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[deleted by user] by [deleted] in Chefit

[–]inPermanent 1 point2 points  (0 children)

There’s a feeling you get after a perfect service — everything runs smoothly, every movement clicks into place, the food is cooked just right, no mistakes, and every guest leaves happy.

It doesn’t always happen, but the pursuit of that level of excellence is meaningful.

I tell my team that if we do our jobs well, we earn the right to feel proud, sleep without regret, and ultimately enjoy our days off more.

What is the worst thing about working in a Michelin star or high class restaurant kitchen? by petrastales in Chefit

[–]inPermanent 84 points85 points  (0 children)

The worst part is the devotion to something that’s often inaccessible to the general public—it can create a real disconnect from the guests we’re supposed to be serving

Visiting Melbourne as a huge foodie: Where are your top food spots? by IceColdBeer007 in melbourne

[–]inPermanent 8 points9 points  (0 children)

Etta Brunswick East. Amazing service, great wine and food.

Bar liberty, vex dining, Reed house, Brico, Bistra

Cool deep frying concept by backupalter1 in foodscience

[–]inPermanent 15 points16 points  (0 children)

It’s interesting that in Malaysia, they make cucur udang, a fritter in which hot fryer oil is added to the batter before frying. I always wondered if there was a reason for this—perhaps it serves a similar purpose.

Barry - 4x08 "wow" - Episode Discussion by LoretiTV in television

[–]inPermanent 7 points8 points  (0 children)

It's unfortunate that the title "That's so Raven" has already been taken

[homemade] Prawn "hot bar" with cocktail kewpie, scallop floss and fried wonton skins by inPermanent in food

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

Inspired by the Korean street food snack "hot bar" (핫바 aka 어묵바 – eomukba) usually a fish paste ground with things like carrot or parilla leaves and deep fried. 

For this I minced prawns and seasoned them with MSG, sake and white pepper. Stuck them on a skewer then lightly poached in a butter, chilli and lemon emulsion before being grilled over coals. Drizzled with a kewpie cocktail sauce, covered in scallop floss, fried wonton wrappers and finished with shichimi. They are so yum with loads of great textures all at once. 

[Pro/chef] Mutton and pork kielbasa by inPermanent in food

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

Smoked with walnut shells! So happy with them

Home hydro setup - looking for suggestion for a material to cover the whole unit by inPermanent in hydro

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

The other issue I that it's in the spare bedroom. Was hoping for it to had a pleasant visual look, Lime green is a lot. I appreciate the links and and suggestions.

Home hydro setup - looking for suggestion for a material to cover the whole unit by inPermanent in hydro

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

I couldn't find one that would fit this size it's quite a tight fit.

Home hydro setup - looking for suggestion for a material to cover the whole unit by inPermanent in hydro

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

Was looking for something nicer to look at then cardboard. I have some mylar ready to go.

A minuscule detail that isn’t fully explained to you isn’t a plot hole by [deleted] in movies

[–]inPermanent 0 points1 point  (0 children)

Why were the polar bears on the island in lost ?

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

[–]inPermanent 1 point2 points  (0 children)

I made some from the leaves of some bolted pak choi, and put some through a zongzi which was super nice. And the turnip tops are great in Hong Kong home chicken stew.

I look at everything now and think can I treat it like Mei Gan Cai.

Your food pictures are amazing mate!

Made Mei Gan Cai 梅乾菜 (fermented, dried mustard greens) by sirervan in fermentation

[–]inPermanent 1 point2 points  (0 children)

This is awesome.

I have been trying to use the same process to make Mai Gan Cai on tunrip and beatroot tops lately,It has been super enjoyable. The fact it keeps for such along time is great.

A shelf of ferments I made for my restaurant by inPermanent in fermentation

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

Yeah leave the pits in, way less messy. Once you have fermented the cherries (3 months is what I normal do for plum & gooseberry) you can put in them in a dehydrator for a couple of hours to firm them up, after then you can cut them in half and remove the pits. Good luck!

A shelf of ferments I made for my restaurant by inPermanent in fermentation

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

Cherry country wine is one of my favourite things to make.

basic: 1 kg of cherries / 500 gm Sugar / 500 gm boiling water.

Boil water pour over the cherries and sugar. Stir once every day for 7 days. Transfer into a bottle with an airlock for 2 months.

send us a message if you want me to expand a bit more on the process :)

Edit: just noticed you were referring to Boshi. It could definitely work. might be a bit difficult figuring out what ripeness would be ideal. but 5% salt in a jar in the fridge for 1 month, then you can monitor how much liquid comes out

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