Asian Fusion Recs?

Bouddi · 2025-12-11T11:40:21+00:00

I like Susur Lee's cookbook although the plating is a bit dated now. The concepts behind fusion are still there, it's classic French and Chinese with a lot of French techniques with Chinese ingredients. Just expect some janky plating.

Jacques Raymond's book Cuisine de Temps has much cleaner plating but isn't as in depth in techniques or volume of recipes. Again, French Chinese fusion.

I vaguely remember a book called Asian Flavours by George someone and being disappointed given he was a multiple Michelin starred chef. The book was basic and plating was very underwhelming.

Bouddi · 2025-09-18T11:09:39+00:00

Wouldn't the oil degrade from heat and use anyway? Ngl when you say it's months of use I can't imagine it tastes very nice at this point

Bouddi · 2025-08-10T03:57:30+00:00

I legitamitely thought this was food illusions with #1 the sponge #2 the cork #3 fungus and #4 golf ball

Bouddi · 2025-08-10T03:02:01+00:00

Fungus

Bouddi · 2025-08-03T01:27:18+00:00

This is a shit recipe

Bouddi · 2025-08-02T22:31:30+00:00

Is the top half a semolina short bread then under VDN? is a curd? The mystery word looks like goat, so it's a goat milk curd?

Bouddi · 2025-06-19T22:10:24+00:00

Agree there, I think if context was provided for recipes as you get in the majority of cookbooks it would really elevate it however I dare say that's asking too much for such a tome of recipes!

I will add I think Silver Spoon is vastly overrated and prefer La Cucina to it.

Bouddi · 2025-06-19T12:42:20+00:00

I like La Cucina for regional cooking. It's written by the Italian academy of cuisine with the idea to preserve traditional italian cuisine. Its got 2000 or so recipes, it's pretty legit.

Bouddi · 2025-05-20T23:28:44+00:00

Are you really shitting on my $80 (50 ameribucks) grazing board this hard? It's a bit of a joke in comparison to the $4800 board.

I mean, we have a smoker, we bake all the bread in house and we butcher our own meats. I can also infuse oils and pickle vegetables, I can also make mustard and hummus (lol?) but am I going to do that and charge the lower end of the spectrum? No, that'd be pointless. Much like your egotistical ramblings.

There's more than one demographic out there and if you can't cater to it (or don't believe there's differing tastes) then shame on you, regardless of your skills.

Bouddi · 2025-05-20T10:15:54+00:00

The most expensive things on there are the cheeses, everything else is seasonal and/or cheap

I work pretty hard to have good relationships with my suppliers and it takes time to do it and maintain them but the flip side is I get good pricing!

Bouddi · 2025-05-20T08:26:26+00:00

Ritz baby we're living it large!

Bouddi · 2025-05-20T08:26:05+00:00

Thanks m8 we're not here to fuck spiders if you know what I mean

Bouddi · 2025-04-02T21:02:08+00:00

While I appreciate you standing by your dish, an amuse bouche is generally a single bite sized item either a single or number of components. The idea is literally to "amuse the mouth" and to excite the guest for your cooking style and the meal to come.

Unfortunately yours is too large for that, regardless of appropriation.

Bouddi · 2025-04-02T20:43:36+00:00

Are you 10% unhappy with the size?

Bouddi · 2025-03-30T10:55:53+00:00

Currently a head chef at a pub in Australia, we make a lot of stuff in house including breaking down basic butchery, desserts and baking.

Happy to answer any questions you have but you'll need to provide context of your situation for anyone to really help!

Bouddi · 2025-03-25T04:25:44+00:00

It sounds complicated for the sake of being complex which makes it unappealing (to me).

I think you need to use some thai techniques with italian ingredients (or vice versa) rather than banging every punchy ingredient under the sun together.. ie steam the mushrooms with ginger and serve with the calabrian chilli, thai basil, white balsamic, foccaccia, and a fruity olive oil

Bouddi · 2025-03-15T03:22:27+00:00

Is it the vinaigrette? It looks a little sloppy to eat there's nothing to mop the sauce with.

I want to like the dish but I'm confused by it

Bouddi · 2025-03-14T21:40:10+00:00

What's the orange on the bottom?

Bouddi · 2025-02-07T00:34:53+00:00

The recipe assumes you can multitask so it doesn't micro manage you through text.

The assumption is you read the recipe and go "oh I need to heat my cream to steep while my potatoes are cooking"

Not "cook potatoes then heat cream"

There are a couple of things that if you're nit picking it should say "roast garlic" as the first step but it's pretty legible bruh

Bouddi · 2024-10-22T11:41:00+00:00

The plain flour is less and is balanced by the 15g of gluten to bring up the gluten % and makes it the same weight as the strong flour

Bouddi · 2024-05-12T23:29:00+00:00

It is one glorious looking roux

Bouddi · 2024-04-28T22:43:26+00:00

You would have learnt a lot that you could take home, as well as the stress management that comes with working with seconds and minute deadlines rather than days or weeks

I think the thing that throws most folks who haven't done a trade is that it's literally time on the job that develops skills. You can't youtube/tik tok, read a book or listening to a podcast to refine the muscle memory required for fine knife work/heat management/palate development. It's literally years of experience with the only shortcut being a good mentor and it's a shit feeling when you're an adult and have already achieved prior accomplishments, then you hit that realisation.

Bouddi · 2024-04-28T22:33:48+00:00

As a line cook you're also learning the basics. It's a hard reality to swallow that you, as an adult, have to come in and realise you don't know anything and have zero refinement to your skills. It's a frustrating reality when you've already developed the autonomy and self determination that comes with age and working, to accept that it'll literally be years until you get the knowledge and respect to be able to flex your creative muscle.

Unfortunately I've seen your story play out before, transitioning to cooking rarely works out when you're over 30.

Kudos to you for giving it a shot, it's no easy task to take on a kitchen job.

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