif (30.5 KB, 310x343, 310:343, eyebrows84.gif) ImgOps Google
>>1161440And impressing everyone there constantly by the sound of it.
No.1161445
File: 1708261326137.jpg (55.08 KB, 564x797, 564:797, f972b48e99754f6d3e377699bf….jpg) ImgOps Exif Google
>>1161430It is interesting to say the least.
I'm building the entire department right now.
>>1161440I had to move and I applied for a line cook position but they needed a pastry chef so I took it.
>>1161443The entire property knows me on a first name bases now and I am scared.
No.1161450
File: 1708262870275.png (270.22 KB, 966x752, 483:376, Eyebrows124.png) ImgOps Google
>>1161445I can only see that as a win.
No.1161451
File: 1708263202787.jpg (56.12 KB, 640x640, 1:1, 3da78faf1b012cfbae0b9214ba….jpg) ImgOps Exif Google
>>1161450It is, because it means I can poach clients when we open The Silver Fleece.
No.1161452
File: 1708263257736.png (412.02 KB, 784x871, 784:871, Eyebrows131.png) ImgOps Google
>>1161451No non compete? That's free reign for your future farm alright.
No.1161454
File: 1708263514607.jpg (38.67 KB, 564x512, 141:128, 20c658d73da23cd247657c99cc….jpg) ImgOps Exif Google
>>1161452No noncompete clause in my contract.
And how are you gonna enforce it?
I offer a totally different service~
No.1161455
File: 1708263923568.png (612.23 KB, 960x720, 4:3, Eyebrows99.png) ImgOps Google
>>1161454Devious little devil.
No.1161480
File: 1708280833948.jpg (1.8 MB, 1800x4000, 9:20, IMG_20240218_192509.jpg) ImgOps Exif Google
Made some Shepherds Pie for dinner. Turned out real tasty actually!!
No.1161493
>>1161480That looks really good and probably was amazing as well.
I have ruined a lot of things over the weekend myself, as per usual.
No.1161508
File: 1708311612491.jpg (60.54 KB, 563x708, 563:708, 03d4a5829ce0e9dc40487c4a68….jpg) ImgOps Exif Google
>>1161480Walk me through your process.
No.1161511
File: 1708316316767.jpg (1.88 MB, 4032x3024, 4:3, 20240216_114512.jpg) ImgOps Exif Google
It's not food, but I thought I'd drop this picture of the peak I took
Maybe it will inspire some mountain cooking!
No.1161514
>>1161511Venison with wild mushroom sauce
Sauted greens on a bed of polenta.
S'mores pie
No.1161515
File: 1708318042740.png (81.03 KB, 1258x720, 629:360, 3aslum7b7zic1.png) ImgOps Google
>>1161514oooh <3 that sounds heavenly <3
and i don't think i've ever had a s'mores pie <3
No.1161517
>>1161515Make a graham cracker crust and then make a chocolate ganache for the filling. Tip with a toasted marshmallow cream.
Alternative protein would be a game bird with wild berry or currant sauce.
No.1161518
File: 1708318799241.jpg (288.45 KB, 1900x2200, 19:22, FMYSp02aQAAK7Pe.jpg) ImgOps Exif Google
>>1161517mmmm <3 i don't know what a ganache is, but that sounds tasty! and marshmallow cream is always delightful!
and whether it's venison or game bird, both sound delicious <3
No.1161520
File: 1708319388827.jpg (67.3 KB, 564x554, 282:277, 2ce4f75a1df64354ca2a87751e….jpg) ImgOps Exif Google
>>1161518Ganache is *equal parts chocolate and cream melted together and either chilled or tempered.
*Ratio is not exactly one to one and varies based on what chocolate you use.
A dish I have been wanting to try is a beer battered quail with grilled sweet potatoes and greens. Not sure the sauce I want for it yet.
No.1161522
File: 1708320888136.jpg (38.11 KB, 547x587, 547:587, GFBuReBW4AItnbm.jpg) ImgOps Exif Google
>>1161520ahh okay, so i definitely have had ganache, i just didn't know the name for it ^_^
what kind of ratios would you use for different chocolates?
>beer battered quailoooh <3 that sound incredibly good! i'm sure it'd be delicious any way you'd make it!
No.1161523
File: 1708321276122.jpg (87.68 KB, 564x893, 12:19, c6e3c567ce8cd1db9e6f46ae75….jpg) ImgOps Exif Google
>>1161522White chocolate is 2:1 chocolate to cream.
Milk chocolate is 1.5:1
Dark is 1:1
Not this is for a basic spreadable ganache.
An example of some more ratios is if you wanted to whip a dark chocolate ganache It would be a 1:2.
No.1161525
File: 1708324409030.jpg (290.97 KB, 1105x2495, 221:499, GGBYF4laYAApR4O.jpg) ImgOps Exif Google
>>1161523i guess it makes sense that one would need more cream for darker chocolates!
what's your favorite?
No.1161529
>>1161508Chopped onion and garlic fried with shredded beef. Added thyme, oregano, paprika, salt, pepper, tomato puree and a can of shredded Tomatoed. Added shredded carrots and peas.
Put it in a tray and put creamed potatoes on top of it all, then sprinkled shredded cheddar on top.
Put it in the oven for about 30 minutes at 200 degrees Celsius.
No.1161542
>>1161525It depends on what I want to accomplish.
>>1161529Nice.
No.1161809
File: 1708487905704.jpg (2.43 MB, 4032x3024, 4:3, 20200221_203610.jpg) ImgOps Exif Google
I'd like to share something given the vibes I've been feeling around here lately.
This is the very first dessert I plated professionally. It is a horrible mess and unrefined. Sloppy and just poorly done. It is the single most important dish I ever made.
If it wasn't for this bad short cake I would not be a pastry chef today.
I don't know all the struggles you face, but I know you have it within to grow. So for tonight enjoy your bad shortcake and tomorrow make a better one.
And if no one believes you can, not even you, I will because people believed in me when I didn't.
Keep moving forward.
No.1161816
File: 1708490431704.png (26.98 KB, 450x300, 3:2, 00328-2953393953.png) ImgOps Google
>>1161809Aye, that's hella wholesome.
No.1161817
File: 1708491462744.png (773.08 KB, 1029x523, 1029:523, 61f.png) ImgOps Google
>>1161816I feel like we focus a lot of the negatives.
There is always room to improve and we should always strive to be better that we were yesterday, I think it is important to remember we are not where we were at the start.
So long as we keep moving forward we will find or make where we are meant to be.
I know that things are tough in so many ways, but I believe in my heart of hearts in everyone. We may never be the people we thought we would be, but we can be the best version we are able to be.
