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Forum » Ask the chef. AMA
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Thread: Ask the chef. AMA

post 1660892093 05-07-2022, 02:10 PM
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Originally Posted By ItsJamesthefin⏩
Best underrated cut of meat?

Best tool that a home chef can buy?

Best tool that most people don't even realize they should own

Is Jamie Oliver a good chef? (Uncle Roger wants to know)
1. Boneless spare ribs
2.cast iron skillet
3.japanese mandolin slicer

Jamie Oliver is OK celebrity chef.

God tier chefs, Jaques pepin and Martin Yan
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post 1660892243 05-07-2022, 02:14 PM
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Originally Posted By 8eggs⏩
1. Boneless spare ribs
2.cast iron skillet
3.japanese mandolin slicer

Jamie Oliver is OK celebrity chef.

God tier chefs, Jaques pepin and Martin Yan
Can respect the Jacques pepin choice. He did alot for the industry. Have you read the apprentice. Claudine is good people as well used to be friends with her on ******** before I deleted it.
post 1660892323 05-07-2022, 02:16 PM
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Originally Posted By H00J⏩
what’s the nastiest or
Freakiest **** you’ve seen?

One time at a seafood/ sushi place I worked at the little cleaner brah got up on top of the grill / ranges while we were preppin to clean the
Hoods (I was using the grill and he stepped on the side that wasn’t on) and wiped the ovens while we had some **** in there

Like he sprayed the door and wiped it


I needed money so I stayed there for like 3 weeks then left
Owner was an old ass middle eastern brah that was there 7 days a week
I've seen a lot of groce chit, so much I almost never eat out. I don't trust humans anymore.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
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post 1660892493 05-07-2022, 02:19 PM
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Originally Posted By 8eggs⏩
I've seen a lot of groce chit, so much I almost never eat out. I don't trust humans anymore.
I was working next to this sweating slobbering disgusting turkish guy was was marinating huge piles of Schwarma meat with his sweaty gross hands while he was talking to me about fisting (what must of been disgusting hippo women) several hours previous.

This still haunts me.
post 1660892543 05-07-2022, 02:20 PM
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Originally Posted By 8eggs⏩
I've seen a lot of groce chit, so much I almost never eat out. I don't trust humans anymore.
Yeah my old lieutenant who worked in the downtown firehouse mentioned they used to have to cross restaurants off that they would eat/order from because of ODs and other nasty **** they would see in the kitchen.
post 1660892783 05-07-2022, 02:24 PM
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Originally Posted By Duckliver⏩
Can respect the Jacques pepin choice. He did alot for the industry. Have you read the apprentice. Claudine is good people as well used to be friends with her on ******** before I deleted it.
Didn't read the apprentice, I lived it.

I've worked in dinners so called "chefs " couldn't handle because of ego. I've worked it all man. Sure I can recommend only the finest and best things but that isn't reality.

Currently I work in 5star and we do high end japanese fusion for celebrities, but really it's no better than greasy spoon dinner food .
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
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post 1660893163 05-07-2022, 02:31 PM
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Originally Posted By Duckliver⏩
I was working next to this sweating slobbering disgusting turkish guy was was marinating huge piles of Schwarma meat with his sweaty gross hands while he was talking to me about fisting (what must of been disgusting hippo women) several hours previous.

This still haunts me.
What groces me out also is low life waitress sloots with long nails....so gross...just imagine the groceness under those degenerarcy claws.

That Turkish guy is about right. Once worked with a fat sweaty jogger that constantly had to rub his balls with his bare hands during service while making people's food. Faking slob of peace.

No racist, I like good people of every color and creed.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1660893273 05-07-2022, 02:33 PM
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Originally Posted By 8eggs⏩
Didn't read the apprentice, I lived it.

I've worked in dinners so called "chefs " couldn't handle because of ego. I've worked it all man. Sure I can recommend only the finest and best things but that isn't reality.

Currently I work in 5star and we do high end japanese fusion for celebrities, but really it's no better than greasy spoon dinner food .
Lmao you should read it you didn’t live it.

I’ve been cooking for over 20 years. I’ve worked side by side with chefs from robuchon to Eric ripert, nobu, etc…. Got to meet a lot of celebrity chefs while doing time at spago during their Michelin star run. And not “hotel jobs” legit 2 Michelin star restaurants. I knocked on every single 3 Michelin star restaurant in Paris and all the way down the two Michelin star restaurants until gettin an under the table job at relaise Louise trese. I talked with pascal barbot, Alain passard etc… at their restaurants but the office cockblocked me cuz no work visa.

