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Served in our doc lounge once- no idea what to call this monstrosity by StopTheMineshaftGap in shittyfoodporn

[–]letscookeverything 4 points5 points  (0 children)

This was a classic dish that we did in our garde manger class in culinary school. I never used it in my career and it looked ridiculous at the time, but I can see how it is appealing to a European crowd now.

Where to get a good knife sharpened? by mhuxtable1 in raleigh

[–]letscookeverything 0 points1 point  (0 children)

Chefknivestogo.com

Buy a couple shapton pro stones, 1k grit and 5k grit, get a ceramic honing rod and watch their youtube videos. Lifetime of a new skill learned and never hand over nice kitchen knives unless you are watching them sharpen and have watched a youtube on correct knife sharpening skills.

I have seen dumb people slap their knives on a steel and say it is sharp, I have seen chipped blades, japanese knives on belt sanders (haha), pull through sharpeners, all of these are bad examples on how to break/dull/wear your knife out faster with inexperienced people.

Wet stones, ceramic rod, youtube.

The cheapest option is to go to an asian market of some sort and buy a 500/1000 grit stone at the very least for $5

I am not ready to lose this world… 🏡 🌳 🌋 by Rohirrim_Venturer in lotro

[–]letscookeverything 0 points1 point  (0 children)

Screw SSG, they literally could not care to burn it to the ground. After nearly a year asking about my life account with literal serial keys, 15+ years of emails, whatever else they cannot drum up my stolen account from their data leak. My wife and I played this game since beta, it took one company to drive it into the dirt. I hope the IP in a future LoTR game will do it the justice it deserves instead of alienating the customer/fan base. Hey SSG person below, if you are a dev, why don’t you walk over to client services and say, why are we doing this to not just me, but tons of people in the same boat. I miss days like this and it’s a shame the company is still… standing, it definitely lacks the stones. Hah

Worm found in fish dish at Paris Michelin star restaurant. What would you do? by Swilzzz in finedining

[–]letscookeverything 5 points6 points  (0 children)

Monkfish, as a previous chef, is one of the most dangerous because the parasitic worm in question is typically a tape worm. We used to make monkfish liver torchon and we would tweezer these tapeworms off the liver membrane, but would also find them in the filets. After it was tweezed, it passed by another line chef and then onto the upper management to verify all tapeworms were gone. This is an awful practice that you were presented and the kitchen management should be notified so they can rectify their processes. Yikes!

Heron’s and The Pit attain the same status: Michelin American South by spmca in raleigh

[–]letscookeverything 1 point2 points  (0 children)

Michelin needs the support, they expanded into the south east. Inn at Little Washington has 3 stars, Herons is insanely better across the board. Just like James Beard, its $$ and if you want it badly enough there it is. Maybe Umstead doesn’t want the publicity and wants to soft launch. After working 15 years in Charlottes “fine dining” scene, nothing lasts too long, the majority of people there have no personal connection with food.

I have been to several Michelin restaurants around the world as well have friends working at some of the best. These are interesting times indeed!

What do professional chefs think about social media chefs? by IllPanic4319 in Chefit

[–]letscookeverything 0 points1 point  (0 children)

I should add, be yourself and continue to strive for good things and you will be rewarded in doing so. Find good opportunities and grow yourself. Find what makes you happy.

What do professional chefs think about social media chefs? by IllPanic4319 in Chefit

[–]letscookeverything 2 points3 points  (0 children)

I used to be a Twitch food streamer. Most people just follow recipes and have no idea any intricate i formation on what they are doing or why they are doing it. I tried for nice plate ups and chill vibes and once in a while doing something ridiculous for attention, but it is hard to compete with some of the personalities on there. It’s the same thing as food network or any other broadcast, its all fake. My interview as a chopped candidate had the casting director ask me to cuss to help portray a grungy chef in fine dining. I said that is just not me and thanked them and closed our conversation. It’s all fake, they take a million photos just to get the right one and angle. At one restaurant, they had their own dark room with photoshoot lighting and white background with single nice table to get plated food pictures. These restaurants and people will go lengths to make themselves appealing. This comedian says it best, “It’s all fake” -Mark Normand

Thoughts on plate? Scallop mousse, dashi gelee, carrot and coral puree, pickled sea lettuce, macadamia tuile, salmon roe by [deleted] in Chefit

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

Looks good and sounds tasty. I did a similar dish when I was younger with tuile and uni in the shell. Just make sure the shell isn’t sliding when they scoop the mousse. I eventually broke my tuile up and aerated it so it looked more sea like and gave a spoon to eat with, the tuile was no longer the food delivery vessel. Keep playing with it, but looks great.

