Hans Susser

BREAKFAST OF CHAMPIONS # 60 – “Fruit, Milk And Some Interesting Reading”


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Dear Friends,
while today’s featured breakfast might not warrant a post of its own, I think the accompanying article by Jeremy Taylor, which appeared in  THEFW, will make some interesting reading for my non-professional readers, as well as for my many young cooks and chef- colleagues, who are lucky enough to have entered our beloved profession decades after most of the practices described in this article have been abandoned (at least some of them, in some places).
I don’t want to go into the details and the opinion I nurture about these practices, but those who know me will understand that I believe in most of them to this day 🙂  😦
As for the breakfast on this page, it might not be an example of culinary craft and/or art, but it certainly is an example of the beauty of some of the culinary bounty that is easily available to most of us in its original, God-given state, it’s richness, beauty, and simple awesomeness 🙂
(I know, that was a bit of an awkward sentence, but it just felt good to express the joy that comes to my mind when looking at these pics).
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Bon Appétit !   Life is Good !
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Click here for more  Breakfast Of Champions  on  ChefsOpinion
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“Ridiculously Demanding Craigslist Ad For Line Cook Goes Viral

Thanks to Bloomington, Indiana and America’s desire to stuff their faces like these are the last days of the Roman Empire the job title of chef has grown in stature and prestige.

But before you become a chef, you have to work your way through the kitchen. Farm Bloomington, a restaurant in Bloomington, Indiana, figured there would be so many applicants with culinary stars in their eyes for their line cook position that they posted a Craigslist ad with 44 intricately detailed job requirements.

They include “Only answer ‘yes, chef’ or ‘oui, chef’ and “Always show up to work, even if you are sick as a dog. Let the chef see that you’re really sick and send you home.”

If taken separately, the requirements are overbearing but not necessarily unreasonable. But when you read them all together it offers a horrifying peak inside the id of the restaurant industry.

Harry Shaffer, the general manager of Farm Bloomington, has admitted the ad was posted in haste by a sous chef and the restaurant quickly took it down.

However you can’t really ever erase something from the internet. You can see the entire list that should make any wannabe Food Network star reconsider their path below.

Farm Bloomington Menu

COMMENTS:
Ridiculously Demanding Craigslist Ad For Line Cook Goes Viral | http://thefw.com/ridiculously-demanding-craigslist-ad-for-line-cook-goes-viral/?trackback=tsmclip

To enjoy the full impact of this article, click on the link to the original post just above this line and scroll to the bottom of the article to read 120 comments, of which the majority is quite entertaining and not a few are very funny 🙂
Cheers !
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And The Oscar Goes To …………This Salad

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Salade Oscar

Salade Oscar

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No – I did not watch the Oscars tonight.
In fact, although I am a huge movie fan who watches at least one movie per day, often two and sometimes three, I stopped watching the once glamorous and exciting Oscars years ago, when it had become a boring, extremely drawn-out and pointless parody of its former glory.
So, in order to have my own little oscar celebration, I created my personal version in form of a great dinner, replacing the little statue with the best dish of the night.
While avocados, nectarines, red onions and pears in a dressing of lemon juice and sweet Thai chili sauce might not seem to be nominees that fit into the same (salad) category, here they share the top honors for my new favorite salad 🙂
For obvious reasons, I’ll call this salad “Salade Oscar”
Best supporting actor – bone-in rib eye steak 🙂
In the end, a great (show) dinner, lots of applause (Bella, for the steak) and I walking away with yet another trophy (salad) 🙂
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Bon Appétit !   Life is Good !
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Click here for last years  “Oscar”  on  ChefsOpinion
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Salade Oscar . Bone-In Rib Eye Steak

Salade Oscar . Bone-In Rib Eye Steak

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Salade Oscar . Bone-In Rib Eye Steak

Salade Oscar . Bone-In Rib Eye Steak

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Salade Oscar . Bone-In Rib Eye Steak

Salade Oscar . Bone-In Rib Eye Steak

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Preparation :
To read instructions, hover over pictures
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MERRY CHRISTMAS, HAPPY HOLIDAYS AND A WONDERFUL NEW YEAR

xmas-2016

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Dear Friends, 

As 2016 draws to a close I would like to thank you all to have spend
time with me on ChefsOpinion during this eventful 2016.

I wish you all the most happy holidays and a healthy, wonderful and prosperous 2017,
filled with love and blessings.

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The best from me to all of you,

Hans Susser
(Soupi)
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God Bless
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PORK AND NOODLES IN TWO PARTS – “PART TWO”

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Click here for  “Pork And Noodles In Two Parts – Part One”  on  ChefsOpinion
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Well  dear friends, here now is part two of “Pork And Noodles In Two Parts”.
As I’ve explained in part one,  “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” was not planned to exist in its final form, but I was glad it came about, because it was truly a beautiful, delicious dish I would not want to have missed.
It just goes to show that great food can be had by using simple leftovers, as long as one adds a bit of creativity and lot’s of love 🙂
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Bon Appétit !   Life is Good !
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P.S.
I like some of my chili dishes’ heat level to the point when the first few bites actually almost hurt, only to then morph into bliss full near-numbness and delightful tingling of the taste bud’s.
If you are less hard-core in the spice-department, adjust the heat level of this dish (or any other) by adding less chili paste.
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Crisp Chinese Noodle Pillow With Chile Pork

Crisp Chinese Noodle Pillow With Chile Pork

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Crisp Chinese Noodle Pillow With Chile Pork

