saboten posted:

i had a student in japan whose dad owns naruto's favourite ramen place like it was the author's fave place at uni and he wrote it into the show/manga....................... anime isnt real

she took me into the kitchen and showed me all the cool ramen stuff it's so good but gently caress boiling pig bones for like 8 hours

food good. make more food everyone

dogcrash truther posted:

That sounds amazing.

om nom nom posted:

like i said its seasonal work, which is unattractive to a lot of people, and i am the head chef of one of the restaurants. i work for an executive chef and exec sous, who are in charge of all of the restaurants in yellowstone.

i suppose newer age french/american? that's what i have the most experience with, its kind of hard to say. french and asian cuisine are my favorite, that's for sure. in my opinion with globalization i like to just put ingredients that taste good together, together. for plating i suppose i have to choose whether it looks like a french plate or an asian plate, or whatever.

for an example, i made a lamb wrap for the special tonight. the lamb was braised in red wine, and shredded, then shallow fried in a saute pan for service (classical french techniques), and put in a flatbread (greek) wrap that was spread with garlic butter (french), griddled, then spread with hummus (middle eastern) and the other ingredients were carrot slaw (german) with kalamata olives (greece) and spring greens tossed in black currant aoili(france/western europe)

Once could argue that the wrap on the whole was greek/mediterranean. but the techniques are different than when they were developing their cuisine, and other ingredients and styles were used that the classic greek would not have used. i had some lamb, started braising it cause that takes a long time, then went to work on the rest of it, with the flavors and ingredients in mind more than one specific nationality or style.

Bo-Pepper posted:

Thanks! I don't know what my favorite to cook is. Cooking for me definitely falls in the hobby category. I don't get to really focus as much as I would otherwise because baby but it's all good. I tend to seek out new projects, moving from one untried thing to another rather than giving a preferred dish.

The one thing I learned back to front in my life was cutting fish in North Carolina. I did that for hours a day for a few years. Funny to say it but I loved that job. Trying to achieve the perfect salmon filet day after day is some zen poo poo.

Bo-Pepper posted:

It's definitely something that takes time to get the real feel of. Eventually it gets to the point where if you can't see through the spinal membrane of a filleted fish you get mad at yourself for wasting food left on the bone.

Bo-Pepper posted:

How would you go about making a proper Asian broth. I mean I know how to make broth but Asian soups and ramen in particular have a quality I wouldn't know offhand how to replicate.

dogcrash truther posted:

I'm seeing pork belly everywhere these days. What's up with pork belly.

Bo-Pepper posted:

ur kinda fatty lol

meteloides posted:

I wish I was good enough at cooking to just put things together without looking up recipes online. I don't know how to learn this skill without going to culinary school though, and I'm broke as poo poo.


I do plan to make molasses & coffee pork chops later tonight, tho. I found a recipe for it through Supercook, and I'm looking forward to it.

dogcrash truther posted:

I ate at one of the best restaurants in America tonight on somebody else's dime and it was so good I don't even understand food anymore

dogcrash truther posted:

I am not eloquent enough to do justice to the meal but I got ASMR from like every dish to the point that about four courses in I started wondering if maybe I was having some sort of weird seizure or stroke instead. IT was like, okay, if you've ever listened to Thelonius Monk, sometimes he plays these chords that should be dissonant but aren't, like he's thinking about the music four dimensionally or something and he can hear a harmony that's beyond the notes, and that's what it was like, but with food, and also the way that the tastes unfolded was unreal, like each bite was being somehow organized as a sequence of tastes across my tongue and up my spine and directly into the pleasure center of my brain. ANd I lost track of time completely. i probably sound like a total douche right now

Twilight Matrix posted:

hi please tip your fine dining servers in cash and always leave the full 20% dont be a dick, thanks,

your food looks lovely bopeps i would love to sell it to people 4 u

Bo-Pepper posted:

i can't help but feel like no one even looks at this thread anymore

Afro Doug posted:

i love to read about good things to eat.

Little Blue Couch posted:

Little Blue Couch posted:

hellll yeah those look bomb

dogcrash truther posted:

u think they jsut teach you to make the base croissant or do they teach you the chocolate mod

joke_explainer posted:

How are those photos anyway? Was hoping for some feedback. I think I'm hitting on as good as I can get with my lovely phone camera, but not sure if I want to go for a DSLR yet tho I'm sure I'd find more use than just food.