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- Sep 28, 2008
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It takes skill, trust me. The last thing you wanna do is nick your nuts.I haven't done that myself but I imagine it's just like shaving your testicles.... Which I also haven't done.
It takes skill, trust me. The last thing you wanna do is nick your nuts.I haven't done that myself but I imagine it's just like shaving your testicles.... Which I also haven't done.
Depends on the cooking style. There's lots of them. Foie Gras is definitely a big one. And Truffles too, especially recently. Sure, they're good (acquired taste), but adding them to everything is ridiculous.As a chef what has been the most over hyped product or dish?
Me Personally I feel like Foie Gras was huge at one stage (didn't ratee it) and then then truffle bandwagon.
The process of how Foie gras turned me off a bit... force feeding corn down their gobs
I mix Worcestershire sauce with bbq as well as add a Cajun seasoning when making my shepard pie or meatloaf. Just adds a little extra to it.When I was about 13 I came up with a bolognese sauce that was ridiculously good. Everyone who tried it absolutely loved it. But it was also really unhealthy so I stopped cooking it after a while. After working as a chef and putting constant recipes through my head for the last 20 years, I can't remember the exact ingredients now. All I remember is that it had worchestershire sauce, lemon pepper and mayo. And the mayo made the dish.
Depends on the cooking style. There's lots of them. Foie Gras is definitely a big one. And Truffles too, especially recently. Sure, they're good (acquired taste), but adding them to everything is ridiculous.
There's many other ones though. Fine dining in general is shit. There is a place for it but only if it's to make an absolute taste experience. Most fine dining dishes you try are crap. It's your usual stuff in small portions.
There's this other big drive you see which I call the "Master Chef Drive". It's where you go to a restaurant and look a the menu and the whole menu is a wank. It's "Duck confit with zucchini flowers and salt of the peak of everest". Then you eat it and everyone around you says, "Yes, I can really taste the dead bodies from the peak of everest" and you say, "Fuck off. It's salt and butter. That's all you're tasting. Salt and fucking butter"
There's so much wanky bullshit out there.
Depends on the cooking style. There's lots of them. Foie Gras is definitely a big one. And Truffles too, especially recently. Sure, they're good (acquired taste), but adding them to everything is ridiculous.
There's many other ones though. Fine dining in general is shit. There is a place for it but only if it's to make an absolute taste experience. Most fine dining dishes you try are crap. It's your usual stuff in small portions.
There's this other big drive you see which I call the "Master Chef Drive". It's where you go to a restaurant and look a the menu and the whole menu is a wank. It's "Duck confit with zucchini flowers and salt of the peak of everest". Then you eat it and everyone around you says, "Yes, I can really taste the dead bodies from the peak of everest" and you say, "Fuck off. It's salt and butter. That's all you're tasting. Salt and fucking butter"
There's so much wanky bullshit out there.
I’ll let you in on a little secret those truffle oils don’t even have real truffle in them. Not even kidding.I normally have a good indication when something has hit the scene when fast food joints add the items to their menu with either fake or watered down products.
Example the Truffle burgers at McDonald. Mainly the oil based truffle product that has been man made.
The deep fried zucchini flower's got a huge run. They started to appear everywhere over night.
I've done a few up market joints and Sepia is pretty special for me. Care and thought has been put into the menu. Don't mind handing my coin over to a place like that.
I’ll let you in on a little secret those truffle oils don’t even have real truffle in them. Not even kidding.
Hahaha so true and you’re out of pocket $400 maybe $500 for matching wine for 2.
It's true for most products. The difference between cheap truffle oil and expensive truffle oil is that cheap truffle oil has artificial truffle oil flavour. Expensive truffle oil has about 5% truffle. If you're lucky.I’ll let you in on a little secret those truffle oils don’t even have real truffle in them. Not even kidding.
Notice QLD borders are now secure.
Exactly! Although I do use egg mayo just a moderate coat and not to much or to little.
That is sound advice.If they list their head chef and his qualifications are, "I created the Maccas special sauce by jerking into a sock", then avoid it.
That is sound advice.
I would never that thought of that.
You know it bro!don’t forget the hoisin sauce, shallot and cucumber
I got hooked on blue cheese sauce in Murika. I can drink that shit.It's true for most products. The difference between cheap truffle oil and expensive truffle oil is that cheap truffle oil has artificial truffle oil flavour. Expensive truffle oil has about 5% truffle. If you're lucky.
Try blue cheese dip/sauce. If you're lucky it has 2% blue cheese in it. I make my own which is about 40% blue cheese with sour cream, butter milk, mayonnaise and lemon juice. It's 100 times better than anything you buy in a bottle.
She hasn't replied to me yet.What are you and @Nasheed having for your first romantic coronavirus virtual date kazzie?
She'll never go for you. You don't have enough toilet paper. Blue Boost on the other hand...She hasn't replied to me yet.
If she Doesn't soon she's lost me. Only get a couple of chances with Nasheed.
Are there any good ones we can get here from the supermarket? Is blue cheese sauce the same as buffalo wings sauce? Have only tried buffalo wings once and they were pretty tasty.I got hooked on blue cheese sauce in Murika. I can drink that shit.