Recent content by someday

  1. someday

    Minor cheese rant

    The structure of goat's milk changes very similarly to how the structure of cow's milk changes during cheesemaking...I'm a little confused by your point. There is a great variety of goat cheese to be found. It runs the gamut between fresh and lightly aged (which I think you're referring to) to...
  2. someday

    Minor cheese rant

    The flavor profile isn't hugely different, but the cheese is noticeably richer and creamier. Buffalo milk burrata is also stunning.
  3. someday

    Minor cheese rant

    I think it's pretty simple, up until fairly recent times (at least in the US) there weren't a lot of options at all for cheese in general. Probably the only goat cheese you could find would be the fresh chevre, so "we" got used to just calling it goat cheese, because yes, at that time there...
  4. someday

    What are alternative cuts for bbq?

    Try goat or lamb. You'd have to be careful with the goat since not very fatty, but slow cooked goat is delicious. I've often wondered why we don't consume more goat in this country. Lamb could be amazing as well, but I imagine buying it would be pricey. Honestly too, things like a whole...
  5. someday

    Taking a bollocking

    My tip to dealing with that is to find a better job. No need to put up with that shit. Make sure you tell the chef why you're leaving too.
  6. someday

    Renting your restaurant to another chef when closed?

    Wow, you guys have no imagination. I think we all know that in order to progress and thrive, the industry as a whole has to undergo some long term, systemic changes. Already thin to begin with, margins are getting squeezed more and more, food prices are going up, competition is absurd, dearth...
  7. someday

    Renting your restaurant to another chef when closed?

    It's an interesting idea to be sure. I wonder if the "room mate" idea of a restaurant could actually work. There would be a lot of challenges to be sure, but the idea of lowering the monetary hurdle of opening a place is appealing. I feel like there would be a lot of complaining and finger...
  8. someday

    Unpin/delete Black Friday post

    Thanks, it's been bugging me since November
  9. someday

    Unpin/delete Black Friday post

    For me it's stickied in the Food and Cooking forum at the top.
  10. someday

    Unpin/delete Black Friday post

    Maybe time to unpin the Thanksgiving 2019 Black Friday sponsored post?
  11. someday

    What is a good example of a complex error prone dish?

    Ooh I like that one. Seemingly very simple but executing a perfect omelette takes finesse. Lots of critical steps. Haha, I like this one too.
  12. someday

    What is a good example of a complex error prone dish?

    Sausages/pates might work for your purposes...they are not overly complicated to make, but do require care and craftsmanship. They also have several critical steps along the way that are easy to identify. I have to say, this is a pretty good assignment for a culinary student. A lot fo the time...
  13. someday

    How To Bake A Simple Cake Step By Step?

    That sounds like when the precogs start rambling their stream of consciousness in Minority Report. End of line.
  14. someday

    Brisket: WTH just happened?!

    I agree, most likely an issue with the meat itself. As Cheflayne said, possibility that the animal was slaughtered incorrectly, graded wrongly, or insufficiently aged.
  15. someday

    Anyone ever used popcorn shoots?

    Yeah for sure. They are an unusual mixture of sweet and bitter, not something you find in nature too much. They are “juicy” for lack of a better term, crisp and light. I’ve just used them as garnish.
Top Bottom