But my story is nothing compared to the amazing stuff Jacques did. And I started at 15 in a dennys and have worked everything from tiny ethnic restaurants to the high end stuff. I’ve also owned my own restaurant for past 5 years. But I feel I might be more humble then you seem to be coming across. I never once called myself a chef until I earned the actual position of running a kitchen and doing the ordering, costing, menu design, hiring, training, etc…
post 1660893903 05-07-2022, 02:47 PM
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Originally Posted By Duckliver⏩
Lmao you should read it you didn’t live it.

I’ve been cooking for over 20 years. I’ve worked side by side with chefs from robuchon to Eric ripert, nobu, etc…. Got to meet a lot of celebrity chefs while doing time at spago during their Michelin star run. And not “hotel jobs” legit 2 Michelin star restaurants. I knocked on every single 3 Michelin star restaurant in Paris and all the way down the two Michelin star restaurants until gettin an under the table job at relaise Louise trese. I talked with pascal barbot, Alain passard etc… at their restaurants but the office cockblocked me cuz no work visa.

But my story is nothing compared to the amazing stuff Jacques did. And I started at 15 in a dennys and have worked everything from tiny ethnic restaurants to the high end stuff. I’ve also owned my own restaurant for past 5 years. But I feel I might be more humble then you seem to be coming across. I never once called myself a chef until I earned the actual position of running a kitchen and doing the ordering, costing, menu design, hiring, training, etc…
Same, 20+ years in the biz. Done it all. But this is the MISC. mind we gotta be keeping it legit, very humble. I'm currently in Nobu's new project Sensei so it's not some " Hotel job" as you put it.

I don't like being called a chef either, but the average miscer is clueless to the reality of kitchen rat life.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1660894173 05-07-2022, 02:55 PM
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Originally Posted By 8eggs⏩
Same, 20+ years in the biz. Done it all. But this is the MISC. mind we gotta be keeping it legit, very humble. I'm currently in Nobu's new project Sensei so it's not some " Hotel job" as you put it.

I don't like being called a chef either, but the average miscer is clueless to the reality of kitchen rat life.
Yeah that’s legit. He’s a really funny guy. Super pro with how he butchers the miso cod and pulls the bones out with chopsticks after its broiled. Good at talking to guests and making jokes etc.. His chef at matsuhisa in LA is super legit too.

But I would look at the apprentice he got drafted in the army and his cooking was so good he got moved to personal chef of Charles de gaul. Was working kitchen stoves since before he could see the burners. Moved to America fought for immigrant cook rights, organized a French chef walk out. Turned down working for JFK White House and instead did a corporate gig. Walked onto TV set with no ingredients and got his first tv gig by using the scraps other people had thrown away etc.. really interesting life.
post 1660894583 05-07-2022, 03:04 PM
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Originally Posted By Duckliver⏩
Yeah that’s legit. He’s a really funny guy. Super pro with how he butchers the miso cod and pulls the bones out with chopsticks after its broiled. Good at talking to guests and making jokes etc.. His chef at matsuhisa in LA is super legit too.

But I would look at the apprentice he got drafted in the army and his cooking was so good he got moved to personal chef of Charles de gaul. Was working kitchen stoves since before he could see the burners. Moved to America fought for immigrant cook rights, organized a French chef walk out. Turned down working for JFK White House and instead did a corporate gig. Walked onto TV set with no ingredients and got his first tv gig by using the scraps other people had thrown away etc.. really interesting life.
The new Sensei project is super cool, we can do nobu/ world fusion instead of staying close to the Nobu classics. With a focus on health and well being, A lot more creativity which is what I'm good at . Take a Nobu approach and simplify a japanese/world fusion concept taking health approach.

Adjustments to all the nobu recipes for less sugar more neutral pallets and letting the natural tastes come forward.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1660894833 05-07-2022, 03:08 PM
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Originally Posted By 8eggs⏩
The new Sensei project is super cool, we can do nobu/ world fusion instead of staying close to the Nobu classics. With a focus on health and well being, A lot more creativity which is what I'm good at . Take a Nobu approach and simplify a japanese/world fusion concept taking health approach.

Adjustments to all the nobu recipes for less sugar more neutral pallets and letting the natural tastes come forward.
Looks really cool just checked it out. Will try to stop by next year most likely since we do a tropical trip every spring and already said we’re going back to Hawaii next year. Congrats on the gig boyo.
post 1660908843 05-07-2022, 08:08 PM
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Originally Posted By whitepaper⏩
I tend to use 00 but ran out, and no place sells near by, and I wanted to make the dough today so that I can cook it in a day or two.

I also use a kitchen scale for ingredients, too.

Issue is there aren't many places that have good cheese around me; either pre-shreded which I refuse to use, or some mediocre moz blocks. I've been trying to test with different % of mositure to see what works best.

