Hey, ECH.

[LMNO]

ECH: I have another question.


Tomato water:  Do you approve, and what the hell do you do with it?

[East Coast Hustle]

I have a question of my own.

Who in the blue fuck decided that "tomato water" should even be a thing?

As for what I do with it, the answer is usually "wipe it off the cutting board after I'm done with the concasee".

[LMNO]

Yeah, that's pretty much what I was thinking, as well.

After "add vodka", of course.

[Mesozoic Mister Nigel]

I have a question of my own.

Who in the blue fuck decided that "tomato water" should even be a thing?

As for what I do with it, the answer is usually "wipe it off the cutting board after I'm done with the concasee".

What? TOMATO WATER?

[Eater of Clowns]

Tomato water, man that takes me back.

Portuguese feast parade day, setting up a tomato water stand outside the tenement house, selling it twenty five cents a cup. "Fresh H2Mato! Twenty five cents a cup!" we'd yell. End of the day we'd walk down and buy a box of those little things you throw on the ground and they snap. Snaps, we used to call them.

Yep, nothing like a cool glass of tomato water on a hot summer day.

[Kai]

Since this seems to be the "ask the master chef anything" thread, I've got a question for you ECH.

Mushrooms: Is there any acceptable time to wash them, or should they always be brushed clean?

[East Coast Hustle]

If you're talking about good expensive wild-picked mushrooms, then they should always be brushed. They'll start to get slimy once they've been exposed to enough water.

If you're talking about your basic white button mushrooms or creminis that you buy in a supermarket then FOR THE LOVE OF YOUR OWN FUCKING FACE PEEL THOSE THINGS.

I'd also like to take a second to point out that I am FAR from a master chef, I'm just some schlub who does it for a living and sometimes knows a little more about how food works than the average yahoo. What I am a master of is getting promoted, whether or not my combined performance and experience merit the promotion. I've worked with many line cooks who knew way more about food than I probably ever will.

[Kai]

If you're talking about good expensive wild-picked mushrooms, then they should always be brushed. They'll start to get slimy once they've been exposed to enough water.

If you're talking about your basic white button mushrooms or creminis that you buy in a supermarket then FOR THE LOVE OF YOUR OWN FUCKING FACE PEEL THOSE THINGS.

I'd also like to take a second to point out that I am FAR from a master chef, I'm just some schlub who does it for a living and sometimes knows a little more about how food works than the average yahoo. What I am a master of is getting promoted, whether or not my combined performance and experience merit the promotion. I've worked with many line cooks who knew way more about food than I probably ever will.

Peel them? Like a carrot? This is new to me.

Also, Hustle, you're the one that introduced me to "never put oil in the pasta water", and for that you receive whatever culinary title you want.

[East Coast Hustle]

Fair enough. I'd be happy with "guy who made me want to eat better food".

As for peeling the shrooms, if you use a paring knife and start from the bottom edge of the cap you should quickly see how the top skin-like layer separates and peels off.

[Kai]

Fair enough. I'd be happy with "guy who made me want to eat better food".

As for peeling the shrooms, if you use a paring knife and start from the bottom edge of the cap you should quickly see how the top skin-like layer separates and peels off.

Thanks!

[Mesozoic Mister Nigel]

I have never peeled a mushroom and don't plan to start. Yeah, I know they're grown in composted manure. Don't care, once it's composted it's just extra awesome dirt.

[The Good Reverend Roger]

If you're talking about good expensive wild-picked mushrooms, then they should always be brushed. They'll start to get slimy once they've been exposed to enough water.

If you're talking about your basic white button mushrooms or creminis that you buy in a supermarket then FOR THE LOVE OF YOUR OWN FUCKING FACE PEEL THOSE THINGS.

I'd also like to take a second to point out that I am FAR from a master chef, I'm just some schlub who does it for a living and sometimes knows a little more about how food works than the average yahoo. What I am a master of is getting promoted, whether or not my combined performance and experience merit the promotion. I've worked with many line cooks who knew way more about food than I probably ever will.

Let's just put things in perspective...A week ago or so, I caused my third kitchen fire trying to fry an egg.

You are a master chef.

[LMNO]

ECH, couple more things.

1 -- Ordered a pizza the other day, with olives, and they brought out a pizza covered with... green olives.  Is this a thing?  It was pretty gross.

2 -- Was in the market, looking for Worcestershire sauce, and I came across something called Vegan Worcestershire sauce.  Wha?  How can it be Worcestershire sauce without rotten anchovies.


Your thoughts, please.

[East Coast Hustle]

1) What the fuck?

2) What the FUCK?!?

[Mesozoic Mister Nigel]

Green olives on pizza?

Vegan Worcestershire sauce?

Fuck the world. Just fuck it.