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Post by silverdragon on Jun 25, 2017 9:54:52 GMT
Decorating "To a certain way" is something that can be "learned"...
Its like cooking a steak, you may like yours so blue that its basically beef sushi, give me a set of defibrillators and I would have it running about your plate, some others, such as my favourite ex that I like to bad mouth [dont we all got one of them?] likes it cremated into a brick of almost perfectly dehydrated black beef, and then has the "brass" to complain how tough it is.
Getting a smooth finish on a cake surface depends on the icing you use, high fat icing, mostly butter and icing sugar, can be smoothed to almost a shine by use of a spatula and a pot of warm water, there is a trick to it, I can show you...
Just dont expect me to get it perfect, that area of Pastry chef was the part I enjoyed leaving to the experts, I can do Bread, basic pastry's, but not "High end" stuff, as for me its all in the eating not the looking at.
Yes it gas to look appetising, but as soon as you get to the "I wanna EAT IT", my job is done, if you get to the "I wanna take a photograph" stage, I failed......
Learning to cook to other peoples expectations was the first thing I learnt in a commercial kitchen.
Second thing was how ludicrous the orders can be in how impossible customers expectations can be.
Such as a gluten-free dietary requirement at a sandwich bar... gluten free bread?.. how you do that then?.. [this was 20/30 yrs back, they have progressed with food science since then?]
The head chefs found me a willing intelligent learner, but quickly realised I was better at producing good food in quantity than "The final finish". I provide trays of finished products, they plate it up...
Anyone can cook, but it takes a brave man to tackle the food from the mother of that ex... Her mother delighted in cooking HUGE plates of "Man food" for all her boys, [6 men two girls] the problem was, the daughter was about as out of place as a hydraulic lift in a kitchen?..
You all hears the one "How the hell do you burn a boiled egg", yeah, that was her.
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Post by the light works on Jun 25, 2017 13:44:46 GMT
Decorating "To a certain way" is something that can be "learned"... Its like cooking a steak, you may like yours so blue that its basically beef sushi, give me a set of defibrillators and I would have it running about your plate, some others, such as my favourite ex that I like to bad mouth [dont we all got one of them?] likes it cremated into a brick of almost perfectly dehydrated black beef, and then has the "brass" to complain how tough it is. Getting a smooth finish on a cake surface depends on the icing you use, high fat icing, mostly butter and icing sugar, can be smoothed to almost a shine by use of a spatula and a pot of warm water, there is a trick to it, I can show you... Just dont expect me to get it perfect, that area of Pastry chef was the part I enjoyed leaving to the experts, I can do Bread, basic pastry's, but not "High end" stuff, as for me its all in the eating not the looking at. Yes it gas to look appetising, but as soon as you get to the "I wanna EAT IT", my job is done, if you get to the "I wanna take a photograph" stage, I failed...... Learning to cook to other peoples expectations was the first thing I learnt in a commercial kitchen. Second thing was how ludicrous the orders can be in how impossible customers expectations can be. Such as a gluten-free dietary requirement at a sandwich bar... gluten free bread?.. how you do that then?.. [this was 20/30 yrs back, they have progressed with food science since then?] The head chefs found me a willing intelligent learner, but quickly realised I was better at producing good food in quantity than "The final finish". I provide trays of finished products, they plate it up... Anyone can cook, but it takes a brave man to tackle the food from the mother of that ex... Her mother delighted in cooking HUGE plates of "Man food" for all her boys, [6 men two girls] the problem was, the daughter was about as out of place as a hydraulic lift in a kitchen?.. You all hears the one "How the hell do you burn a boiled egg", yeah, that was her. seen it done. and to add to the funny - this was the family of the one Ilike to badmouth |
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Post by silverdragon on Jun 26, 2017 7:04:14 GMT
Its a common thing, you get one good cook in a family, and all those after them seem to be complete failures?.
Whats that all about?..
Was it only me that sat and watched my Dad to learn his secrets?.
Yeah, my Dad... that stonking 6ft something built like a boiler-house copper of the suspected Rugby Forwards style "Viking raider" shaped wider at the shoulders than he was at the hip guy that could lift small cars with one hand?..
But yet in a Kitchen, the lightest touch?.
My Mum was an excellent cook, no doubt, and still is, but with parents like that?. Its no wonder I grew up under the kitchen table and later at the kitchen table learning everything I could....
So how come it skips a generation or two in "The ex we like to badmouth" type ?...
And that goes for men as well as ladies, the son of the head chef I loved to work for, he was in the kitchens I worked in for a while, but try as he might, couldnt peel carrots without a major raid on the puncture repair kit [first aid] .
He was there at his Dads insistence to possibly learn something, proved that this wasnt his exact calling, and then went off to, I dunno, protect some rare form of fern from being trampled on in some way out of the way mountain top?..
