Foods You Can Cram into Your Gullet - With Nasturtiums

[DECI4]

Oh, and your salad recipe, which seems to have confused Thailand with Japan.

And the fact that you told someone to use a fucking MANDOLINE. Where are your knife skills, son? You can't julienne a carrot by hand?

Of course I can. Do you think someone that just signed up for culinary school can?

[DECI4]

Oh, and your salad recipe, which seems to have confused Thailand with Japan.

What made you think it was supposed to be a thai salad? The thai chilis?

[East Coast Hustle]

Bump!

I started a new food blog - http://iateitwithmyface.tumblr.com/

I know I haven't updated it in a shamefully long time, but please take a look anyway.

So I joined the culinary program at my local city college. I have no grand illusions of becoming a chef (we all know where grand illusions end up: flipping burgers at Denny's during the night shift), but I did want to learn all the "proper" techniques and things you can't very well teach yourself at home, like how to butcher a pig.

You aren't going to learn how to butcher a pig in Culinary school. Butchering is a very specialized technique that you are not going to become competent at by simply watching someone and taking notes. There are very few chefs in the world even in 3 star restaurants that butcher whole animals in house. If you really have the money and time to burn, by all means enjoy your classes, but the fact is, without years of practice and repetition a semi-competent home cook is all you will ever be, and you can attain that rank without spending thousands of dollars on school. You can find any information or technique on youtube for free, spend the money on ingredients, cookbooks, some decent knives and kitchen tools, not to mention eating well at respected restaurants in your area.

Alternatively you could use your schooling to land an internship at a decent restaurant and spend a year working part time in a real kitchen. You will learn more doing prep and making salads in the kitchen of a good chef than you will in culinary school.

Now I KNOW you aren't a chef.

First of all, plenty of restaurants do their own butchering in-house. Or have you never heard of farm-to-table?

Second of all, they're called externships, which you would have known if you'd ever actually worked in the restaurant industry.

There is a difference between breaking down a whole pig and portioning meat. How many tenderloins do you think you get out of one pig? How many sweetbreads are you going to get from a cow? You really haven't thought this through.

FARM TO TABLE, SON. HEARD OF IT?

[Phox]

Oh, and your salad recipe, which seems to have confused Thailand with Japan.

And the fact that you told someone to use a fucking MANDOLINE. Where are your knife skills, son? You can't julienne a carrot by hand?

Of course I can. Do you think someone that just signed up for culinary school can?

<= Has never attended culinary school. Can julienne a carrot by hand.

[East Coast Hustle]

Oh, and your salad recipe, which seems to have confused Thailand with Japan.

What made you think it was supposed to be a thai salad? The thai chilis?

The fact that nam pla and lime juice are not components of Japanese cuisine?

[East Coast Hustle]

Fuck, I could julienne a carrot by hand before I could legally drive a car. Someone datamine this tard and fine out where she works so I never accidentally end up eating there.

[DECI4]

Oh, and your salad recipe, which seems to have confused Thailand with Japan.

What made you think it was supposed to be a thai salad? The thai chilis?

The fact that nam pla and lime juice are not components of Japanese cuisine?

Did I say it was an authentic Japanese or Thai salad? Nope. I was simply sharing a recipe that works. It must be very difficult for you.

[DECI4]

Oh, and your salad recipe, which seems to have confused Thailand with Japan.

And the fact that you told someone to use a fucking MANDOLINE. Where are your knife skills, son? You can't julienne a carrot by hand?

Of course I can. Do you think someone that just signed up for culinary school can?

<= Has never attended culinary school. Can julienne a carrot by hand.

I think its pretty safe to say that most people can't. Congratulations, you are special.

[DECI4]

FARM TO TABLE, SON. HEARD OF IT?

I sure have, I don't think it means what you think it means.

[Don Coyote]

Oh, and your salad recipe, which seems to have confused Thailand with Japan.

And the fact that you told someone to use a fucking MANDOLINE. Where are your knife skills, son? You can't julienne a carrot by hand?

Of course I can. Do you think someone that just signed up for culinary school can?

<= Has never attended culinary school. Can julienne a carrot by hand.

I think its pretty safe to say that most people can't. Congratulations, you are special.

Um....

/url] ].Julienne is a culinary knife cut in which the food item is cut into long thin strips, not unlike matchsticks.

How is that hard?

[East Coast Hustle]

FARM TO TABLE, SON. HEARD OF IT?

I sure have, I don't think it means what you think it means.

So is it your contention that farm-to-table restaurants send their animals off-premise to be butchered?

[East Coast Hustle]

DECI4, what city do you supposedly work in? Is it, like, Wheeling, West Virginia or East Dyslexia, Tennessee or something?

Because in real cities, where people eat good food, you're so wrong that it's almost commendable.

[Phox]

Oh, and your salad recipe, which seems to have confused Thailand with Japan.

And the fact that you told someone to use a fucking MANDOLINE. Where are your knife skills, son? You can't julienne a carrot by hand?

Of course I can. Do you think someone that just signed up for culinary school can?

<= Has never attended culinary school. Can julienne a carrot by hand.

I think its pretty safe to say that most people can't. Congratulations, you are special.

Um....

/url] ].Julienne is a culinary knife cut in which the food item is cut into long thin strips, not unlike matchsticks.

How is that hard?

Apparently basic kitchen knife skills are actually "sooper-sekrit techniques" passed down by sekrit masters in culinary dojos.

Oh, btw, "Hey, if you aren't comfortable julienning, you can use a mandoline."

[Don Coyote]

DECI4, what city do you supposedly work in? Is it, like, Wheeling, West Virginia or East Dyslexia, Tennessee or something?

Because in real cities, where people eat good food, you're so wrong that it's almost commendable.

I think it lives in the Seattle area, so I need to know where not to eat on accident.

[East Coast Hustle]

Oh god. I bet it's a dishwasher at Herbfarm with delusions of grandeur.