Things that are making you happy*******food and drink edition******

[b1os]



I don't Yelp. I don't post on Yelp, I don't use Yelp to help me pick a new place, I never read Yelp unless I get directed there by someone I know.

Nice try.

 

[mgm9128]

Some things I observed my first day in a professional kitchen:

The pants they give you are too large.

Shucking clams is more difficult than shucking oysters.

There is a whole stove dedicated to making veal stock.

One of the runners periodically drizzled golden syrup over pieces of bread to eat during service.

Cutting a quart of minced shallots for a mignonette can become tedious.

The guy I worked with in garde manger didn't taste anything he seasoned.

Chef drank water straight from a 1 liter bottle of Acqua Panna.

Some people eat salads without dressing.

 

[indesertum]

did somebody taste the dishes the garde manger seasoned?

 

[mgm9128]



did somebody taste the dishes the garde manger seasoned?

Nope. The runners just cleaned the rims with their little towel thingys. I made a few of the tuna tartares, so I did taste them. Chef puts pumpkin seeds in it, which I thought was odd, but actually tasted quite nice.

 

[1969]



I happen to know the author. Good guy.

Jeffrey Scott? He is based here in Austin and supposedly working on another volume which will feature one of our local chefs (Ned Elliot). I went ahead and purchased the set yesterday.

 

[1969]

I'll regret asking this...but can I get the short MGM bio? I get the sense you are self taught but for some reason I thought you had a ton of posts under another name before getting banned, most of which were a rabid defense of a paleo diet ?

 

[KJT]



I'll regret asking this...but can I get the short MGM bio? I get the sense you are self taught but for some reason I thought you had a ton of posts under another name before getting banned, most of which were a rabid defense of a paleo diet ?

You nailed it.

 

[mordecai]



You need deep pockets to carry all the salt around.

How awful was the other one?

these made me lol

 

[mgm9128]

Observations from my second day:

It was easier to shuck clams today than it was yesterday.

I did not realize I could shuck oysters as fast as I did.

Sous chef could tourne three apples before I could tourne one.

Putting peppers in the deep fryer is the quickest way to remove their skins.

Women working pastry are often taunted by the line cooks.

Crossing your arms while you're not busy means you don't feel like working.

Any clams that broke I could eat.

I ate a lot of clams.

 

[mgm9128]

Also, it's a ***** when you hear chef say "fire a John Dory" and know that you won't be eating it.

 

[mgm9128]

Today, I witnessed a Spaniard slowly lick his fingers clean of pomegranate molasses.

 

[Piobaire]

I happen to know the author. Good guy.

Jeffrey Scott? He is based here in Austin and supposedly working on another volume which will feature one of our local chefs (Ned Elliot). I went ahead and purchased the set yesterday.

Yeah, it's his birthday today.

 

[Bhowie]



Yeah, it's his birthday today.

I heard that dude has a dick the size of Tom Jones'.

 

[indesertum]

you would know

 

[Bhowie]



you would know

You know how us hens get in the hen house.