So again, have that mad shortcake, and tomorrow make it better.
No.1161818
File: 1708494076907.png (103.34 KB, 2048x1152, 16:9, 8ei8i1mlecfc1.png) ImgOps Google
>>1161809that is the most beautiful pastry i have ever seen, partly because i want to eat it
but also because it was the key to a new chapter in your life, with it's own glory and challenges that await you!
may we all be so fortunate to have such a beautiful pastry and eat it heartily <3
you've earned your pastry chef title, and i am so immensely proud of you <3
>huuuuuuuuuugs <3licks some of the frosting>>1161817amen to all of that! short cake included <3
No.1161923
File: 1708563864585.jpg (67.3 KB, 564x554, 282:277, 2ce4f75a1df64354ca2a87751e….jpg) ImgOps Exif Google
I was called a psycho for grinding my own pecan flour and making a gluten free brownie at request, is this psychotic?
No.1161925
File: 1708564300079.jpg (47.04 KB, 600x600, 1:1, e72287ba047f588d12bb9eaf9c….jpg) ImgOps Exif Google
>>1161924Everyone else are just cowards?
No.1161928
File: 1708564838539.jpg (28.92 KB, 564x423, 4:3, e3b0991dad9d192a90057365fc….jpg) ImgOps Exif Google
>>1161927Now all I have to is make 72 cheesecakes by the end of the week.
No.1161930
File: 1708564923795.png (506.78 KB, 650x499, 650:499, GEv2ZgQW4AApKYI.png) ImgOps Google
>>1161928it's good i'm not a chef
cause i'd make those 72 cheesecakes
and then by the end of the week, i'd still be down 72 cheesecakes :P
No.1161931
File: 1708564929768.png (269.46 KB, 595x717, 595:717, Eyebrows176.png) ImgOps Google
>>1161925Don't misconstrue cowardice with ineptitude.
No.1161933
File: 1708565396549.gif (789.66 KB, 498x443, 498:443, bridget-guilty-gear.gif) ImgOps Google
>>1161930You think that until you back is screaming at you for lifting the trays for the 10th again.
Cooking for a living makes you just want ham and cheese sandwiches at home.
>>1161931Valid.
No.1161935
>>1161928Thats a lot of cheese.
And a lot of cake.
Who around here could possibly have THAT much cake, I wonder...
>>1161933Can confirm. Former chef friend will, 97% of the time we hang out, just go "Dude, can we just like, have hotdogs or something for dinner?"
No.1161939
File: 1708567422360.jpg (61.86 KB, 564x617, 564:617, 1a74dbd74a6cea28ae7831ef16….jpg) ImgOps Exif Google
>>1161935No one is ready for the real answer to your question.
I mean, doing long hours doing something makes you not want to do it on off time.
No.1161943
File: 1708568052947.png (1.11 MB, 1366x768, 683:384, Overlord_EP13_042.png) ImgOps Google
>>1161940It is easier to cook when their are people.you like around you for sure.
I still should cook more at home.
No.1161944
File: 1708568101928.jpg (32.25 KB, 473x550, 43:50, GETX54KXkAARCCm.jpg) ImgOps Exif Google
>>1161933well i already make ham sandwiches, so it doesn't sound all that different :PP
>>1161939>I mean, doing long hours doing something makes you not want to do it on off time.i feel that, ever since i started animating and writing screenplay stuff every day, i've found myself not watching many movies or shows, cause it always felt like more work ><
i did sit down to watch the Incredibles 2 today for research, so i had a valid excuse
No.1161947
>>1161944I don't do it often, but I do like to share the few dishes I know how to make by now with folks.
>>1161943>Keep thinking "this should be content" every time I watch / play something>Makes me feel bad about watching / playing things>Makes me feel bad when I DO work cause it won't be as good as thing I was watching / playing>Starts to hold off on making my own things>Start feeling bad about that too>End up with long long stretches on running back and forth between these things instead of regularly making content AND remembering to just play/watch things for funYyyyeah. Definitely trying to "force" myself to do a few more things just for my own sake lately.
During my recent cold I was actually recording an older game I got for dirt cheap on sale... and then I fucked up the recording and lost like three hours of my voice recording.
And I actually consider that a blessing in disguise, cause I ended up just being "Eh, fuck it" and playing the rest myself without having to worry about commenting, how to edit it later, etc.
I need to be better at all these things.
No.1161948
File: 1708568325664.png (470.25 KB, 700x394, 350:197, 529895-Albedo-Overlord.png) ImgOps Google
>>1161944Inside out grilled ham and cheese with onion jam.
It can be, I like watching food stuff for inspo and because it lets me a bit catty.
No.1161950
>>1161949Except I just end up not making a shortcake at all for like three weeks while feeling bad about not making shortcake.
It's dumb. I know.
No.1161952
File: 1708569217953.png (1.26 MB, 1366x768, 683:384, Albedo_013.png) ImgOps Google
>>1161950Not at all. I think it is rather common for people in your position.
You care about your craft and I'm sure a level of perfectionism and self-doubt contribute to executive dysfunction. But you have kept going despite that, and despite what you may be formulating as a refutation in your head.
You still make art, you still try, and you teach others. I hope I am not overstepping or upsetting you. I wish I could offer more than just encouragement, but I do believe in you.
No.1161954
>>1161952You're not overstepping. If anything, I just hate that I seem incapable of taking clearly sincere things like these to heart.
...I AM starting to realize I forgot to take my meds today. Not that there has really been a noticable change when I take them as far as I can tell and i have still been in a weeks-long slump even while taking them. But can't deny it probably contributes to the mood right now.
No.1161966
File: 1708570813088.png (383.61 KB, 415x615, 83:123, GBQKTg6XcAA7HJm.png) ImgOps Google
>>1161948>onion jamdon't think i ever saw that in the jelly aisle! sounds very interesting!
heh, i can see you watching food network, eating your sandwich, and being like "are you cooking the chicken or cremating it?" "i see we are turning the pasta into a soup now" "you are doing a rub instead of a sauce? i'm rubbing my head for the migraine you are giving me!"
No.1161967
>>1161954Again I think that is a lot more common than people think, and feels like a byproduct of how culture has shifted.
Please be careful with your meds Esh.
No.1161968
>>1161967I will. I am just a bit forget ful about them sometimes.
Anywya, off to sleep I go. Enjoy yourselves in here.
No.1161969
>>1161966It is a wonderful condiment!
Oh being honest I armchair quarterback how they keep their work area the hardest. Like all the group contest I lose my mind looking at dirty stations.
I might cock my brow at some unorthodox choices but unless I try it I can't be for sure.
