BLOKES COOKING....

[Major Rant]

Cooking ... its ENGINEERING with FOOD ! 

I get beaten up when I say things like ....    "Well just scale the recipe by 2/5ths."

[Farjo]

Excellent blog :thumbup

Here's an old recipe from the 80s.

Turkish Lentil Soup
Butter or Marg
2 large onions chopped
2 garlic cloves crushed
1 litre veg stock
4 large toms chopped (or I use tinned if pushed for time)
Tom purée
250g red lentils - well rinsed
Lemon


Melt the butter/marg in a large saucepan, add onions + garlic, fry until softened.
Add stock, toms, purée and salt & pepper. Bring to boil.
Add lentils, return to boil.
Cover and simmer for 30 minutes; stir regularly.

Serve with a squeeze of lemon and if you're feeling poncey add a lemon slice to each bowl.

[Tiberius Onklevaart]

I make the best Lasagne in Scotland.

My steak n ale pie is pretty stupendous as well

[JZS 600]

Chilli rocks!

[JZS 600]

Excellent blog :thumbup

Here's an old recipe from the 80s.

Turkish Lentil Soup
Butter or Marg
2 large onions chopped
2 garlic cloves crushed
1 litre veg stock
4 large toms chopped (or I use tinned if pushed for time)
Tom purée
250g red lentils - well rinsed
Lemon


Melt the butter/marg in a large saucepan, add onions + garlic, fry until softened.
Add stock, toms, purée and salt & pepper. Bring to boil.
Add lentils, return to boil.
Cover and simmer for 30 minutes; stir regularly.

Serve with a squeeze of lemon and if you're feeling poncey add a lemon slice to each bowl.

Would you add a touch of Cumin to give it a bit more depth and perhaps a sprig of Coriander?

[dx408]

This thread made me smile the comments of hard work stressful etc. Done a bit of this myself.... well about 23 years of it in fact mainly in hotels my last post was sous chef in a Marriott 4* hotel. It is great fun at Christmas when you have banquits for 300 at lunch then again for dinner Monday to Saturday (thank fully only for a week or so less before and it calms down after) 6 Nations were great (worked in Cardiff) England V Wales always a big game restaurant full lunch and dinner (130 ish) BQ full lunch and dinner (200-300) meeting rooms also full about another 150 ish buffet before hand and curry post match brigade of about 8 per shift and two for b/fast at the end of days like that you know all about it  :b we did "cheat" a little we used to put on a limited menu in the bar but room service was as normal.
Soups a great way to start quick easy and so much better than tins.
Most important is have fun doing it

[PlasticHarry]

Quote Major Rant:  "Cooking ... its ENGINEERING with FOOD !"

Try here: www.cookingforengineers.com/

It's American but quite good for those who also want to know "why?"!

Cheers
H

[dx408]

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[Buzz]

Link is missing the :


Try this one http://www.cookingforengineers.com

[PlasticHarry]

Thanks Buzz...

H

[BBROWN1664]

DX, having spent around two nights a week for the last 14 months staying in a Marriot, I would say that the quality of the food is OK but the menu choice is so limited there that as a chef you must be bored stupid.

I do all I can these days to avoid eating there as there are only so many Marriot Burgers you can eat in a lifetime!

[dx408]

Yes I was 6 month menu changes were OK but still got pissed off making the same stuff all the time the only saving grace was the "chefs specials menu" this was usually a 4 starter 4 main and 4 dessert menu written daily with what ever I could get for the day this was eventually stopped by head office as it was out selling the corporate menu buy about 9-1 they were not happy so they ended up stopping it but still took one off orders when ever we could. We would get the " can you do cottage pie" YES can you do me a steak tartar YES could you do me a Dover sole Yes but tomorrow as we don't carry any in stock, to be honest people like your self who were long term guest were great as after a short period you have eaten the items you liked off the menu and wanted something different which was great as it gave us a change. There was a little variety as we used to do a carvery on occasions as well as the Exec lounge freebies sometimes moving over to banquitting was a change for a day but even those menus only changes about every 6 months. Quality of the food varies massively from Marriott to Marriott it should not but it does, I have worked in a few in this country helping out or going there to see new menus or procedures being used, I worked for a while at the Glasgow hotel at the time the brigade was mainly a team brought buy the then head chef from a country house hotel which had 3 rosettes add to this more staff working the shifts and the food was great freshly made bread every shift in fact every thing was made on site, great food made fresh cooked by good chefs then off to London SAME menu no where near as good less staff lower quality of staff as well, more bought in no real care taken, just get the food out with out much care. Not the way I like to work would rather take extra time and get it right, talking to the guests was a part of my daily shift checking on how they liked the food what we could do to make it better talking about what they would like to see/ or have (long term guests) that we could arrange for them. Now working for some where like Marriott is good for job security, working environment and training BUT the main problem is they are very controlling when it comes to what you do, this was highlighted when Whitbread (who owned 90% of Marriott's in this country via franchise) sold the hotels which then passed to Marriott although we still worked in a "Marriott" things changed a lot and not everything was for the better, our scope for personalising our menu went right down, no chefs special menus more central purchasing of products, even something as simple as the cheese board was specified as Stilton, brie and Cheddar we were not allowed to put any Welsh cheese on the board up until then we were offing about 6-8 cheeses of which 3 could be chosen the usual suspects were there but we had local or special cheeses for choice this was all stopped, we did have a little cheat as our BQ menu was Welsh themed so we could get away with buying some Welsh product but as head office could check every invoice they could see everything we bought and we were pulled a couple of times due to this.

Sorry for the ramble most people do not understand that as a chef in a chain what ever it may be your hands are tied to a degree.

[Grandma]

I knew I was doing the right thing coming on this site! 8)
[/size][/color]Guys are often far better cooks, so it's great to have some new recipes to try.
[/size][/color]The grub in France was interesting, as everyone (apart from me) brought something along to add to the lunch, and with plenty of vino it was great.
[/size][/color]Thanx guys

[AdieR]

Here's an interesting (Yamaha) take on cooking!

Yamaha Motors Vehicle Bento Cooking Show -- Part 1

[JZS 600]

Interesting!

Not sure about the chopped up stick though...