idiots

$ 2,000.00 Tasting Menu – A Load Of Crap For Decadent Morons ?

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ChefsOpinion on this topic : Decadent Morons 😦

Nothing wrong with the idea in general for a decent price, but in my opinion, anybody who is dumb enough to pay $ 2,ooo.oo per person for a (hopefully) good meal, elevator music and a crappy light show deserves to pay even more, how about $ 20,000.00. There seems to be an endless supply of idiots out there to which you can sell anything as long as few other people buy it (I wonder why),  ….but,  just watch the video and decide for yourself. 

Please click the link below to see a video and read about the article by Hillary Dixler on  Eater.com

Spanish Restaurant to Become World’s Most Expensive With a $2,000 Tasting Menu


Foto Source:Sublimotion / Eater.com

Foto Source:  Sublimotion. Eater.com

” I read this half- assed article by a very prominent and famous TV chef…”

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Slow Roasted Teriyaki  “ Osso Buco ”

Here is what I cooked for myself (& Bella) after I read this half- assed article by a very prominent and famous TV chef/ judge on iron chef , that you have to braise veal shanks for a long time to make them edible.
What a load of crap, as usual, from one of our “recipe chefs ” on TV, most of which have no clue how to cook or be a “chef” in the real world.
Yes, a good traditionally braised Osso Buco can be a wonderful dish, but you lose most of the beautiful texture of the shank. In southern Germany and Austria we have a dish called   “Gebratene Kalbshaxe”  (usually and ideally spit roast ). Just season with salt and pepper, then SLOWLY !!! roast (whole shank or thickly sliced)  until the connective tissues break down (at least 2.5 hours, often up to 4 hours) and you will have the most succulent, tasty, satisfying dish imaginable. During the last 15 minutes, baste liberally with teriyaki sauce.
Just goes to show that if you know and understand only part of something, to pass that on as the full truth will screw up the knowledge of the person who asked you for advise. Happens all the time with non-experienced so called “Chefs” and “Teachers”,  who get all their knowledge and skills by sitting on a school bench instead of learning and, most important, experiencing, the facts, beauty and excitement of cooking  in the real world, through observing and learning from REAL chefs in a REAL kitchen and soaking  up the knowledge and skills offered to them with the passion of a real chef.


Bon Appetit !    Life is Good !
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” It’s safer to make a salad on a toilet seat than it is to make one on a cutting board “

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“In most cases, it’s safer to make a salad on a toilet seat than it is to make one on a cutting board,” says Dr. Charles Gerba (a.k.a. Dr. Germ), a microbiologist and professor at the University of Arizona in Tucson. “People disinfect their toilet seats all the time, but they don’t realize that they really need to pay attention in the kitchen too.” Since 1973, he’s been studying the hidden bacteria lurking in American homes, and his findings should influence your behavior when it comes to storing a toothbrush (in the medicine cabinet) and how to flush a toilet (lid down). Here, Dr. Germ identifies the top five dirtiest spots in the kitchen and gives advice on how to banish nasty germs.
By Alessandra Bulow, Food & Wine

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1. Sponges and Dishcloths

“We did a survey collecting 1,000 sponges and dishcloths in kitchens, and about 10 percent had salmonella. They get wet and stay moist, so bacteria grow like crazy. The most E. coli and other fecal-based bacteria in the average home are on a sponge or cleaning cloth.”

DR. GERM’S ADVICE: “Replace dishcloths every week and throw the sponge into the dishwasher or microwave it on high for 30 seconds.”

2. Sink

“There’s more E. coli in a kitchen sink than in a toilet after you flush it. The sink is a great place for E. coli to live and grow since it’s wet and moist. Bacteria feed on the food that people put down the drain and what’s left on dishes in the sink. That’s probably why dogs drink out of the toilet — because there’s less E. coli in it,” says Dr. Germ.