Except that black garlic cake I saw the other night. That had no way of being good.
My ultimate guilty pleasure when I feel like I can't cook is watching stuff like cooking with jack..
I'll link you a video
No.1161994
File: 1708574970647.jpg (489.5 KB, 1102x918, 551:459, GGo2JqwboAAOMnk.jpg) ImgOps Exif Google
>>1161969ahh workplace stuff is very important! very important to not be a pig sty in your place of work nope nope >.>
>black garlic cakei'd want to try it! sounds very weird, but i wanna give it a go!
and i'd eat his italian burger :PP
No.1162226
File: 1708729990746.jpg (4 MB, 3472x4624, 217:289, PXL_20240223_212525666.jpg) ImgOps Exif Google
No.1162229
>>1162228White chocolate strawberry scones.
Brushed with melted butter, will coat in powdered sugar and drizzles in a honey strawberry sauce
No.1162233
File: 1708731124964.jpg (205.5 KB, 1200x1512, 50:63, __poissoniere_de_nouvelles….jpg) ImgOps Exif Google
>>1162231We make your day better or you never need to think about your day again.
Win-win
No.1162234
>>1162233White Chocolate Strawberry Scones:
For when you wanna quit while you're ahead
No.1162238
File: 1708732574136.png (125.88 KB, 193x449, 193:449, 2cool4schools.png) ImgOps Google
Made chicken noodle soup.
Not sure why most restaurants can't do it right it's pretty easy.
No.1162240
File: 1708732767076.png (748.07 KB, 758x716, 379:358, as a treat.png) ImgOps Google
>>1162239I'm pretty sure every restaurant you've worked had only one complaint about you and it was that there's only one of you.
No.1162241
>>1162240Yes.
If I was an entire brigade I would be unstoppable.
If only shadow clones were real.
No.1162253
File: 1708740880768.jpg (4.22 MB, 4624x3472, 289:217, PXL_20240223_234407555.jpg) ImgOps Exif Google
No.1162310
File: 1708807763597.jpeg (63.03 KB, 998x723, 998:723, GHFgB1oXwAAsuAg.jpeg) ImgOps Google
No.1162313
File: 1708809707189.jpg (743.12 KB, 1694x953, 1694:953, VS--Amazon-HazbinHotel-21’….jpg) ImgOps Exif Google
>>1162253>>1162253is that corn bread? now i want chili ^_^
No.1162315
File: 1708810265232.jpg (80.07 KB, 729x577, 729:577, F7h7Vi2WwAAvp3N.jpg) ImgOps Exif Google
>>1162314EVEN BETTER!!!
also why is it called "pound cake?" is it because it weighs a pound? or do you beat the crap out of it? is it a british thing where they cost a pound?
No.1162316
File: 1708811199288.jpg (49.09 KB, 647x579, 647:579, 0788e02c-a49c-407e-9d19-63….jpg) ImgOps Exif Google
>>1162315The original, or at the very least the most well known, recipe from the 1700's called for a pound of butter, a pound of flour, a pound of eggs, and a pound of sugar.
No.1162317
File: 1708811811110.png (81.03 KB, 1258x720, 629:360, 3aslum7b7zic1.png) ImgOps Google
>>1162316oooh that makes sense! that's a lot of butter, flour, eggs, and sugar, but i won't complain!
also Rosie totally vibes with you! (although now i am a bit hesitant about what you put in your food)
No.1162318
File: 1708811935530.jpeg (196.64 KB, 1623x1141, 1623:1141, s8ddnevjlaec1.jpeg) ImgOps Google
>>1162317Love. I put love in my food.
No.1162319
File: 1708812247284.png (103.34 KB, 2048x1152, 16:9, 8ei8i1mlecfc1.png) ImgOps Google
>>1162318awww that's so sweet <3
No.1162320
File: 1708812349564.jpg (57.24 KB, 500x600, 5:6, Rosie.600.2885591.jpg) ImgOps Exif Google
>>1162319And enough butter to choke a horse but hey,
>>1162234Esh made a great point.
No.1162321
>>1162320I>>1162319
Going out munching on cake? I can imagine worse.
(Well, assumne you don't choke..)
No.1162324
File: 1708813078095.jpg (354.19 KB, 2048x2048, 1:1, pony.jpg) ImgOps Exif Google
>>1162320i mean i don't mind choking on your horse butter!
>>1162321>>1162234ooh white chocolate strawberry scones sounds delightful <3
No.1162325
File: 1708813469347.jpg (57.24 KB, 523x600, 523:600, Rosie.600.2985331.jpg) ImgOps Exif Google
>>1162321>>1162324So many low hanging fruits.
Perfect for jams.
No.1162329
>>1162324>>1162325>>1162321Oh.
Oh yes, I was definitely talking about the scones.
That is what cake meant.
Absolutely.
Ahem.
No.1162330
File: 1708816210215.png (1.29 MB, 1180x1767, 1180:1767, dgwqse3-cda2d117-934a-45d0….png) ImgOps Google
>>1162329And Wheat isn't the father.
No.1162333
File: 1708819555105.jpg (149.57 KB, 1107x1386, 123:154, GFhOrbXW8AAqiaa.jpg_large.jpg) ImgOps Exif Google
>>1162332Is me, I'm the father.
No.1162400
File: 1708838792695.jpg (139.13 KB, 1364x930, 22:15, furry feelin.jpg) ImgOps Exif Google
>>1162325i've always been a fan of low hanging fruit, especially if they are your jam ^_^
>>1162329>>1162330>>1162332>>1162333>>1162335best mommy is best daddy! she can do it all!
No.1162520
File: 1708918650967.jpg (Spoiler Image, 372.43 KB, 1407x1380, 469:460, PXL_20240226_032952466~2.jpg) ImgOps Exif Google
Am I insane for eating peanut-butter and jelly for dessert? Not a PB&J sandwich, just PB&J by itself.
No.1162609
>>1162520No
This isn't strange at all.
No.1162738
File: 1709083907961.jpg (4.26 MB, 3472x4624, 217:289, PXL_20240228_002446906.MP.jpg) ImgOps Exif Google
I made dulce today.
Using it as a filling for shortbread cookies tomorrow.
I am debating if I want to whip it or not.
No.1162806
File: 1709124963443.jpg (510.11 KB, 1024x679, 1024:679, 1430535922755.jpg) ImgOps Exif Google
>>1162738Do half whipped half not.
No.1162927
File: 1709163286324.jpg (410.58 KB, 1191x1684, 1191:1684, 95771d5769a89582deca9edb2c….jpg) ImgOps Exif Google
>>1162925Especially coming from her. That's some damn high praise.
