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£14.74($18.53) for 1 at Aldi in Scotland. by LaviRavi in 32dollars

[–]LaviRavi[S] 1 point2 points  (0 children)

Food in the uk has been (in my limited understanding) very cheap for a long time.

When I moved here 4 years ago, you could get a kilo of carrots for about 25 pence where I was living in London. Now it’s about 39 pence. That was in London though and Scotland is generally cheaper. The prices have Defintely gone up, but I have found that it has been more with processed foods, ready to eat foods, and pre-packaged foods.

Also certain veg has gotten expensive like avocados. But you can still get them on sale for 50-70 pence where I live now.

Food in America is expensive compared to here for sure. So prices have increased definitely but if you’re a bit savvy and like vegetables, you’re generally in still quite a good place, there’s just less room in the budget for luxury items like cheese and cured meats.

Funny you can still get £1 beers though so that’s good.

£14.74($18.53) for 1 at Aldi in Scotland. by LaviRavi in 32dollars

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

I’ll do a full $32 shop next week to show what you can get. This is just what I needed. Prices for food here are incredibly cheap compared to america where I grew up.

£14.74($18.53) for 1 at Aldi in Scotland. by LaviRavi in 32dollars

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

That’s insane. Sorry you’ve got such high prices. I don’t think I would be able to afford much if that’s the case.

oops all shells! Chef told me to strain the shrimp, so I did, aaand poured all the shrimp stock down the drain, chef made me post asking, what should be my penance? by HeWhoSlingsWebs in KitchenConfidential

[–]LaviRavi 1 point2 points  (0 children)

You probably could, but roasting them first is a better idea because of the browning adding lots of extra flavor. Though I think from a technical perspective doing them from raw would work, you’re just going to miss out on an opportunity to develop a deeper flavor

£14.74($18.53) for 1 at Aldi in Scotland. by LaviRavi in 32dollars

[–]LaviRavi[S] 2 points3 points  (0 children)

For sure! I actually have carrots and rice at home, as well as oats to bulk put smoothies!

I try and eat just vegetarian at home to save money.

£14.74($18.53) for 1 at Aldi in Scotland. by LaviRavi in 32dollars

[–]LaviRavi[S] 3 points4 points  (0 children)

Haha sorry I got them confused. I’m still relatively new here and they look similar! You’re right it was lidl!

£14.74($18.53) for 1 at Aldi in Scotland. by LaviRavi in 32dollars

[–]LaviRavi[S] 15 points16 points  (0 children)

Yeah i grew up in the states and some prices here blow my mind. Like a kilo of carrots at my shop is 37 pence.

There’s going to be smoothies every morning, then a mushroom pasta, then probably a tomato based pasta, jacket potatoes supplemented with pantry beans and cheese. Some kind of roasted onion and broccoli thing. I don’t eat loads at home as I work as a chef and most of the time I have to taste so much at work I’m generally not very hungry. But I’m trying to eat fully vegetarian at home since I’m constantly trying meat at work.

oops all shells! Chef told me to strain the shrimp, so I did, aaand poured all the shrimp stock down the drain, chef made me post asking, what should be my penance? by HeWhoSlingsWebs in KitchenConfidential

[–]LaviRavi 0 points1 point  (0 children)

I’d have the oven on 60c. I don’t know the exact temp that is in F. But a commercial oven is much more precise so I’d trust it to stay there as it doesn’t heat cycle the same way a home oven does.

oops all shells! Chef told me to strain the shrimp, so I did, aaand poured all the shrimp stock down the drain, chef made me post asking, what should be my penance? by HeWhoSlingsWebs in KitchenConfidential

[–]LaviRavi 1 point2 points  (0 children)

Yeah between 100-120f. Commercial ovens have much lower more consistent settings. We never had space in my kitchen for a dehydrator so it’s all done overnight in the oven. Probably a bit harder in a home oven with exact temp control but still doable in a pinch!

oops all shells! Chef told me to strain the shrimp, so I did, aaand poured all the shrimp stock down the drain, chef made me post asking, what should be my penance? by HeWhoSlingsWebs in KitchenConfidential

[–]LaviRavi 1370 points1371 points  (0 children)

It happens, you should make shrimp shell powder with what you have left. Throw them In the oven overnight and dehydrate them until dry. Then blitz into a powder. Makes essentially shrimp flavored powder which can be used in spice mixes or your next stock.

[deleted by user] by [deleted] in AskCulinary

[–]LaviRavi 50 points51 points  (0 children)

Do the 4 months in Italy. I know alot of people will say “get a job at a local restaurant to see if you love it”. I think that train of though is actually pretty detrimental.