DR. GERM’S ADVICE: “Clean the sink basin with a disinfectant product made for the kitchen. Vinegar and lemon juice can clean some bacteria, but they can’t clean really bad pathogens, so the Environmental Protection Agency doesn’t recommend using them as an alternative.”

3. Cutting Board

“In most cases, it’s safer to make a salad on a toilet seat than it is to make one on a cutting board. There’re 200 times more fecal bacteria from raw meat on the average cutting board in a home than a toilet seat. Most people just rinse their cutting board, but poultry and raw meat can leave behind salmonella and campylobacter.” The latter bacteria, which can come from eating raw meat, is one of the most common causes of food-borne illness, according to the FDA.

DR. GERM’S ADVICE: “Use one cutting board for meats and another one for vegetables, so you don’t get cross-contamination. Boards can be cleaned with a kitchen disinfectant or put it in a dishwasher.” As to whether you should buy a wood or plastic cutting board: “We used to always recommend using plastic cutting boards, but wood seems to have antimicrobial resins, so it’s a toss-up.”

4. Bottom Shelf of the Refrigerator

“When we looked at refrigerators, the bottom shelf tends to have the most bacteria, because moisture and condensation drip down from the upper shelves. People often put produce on a bottom shelf and defrost a meat product above it.”

DR. GERM’S ADVICE: “Wipe down the bottom shelf every two or three weeks with a disinfectant cleaner that’s made for the kitchen. To avoid cross-contamination, put raw meat on the bottom shelf and tuck raw produce into a drawer away from everything else.”

5. Kitchen Countertops

“Kitchen countertops tend to be the dirtiest near the sink area because people wipe them down with sponges and cleaning cloths that have E. coli and other bacteria. The sponges and cloths just spread the germs all over the countertops.”

DR. GERM’S ADVICE: “Use a disinfectant kitchen cleaner and finish off by drying the countertop with a disposable paper towel. Paper towels are great because they absorb a lot of the moisture and bacteria and you can just throw them away.”

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WOWWW ! No ” good eat’n ” here :-(

Worst Meal Ever: 21 Tales of Disastrous Dinners

Excerpt’s from Zagat:

A Funky Asian Disaster

As a food writer it’s a bit embarrassing to admit that I’ve never been a fan of, well…stinky ingredients. (I’m just being honest.) I mean I’m not the kind of person who’s going to sit there and pretend I snack on durian and fermented fish paste just because it sounds cool. One night I was eating dinner at a hot spot known for its inventive Asian fare. The dishes sounded really good on the menu so we ordered close to an entire menu’s worth of the goods. Basically, if you want to stink worse than a batch of hard-boiled eggs dipped in vinegar, you should eat here. I watched in shock as my dining companions ooh-ed and ahh-ed at the “deliciousness” of the meal, which had actually made me physically nauseated. Also the desserts were some of the worst things I’ve ever put in my mouth and included flavor combos that while inventive, did not work in the slightest. One dish tasted like spiced gravel doused with orange marmalade. I’ll say no more, but I can tell you that I won’t be returning to this joint ever again.

-Kelly Dobkin is an editor for the Zagat Blog

20 more dinner diaster’s HERE 

” Sharpsville, Pennsylvania, Cafeteria Workers Win Right To Eat Free Expired Food “

Excerpt from an article in the Huff Post :

“Under the agreement, food items that are past their expiration date
or reheated in a way that they can no longer be served to students
may still be eaten for free by the cafeteria workers.”

This raises so many questions for me ! How about you ?
What’s wrong in a country where this can even be considered an issue ?

To read the full article, click HERE

 

 

” Why are chefs so poorly compensated? “

Wow folks, this discussion is really heating up !