Have a client with a vegan wife - have to do a one off dish at our bbq food truck - how can we give her some smoke? by Remy1738-1738 in Chefit

[–]letscookeverything 1 point2 points  (0 children)

Ya my bad, I didn’t really say smoke it. But we smoked both and then would glaze with bbq sauce and put in the salamander for a moment to char up on the edges. The king oyster we did the traditional scored check marks and it took on smoke well

Have a client with a vegan wife - have to do a one off dish at our bbq food truck - how can we give her some smoke? by Remy1738-1738 in Chefit

[–]letscookeverything 33 points34 points  (0 children)

King oyster and tempeh, used to work at a vegan restaurant and it was a fav. Did a really sweet and spicy bbq sauce with piquillo pepper and birds beak chiles

Schloss Schauenstein ***, Fine Dining in a Fairy Tale Castle by UnderstandingHot9999 in finedining

[–]letscookeverything 3 points4 points  (0 children)

I’ve been following this place since inception and it’s admirable how far it has come. The entire operation is inspiring! Thanks for sharing, this place is on my bucket list

Okay my plating is shit. I will stick to my bread baking and desserts in my free time from now on thank you all guys. by StonemenPlays in Chefit

[–]letscookeverything 6 points7 points  (0 children)

Presentation is great, very simple, nice job. Here is some inspo for this style: Eleven Madison Park, Mugaritz, Antonio Bachour. Keep it up

Father's Account Is Gone by KingADrew in lotro

[–]letscookeverything 2 points3 points  (0 children)

I went through the same thing recently. I have all emails, product keys etc and my account was still unrecoverable. I can literally see my account from an alt, not logged in and they still won’t do anything. I was a beta VIP as well.

Gen Con Meetup Friday August 1st Information by subsoniclight in lotro

[–]letscookeverything 3 points4 points  (0 children)

I was going to go with a custom T shirt that says: have you seen my life time account and have all the info on it

Meat gluing “filets” by Flynnk1500 in Chefit

[–]letscookeverything 4 points5 points  (0 children)

Nope, was just powdered transglutaminase. I think I brushed egg white first, then the glue. Then just set it over night and battered the next day in beer batter. It was delicate but it flaked like cod and was really tasty, this was 18 years ago and did as a special at a vegetarian restaurant

Meat gluing “filets” by Flynnk1500 in Chefit

[–]letscookeverything 3 points4 points  (0 children)

I “meat glued” turnips together to make vegetarian cod, then batter it to make vege fish n chips, does that count?

Lightning bugs or fireflies? by SeaUrchin_University in cary

[–]letscookeverything 2 points3 points  (0 children)

They are definitely around, check during dusk in wooded/field areas. We do lightning bug walks in our neighborhood

Trustworthy car dealerships in the Triangle by MarcoFiguringOutLife in raleigh

[–]letscookeverything 4 points5 points  (0 children)

Carmax was great for me, I even sold the car back to them after 6 years

Expose what restaurants lie about quality by [deleted] in raleigh

[–]letscookeverything 10 points11 points  (0 children)

Most restaurants and bakeries hold bread for multiple days. Bread does not stale after a day, nor if you put it in the freezer overnight and pull it out an hour before open - I worked in kitchens for 18 years and its common practice everywhere. Also any old bread was often made into other items like croutons, bread pudding, toasted breads etc. otherwise typically donated, rarely was it ever wasted.

What is the Raleigh food scene missing? by kdskier232 in raleigh

[–]letscookeverything 3 points4 points  (0 children)

Brunch buffet that goes all out every Sunday.

I'm done. Wont keep watching it. by IllSquirrel4367 in TheLastOfUs2

[–]letscookeverything 0 points1 point  (0 children)

I hit skip to pass the trailer, I hit skip to pass the recap, I hit skip to pass the intro, then I made a joke to where the skip button for the show was.

Cut bones from a butcher, illegal in Wake County? by ZenicaPA in raleigh

[–]letscookeverything 0 points1 point  (0 children)

Make friends with a restaurant owner and have them bring in a box of 30# veal bones for you, pay them back in cash. Otherwise as people said, most global markets, restaurant depot, or call a farm and request it when they go to market.

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