No.1163033
File: 1709223195915.jpg (62.86 KB, 564x695, 564:695, 0be246c5f79b3d0c2caf271740….jpg) ImgOps Exif Google
>>1162927So those cookies I made as a proof of concept on a whim?
Turns out the Executive Chef on the fancy fancy restaurant of the resort was asking their baker if they knew anything about them and they said no, and I bumped into them while waiting on the boat home and explained that I made exactly that.
If only my clairvoyance extended to numbers.
No.1163109
File: 1709261236800.jpg (4.38 MB, 4624x3472, 289:217, PXL_20240228_174235801.jpg) ImgOps Exif Google
No.1163111
File: 1709261779495.png (318.41 KB, 1392x1075, 1392:1075, 2572350.png) ImgOps Google
>>1163108I should let loose more or my stress might eat at me later.
>>1163109Looking good.
No.1163273
File: 1709347054861.png (268.77 KB, 1079x1231, 1079:1231, Screenshot_20240301-211326.png) ImgOps Google
... and does it depend on the type of cheese?
No.1163274
>>1163273I'm not a somm. Drink whenever you like.
A somm would say yes it depends on the cheese.
Honestly get a sparkling you like and make good mac and cheese.
I enjoy Riseling and Pinot Gris.
No.1163275
File: 1709351954877.jpg (179.75 KB, 1024x1024, 1:1, mac-and-cheese-and-rieslin….jpg) ImgOps Exif Google
>>1163274>Drink whenever you like.I generally prefer white wines. I generally dislike red wine unless it is rather sweet.
>I enjoy Riseling and Pinot Gris.Those are good wines.
No.1163277
File: 1709352209166.png (49.77 KB, 404x254, 202:127, jivwyzhsdzb4.png) ImgOps Google
>>1163275Oh boy more AI slop how delicious.
No.1163280
File: 1709353731992.png (49.77 KB, 404x254, 202:127, jivwyzhsdzb4.png) ImgOps Google
>>1163279Because it looks bad.
No.1163281
File: 1709354366590.jpeg (41.74 KB, 512x512, 1:1, download.jpeg) ImgOps Google
>>1163275That seems to be the common take on wines. Not really surprising. I cook more with red and white but I have found I enjoy high altitude grown reds. Oregon is producing magnificent reds, maybe even better than what nappa can do now due to climate change.
South American wines are slept on so I would say find a Peruvian or Argentina wine and try them.
Most people do. Maybe not the riesling as most people opt for prosecco or moscato.
Also Italian wine is always better than French, just as Louisiana is better at being French than them.
>>1163277Food stylist are gonna riot of it keeps up.
No.1163282
File: 1709354744736.png (49.77 KB, 404x254, 202:127, jivwyzhsdzb4.png) ImgOps Google
>>1163281I don't know what's more disappointing. That people think that things like that look real, or that people think that's an adequate replacement for real life.
No.1163283
File: 1709355203929.jpg (321.89 KB, 1640x1684, 410:421, fried-eggs-on-plate.jpg) ImgOps Exif Google
>>1163280>Because it looks bad.Is this image of eggs AI or not?
No.1163284
File: 1709355384034.png (49.77 KB, 404x254, 202:127, jivwyzhsdzb4.png) ImgOps Google
>>1163283No.
If you want to play this game take it to another thread.
No.1163285
>>1163281Ah, I'll have to look for a Peruvian wine the next time I'm in the wine store.
I am rather fond of Riunite Lambrusco. That's probably my favorite red.
No.1163289
File: 1709355887246.png (2.19 MB, 1536x2048, 3:4, 04967-1360898546-_lora_XL_….png) ImgOps Google
>>1163282Holographic meatloaf for them breakfast, lunch, and dinner.
It is frustrating. There is so much wrong with how American culture approaches food in general.
>>1163283What were you going for on your cook?
>>1163285You did say you like them sweet.
Bordeaux for me.
No.1163290
File: 1709356204163.png (49.77 KB, 404x254, 202:127, jivwyzhsdzb4.png) ImgOps Google
>>1163289Americans have been conditioned to shove whatever pink sludge is fastest and most convenient.
No.1163293
File: 1709356826921.jpg (138.84 KB, 1280x1494, 640:747, lucifer_helltaker_by_nnmer….jpg) ImgOps Exif Google
>>1163290I'm sure I've mentioned it but there are organizations like Slow Food that are trying to change the culture. I don't want to use the cliche but it is kind of the only way out, "think global, shop local" We really need more priority shifted to local cultures and cuisines so the community can grow around and for it.
We both know that if I'm given a farm I will run it like a micro nation.
I really wish I lived in a place that had an agriculture hub close.
Now on the flip side Chef Slowik did nothing wrong.
No.1163294
File: 1709357019387.jpg (534.12 KB, 1280x1403, 1280:1403, zf.jpg) ImgOps Exif Google
>>1163293Unfortunately I see it as a losing battle. I don't think many kids or their parents know how to cook compared to 20-30 years ago.
No.1163295
File: 1709357342575.png (619.42 KB, 1024x1024, 1:1, 00423-6.png) ImgOps Google
>>1163294Maybe, but I'll die on the hill with every other chef that cares.
No.1163296
>>1163289>What were you going for on your cook?Just standard over-easy fried eggs, with salt and pepper, and pan greased with butter.
🍳
No.1163297
File: 1709357522237.jpg (109.43 KB, 595x735, 17:21, 1697681466877_mtr_15886299….jpg) ImgOps Exif Google
>>1163295I support your defiance.
No.1163299
File: 1709357722507.png (648.31 KB, 1080x1087, 1080:1087, Screenshot_20240225-123314.png) ImgOps Google
>>1163294On that subject... pic related.
No.1163300
>>1163296I see.
>>1163297We all must die and so I pray to the saints of culinary and do all I can.
No.1163301
File: 1709357903909.png (18.46 KB, 104x186, 52:93, 1697681466970_rk1.png) ImgOps Google
>>1163299Ok.
>>1163300You're already doing God's work bringing joy to that restaurant.
No.1163303
File: 1709358181469.jpg (106.73 KB, 1284x1356, 107:113, GCNO6tqXoAAXbTp.bin.jpg) ImgOps Exif Google
>>1163302Well yeah. I told you. I do hope you never get used to it though and it keeps happening.
No.1163463
File: 1709571115180.jpg (1.68 MB, 2340x4160, 9:16, IMG_20240304_075104468.jpg) ImgOps Exif Google
It's been a really long time since I tried to make stew. Let's see if my overall cooking skills have gotten any better.
