Tell you what the absolute worst thing you can possibly do to any sallad is. Stick Iceberg lettuce in there. The stuff tastes of fuck all, is fucking watery and makes everything just bland as shit.
Tell you what the absolute worst thing you can possibly do to any sallad is. Stick Iceberg lettuce in there. The stuff tastes of fuck all, is fucking watery and makes everything just bland as shit.
Caesar salad without the parmesan is like aioli without the garlic ffs.
Yeah Maz seems to have gone full John there
Made an absolutely savage ceylon chicken there. Indian every night this week
Alright Maz, give him a break.
I fucking won’t. I can help him become a better version of himself. A version that knows what Aioli is and that doesnt ever put iceberg lettuce anywhere else but the fuckin bin.
There's no iceberg lettuce in the kitchen, it's baby gem which is better. That's perhaps what you're seeing.
Now I know that Aioli always contains garlic but then I would have sussed it out for myself if/when I decided to make some. If I was going to do it I'd have stuck it on my prep list then when I finish I have a Google for recipes, methods etc so would have clocked it then.
You won't offend me, I know I'm very inexperienced but the experienced people I do work with like my honesty. I ask questions, I make notes, I research stuff, the origins, the history but my strength is service. Prep I'm slow (not as slow as I was) but service I'll give an experienced chef a run. It's that part that I enjoy the most. Making sure everything goes out in a timely fashion, working in sync with team mates etc.
In the next year or two I reckon I'll reach sous level. I'm already ahead of the game in terms of where I should be. Some things I really should know at my level you're right but then others that I shouldn't be expected to kniw/be able to do and I smash it.
I do want to be knowledgeable but first I need to improve little bits that go against me. Mostly meats which I've started this week.
Lots of places put 'garlic aioli' on menus, don't they? So it's not that ridiculous to not know it always contains garlic. I didn't know.
Maz not living in England wouldn't know that though. I think everyone can chill out.
Before moving into the kitchen the closest I would get to a restaurant other than one I worked in would have been Maccy D's anyway and if I cooked at home, chips and sausage in the fryer or maybe a microwaved bacon sandwich so I feel I've come a long way, even Baby Gem I didn't know what it was when I started as a KP in 2017, I think the fact you're constantly learning something is part of the appeal. On a slightly related note, I actually told my team something they didn't know...which is why we call a salad a salad. I only discovered that via Googling as someone said if it's not in a bowl it's not a salad so the amateur in me thought they were serious and Googled. It's the add on words that confuse me, Picante Marie Rose for example, I know what MR is but now I know Picante is just spicy. The terms of stuff confused me initially too, sweat, saute, braise etc. I think half the food I'm sticking out at the moment I wouldn't even dream of eating but it's nice to try a nibble to see. Today was lobster which I wasn't really a fan of.
I bought a encyclopedia type book which is known as the chefs bible, I find that's really helpful and informative but yeah, feel free to correct me Maz, you just don't need to be a dick about it.
Lettuce not take everything too seriously here.
Ok now I’m on their side.
Don’t be such an Egg omelette fucker
Redundant wording is pretty much the hallmark of British restaurants to be fair.
'Breaded fish gougons, sandwiched between freshly baked wheat bread with whole egg real mayonnaise' 9.5
Last edited by Spikey M; 03-08-2019 at 07:04 AM.
£3 onto the price for every county mentioned too.
Fresh hand-reared Lincolnshire bacon with free range Devon eggs in toasted artisan sourdough: £49
Putting the pound sign on there is amateur level stuff
The wife just landed home with this for me
Drown it in gravy and take another picture.
It's gone, but indeed I did. They give you some in an extra tub.
Made chicken ceylon again. Best it's turned out, was savage.
I've got a curry for my dinner tonight too but it won't look as nice as that.
That looks and sounds immense.
I had a banging curry at a place called Raj Tandoori a few nights ago (I had Lamb Biryani and also tried some king prawn tawa) and I'm also about to have one at my hotel in Coventry.
Apologies if massive. I'm on my phone.
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Fuck yes
Love a toad in the hole.
It's a cheat dinner really. Nothing that good should be so easy.
Christ I've not had a toad in the hole for the longest time.
Need to sort my life out.
I've got a lot of time for a good sausage.
I've looked at the picture about five times now and every time I have this pavlovian mouth-watering response. Almost ordered a curry on the back of it at a weak moment earlier.
Yeah that looks spectacular.
I've been trying and tweaking loads of different takeaway style recipes over the last while (making the sauce base and precooking the meat, etc). I think that one is a sort of cross between Misty Ricardo, Al's Kitchen, Curry Frenzy, and one off a cookery forum. I've it scribbled down and I'll post it up later on anyway.
That one would nearly be my favourite of the 7 or 8 dishes I've settled on though a pathia is hard to beat too.
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Last edited by Giggles; 13-08-2019 at 09:21 AM.
Yes, ladle is not spelled correctly.
I love "cook until quiet" too.
The secret ingredient is unbridled fury.
I think you'll find it's point three where he adds a spoonful of meth.
What's "base"?
I had to google way too much of that to make any sense of it.
It's spiced caramelised onion paste from googling, is that right?
Also the ginger garlic paste as most shop bought ones will go all over the kitchen as soon as it hits the oil due to them having some preservatives and vinegar in them.
Yep. You're basically slow frying down onions for about an hour and adding in some garlic and spices before blending them into a dark paste. It's optional but I find them nicer with it, and it's nice for stews or gravy's etc too.
Nearly every one of them is made the same way apart from the mix of dried spices and the main flavours you add at the end. Like I made a vindaloo this evening and you're adding kashmiri powder instead of the fenugreek and fennel at the start and vinegar instead of the coconut at the end for the most part.
Last edited by Giggles; 13-08-2019 at 06:20 PM.
I just love trying to reconcile 'White Van Giggles' with that handwriting and recipe.