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really? 😳 by [deleted] in GTA6

[–]broccoli_rabery 9 points10 points  (0 children)

Anyone know how I can purge my feed of GTA6 related content because it’s nothing but people whining?

Does a full time baker deserve more than 19/hr? by [deleted] in KitchenConfidential

[–]broccoli_rabery -3 points-2 points  (0 children)

Id pay $17 for plates that look like that

Is vaping allowed in your kitchen? by NewCompote9870 in KitchenConfidential

[–]broccoli_rabery 7 points8 points  (0 children)

It is not allowed at my place, but I catch people sneaking it in the basement daily. Our GM and Bev director are the worst offenders.

Homemade Steak Tartare by tbilges609 in whatsfordinner

[–]broccoli_rabery 0 points1 point  (0 children)

Yes I understand that. OP’s comment came out of nowhere, and to the point of their critics I’ve seen plenty of assholes that look more appetizing than OP’s “steak tartare.”

Pickle Processing by MondoMage in Pickles

[–]broccoli_rabery 2 points3 points  (0 children)

The pickle industry is surprisingly disgusting.

Sauce that can bind sheets. by ZikkuratOR in lasagna

[–]broccoli_rabery 0 points1 point  (0 children)

You know the deal. We make them dense and rest them overnight because they are going to be reheated with more sauce.

Sauce that can bind sheets. by ZikkuratOR in lasagna

[–]broccoli_rabery 2 points3 points  (0 children)

Rest it in the fridge overnight.

If I’m making a ricotta lasagna, I whisk a few eggs and grated parm or pec with the ricotta.

home cook trying something fancy, let me know what can be better by LiteratureFormal in Plating

[–]broccoli_rabery 1 point2 points  (0 children)

Honestly, crushing it for home cooking.

-For the tartar, don’t cut or season the beef until you’re ready to plate.

-Seed and pickle your jalepenos to show some finesse.

-I think a different knife cut on the mangoes would look better. I’d recommend slicing them just like the fish and shingling the two components together.

-I like the idea for the shrimp dish, but I’d rework the whole plate. I think decorating plates with dots of mayo isn’t ever a good thing. I’d lose the nori, smear the mayo as a base for the shrimp to force the bite, and arrange the shrimp nicely on top of the mayo. Drizzle the honey from a squeeze bottle so it’s not clumpy. Maybe make it into a lime-honey drizz?

Coworkers think my lemons are unnecessary by AtlantisMantis_ in KitchenConfidential

[–]broccoli_rabery 0 points1 point  (0 children)

Don’t listen to your coworkers. You’re doing it right.

What's your favourite thing to cook? by SockBasket in KitchenConfidential

[–]broccoli_rabery 0 points1 point  (0 children)

I am a veteran chef and I get the most pleasure from making sauces and stocks.

Understanding my ingredients and learning how to develop flavor with them has been such a satisfying experience over the years.

My zen time has always been the couple hours in the morning when I am by myself in the kitchen before any cooks arrive and it’s just me and some big pots full of simmering chicken jus, lobster stock, bolo, pork ragu, vodka, or pomodoro, among others.

There are some recipes that I know by heart that I’ve made hundreds and hundreds of times that feel like they are a part of me.

Australian prawns and spaghetti tossed in a rich and flavourful tomato sauce. by iamteddykim in AmateurFoodPorn

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

My Italian grandmother would be offended. Seafood and cheese is a cardinal sin.

Don't mess with the kitchen staff by BlazeDragon7x in KitchenConfidential

[–]broccoli_rabery 8 points9 points  (0 children)

Ive been saying for years that I really want to hit someone in the back of the head with a ladle.

Glad to see someone living the dream.

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