No.1163464
File: 1709571148201.jpg (1.69 MB, 2340x4160, 9:16, IMG_20240304_075121028.jpg) ImgOps Exif Google
>>1163463Only used half this onion; I should get a bigger pot
No.1163465
File: 1709571196583.jpg (1.38 MB, 2340x4160, 9:16, IMG_20240304_080503457.jpg) ImgOps Exif Google
>>1163464And cooked these very very low heat and sat aside.
Im going to put these, the asparagus, and salt and pepper in during the last half hour of everything simmering.
No.1163466
File: 1709571880312.png (619.42 KB, 1024x1024, 1:1, 00423-6.png) ImgOps Google
>>1163463>>1163464>>1163465Carrots, potatoes, I assume beef, asparagus, red onion, garlic, and bay leaves.
Walk me thought your process. I see the meat is already cooked and I don't see color on the carrots. Are you using the same pan that you cooked the meat in? Why red onion? Any other herbs?
No.1163467
File: 1709572291222.jpg (62.54 KB, 354x512, 177:256, unnamed.jpg) ImgOps Exif Google
>>1163466So I'm very noob at stew, so I just went basic for me and going off my own cooking instincts.
Got a small tri tip roast and trimmed the bigger pieces of fat off, put those pieces of fat into the thickest/heaviest pan I have to melt down a bit and give me a little grease for the meat. Tried not to over cook the meat while still trying to get a nice brown on them.
Then transferred over to my soup pot, then got carrots and potatoes chopped and put in, and bay leaf, filled up with water and used about a half cup of water to cook in the pan that had the meat. Basically I was trying to get as much of the browning off the pan and into my soup pot, so once I kind of cleaned the pan, I poured that extra in with the soup.
Started that boiling then turned it down to the lowest simmer I could, and sat the timer for two hours.
In the small pot I heated the butter up very slowly, tossed everything to make sure the onions and garlic were covered, then cooked it on low just to get the onions a bit clear. Picked the red onion in particular because my allergies make my taste buds pretty dulled out, and usually I can taste red onion better.
Anyway, sat that aside, and im going to wait for the last half an hour to add those, the asparagus, and some salt and pepper.
No.1163471
File: 1709573515280.jpg (90.28 KB, 600x600, 1:1, Poissoniere.de.Nouvelles.6….jpg) ImgOps Exif Google
>>1163467>>1163468Intuition is normally right for the basics.
Proud of you for rendering the fat to cook with. I would have started in the soup pot and removed the beef once it is starts to develop color. Then add the onion, but you are using red so you did the right thing in adding it last this is more talking about yellow onions, and let them grab the found as must as they can. Use the water or to enhance the flavor stock to get the rest up. I like so use a Cajun trinity for my aromatics. So onion peppers and celery but you can do the same with carrots. So onion carrots and celery to cook in the fond then when the onions are translucent add the garlic until fragrant then deglaze scraping all the fond and then add the meat and the rest of the cooking liquids as well as your herbs. If you have butchers twine you can tie all the herbs together to make removal easier but it isn't necessary.
Potatoes are great because as they give up their starches cooking it will thicken the stew and add for a better mouth feel, also everyone loves potatoes. Simmer until the potatoes are cooked and salt then.
This feels rambling and makes me want to just make a.video.
>>1163469>>1163470Grill pans are nice. Gas stoves are the standard, but I've had good experiences with induction. I prefer gas as that is what I work with but if you want avoid the wasted heat or the fumes then induction is best.
No.1163472
>>1163471❤️ Thanks for the tips
Beef fat is one of my favorite fats to cook with, if i can avoid getting a harsh pop once in a while.
I actually have tried to fry things in that pan/pot before, but it -S U C K S-. Like, that pot could break science and make oil stick to it, so it's delegated to only soups now.
All of this makes me want to invest in a better, regular pan though. The grill pan is pretty good for most stuff, but stir frying anything is hard.
It's looking pretty good so far, not as brown as I would have liked but I probably need practice. And I'm thinking of using the half cup water/half cup cornstarch method to thicken it up a bit... it's pretty watery still.
If you did videos I would totally watch
Yea... honestly, the bonus of not having the fumes in a studio is pretty nice. My sister has this huge glass top cooking oven that's amazing.
No.1163473
>>1163472I would look if there are places that sell beef tallow near you if you like cooking with fat.
That's fair, I need to see oil stick now as I would play so many pranks.
If you can afford it All clad is the best but a cheaper route would be MadeIn.
A slurry will do the trick.
Ive been planning on it. Just working on some things.
Good glass tops are okay, I just have to be careful. I'm so used to my cast iron tops taking punishment.
No.1163474
>>1163473I actually have a bunch of beef fat from the trim on the lat few roasts I had, I should make some tallow tonight. I did it one other time and it was amazing.
That would be hilarious
And alright, I'll try and remember to look for it.
>Good glass tops are okay, I just have to be careful. I'm so used to my cast iron tops taking punishment.True... actually now that I think about it, I'm really surprised I haven't broken hers with my butter fingers......
No.1163475
File: 1709576465238.jpg (1.76 MB, 2340x4160, 9:16, IMG_20240304_101851988.jpg) ImgOps Exif Google
>>1163474Finished product. I can't tell if it needs salt, or that's just my allergies, so I'm going to leave it as is and salt my bowl as needed.
But the texture and thickness is nice.
No.1163477
File: 1709576862746.jpg (205.5 KB, 1200x1512, 50:63, __poissoniere_de_nouvelles….jpg) ImgOps Exif Google
>>1163475>>1163474Nice! A little cloudy but that might just need the photo.
Good job
No.1163483
File: 1709581190278.png (2.19 MB, 1536x2048, 3:4, 04967-1360898546-_lora_XL_….png) ImgOps Google
>>1163479On the topic of videos..
I have been wanting to do full scale demos on meals.
Making the stock and how to breakdown products. Go on about the why behind techniques. How long of a video like that would you watch?
No.1163489
File: 1709593471994.jpg (163.13 KB, 1000x1500, 2:3, GEvqB_NbAAAkAj3.jpg) ImgOps Exif Google
>>1163483>>1163483i'd watch you all day!
No.1163490
File: 1709593786043.jpg (104.63 KB, 600x600, 1:1, Poissoniere.de.Nouvelles.6….jpg) ImgOps Exif Google
>>1163489Treat the videos as actual school demos.
Less jargon but more the how and why of it.
Walking through a dish so it can be replicated.
No.1163530
File: 1709695641733.png (159.9 KB, 584x748, 146:187, Lucy_emb.png) ImgOps Google
Question to any vegans or vegetarians.