Crisp Chinese Noodle Pillow With Chile Pork

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Preparation :
To read instructions, hover over pictures
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Beef Paillard And Chili Cheese Fries (Boss Level)

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Beef  Paillard – when was the last time (if ever) you have seen that on a restaurant menu? (Or  chicken paillard  or  veal paillard ???)
Chili cheese fries, on the other hand, can be found everywhere, at least here in America, although mostly and sadly in less than stellar variations of that beloved junk-food. Starting out with crappy fries, covered with an even crappier mountain of questionable “cheese” just does not do it for me.
On the other hand, if you follow this recipe, you will be spoiled forever and any less marvelous version of chili cheese fries will fail to accomplish the nearly impossible task to measure-up to these delicious beauties.
Here now a dish which combines both a great beef paillard and the best chili cheese fries ever 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Paillard  on  ChefsOpinionon
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Click here for more  Tonkatsu and Donkatsu on  ChefsOpinion

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Hans’Special Fries Recipe :
What makes these fries “special” is the fact that I fry them only once instead of the usual required two times. I start them in cold duck fat or goose fat (if you must, substitute with peanut oil) and let the temperature slowly rise to 385 F. By the time the oil is hot and the fries are golden brown, they will be creamy on the inside and very crisp on the outside. Season them with both fine salt and sea salt. The fine salt adheres better to the fries while the sea salt add’s the superb taste and crunchiness associated with sea salt.
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P.S.
Please make the effort to serve this dish with  tonkatsu sauce  instead of ketchup – I promise the effort will be worth the extra few minutes prep-time 🙂
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Tonkatsu sauce  (my way) :
Mix 1/2 cup ketchup, 2 tblsp soy sauce, 1 tsp garlic paste, 1 tsp mustard, 1 tblsp white wine (or sherry), 1 tsp sriracha and a few drops of maggi seasoning.
Note: I love this dipping sauce and use it for lot’s of other fried, grilled and sautéed dishes.
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Beef Paillard And Chili-Cheese Fries (Boss Level)

Beef Paillard And Chili-Cheese Fries (Boss Level)

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Beef Paillard And Chili-Cheese Fries (Boss Level)

Beef Paillard And Chili-Cheese Fries (Boss Level)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pork, Cabbage & Chili Noodles

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Ahhh,  the refreshing, liberating, exciting, sinus-clearing effect of eating a dish as spicy as one can handle.
The key here is –
as spicy as one can handle” !  (Hot as hell in my case)
To season something beyond a level of spiciness which is comfortable and enjoyable would not make sense – but to stay just below, on a level that hurts but feels good at the same time can be very addictive. While not all the food I eat at home is spicy, once in a while I need the rush which comes from a healthy dose of chili.
If you plan to re-create this dish, simply and sensibly adjust the amount of chili you use to your personal preference.
Like I said on other occasions concerning spicy food  –
“It should kick like a lady, not like a mule” 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Spicy Food  on  ChefsOpinion
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Click here for more  Noodles  on  ChefsOpinion
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Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

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Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

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Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

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Preparation :
To read instructions, hover over pictures
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Merry Christmas, Happy Holidays And A Wonderful New Year

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Dear Friends, 

As 2015 draws to a close I would like to thank you all to have spend
time with me on ChefsOpinion during this eventful 2015.
I wish you all the most happy holidays and a healthy, happy and prosperous 2016,
filled with love and  goodness.

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The Best from me to all of you,
Hans Susser
(Soupi)

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merry-christmas-happy-new-year
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HOSPITALITY21’S TOP 10 CHEF BLOGS

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Dear Friends,
It is with pride and happiness that I can announce another inclusion of “ChefsOpinion” into a ” Best Of ” list by a prestigious hospitality publication, “Hospitality 21
To read the article and to find out more about the other inductees, click the link below:
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HOSPITALITY21’S TOP 10 CHEF BLOGS
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Thank you Hospitality 21 and all friends, readers and subscribers of ChefsOpinion .
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Bon Appetit !   Life is Good !
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Chef Hans Susser

Chef Hans Susser

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Hallelujah !!!!!!!!

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Cheers !  Happy Retirement . May 2015

Cheers ! Happy Retirement . May 2015

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Hallelujah !!!!!!!!
I am officially retired 🙂
Received my first SS check today.
After 48 years as a professional cook, it was about time !
Cheers !!! 🙂
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Matzoball & Corned Beef Soup

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Today’s  lunch pay’s homage to the fact that tomorrow is St Paddy’s day and to the fact that corned beef is not really Irish in origin but has its roots in the Jewish community 🙂
(Before you scream at me, you might want to read the article below)

Is Corned Beef Really Irish?
The rise and fall and rise of the traditional St. Patrick’s Day meal
By Shaylyn Esposito, smithsonian.com , March 15, 2013

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Besides that, look at the pictures of this culinary knockout! If you are a soup lover, you won’t be able to resist this sexy, curvy beauty 🙂
I prepare this dish and many variations of it many times during the year, although usually I use regular beef, chicken or vegetable broth.
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Bon Appetit !   B’taya Von !   Gow dty vee dty fondagh !   Go raibh an bia blasta !
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Click Here For  Corned Beef  &  Corned Beef Soup  Recipes
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Click Here for  Matzo Ball  Recipe
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Click Here For More  St Paddy’s Day  Recipes
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Matzoball  & Corned Beef Soup

Matzoball & Corned Beef Soup

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Matzoball  & Corned Beef Soup

Matzoball & Corned Beef Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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