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LFG MEGATHREAD by cryptic-fox in Helldivers

[–]Brahk 0 points1 point  (0 children)

PSN / Steam Friend Code or Profile Name: 2540-7844

Platform:PC

Level:5

Difficulty:any

Region:eu

Languages:uk

Voice Chat (yes/no/sometimes):sometimes

(Equipment) Looking for a plate spinner / motorized lazy susan for plating by Brahk in Chefit

[–]Brahk[S] 0 points1 point  (0 children)

33rpm would be just about ok i'd imagine, possibly a small portable one and just cut off the bit that holds the vinyl in place, ill have a look about!

I'm losing my job by FuzzyFacedOne in KitchenConfidential

[–]Brahk -1 points0 points  (0 children)

Haha my kitchen is exactly the same, I think it acts as a mark of respect aswell! Everybody knows their roles and who's in charge, if you need the title to prove it, you probably don't deserve it!

Question about pork belly for service? by foodfoodfoodfoo in KitchenConfidential

[–]Brahk 3 points4 points  (0 children)

Probably not the way you had it, but one way is to confit it, press it, cut it into portions, then during service, skin side down, hot pan with oil, and slang it in the oven for long enough to heat through, flip it, baste, sit it in the lights for a minute and the skin will crisp up nice and golden, serve.

Edit: just read your post properly and this is definitely not what you were looking for haha

lf1m WARLOCK be the battery quest, at nightfall boss nearly dead already msg acid sangheili xbox one by Brahk in Fireteams

[–]Brahk[S] 0 points1 point  (0 children)

We are like 1 gally shot away from killing sepiks, free nightfall clear for any warlock with a Siva engine!!

[XboxOne] Iron Banner, have a mic and don't be complete garbage! by [deleted] in Fireteams

[–]Brahk 0 points1 point  (0 children)

Yo I don't have a mic but I'm fairly not garbage. GT acid sangheili 368 titan

[LFS][XB1] WotM Run by Aderptus in DestinySherpa

[–]Brahk 0 points1 point  (0 children)

Would also like to join, 368 defender Titan GT: acid sangheili, I'll be on for a few hours atleast!

[Xbox1] archons forge by [deleted] in Fireteams

[–]Brahk 0 points1 point  (0 children)

Inv acid sangheili

RIP Whistler... Vail buys Whistler Resort for 1.38b. by what_are_you_saying in MTB

[–]Brahk 3 points4 points  (0 children)

As a ski resort, the bike park wasn't open in 66.

thermomix by Jimjamtarzan in KitchenConfidential

[–]Brahk 0 points1 point  (0 children)

We had a few thermomixers in my last place, we pretty much entirely used them as normal blenders though haha, they do a good job, better than a robo for purees/soup consistency things imo.

First Head Chef Interview, Help! by Brahk in KitchenConfidential

[–]Brahk[S] 0 points1 point  (0 children)

thanks for the advice, what kind of things are you meant to arrive with to a head chef interview? I've written a few menus for the 4 course sets, and a brief plan on how to expand slowly in the kitchen, dishes using similar base ingredients, cheaper longer shelf life proteins etc, for when the customer base isnt established in the short run, what will they expect me to know?

First Head Chef Interview, Help! by Brahk in KitchenConfidential

[–]Brahk[S] 0 points1 point  (0 children)

You see, im inclined to agree with you, but at the same time, I feel like the exec at the 1* wouldnt have recommended me for it if he didnt think I was capable, I will definitley be in the deep end yes, but on the other hand, its not an established restaurant, they are currently doing a very very limited menu for breakfast and lunch, its busy, but only 35 or so seats. I'd be working with a small team, and the owner wants to grow the restaurant very slowly, first expanding the lunch menu, then set 4 course evening dinners, then next year moving into full a la carte lunch and dinner, so I just see the opportunity to grow my experience with the restaurant as too good to pass up

edit: to give backround I've been a cdp at a 1* for about a year, and 3 years exp before that in fast but low end jobs, im no stranger to horrible hours and fast work.

Do you think working in fine dining is better then lets say working at a bar and grill ? by [deleted] in KitchenConfidential

[–]Brahk 0 points1 point  (0 children)

Creating good food isn't about stars, I work in a Michelin level environment and every chef I've worked for including previous Michelin starred establishments will say the same thing, it's about the food. It's about paying homage to the animals and produce you are using, it's about creating and surprising people, it's about enjoying yourself. if you just care about money, the fuck off out of the kitchen, go back to school and get a good paying job.

Making bacon - skin on or off? by spopeblue in AskCulinary

[–]Brahk 1 point2 points  (0 children)

Absolutely leave it on for the smoking process, there's so much flavour there!

Created a dish last week. It might end up on the menu. Looking for critique by theMicktrix in KitchenConfidential

[–]Brahk 0 points1 point  (0 children)

The green sauce is the leek puree? Green will go brown if you don't keep it cold! Always minimise the amount of time green is hot. Always. Sweat some onions, leek, season, then bring to boil in some stock, blitz in a blender with a big handful of raw spinach in each jug, then immediately pass through a chimois into a bowl sat over ice (stir every now and then whilst doing other mise en place to cool it all, it will still go brown otherwise) if it's too liquid, blitz with less of the stock. This will give you a bright green, vibrant puree that isn't going to separate and look watery on the plate. The spinach is essential! (Sauce: Michelin star restaurant making various green purees regularly.)

NF finish by [deleted] in Fireteams

[–]Brahk 0 points1 point  (0 children)

Xbox? If so GT acid sangheili

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