Arno Wilson says :

Hi Patrick, maybe I come across a bit severe. But this is my feeling. Cooking food throughout history has been a low level activity and whilst everybody since we can tell has always enjoyed a “good feed” it remains a fact that the kitchen has been relegated “out the back” downstairs” or otherwise “out of sight”. As much as people these modern times try to glorify cooking it remains an act of applying heat to dead things – usually animals or other creatures. It is the art of transforming dead animal flesh and in some cases organs into something else that appeals to the modern sense of beauty.
I am a chef myself and have worked in many different arenas of food production. I have been Executive chef, Head chef, and all other positions in Australian kitchens. I have acted as a restaurant consultant and am versed in management techniques and financial aspects. In the course of my work I see many chefs I now run a chefs agency finding work for other chefs. Many chefs are pretty clueless and some are downright dumb. A smattering are excellent and could be successful in any occupation. A small number are outstanding individuals with admirable skills and ability and intelligence. I am sorry but the average run of the mill chef that crosses my radar is more commonly described in less flattering terms.
If you have any specific questions I would be happy to answer them.

Follow / participate in  the discussion  Here:

Pizza declared a vegetable by congress ?

In what kind of a twisted world do we live when this debate actually takes place in a
so called first world country ?
Not in Cuba, not in Bangladesh, not in some god forsaken wannabe country.
No, it is happening right here in America !

Excerpt from ” Time NewsFeed ” :

Okay, so Congress never actually declared pizza a vegetable during
last year’s legislative battle over school lunches.
But they might as well have:
by declaring that an eighth of a cup of tomato paste is worth as much nutritionally
as a half a cup of vegetable
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the new rules opened a loophole that has given pizza vegetable-like status in
school lunchrooms nationwide.
Now, however,  a Congressman from Colorado is fighting back.

Read more: http://newsfeed.time.com/2012/05/16/in-congress-the-is-pizza-a-vegetable-war-rages-on/#ixzz1wxsSnoRz

” Morons ! “

Russ Orford on :

” Why are chefs so poorly compensated? “

Hi all enjoy this , it was sent to me by a chef friend
Conversation I just had over the phone for an early Birthday Dinner. (8 people)
*note I don’t usually disclose my rates but for this I must. Because of a close affiliation
To a friend / colleague I waved my usual flat rate and quoted at $25.00 per hour. (4 hours work..Steal!!!) Any way…

sir; “Your menu looks great and I’ve heard your food is wonderful!”
me; “Thank you. I do my best.”
Sir: “However you rates seem a bit high for me, can you come down a bit. I was quoted by another at $18.00 per hour.”
Me: “Really? Great I’d go with him then.”
Sir; “That’s it? No negotiations?”
Me: “I have already come down quite a bit here…”
Sir: “ I understand that but your competition is lower.”
Me; “I see that. I am, unfortunately unable to match that. If the price is right for you then go with him or her.”
Sir; “I don’t get it? You aren’t even trying to come down.”
Me: “No.”
Sir; “But don’t you want my business?”
Me: “Of course. But I can’t work with those prices. Again Sir. Go with the other if it suites you.”
Sir: “You’re not a very good businessman are you?”
Me: “……………….I am Chef. An artist. An artisan. I am a service professional. I provide a great service for those who want it. Am I to understand that you are having drinks and dancing for 30-40 people after dinner?”
Sir: “Yes.”
Me; “You’ve hired a bartender and a DJ?”
Sir “Yes”
Me: “How much are you paying them?”
Sir: “$30.00 an hour for the bartender. And $125.00 and hour for the DJ.”
Me; “Sir. This conversation is over. God Bless!”

Thank God I love what I do.

” Speeding Ticket “

” How is Chef Gordon Ramsay perceived by people in the restaurant industry? “

I really have no idea (neither does anybody who does not know him personally)
what he’s level of expertise,professionalism, personality or anything else about
him is. Same goes for emeril, the cake boss, bobby flay or any other of these so
called chefs. The only thing I know for sure about them is that they are business
geniuses,most of them having started relatively humble and having reached
tremendous stardom and wealth marketing them self.
My unrestricted kudos to them for those achievements !
Anybody who thinks most of what you see on these shows is real and not
orchestrated and staged to the ninth is in my humble opinion a complete moron.

Please click here to read the full article  ▼

How is Chef Gordon Ramsay perceived by people in the restaurant industry?