There are two bits of strawberry...
Much better plating though.
There are two bits of strawberry...
Much better plating though.
To be honest I get away with it by using apple juice, cranberry juice and pineapple juice. There is mango in there too but it was shit when it came in so didn't have much. I also ate a lot of watermelon. The real cheek is how much I've got it on for.
I am legit curious about the plating etc though as if it's shit I'd like to know and even any suggestions. I can play then.
Is Smiffy a chef now or something? Legit I have no clue.
Yeah, he's In The Kitchen.
Look at that knife envy.
I've been a chef for nearly a year. I started as a KP in September 2017 then got dragged behind the line after Christmas, GM sent my ex home and stuck me on with zero experience and I've just been trying to learn since then, not helped by the fact I made a few wrong calls.
First place stuck on me a course for CDP, was quite chuffed as I think only six places were available and about 30 other commis in the other pubs but I got selected. Unfortunately I left before I cracked on
Then I moved to Cornwall thinking I was going to work with fresh fish etc but it was more a chip shop than anything, sea side and cheap food. Bit shit.
I then left and went home for a while so didn't do anything for a few months, then moved to current place which is where I've learned most as I get the freedom to make it as I like so long as it has what menu says it does. Left here in May, went home for a month, went to Dorset last week as prep chef/KP but two lazy ass Romanians took the piss so texted old boss and asked if any positions were available and a few hours later I knew I was leaving Dorset again.
In short, I'm nothing special but given I have never really cooked anything I'm pleased with where I've got to in such a short time.
I've made a cooled cucumber vegan soup today and I've got to be fair it isn't too bad.
Onions, garlic and chopped cucumber, sauté til softened, add your stock (actual veg stock as some of the store bought have Palm oil) and blitz. Salt and pepper, voila. Served cold with soy milk and dill but yeah, quite nice for what it is.
Sounds pretty decent to be fair. I was wondering what you had used instead of cream/creme fraiche. Might try that as I have some vegan friends and it’s sometimes a hassle as obviously I don’t know that many vegan recipes by heart.
Looks like you nailed the consistency (is that texture for soup). Was it just cucumbers or did you use pickles too?
Just slap half a cow down on the table and say fuck you to them Pen.
I went some months without meat myself. Always good to know how to make different things.
I made a tomahawk steak for the first time a week back and that was something I hope to make again.
Just cucumbers. Given I'd never made a soup, the ones I have made since trying are:
Mushroom
Spiced Carrot
Curried Parsnip
Pea & Mint
French Onion (smashed it on the first go tbh)
Honey Roasted Butternut Squash
Probably one or two more. I want to try my hand at a chowder or a meat soup at some point but I'm not confident enough yet and trying to do something prior to service is one fuck up I want to avoid.
My Aunt makes a quality chestnut soup. I'll get her recipe for you if you want.
Honey roasted squash sounds like it'd be sweet even for a dessert, and that vegan abomination can leave earth, but the others sound nice. Keep up the updates.
My go to recipe in soups is courgette, but I occasionally make cucumber, lentils and mushroom and leftover veggies too. Should really make soups more often, but as I eat lunch at work I usually want something a bit more filling for dinner.
I think I've only ever made 3 types of soups from scratch.
Lentil & bacon, Cypriot egg and lemon (it's their version of chicken soup with rice, I also made the stock) and Trahanas soup (cracked wheat, you buy it in a package soak it overnight then boil it with some halloumi and a bit of milk to add creaminess).
That classic combo, egg and lemon.
So would flour, cream and a number of other things that aren't fucking egg.
Aren't you like a quarter Cypriot or something?
How have you not fucking tried it if so you twat.
I went to Cyprus for 2 weeks once but I'm not sure I'd push it that far.
How does egg + lemon = chicken + rice?
I'm sure someone on here was.
It's called avgolemono which means egg and lemon which are ingredients in what is their version of chicken soup.
Really simple too. Make a chicken stock, strain it, boil rice in said stock, shred chicken, in a bowl whisk together eggs and lemon juice then add some soup to the bowl whilst whisking so the eggs don't scramble, add mixture to the whole pot. Stir through and add the shredded chicken.
Godly.
I had a chip and curry sauce baguette the other night when pissed. It was insane.
Well I got had a free Greggs' sausage roll and a free Hotel Chocolate 'Billionaire Sundae' for my lunch so life is downright tolerable.
Chicken nuggets on a crusty baguette =/= godly.
I'm a twit
Jerusalem Artichoke soup is the best soup
But in general, soups are a bit shit.
Following on from the BBQ sauce talk in another thread I decided to try this.
Not amazing but a lot better than any other BBQ sauce I've tried as, despite being sweet, had a slight spice to it as well as a decent amount of vinegar.
I've never really got on board with chicken and cheese as a concept, but then I don't think I've ever had a 'parmo', so who knows.
Some Maxols have signed up with Just Eat. Chicken Fillet Rolls delivered
Anyone ever used an Indian takeaway naan to make chicken fajitas?
Tempted to give it a try.
The bread is superior to a tortilla and if it's unflavoured then what could go wrong?
Is it not too thick though? I don't think it would wrap tight enough to keep the filling in. Unless you plan on using a knife and fork like some kind of nonce.
A doner, or even a shish is dry enough to maintain friction in a naan. Fuck it off and get a kebab Foe.
Just use the top/bottom half of the naan. It's essentially the same meal so it should work perfectly well.
It's a big improvement on 'babbie, but 'bab shop? Are you nine years old?
What’s a good no-carb breakfast? I’ve been having Greek yogurt with mixed nuts and blueberries but would like to have a few options.
I'm a twit
2 fags and a large coffee.
Seriously though, you probably would need to be having extra carb breakfasts, not carb free ones.
You can make a smoothie if you want lower carbs.