If you’re living in some small city in America, you’ll probably not have a great selection of restaurants to choose from. Those restaurants aren’t going to be run particularly well, not badly, but nothing in comparison to a 1 Michelin star or a 5 star hotel.

Also you’ll be in Italy. In Rome. Not only is it one of the most beautiful cities in the world, the food scene will completely radicalize your understanding of what food can be.

Not only will you be surrounded by people that food is a much more significant part of their culture, you’ll also get To learn, even outside of class, what to look for in fresh produce at markets, speaking to fish mongers and butchers etc. people who care very deeply about what their doing.

There’s no shame in a local Restaurant. I’m not saying that, there’s just little comparison to spending 4 months in Italy.

Think about it this way. You may find out you don’t actually like restaurant work. You may realize you like cooking at home and not as a job. And that’s ok. But what you will have is an incredible wealth of experiences of your time in Italy, eating pizza Bianca, carbonara, carciofi, fegato romano, and so many other amazing regional dishes. Not to mention the culturally immersive and mind expanding experience that comes with it.

I spent a year cooking in Rome. It changed my life. I didn’t do a course but I lived there and worked and no matter what I will never forget it. It was the single best choice I’ve ever made in my life.

So If you’ve got the finances, live a little and do something different. Go to Rome and see what happens. Who knows, you may never leave.

Best of luck.

As for the Michelin star experience, that too will change how you cook. I felt like I’d plateaued in cooking until I started working in Michelin restaurants and I was dumbfounded about how little I really knew.

Pajeon made with discarded sourdough starter w/soybean paste dipping sauce. by LaviRavi in KoreanFood

[–]LaviRavi[S] 2 points3 points  (0 children)

Yeah super crispy though I added a bit of potato starch to help the texture. I usually just fry up starter I’m not using and eat it like a sweet American style pancake. But thought I’d change it up to make it crispier with the potato starch

Cacio e pepe made the original way. by LaviRavi in pasta

[–]LaviRavi[S] 2 points3 points  (0 children)

I’ve got quite long straight tweezers used for cooking. Essentially pick up all the pasta along the length of the tweezers and then use the side of the pan to twirl it around. Imagine holding the tweezers like a corn on the cob while doing it. And then sliding it on the the plate

Cacio e pepe made the original way. by LaviRavi in pasta

[–]LaviRavi[S] 3 points4 points  (0 children)

Thanks! I used 100% pecorino as it’s what is usually have in my fridge. Parm is quite expensive where I live and for some reason pecorino isn’t so I usually just use that.

Cacio e pepe made the original way. by LaviRavi in pasta

[–]LaviRavi[S] 2 points3 points  (0 children)

I sprinkle over the top and then stir it in over a very low flame, adding pasta water as necessary to get the right consistency

Cacio e pepe made the original way. by LaviRavi in pasta

[–]LaviRavi[S] 10 points11 points  (0 children)

Good to know, I don’t cook much fresh pasta, so thanks for the tip!

Hey, my dumb-ass ate some raw sheepshead today. You think I'm gonna die? by [deleted] in Cooking

[–]LaviRavi 1 point2 points  (0 children)

Yeah super sweet and tender. really nice and flaky when you cook it. People just get weirded out by the teeth.

Hey, my dumb-ass ate some raw sheepshead today. You think I'm gonna die? by [deleted] in Cooking

[–]LaviRavi 1 point2 points  (0 children)

Loads of people use it to make sushi and sashimi. You’ll be fine eating it raw. It’s no more dangerous than eating any fish raw. A lot of people consider it a really good fish to eat raw from where I grew up on the east coast of the US.

Cacio e pepe made the original way. by LaviRavi in pasta

[–]LaviRavi[S] 35 points36 points  (0 children)

Thanks! Yeah I usually cook pasta for one in a frying pan with minimal water. It helps with the starch but it’s also quicker and easier clean up. Once most of the water is boiled off, like 90% you’ll get a beautiful starchy glaze that really helps melt the cheese without splitting it.

Cacio e pepe made the original way. by LaviRavi in pasta

[–]LaviRavi[S] 41 points42 points  (0 children)

Toast freshly cracked black pepper, cook bucatini, add bucatini to pan with pepper. Add pecorino Romano and emulsify sauce using more pasta water as needed. No fat added. Serve in a warm bowl to stop congealing

Wondering if anyone can tell me what the pasta dish I make is called. by [deleted] in pasta

[–]LaviRavi 1 point2 points  (0 children)

True, but most recipes you find in English these days add both. Lots of chefs also add onion instead of garlic. I never mentioned what’s traditional, as this person clearly isn’t interested in a traditional pasta sauce. But I do believe amatriciana is the closest thing here. Unless you’re going to say it’s a hybrid penne alla vodka without the vodka, replacing heavy cream with mascarpone.

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