I pre-cook my suace and mainly because I use it for other things, so it's handy to have.
pennsylvania macaroni company has pretty good ingredients. think i found them looking for grande cheese, cause grande seems to mainly do distributors in bulk

http://www.pennmac.com/page/27/pizza-making-supplies

http://www.pennmac.com/page/511/
post 1660909733 05-07-2022, 08:30 PM
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I got a hunk of buffalo cheddar, how do I turn that chit into a sauce for my Mac and cheese tomorrow?

It’s this one
https://adamscheese.shop/item/buffal...iABEgIVu_D_BwE

Should I cut it with another cheese to take the kick down some?
post 1660910093 05-07-2022, 08:39 PM
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Originally Posted By GooBaaa⏩
I got a hunk of buffalo cheddar, how do I turn that chit into a sauce for my Mac and cheese tomorrow?

It’s this one
https://adamscheese.shop/item/buffal...iABEgIVu_D_BwE

Should I cut it with another cheese to take the kick down some?
I would make a morney sauce and use about half Buffalo cheddar to other cheeses / Swiss types some parm.



I grew up in Wisconsin and even worked in a cheese factory.

This is God tier cheese for hard Italian, but everything they carry is Goat.

https://www.eaugallecheese.com/
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1660910283 05-07-2022, 08:42 PM
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Originally Posted By 8eggs⏩
I would make a morney sauce and use about half Buffalo cheddar to other cheeses / Swiss types some parm.



I grew up in Wisconsin and even worked in a cheese factory.

This is God tier cheese for hard Italian, but everything they carry is Goat.

https://www.eaugallecheese.com/
Rofl I was about to try to type up how to make a mornay sauce for him then was like “fuk that just tell him to make a mornay sauce”. Then I was like “nah I’ll just let 8eggs bro handle it”. Then you went with option B also.
post 1660910433 05-07-2022, 08:44 PM
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Originally Posted By 8eggs⏩
I would make a morney sauce and use about half Buffalo cheddar to other cheeses / Swiss types some parm.



I grew up in Wisconsin and even worked in a cheese factory.

This is God tier cheese for hard Italian, but everything they carry is Goat.

https://www.eaugallecheese.com/
Butter, flour, milk, half buffalo cheddar half parm?

I get all my cheeses from NY, they got some legit ass places out there
post 1660910663 05-07-2022, 08:50 PM
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Originally Posted By GooBaaa⏩
Butter, flour, milk, half buffalo cheddar half parm?
Couple tips if you’re actually gonna go for it.

Low heat and spatula or spoon for cooking the flour and butter. Don’t need to go too long just bubble the pasty mix for a minute and you should be fine.

You want to SLOWLY add the milk but the initial pour will thicken it a lot so can go a bit quicker until it’s actually a thick liquid instead of a loose solid. If you add it too fast it will clump so use a whisk and be whisking for adding the milk instead of using the spatula or spoon. Think making hot cocoa without clumping the powder. It will continually thicken for the first 45 mins so you may need to slowly add milk. Also the flour tends to clump in the bottom rim of the pot where the whisk doesn’t reach so might want to go over it periodically with a spoon or spatula again. Adjust with salt so it tastes seasoned. And turn off the heat when you add the cheese and stop cooking it so you don’t break it.

Just my 2cents
post 1660911353 05-07-2022, 09:04 PM
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Foie brah pretty well laid it out. I'll cheat and microwave pre heat the milk. Steep a bruleed onion in it while it slow goes, a little white wine doesn't hurt. Don't forget fresh ground nutmeg crucial. And the bay leaf.

Morney is a good cheese sauce to have on hand. Lots of uses. Clean out the cooler all the random cheese goes into the French cheese gavy of peace.

I'll make some God tier pountine fries with morney, fried mushrooms and lardons , scallions.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
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post 1660911573 05-07-2022, 09:09 PM
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Originally Posted By 8eggs⏩
Fois brah pretty well laid it out. I'll cheat and microwave pre heat the milk. Steep a bruleed onion in it while it slow goes, a little white wine doesn't hurt. Don't forget fresh ground nutmeg crucial. And the bay leaf.

Morney is a good cheese sauce to have on hand. Lots of uses. Clean out the cooler all the random cheese goes into the French cheese gavy of peace.

I'll make some God tier pountine fries with morney, fried mushrooms and lardons , scallions.
Yes to all that ^. I like the preheating milk idea a lot

Also back in the day I would do the escoffier recipe with sautéed veal in the base. Comes out dank AF but obviously not practical.
post 1660914313 05-07-2022, 10:13 PM
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Can I get a decent flavour wrap recipe for bulking on the go?