I know you lot often have a hard time being accommodated, and from what I've seen when you are it looks like an afterthought. So what are dishes that you like or would like to see available?
No.1163548
File: 1709720998188.jpeg (90.71 KB, 811x1112, 811:1112, it's a halo of thorns acr….jpeg) ImgOps Google
>>1163530Culture is changing I feel. It's a lot easier finding vegetarian/vegans options than it once was.
I don't mind if there is only one or two options, but it should be substantial not just like 'salad'. Vege food can be filling too. I tend to lean Mexican, others tend to lean Indian.
Impossible/beyond/meat substitutes are okay, they taste great. No they don't taste exactly like meat but that's not a problem to a plant based person. They often, more expensive though because it's a lot of processing and effort when a vegan or vegetarian will eat just veggies anyway...
If you want a specific ideas these are taken from one of my books these can be modified vegan:
- empanadas with barbeque shredded jackfruit and (vegan) chipotle mayo
- mushroom and goat cheese arancini balls
- eggplant Parmigiana
- zucchini and haloumi fritters.
- lentil and mushroom bolognese
- shakshuka with or without egg
- pad Thai salad with tofu
- vegan cinnamon donuts
No.1163552
File: 1709734047670.jpg (2.45 MB, 2272x2500, 568:625, Poissonniere.de.Nouvelles.….jpg) ImgOps Exif Google
>>1163548I agree that culture is changing for the better and I try to promote it by being fruit and veggie forward.
I'm not a fan of the fake meats and would rather use tofu or make something like a black bean patty for burgers.
All of these are great and things I have considered or made..
What is your favorite morning pastry?
No.1163568
File: 1709744320728.png (1.5 MB, 1024x1024, 1:1, DALL·E 2023-10-13 17.23.02….png) ImgOps Google
>>1163552Are muffins pastries?
No.1163576
>>1163568They are quick bread.
>>1163573Pecan brownies that have brownie crumbs as garnish.
No.1163587
>>1163583Most of my day was get my sanitation certification renewed.
Easy stuff.
I kind of want to make something fun.
No.1163590
File: 1709771452958.jpg (120.92 KB, 2048x1152, 16:9, Aurora Borealis, In this p….jpg) ImgOps Exif Google
>>1163587Excellent, you should.
I had a very disappointing lunch.
No.1163593
>>1163590I got told to open a real bakery
Because compared to me there are no real ones in the county.
No.1163594
File: 1709772100713.jpg (59.04 KB, 1280x720, 16:9, WE CANT EXPECT GOD TO DO A….jpg) ImgOps Exif Google
>>1163593Bought another ticket to fund that bakery.
No.1163596
File: 1709772652926.png (159.9 KB, 584x748, 146:187, Lucy_emb.png) ImgOps Google
>>1163594It's just so weird.
Like I'm used to constant criticism, and I'm sure it is why I am as good as I am but there has been none. Honestly I feel like if our deal were to happen I would just buy the downtown here or hell even my old hometown and pump blood back into with Piedmont cuisine at the center. Real bakery, real grocer, real butcher. A proper American town.
No.1163597
File: 1709772778955.png (175.6 KB, 360x450, 4:5, Ready_for_Rain.png) ImgOps Google
>>1163596I'll help however I can.
No.1163598
File: 1709773048816.png (619.42 KB, 1024x1024, 1:1, 00423-6.png) ImgOps Google
>>1163597You do already by being you.
Honestly wanting a real butcher is because I'm sick of what the chain stores.offer.
Damn it sell me bones for a reasonable price.
But yeah, it might be fun to own a town and drag it by the heels to a brighter tomorrow. We can even keep the speedway!
No.1163599
File: 1709773320660.jpg (134 KB, 820x749, 820:749, 145-1451015_graphic-royalt….jpg) ImgOps Exif Google
>>1163598Yeah but more though.
Yeah, I fear that the traditional butcher is dying out unfortunately. I think the average age is high 50's now.
I'd be down for that. Pump some life into a town and make it a pleasant attraction.
No.1163601
File: 1709773822261.jpg (96.06 KB, 445x521, 445:521, __sans_undyne_toriel_ralse….jpg) ImgOps Exif Google
>>1163599Drive the Walmart into the sea.
Build an ought and not an is.
No.1163605
File: 1709775563547.gif (181.71 KB, 450x480, 15:16, d7a09ffd64f946e0087ed82b8c….gif) ImgOps Google
>>1163601I'll do my best. They might have more money than us though.
No.1163614
File: 1709780909521.jpg (182.53 KB, 1145x1200, 229:240, GHve646aYAAwBIs.jpg) ImgOps Exif Google
>>1163612sounds like you need to eat more eggs
No.1163618
File: 1709782378427.jpg (69.32 KB, 564x784, 141:196, 4cd73c8841411c5cc13742299e….jpg) ImgOps Exif Google
What are topics that people might want to expand on?
No.1163622
File: 1709785001405.jpg (152.37 KB, 1920x1080, 16:9, GGIoRlYWMAArSZB.jpg) ImgOps Exif Google
>>1163618i know that i am very broke most of the time, so making meals usually has to be something rather simple and low cost
so maybe something about quality budget meals? how a high end chef can save a dime or two?
No.1163623
File: 1709785423232.png (436.93 KB, 811x1014, 811:1014, mmuds-Lucifer-(Helltaker)-….png) ImgOps Google
>>1163622Talk to be about a range, what you normally eat, what you buy regularly, equipment you have, and how much time you want to spend in the kitchen.
No.1163645
File: 1709827784800.jpg (2.73 MB, 4624x3472, 289:217, PXL_20240307_160445758.jpg) ImgOps Exif Google
No.1163853
File: 1710042676172.jpg (4.36 MB, 3472x4624, 217:289, PXL_20240310_001557183.jpg) ImgOps Exif Google
I share
No.1163869
File: 1710050525533.png (627.21 KB, 1041x2355, 347:785, 1710042676172-gpt.png) ImgOps Google
>>1163645They look yummy!
>>1163853Have you tried GPT-4? I'm using it to help me count calories. (Here it goofed a little; density of buttermilk is 1.04 g/mL.)
No.1163907
File: 1710094032082.jpg (4.72 MB, 4624x3472, 289:217, PXL_20240309_232530141.jpg) ImgOps Exif Google
>>1163869No, and I doubt I ever will.
>>1163885 No.1163919
File: 1710102382073.jpg (134.22 KB, 358x500, 179:250, eb6fb24b0bf6bf9ff080064cb0….jpg) ImgOps Exif Google
>>1163907I saw those on Discord. Looks perfect to me. Doubt they lasted for very long.
No.1163920
>>1163919Had to hide them.
