There is something deeply uncomfortable about seeing a man, who is dead on the inside, ask another man who is also dead on the inside if he likes hot fudge sundaes to smooth jazz while receiving the tiniest sliver of roast beef in the history of man after suffering through banal chit chat.Roasting off 5 ribeyes for a buyout at my restaurant tonight. I get to work the carving station.
Edit: 6 ribeyes… hahacounting is not my strong suit apparently
You had me at Steak
haha. And again at blue cheese, croutons made from fresh baguette, fried shallots, and a Boursin salad dressing…. That’s a salad worth tossing…. Well played. What else did you put in the Boursin dressing?
That sounds fire. I'm gonna try that out. Thanks
You can swap out the mayo and sour creams for creme fraiche or Greek yogurt probably.
those sound like pretty good substitutions. you have a fine culinary mind
I love watching Good Eats and Cutthroat Kitchen. They're both educational and entertaining. I don't know why chopped is still on, maybe it has to do with hearing each chef's sob story?
Good Eats is my favorite cooking show of all time. I like Iron Chef in all of it permutations as well. I dont really watch any other cooking shows. I am a chef so I have a limited tolerance amount of cooking stuff I watch hahaha.
I have several of his books my kids have given for Birthdays and such over the years, the good eats series are great references, which is basically what I use all cookbooks and recipes for, I'll research several and then tweak to my palate.
you can come work at my restaurant if you need a day job hahaha
Do you have good insurance? I would probably give your customers hypertension with the amount of salt I use in my cooking.
I have insurance... hahaha im not sure how good it is yet. My wife just had emergency gallbladder removal surgery so I will find out very soon how good my insurance is haha. But ya salt levels in restaurant food is generally much higher than that of food that people cook at home. thats why it tastes so damn good. i have known several chefs with the words "more salt" tattoed on their knuckles.... they also had the obligatory chef knife tattoos....
So many people don't realize that salt is what wakes up the flavors in food! The old adage "you can add it at the table" yes you can except then it's too little too late!
One of my favorites for made at home breakfast sandwiches is to toast a bagel with butter and garlic and smear it with Orange Marmalade then stack on some country ham and an over medium egg! Salty, Savory and Sweet!