For example I do rice with Chicken cajun ceasar wraps now with parm, greek yogurt, Valentinas, and avocado lime dressing. Would like to change it up. Have tried jerk seasoning but it's hard to find sauces to pair that with. Hummus and greek yogurt was all I came up with.
post 1660915353 05-07-2022, 10:33 PM
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Is putting cream in Pasta Carbonara a crime?
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post 1660918253 05-07-2022, 11:30 PM
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Originally Posted By 8eggs⏩
1. No , regular AP flout makes perfectly fine pizza dough. Just tweak you recipe and stick too it.

2. Get the big bag of 4 cheese blend. Mozzarella, jack,colby,cheddar for best pizza.

3. No, carbon steel and cast iron are best, for non reactive for acidic foods stainless steel is best. Best nonstick pans get DeBuyer.
For eggs my granitium cookware has been the best I've ever tried.
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post 1660918503 05-07-2022, 11:37 PM
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Why do you think most restaurants fail? Is it a business plan/ reading the market or prices wrong or is it just bad chefs?
Great MAGA King status

Bing Chilling
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Originally Posted By Smithers115⏩
Why do you think most restaurants fail? Is it a business plan/ reading the market or prices wrong or is it just bad chefs?
Most have very low profit margins so that's some inherent risk right there. The really successful ones sell a lot of drinks.
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post 1660921613 05-08-2022, 02:26 AM
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Originally Posted By VSVP84⏩
Can I get a decent flavour wrap recipe for bulking on the go?

For example I do rice with Chicken cajun ceasar wraps now with parm, greek yogurt, Valentinas, and avocado lime dressing. Would like to change it up. Have tried jerk seasoning but it's hard to find sauces to pair that with. Hummus and greek yogurt was all I came up with.
You could try Jerk chicken with Millett and succotash, some pickled peppers.


Does it have to be chicken? Your bulking wraps sound like cutting wraps but I applaud the healthy dedication, I could do chicken cheddar bacon ranch everyday lol...I can give you more good chicken ideas if you want but here are some out of chefs pockets.

1. Smoked salmon, cream cheese spread,boiled new potatoes, baby spinach,roasted tomatoes. Red onions

2. Ham, fontina/havarti cheese, arugula, fig jam , mustard. Onions. Cherry tomatoe halves.

3. Turkey,bacon,,mustard,mayo,cranberry sauce,lettuce , tomato ,onion,brie cheese.

4.corned beef, thousand island coleslaw

5. Chicken, wild rice, mushrooms, roasted root vegetables, arugula, maple balsamic Dijon vinaigrette.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1660948493 05-08-2022, 03:19 PM
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Originally Posted By 8eggs⏩
You could try Jerk chicken with Millett and succotash, some pickled peppers.


Does it have to be chicken? Your bulking wraps sound like cutting wraps but I applaud the healthy dedication, I could do chicken cheddar bacon ranch everyday lol...I can give you more good chicken ideas if you want but here are some out of chefs pockets.

1. Smoked salmon, cream cheese spread,boiled new potatoes, baby spinach,roasted tomatoes. Red onions

2. Ham, fontina/havarti cheese, arugula, fig jam , mustard. Onions. Cherry tomatoe halves.

3. Turkey,bacon,,mustard,mayo,cranberry sauce,lettuce , tomato ,onion,brie cheese.

4.corned beef, thousand island coleslaw

5. Chicken, wild rice, mushrooms, roasted root vegetables, arugula, maple balsamic Dijon vinaigrette.
Awesome. I'll have to try a few of those out. Going for meals I can eat cold.

Repped.

Thanks Chef.
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Originally Posted By seanb1979⏩
Most have very low profit margins
i've heard that. what must suck is accounting for spoil and or not overstocking/ having enough

but it's hard to imagine with pizza places. chit is so cheap to make. i remember being shocked working at a pizza place. granted, takes some time to perfect your recipes but dough, cheese in bulk, tomato sauce in bulk.. cheap. more expensive depending on toppings but still.. i remember thinking it was like a few bucks to make selling for 20, 25+

but i could totally see it depending on the type of food
post 1660949743 05-08-2022, 03:49 PM
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What’s the most underutilized/under appreciated spice few people have in their spice cabinet but should? I’m always telling people who make food about ground mustard, doesn’t seem like anyone uses it because they equate it to the burger condiment
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Originally Posted By ezmac31⏩
What’s the most underutilized/under appreciated spice few people have in their spice cabinet but should? I’m always telling people who make food about ground mustard, doesn’t seem like anyone uses it because they equate it to the burger condiment
Like what would you recommend it be used with? Interdasting
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