I'm gonna start making 10lbs every two weeks.
No.1163923
File: 1710110710120.jpg (170.3 KB, 1280x886, 640:443, 20240219_140359.jpg) ImgOps Exif Google
>>1163920Won't be enough.
No.1164291
File: 1710538841787.jpg (161.33 KB, 735x971, 735:971, 7935073f7c51c838f72af44b97….jpg) ImgOps Exif Google
>>1164287Good meme. Deep Space Nine is great.
I still need my sheets.
No.1164390
File: 1710686914998.jpg (57.24 KB, 523x600, 523:600, Rosie.600.2985331.jpg) ImgOps Exif Google
To whom it may concern,
I hope your cornflakes turn to sawdust and all your milk turns to fullfat buttermilk whenever you want cereal.
May you always be out of baking powder, and never have the right measuring spoons.
I hope every time you buy chocolate chip cookies they are mislabeled and are actually raisins.
Your butcher should charge you and only you 24.83 a pound for tri-tip.
May you never get the right sauce in the drive thru and may all your soda be flat.
Bitch.
No.1164391
File: 1710687789633.png (1.68 MB, 899x899, 1:1, 48ae080af98b31221516977d63….png) ImgOps Google
>>1164390Who hath earned thine scorn?
No.1164393
File: 1710693228774.jpg (238.99 KB, 748x768, 187:192, Yubel.full.2300429.jpg) ImgOps Exif Google
>>1164391So many people.
Your girl woke up this morning and while I did not pick violence, violence said I was the chosen one.
No.1164450
File: 1710715775192.png (388.37 KB, 706x692, 353:346, d53abb727b3e3d2b0b1b2ddaae….png) ImgOps Google
>>1164393Hopefully no one decides to challenge you today.
No.1164855
File: 1711244884682.jpg (4.21 MB, 3472x4624, 217:289, PXL_20240323_221846716.jpg) ImgOps Exif Google
Did I make enough?
No.1164885
File: 1711283676316.jpg (38.76 KB, 437x581, 437:581, 1709319758135.jpg) ImgOps Exif Google
>>1164855I think we need to double the recipe
No.1164888
File: 1711284342475.jpeg (30.51 KB, 450x618, 75:103, 00541-4263391210-masterpi….jpeg) ImgOps Google
>>1164885It's chocolate cake batter.
46quarts so close to 92lbs 40kg.
It's actually a 20x of my regular.
A double of this would use 240 eggs and 15lbs of butter
No.1164963
>>1164904I CRAVE
SWEETS>>1164915Oh my god
waaant
No.1164964
File: 1711429609647.png (237.94 KB, 720x720, 1:1, 1186714926681698437remix-1….png) ImgOps Google
>>1164904Joking aside, my boyfriend made us a large like pound and a half ginger soaked steak, and I ate all of it. Along with mashed potatoes and gravy (my dish), and this yummy corn and...some kind of egg filling, kind of casserole but not really, that his mom made. And my girlfriend made apple crumble dessert served warm with a little icecream on top.
It was such a good dinner, that steak that he makes is so freaking tender. And that was the first time I've actually liked apple pie dessert. I usually hate the texture of apple pie, but it was chopped small this time, and soft.
No.1165011
File: 1711469725275.jpeg (36.11 KB, 450x618, 75:103, 00777-2386705701-masterpi….jpeg) ImgOps Google
>>1164964That does sound very lovely.
>>1164968Then find your way here.
No.1165028
>>1164964That sounds pretty ding dang doodle good.
>>1165011Careful, I might sneak in too
No.1165036
File: 1711509431478.jpg (42.94 KB, 405x720, 9:16, oar2.jpg) ImgOps Exif Google
>>1165028And I'll add you to the collection all the same.
No.1165064
File: 1711554512450.png (1.02 MB, 2627x2627, 1:1, Distant.png) ImgOps Google
>>1165011>>1165036sorrie to bash in. I just wanna say.
Love that avatar girl!
No.1165068
File: 1711557613411.jpg (175.94 KB, 1024x1024, 1:1, Smug_pose.jpg) ImgOps Exif Google
>>1165067That image... i can wibe with that one, so hard right now.
Thank you dear! <3
No.1165085
File: 1711593836843.png (358.19 KB, 1280x1002, 640:501, tumblr_5526b0a4ec47c8d54b5….png) ImgOps Google
>tfw you make a 40x rather than a 20x of cake because you misread your scale.
200 cakes it is.
No.1165121
File: 1711636195861.jpg (321.98 KB, 734x734, 1:1, Mug_on_the_go.jpg) ImgOps Exif Google
>>1165085Fire up the coffee brewer, and ill be there in 5~
>ill bring my own cup No.1165240
File: 1711754839772.png (50.98 KB, 409x363, 409:363, WM59.png) ImgOps Google
Diet's officially starting, so no impressive meals for a while. I'm just cooking chicken legs and pepperoni tonight.
I'm saving the bones and skin to make ramen for my roommate Sunday though. I might take pics then.
No.1165244
File: 1711766296192.jpg (36.34 KB, 730x569, 730:569, heavy cream food pyramid.jpg) ImgOps Exif Google
>>1165240What is your diet? The diet that I'm trying is eliminating seed oils and minimizing linoleic acid and isoleucine. Sadly, that means that bacon from most American pigs is off my diet.
No.1165245
File: 1711766679764.png (99.25 KB, 313x725, 313:725, WM60.png) ImgOps Google
>>1165244None of your business.
No.1165246
File: 1711767658036.jpeg (30.51 KB, 450x618, 75:103, 00541-4263391210-masterpi….jpeg) ImgOps Google
>>1165240I should make some ramen.
I have been dying to do a stuffed pork loin for a few days.
I'm thinking of buying a ricer. I don't know why but I am craving silk over fluffy mash right now.
My baking has inspired my parents. Dad tried to make dinner rolls the other day. I see where a lot of my self critique comes from now.
They were fine, not pretty but I hate half of them after work.
No.1165247
File: 1711768663541.png (584.56 KB, 803x651, 803:651, WM75.png) ImgOps Google
>>1165246You should.
Would go well in the ramen.
The one I'm making won't be traditional at all but eh.
Silk mash? Hmmmm. Not my favorite but when you have a craving.
> Homemade breadBah, looks don't matter, it's about taste.
No.1165248
File: 1711768888446.jpeg (95.2 KB, 920x1264, 115:158, public.jpeg) ImgOps Google
>>1165247Traditional smishual flavor is more important as you said.
Don't get me wrong fluffy is still the best but idk I've had some weird cravings lately.