Nice guy, but as much as he was a real sensible person, I would bet he is still following the directions on the back of a Pot Noodle?.. some people just shouldnt be allowed in a kitchen without supervision, but, in the same way, I shouldnt be allowed in a school classroom for under 5's without a "spotter", I am perfectly safe as a person, its just when I walk, I tend to forget to look at my feet, and have been known to trip over small children?.
This is the problem of all us tall people I suppose?.
I am wondering if this may show up in the testing... the two hosts they have now, it may be wise to ask, gently, if any of them are "Kitchen nightmares" before they start, and if so, can they not just borrow one of the crew for this episode?.
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Post by the light works on Jun 26, 2017 14:20:31 GMT
Its a common thing, you get one good cook in a family, and all those after them seem to be complete failures?. Whats that all about?.. Was it only me that sat and watched my Dad to learn his secrets?. Yeah, my Dad... that stonking 6ft something built like a boiler-house copper of the suspected Rugby Forwards style "Viking raider" shaped wider at the shoulders than he was at the hip guy that could lift small cars with one hand?.. But yet in a Kitchen, the lightest touch?. My Mum was an excellent cook, no doubt, and still is, but with parents like that?. Its no wonder I grew up under the kitchen table and later at the kitchen table learning everything I could.... So how come it skips a generation or two in "The ex we like to badmouth" type ?... And that goes for men as well as ladies, the son of the head chef I loved to work for, he was in the kitchens I worked in for a while, but try as he might, couldnt peel carrots without a major raid on the puncture repair kit [first aid] . He was there at his Dads insistence to possibly learn something, proved that this wasnt his exact calling, and then went off to, I dunno, protect some rare form of fern from being trampled on in some way out of the way mountain top?.. Nice guy, but as much as he was a real sensible person, I would bet he is still following the directions on the back of a Pot Noodle?.. some people just shouldnt be allowed in a kitchen without supervision, but, in the same way, I shouldnt be allowed in a school classroom for under 5's without a "spotter", I am perfectly safe as a person, its just when I walk, I tend to forget to look at my feet, and have been known to trip over small children?. This is the problem of all us tall people I suppose?. I am wondering if this may show up in the testing... the two hosts they have now, it may be wise to ask, gently, if any of them are "Kitchen nightmares" before they start, and if so, can they not just borrow one of the crew for this episode?. this wasn't a skips a generation. this was a whole family of bad cooks. it was a combination of inattention, bad choices, and a tendency to cook things to death. the mother was paranoid about avoiding soft cooked eggs, so she would boil them to death in the best of cases - I got them a boiled egg monitor, and she boiled THAT to death.  and yes, they boiled a glass pan of eggs dry and broke the pan. |
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Post by the light works on Jun 26, 2017 14:22:56 GMT
Its a common thing, you get one good cook in a family, and all those after them seem to be complete failures?. Whats that all about?.. Was it only me that sat and watched my Dad to learn his secrets?. Yeah, my Dad... that stonking 6ft something built like a boiler-house copper of the suspected Rugby Forwards style "Viking raider" shaped wider at the shoulders than he was at the hip guy that could lift small cars with one hand?.. But yet in a Kitchen, the lightest touch?. My Mum was an excellent cook, no doubt, and still is, but with parents like that?. Its no wonder I grew up under the kitchen table and later at the kitchen table learning everything I could.... So how come it skips a generation or two in "The ex we like to badmouth" type ?... And that goes for men as well as ladies, the son of the head chef I loved to work for, he was in the kitchens I worked in for a while, but try as he might, couldnt peel carrots without a major raid on the puncture repair kit [first aid] . He was there at his Dads insistence to possibly learn something, proved that this wasnt his exact calling, and then went off to, I dunno, protect some rare form of fern from being trampled on in some way out of the way mountain top?.. Nice guy, but as much as he was a real sensible person, I would bet he is still following the directions on the back of a Pot Noodle?.. some people just shouldnt be allowed in a kitchen without supervision, but, in the same way, I shouldnt be allowed in a school classroom for under 5's without a "spotter", I am perfectly safe as a person, its just when I walk, I tend to forget to look at my feet, and have been known to trip over small children?. This is the problem of all us tall people I suppose?. I am wondering if this may show up in the testing... the two hosts they have now, it may be wise to ask, gently, if any of them are "Kitchen nightmares" before they start, and if so, can they not just borrow one of the crew for this episode?. for that reason, small dogs are categorically banned from my household. cats are allowed because they look out for themselves, but I do not want to hurt a dog by tripping over it. |
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Post by silverdragon on Jun 27, 2017 9:34:13 GMT
Small dogs are banned from this household, because our big husk-sation thing tends to see them as "Toys".
The part-time cat, currently a sort of pile of dark furry soft vibrating purring, has learnt to be three dimensional and keep on the higher windowsill above the couch to keep out of his way, but otherwise, all fury things are "Toys"
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