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  1. mustaroad

    Homine

    Homine is my favorite you can cook the heck out of it. I wanna make a homine porchini hash for like a glazed chop or maybe just cloud talk
  2. mustaroad

    What did you have for dinner?

    The Top Ramen :(  But night before last I made a shrimp sandwich (shrimp sauteed in oil then coconut milk & reduce). It would have been bomb if I had mayo but my fridge broke and was out of condments. The sweet dark Russian bread was great but I shouldn't have toasted it.
  3. mustaroad

    A Solution To Coworkers Stealing Your Work Materials

    if you cant beat em, then join em. or find our who stole your stuff and kick their ass.
  4. mustaroad

    Seeking unbiased career advice

    It should be easy for you who have already much professional experience, just jump though the hoops like the rest have done until your in the ****ing zone! 2c 4 u
  5. mustaroad

    Issue in the BOH

    After hours work on the line. Now there's a great idea. These guys are a handful at work. Trying to get myself there is quite the challenge. Tired, just worked double on 3hrs sleep. Thanks for shining some light on the subject. My family's all engineers and psychologists so chef talk sages...
  6. mustaroad

    Issue in the BOH

    Hey to those of the kitchen,       First off to introduce myself, I'm a guy, 27 years old and finishing up culinary school, I'm fascinated with the culinary arts, stoked to peaches on the high anxiety of the kitchen and plan on spending my days ascending the ladder, traveling and yada yada. I'm...
  7. mustaroad

    Cooking on Cast Iron

    I was excited to read your post. I equate the cast iron with the flame broiler as well cause it will caremelize and char like  a champ. In fact I couldn't complain if I never had a grill cause the little cast iron pan I have is so awsome. Just today, I made some excellent carne asada tacos...
  8. mustaroad

    MOZO Shoes...anyone tried 'em?

    Mozo's are incredibly light and durable (one piece molded synthetic). They look kickass too. I haven't found any weaknesses after a week of...you know, & $70 for the chef design is generous on their part. Why Mozo's though? the name sounds like what you would call the slouches at a dive bar at...
  9. mustaroad

    Chef Needed

    Wow. Don't mean to tease, but it seems like a very cool job. I'm 26 years old with 6 months experience. Just creeping into the line and stuff. Good luck getting an enthusiastic and serious professional into the kitchen! Maybe I'll catch you guys in 10 years!
  10. mustaroad

    Ceramic knives in the kitchen?

    for me it's survived one heavy pantry shift. So far so good.
  11. mustaroad

    creamed spinach receipe

    LauraL, dope post. ..and their cuisine fades as a relic of time. (lol...it's  late)  ...where I work we use like 1tsp nutmeg per 8lb of creamed spinach and it's like woopty-do can't even detect it.. Are my taste buds numb or would you guys use more nutmeg than 1tsp per 8lb creamed spinach.
  12. mustaroad

    Cook can't deal with killing.

    Creatures are gonna be put down for consumption and we are the executioners and the benefactors. This person should just bite the bullet and do it in sterility or reverence or they should go teach kindergarten.
  13. mustaroad

    Ceramic knives in the kitchen?

    Oh, are the $28 ones as sharp as the $200 ones? I figured the expensive ones just looked cooler. The tech for fine sharpened ceramic is rather new and ceramic kitchen knives are even newer. The Kyocera blades are like $28 base, i don't remember the one I tried to order for $18. But all it is is...
  14. mustaroad

    Ceramic knives in the kitchen?

    What would you suggest for slicing a 5oz strip of seared  Ahi sashemi? I vote for $18 ceramic. How many can I put you down for?
  15. mustaroad

    Ceramic knives in the kitchen?

    I wouldn't lend, but the sous' like; Hey Nick! lemme see your knife. I want to tell him off, but he's  my boss... also knife guards in a bag are overrated, they're just a 10 second delay from each use. knife guard for the ceramic seems alright though. I'm excited about slicing to perfection.
  16. mustaroad

    Ceramic knives in the kitchen?

    Hey , Pantry cook Nick here (it's my first day). I've been butchering the seared ahi sashimi with both bread and 'pressed' chef's knife and decided to get a ceramic utility knife for the job. I went cheap cause it'll be borrowed and or broken soon for sure $18. I've never used one of these...
  17. mustaroad

    Ceramic knives in the kitchen?

    Hey , Pantry cook Nick here (it's my first day). I've been butchering the seared ahi sashimi with both bread and 'pressed' chef's knife and decided to get a ceramic utility knife for the job. I went cheep, but it'l be borrowed and or broken soon for sure $18. I've never used one of these except...
  18. mustaroad

    Food, philosophy and science?

    To Feed = The providance of nourishment to the famished.. The better the restoratives --> The better the party.
  19. mustaroad

    Food, philosophy and science?

    The philosophical truths behind food, the cooking of, and of cooking for was deeply engrained in my decision to be a cook. However the theological / philosophical / & general research knowlege from when I was in my late teens and early twenties is now behind a dense fog of practical experience...
  20. Yellow curru pork and potatoes.JPG

    Yellow curru pork and potatoes.JPG

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