He just like me frfr
No.1165249
File: 1711769190263.png (219.44 KB, 480x640, 3:4, 3ed572f50d048382906472c75b….png) ImgOps Google
>>1165248Aye, as long as it tastes good. Broth just takes time.
Fair enough. I can understand that.
Could use a good fresh croissant.
No.1165250
File: 1711770552416.png (728.63 KB, 1280x720, 16:9, Trixie270.png) ImgOps Google
My mom found a grocery store nearby that sells (among other things) Indian food (like basmati rice, naan, etc). We both love Indian food and are wanting to eat better, instead of the processed junk they sell at Walmart.
No.1165261
File: 1711800328780.png (1.68 MB, 899x899, 1:1, 48ae080af98b31221516977d63….png) ImgOps Google
>>1165250Small stores like that are great. Good find.
No.1165290
File: 1711853127252.jpg (90.28 KB, 600x600, 1:1, Poissoniere.de.Nouvelles.6….jpg) ImgOps Exif Google
Just a gentle reminder for tomorrow if you are choosing to venture to a restaurant.
Pack for patience and understanding.
Easter is one of the worst days to work in the hospitality industry. Placed will be booked solid all day, and your server will be juggling a million things. The bar is going to be slammed and the line will do it's very best but expecting normal ticket times is silly.
We want to be with our families just as much as you do, but this is how we feed them.
Getting upset with us because you didn't make a reservation, that it is taking longer than normal, or that we cut off your bottomless mimosas, only causes problems for everyone.
Be kind, be patient, and if you didn't make a reservation next year.
No.1165291
File: 1711853826768.jpg (2.41 MB, 2875x2236, 2875:2236, FzljEa8XwAASSaL.jpg) ImgOps Exif Google
>>1165290is there a reservation for the dumpster? cause i'll jump in there and get all the tasty scraps!
No.1165292
I didn't take a picture of the dessert, but I had a gigantic M&Ms cookie with vanilla ice cream on it tonight for the Easter weekend holiday, which was wonderful.
I'll share this, I suppose, instead w.r.t. M&Ms:
>>>1165290>Easter is one of the worst days to work in the hospitality industry.Indeed. I wish you the best. Hope that you don't feel too personally stressed.
No.1165293
File: 1711855298849.jpg (3.9 MB, 3472x4624, 217:289, PXL_20240330_220556687.jpg) ImgOps Exif Google
>>1165291You sound like my dishies. They go into my scrap bowl for cake trimmings.
You know you are always welcomed at my table.
>>1165292M&Ms are nice.
I prefer shortbread but that is just me
No.1165297
File: 1711858852771.jpg (224.86 KB, 2048x1736, 256:217, n3h4nebn2r9b1.jpg) ImgOps Exif Google
>>1165293cake trimmings are tasty too!
are you sure? i didn't book a reservation
No.1165319
File: 1711885313085.png (619.42 KB, 1024x1024, 1:1, 00423-6.png) ImgOps Google
>>1165297Don't need one.
You are on my very short VIP list.
No.1165320
File: 1711886768019.jpg (1.45 MB, 2365x3824, 2365:3824, b22b3511d1afa3cd655a71bf30….jpg) ImgOps Exif Google
>>1165290Always good advice. I'm always patient when it comes to such things.
Making fried rice and ramen today though. Plus a lot of other things for the rest of the week. Lots of prep.
No.1165324
File: 1711900142277.jpg (28.31 KB, 353x200, 353:200, url.jpg) ImgOps Exif Google
>>1165323Hamburger pucks, pepperoni, protein shakes and lettuce for a bit.
No.1165385
File: 1711925425739.png (806.99 KB, 694x675, 694:675, IMG_0094.png) ImgOps Google
>>1165240Broke 20ish drumsticks in half and added 16 cups of water and cleaned/skimmed the scum off the top before letting it boil for about 6 hours
Added aromatics - Scallions, onion, garlic, and ginger and let it simmer for another 3 hours before it was a creamy white, reduced by more than 3/4's
Eggs I hard boiled and left to marinate overnight in mirin, water, and sake, with a few cloves of garlic.
I fried the chicken skin leftover from the original chicken, then in that same oil I fried minced garlic, minced ginger, and minced garlic to create the aromatic oil. I Reserved the fried ingredients to decorate.
I reserved some of the chicken meat and cooked it in the tare, letting it caramelize and heat up.
Plated it up by adding the tare to to bottom of the bowl first, aromatic oil, then hot broth. Once noodles were done and dry I added them to the bowl and decorated.
No.1165391
File: 1711938810957.jpg (60.17 KB, 736x736, 1:1, bafc4b732b9844d266a7598de4….jpg) ImgOps Exif Google
I should start smoking to fit in.
No.1165392
File: 1711943343465.jpeg (128.46 KB, 1080x1442, 540:721, GJ5VIueawAAZbT4.jpeg) ImgOps Google
>>1165245Well, in any case, I wish you success in achieving your goals. I am aiming to lose about 15 lbs.
No.1165410
File: 1711982260839.png (106.36 KB, 500x430, 50:43, Trash_comfort.png) ImgOps Google
>>1165391Nuuuu.... dun you start because of to "fit in"
ive been close to start smoking due to stress and hating life. but ive managed to behave so far! so can you, i Believe in chu!
No.1165413
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>>1165410>>1165411It's to late for me to be cool anyway.
No.1165416
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>>1165413Pish posh! you can look badass without smokes!
Right leather jacket makes ANYONE cool... that + shades.
i think i look like an a shcmup who doesn´t know from red to blue. but according to other says i look bad/dangerous out.
YOU
CAN
LOOK
AWESOME!
and this comes from a nerd
No.1165428
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>>1165413You're cool to the people that matter. (Me)
No.1165519
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No.1165520
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No.1165523
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>>1165520>>1165519mmm looks so good <3
No.1165530
>>1165523Double chocolate cake with strawberry honey whipped cream
Carrot cake with cream cheese frosting and candied carrots
No.1165589
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No.1165590
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>>1165589Thanks I hate it.
No.1165605
>>1165589What
is this abomination?!
No.1165623
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>>1165605What do your eyes tell you.
No.1165684
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>>1165682I assure you that banana with mayo on white bread is integral to my culture.
Right along side peanutbutter and Karo syrup with biscuits.
>>1165683Beeg cookie
No.1165743
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Tilapia and rice is what I'm having tonight.
No.1165746
>>1165743Need more veggies.
How did your cook your fish?
No.1165747
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>>1165746I can add asparagus next time.
I lightly doused avocado oil over it on medium heat with a ceramic pan until it kinda looks well done. Then I add a tiny bit of salt, lemon, and cayenne pepper.
