/ck/ - Food & Cooking

>>9440731
Yeah I'm pretty sure if we did it, it'd sell retardedly fast

>>9440712
That quenelle tho. One handed?

>>9440703
Oh yeah and kale

>>9440702
We actually have a "not" hot chicken sandwich that the sauce is like sesame oil, sriracha, gochujang(Korean chili paste), and honey. I 100% lobbied for that to go on the chicken for the waffle and he's thinking about it at least advertising it as an option

>>9440696
K
Shrimp and grits.

Shrimp, mushrooms, bacon, with a stewed tomato/shrimp stock gravy with the sunny side up on top obv.

Anyone got pics of food they made? Chef finally broke down and put chicken and waffles on the menu and I had to. This is my demo plate that I made for the servers.

>>9237300
>velveeta

not even once

>>9237242
Pan seared air-line breast with chicken confit, lentils, braised leeks and mustard jus. We tossed the base of lentil/confit chicken and leeks with some crema and some lemon juice. It was a pretty tasty dish.

Second is house cured salmon that sliced pretty thin with grilled toast, boursin, avocado, that cured salmon, a salad of local mixed greens with cream sherry vin and then a 7 minute boiled egg.

Third is seared trout, roasted fennel, par-boiled and then pan fried fingerling potatoes with wilted kale tossed with a chili paste that we made from a cayenne pepper mash that we made in house and then a trout broth to finish. That shit was incredibly dope.

>>9237262
And there arent any mushrooms in that first pic. Thats confit chicken.

>>9237253
Oh, I wont tell you that. Lol this is 4chan, man.

>>9237242
Man, literally all of that is wrong. Haha you dont know shit about food.

This is some of my work from my restaurant.

>>9237173
>>9237164
Because again, youre not at some restaurant and literally the only thing youve had to cut that day are 3 strands of chives.

>>9237164
Youre just an idiot thats never actually had to do any of the shit Im talking about. Id honestly explain it to you, but youre probably too much of a retard to understand.

>>9237144
I sharpen my own knife for sure dude. Me and another chef threw down on a really nice stone set that we keep at work. And what Im telling you is, yes you can totally get any edge sharp AF. But those cheap blades lose that sharpness super fast. Like that 60 dollar knife I used to have I would say fuck it and spend 45 minutes putting a hilariously sharp edge on it starting at 400 grit and finishing at 6000, id then have to julienne like 30 full sized spanish onions and then literally later that day struggling to get into a slightly over-ripened tomato. That shit right there is what youre paying for.

>>9237150
I mean, first and foremost you keep throwing out 500-1000 dollars like anyone is saying that. However, when you need like, literally a quart of chives, all tiny and compact for a big event, yeah you need a really nice knife to get that done in any reasonable time frame in addition TO ALL OF THE OTHER FUCKING CUTS YOU HAVE TO MAKE. And I mean like a fucking massive hand full of chives that you use a c-fold towel to keep together while youre making your cuts.

>>9237125
Im not saying that the better knives add skill. Im saying that theyre an absolute requirement of executing consistency every day for 10+ hours a day.

>>9237138
Thats not a cleaver.

>>9237128
Yeah good luck getting those little cuts on those chives with a shit knife. You idiot.

>>9237115
Yeah?

>>9237112
See
>>9237108
Holy shit, those are yellow grits you fucking retard.

>>9237104
Which, the knife used for all the shit in that picture was only a 60 dollar 8 inch chefs knife that used to be my main knife.

>>9237089
Like if you need like, say a quart of brunoise mire poix and youve got maybe 20 minutes to do it, you need a hilariously sharp edge to pull off an even remotely competent cut on those carrots. And if you have to do that literally everyday whilst making a shitload of other cuts that day, thats where the value comes in. Anything even remotely under 100 dollars and youre gonna be sitting there mad as fuck that you thought you got something good enough.

As far as my work, uh, I mean ive got some pictures of food? I made some dope ass shrimp and grits last weekend at home.

>>9237066
Even with a rubber cutting board, the fact that youre just making cuts at any kind of decent clip, youre gonna bring down and dull that edge just a little. Someone whose actually a chef is gonna be using that knife at a much much higher clip than any home kitchen and shitty knives are gonna lose their edge literally that day. You simply dont have the time to stone sharpen your shit every day. The value is in that knife holding its edge. 1000 dollar knives are retarded, yes. But if youre in that 150-300 dollar range, youre getting something that will actually last you.

>>9237069
See thats just you being retarded and thinking you know shit when you dont.

>>9237055
You mean hitting it on the steel? If youre stone sharpening your shit everyday youre just grinding away your knife for no reason.