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  1. masseurchef

    Vietnamese Tomato Pineapple Sauce??

    Thank you so much, that lead really helps, and I love tamarind!
  2. masseurchef

    Pineapple and Tomato: An Underappreciated Combo

    yes but what about the tomato?
  3. masseurchef

    Pineapple and Tomato: An Underappreciated Combo

    mmmmmm :emoji_stuck_out_tongue_winking_eye:
  4. masseurchef

    Pineapple and Tomato: An Underappreciated Combo

    Yes, pineapple-bacon, sweet-salty. That reminds me, I forgot to also mention the added benefit of pineapple having a protein-digesting enzyme, so it's probably good to combine with meat (bromelain is used as a meat tenderizer, I believe).
  5. masseurchef

    Pineapple and Tomato: An Underappreciated Combo

    Why do you think Hawaiian Pizza is such a hit? It's that sweet and savoury, umami-rich combo of tomato and pineapple. Pineapple is found in certain other savoury dishes, most notably Asian (ie. stir fry with pineapple), as well as perhaps some grilled Western dishes (ie. bbq skewers). Other than...
  6. masseurchef

    Vietnamese Tomato Pineapple Sauce??

    thanks, yes, I didn't mention it but I finished the sauce with lime juice, which was really nice.
  7. masseurchef

    Vietnamese Tomato Pineapple Sauce??

    Had a lovely thin red sauce over tofu at a southeast Asian vegetarian restaurant, it was fresh and sweet and I imagined it was a tomato pineapple sauce. So, I thought a quick google search would yield recipes. No luck. So I tried to recreate it, I pureed tomato and pineapple, added some brown...
  8. masseurchef

    Landed my first job, how to make the most of it?

    didn't mean to sound too discouraging, but I just felt a sort of moral obligation to be honest about what you can expect. In general, this is a very, very tough business. A food service operation is basically an assembly line for food, and especially at the entry-level, lower end, it is based on...
  9. masseurchef

    Landed my first job, how to make the most of it?

    That ad sounds super familiar, perhaps that is a generic posting used for many ads or just maybe I have seen it and I know where you might be working, lol. Anyways, I gotta be honest with you, if you have any other viable options in life you probably should pursue them instead of food service...
  10. masseurchef

    Tomatoes and Mushrooms: processing cheap & nasty product

    I often see tomatoes and mushrooms (among other vegetables and fruits) that are "on their way out" being sold for really cheap, like a dollar a bag. The quality is such that these can only really be used for processing in some way -think sauces, stocks, pickles, jams, chutneys, relishes, etc...
  11. masseurchef

    Landed my first job, how to make the most of it?

    I'm in Canada, and the text we used in culinary school was "Professional Cooking for Canadian Chefs", Gisslen (https://www.wiley.com/en-ca/Professional+Cooking+for+Canadian+Chefs,+8th+Edition-p-9781118636602). I find it quite useful. You should be able to find it cheap used somewhere. Be...
  12. masseurchef

    Refrigerator Pickles and the like

    I think I get what you're saying, but in terms of food and cooking, I think "fermentation" has a broad definition that just refers to the use of microorganisms to beneficially change the food. So, consider SCOBY (symbiotic culture of bacteria and yeast) that grows in apple cider vinegar: there...
  13. masseurchef

    Culinary school for a 30+ with no experience

    I would love an update, did the OP pursue culinary school?
  14. masseurchef

    Refrigerator Pickles and the like

    Thanks, this is very interesting, I will look into lacto-fermentation. Now, I could be mistaken, but is not there still some -albeit slow- fermentation going on with vinegar brined veg in the fridge?
  15. masseurchef

    Refrigerator Pickles and the like

    Hi, I'm curious about any issues with making simple vinegar/salt/sugar brined pickles and things like curtido, kimchi, etc. at home. I'm not talking about canning/preserving with a pressure cooker and sanitized jars or in-depth fermentation processes, I'm talking about just refrigerator pickles...
  16. masseurchef

    Gravlax / dry-brined fish -salty

    *Important to note that it is advised to use commercially frozen (home freezers are not considered sufficient) fish, as commercial freezing reaches a low enough temperature for sufficient time to kill parasites. For my gravlax, I bought previously frozen sockeye salmon.
  17. masseurchef

    Gravlax / dry-brined fish -salty

    I'm just rubbing the cure on the fish like a dry rub on a pork shoulder or something, lol. I will try a wet cure, however. I think you might be on to something that perhaps draining the liquid is allowing too high a salt concentration. I know cured fish is salty but I'm talking about a level of...
  18. masseurchef

    Gravlax / dry-brined fish -salty

    Yes, actually, I switched to Diamond Crystal after my first aforementioned salty results, but even with Diamond, my pacific snapper was just a bit too salty. I wonder if size of the piece of fish matters; the pacific snapper was not a whole filet, so perhaps smaller pieces of fish absorb too...
  19. masseurchef

    Gravlax / dry-brined fish -salty

    Thanks for the tip, just curious how the texture is after 24 hours curing?
  20. masseurchef

    Gravlax / dry-brined fish -salty

    Ok, I know cured fish is salty, but mine seems to be a bit excessively salty, so curious about any tips etc. I'm doing salmon (gravlax) mostly, but also did a pacific snapper (rockfish) in which I slow cooked it in 175F oven for a few hours after curing for a day to simulate smoking. The results...
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