Food(Risotto) - Page 2

On September 29 2011 19:33 mTw|NarutO wrote:
Did you really buy boxed parmesan for it... and boxed wine :-(? Makes my heart bleed even as half Italian. Always get fresh parmesan (parmigiano reggiano) and wine as the quality difference is usually really high.

Might not be for the wine as it is absorbed / cooked but definately for the cheese. Other than that, looks good.

To the low heat discussion - simmering means excatly that. If you put it on med-high you will never have a good risotto.

On September 30 2011 02:09 FuDDx wrote:
Boxed stuff is all the rage ya know?

Maybe him being a young lad (living on own/ with roomies?) going to school he may not have the time to spend making stock,grate parm etc. Maybe also a good import food store or similar is not close. That is going to be my assumption !!



Having said that In my area the local community college/and the Cordon Blu accredited school turns out complete rubbish cooks here in my area. Its usually better/ learn more when you start in a good restaurant and work up IMO. Though usually you have to do some sort of internship stuff for school anyway. Acks post just got my posting juices flowing a bit.


Edit haha In booth post I meant to say Looks tasty!!!


Edit 2 : @ simmer discussion I think there is a bit of disconnect from Culinary school/clinical cooking and real world applications of that stuff. Class you can usually "relax" "take your time". Real world your having to keep up with the rest of the line while making sure your food is hitting the table when it should and how it should. There is going to be shortcuts and things never taught in a school going on. and stuff happens.

Would love to be able to work somewhere where all we had was 10 covers all night but you worked that food like it was 350-400 that would be sweet!

Edit 2 : @ simmer discussion I think there is a bit of disconnect from Culinary school/clinical cooking and real world applications of that stuff. Class you can usually "relax" "take your time". Real world your having to keep up with the rest of the line while making sure your food is hitting the table when it should and how it should. There is going to be shortcuts and things never taught in a school going on. and stuff happens.

Would love to be able to work somewhere where all we had was 10 covers all night but you worked that food like it was 350-400 that would be sweet!

On September 29 2011 17:28 actionbastrd wrote:
Those pictures are HUGE! perhaps spoilers are in order? It becomes a hassle to right click veiw all of them, while reading in between the pictures, i also request a recipe! (nothing exact cuz well.. yeah. More like a list of ingredients).

I love risotto. You can do so much with it. I have never had it with arugula and squash tho. Not a big squash fan to begin with. But risotto is by far my favorite thing, but can also be my most hated. Nothing, and i mean nothing, is worse than under or over cooked risotto. Makes me cry. My friend, and current sous chef is possibly the best ive ever seen at making riso, its just such a great dish! Saffron with it is epic. Your dish looks yummy tho, maybe a little under done? imma go make some food now lol. Ive edited this post enough now. >.<

I have been a cook for about 3? ish years now. No culinary school and i find ppl right out of culinary school know more dishes than me, more names of french nonsense i dont truly care about, and more strict ways of doing things, but cant work the line as well for quite some time, mostly to do with speed and other things culinary school teaches you that aren't always practical. especially since every chef does things differently. If a chef does something one way, and you were told in culinary school to NEVER do it any other way than what they told you well... listen to the chef, it will anger him if you say thats not correct lol. There never one way to do anything, there is the ways that turn out good, and the ways that fail.

I am actually exiting cooking here shortly for full-time school in another field. I dunno, i just feel culinary school gets you out of doing dish pit for a year... that's about it in the real restaurant situation. If it was my end all be all passion i would deff go to a culinary school, but after working for quite some time. Nothing pains me more than seeing someone who thinks they will be passionate about food, only to make 10 dollars an hour (less then i make at the age of 20), out of culinary school while in debt. Then changing their mind about it. Its brutal sometimes.

Its good if your absolutely clueless about how to cook i guess, but cooking at home and cooks on tv well, its not the same as an actually busy restaurant! Make sure to work on your speed as well as execution, because speed is huge. Best of luck in the field! there is a lot of very dumb ppl working in kitchens, eventually you'll move up and work at a nice place that doesnt deal with them. Its just too easy of a field to get into D:

not to mention servers, if they get tipped 5 dollars an hour(just 1 table!), make more money than i do after min wage. Lol its an aggravating realization (i have yet to work in a place that tips the kitchen).

Oh and never, ever, ever, EVER, work at a corporate place if you can help it, unless its a hotel or something huge and really nice. Even anthonys is horrid compared to smaller owned, upscale places. But i guess you have to start somewhere. i was lucky enough to start out at one of the nice upscale places in my town. and down with sysco + FSA!! D:

This is just my 2cents on the field of your choice after 4 years of working in it (about a year of dish pit under my belt), cooking is amazing! and i will always love doing it. I dont have a $250 hattori chef knife for nothing lol.



Shallots > all onions in most cooking. They dont overpower anything and have a more unique taste than yellow or red onions. Red onions are much more powerful than the shallot, but are the substitute if you run out of shallot and need something on the fly. Shallot is used probably in almost every sauce/pasta/ well dish youve had at a restaurant. Garlic Shallot, Herbs. Win.

http://www.southparkstudios.com/clips/360880/you-gonna-deglaze-that

awesome clip from southpark,

The guy below me is that said sous chef. :D

On September 30 2011 01:44 Ack1027 wrote:
Boxed parmesan....boxed wine....cooking school....???

Vegans can't eat parmesan, or they shouldn't anyway because vegans don't eat or use animal by-products.

also lol @ simmer discussion.

On September 30 2011 15:21 Probulous wrote:
I enjoyed it

Except for box wine WTF? No, man, no! Tell me you at least have decent wine for drinking?

Final question, when I risotto (yes, I am using it as a verb, because I can), I try avoid stirring it and rather just shake the pan around. I find it stops the the rice getting all starchy. In short, shaken or stirred?