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post #3691 of 3697

how many of you are full time chefs?

post #3692 of 3697
Quote:
Originally Posted by Nocturnal310 View Post

how many of you are full time chefs?

"Chef" is a title earned, not something assigned lightly. Cooks are professionals in the kitchen. A chef is a leader of cooks. It's like calling a software developer a team lead or head developer. You get there by proving yourself. You could be a great cook at home or in the business, but to be a chef, you climb the ladder and take control.
I'm a home cook and I'm sure some chefs will enjoy my good but I can't call myself a chef. I'm a leader of a software department because 12 years has given me that right. I can run a company's dev team. I can't say that to a kitchen.
post #3693 of 3697
Left overs from last night.
Beef liver, potatoes, onions, and mushrooms.

Hearty and delicious.

post #3694 of 3697

Kangaroo steak tonight, served with Moroccan-spiced coucous salad.

 

I have some venison marinading overnight, which will go into the slow cooker/crock pot tomorrow.

 

Other food-related news - among my Christmas and birthday presents was a whole Spanish ham and a Sachertorte. I'm working my way through both. I also bought a load of tasty stuff with my Lewis & Cooper* gift vouchers (another present), including Patum Peperium, crispy duck peanuts, various patés, charcoal cheese, Sam Smith's oatmeal stout and morel-flavoured crisps.

 

*possibly my favourite shop in the world: http://www.lewisandcooper.co.uk/store/home.asp

post #3695 of 3697
Quote:
Originally Posted by PalJoey View Post

Kangaroo steak tonight, served with Moroccan-spiced coucous salad.



 



I have some venison marinading overnight, which will go into the slow cooker/crock pot tomorrow.



 



Other food-related news - among my Christmas and birthday presents was a whole Spanish ham and a Sachertorte. I'm working my way through both. I also bought a load of tasty stuff with my Lewis & Cooper* gift vouchers (another present), including Patum Peperium, crispy duck peanuts, various patés, charcoal cheese, Sam Smith's oatmeal stout and morel-flavoured crisps.



 



*possibly my favourite shop in the world: http://www.lewisandcooper.co.uk/store/home.asp

 



If you're into 'exotic' meats, give ostrich a shot. If you're living in London, there's a great place in the borough market (there's also Monmouth coffee near by!)... Sadly I forget its name, but its not a huge place and always worth a walk/eat around.
post #3696 of 3697
Quote:
Originally Posted by odevans View Post
 
If you're into 'exotic' meats, give ostrich a shot. If you're living in London, there's a great place in the borough market (there's also Monmouth coffee near by!)... Sadly I forget its name, but its not a huge place and always worth a walk/eat around.

 

Here's an ostrich steak from this cafe called Pia Y Damaso in the central business district of Metro Manila. Traditional Filipino steak is actually buffalo skirt (which you might recognize to be more suited for jerky or stew) cooked in a way that seems like Steak Diane but with soy sauce and onions. Over the decades that reverted to more tender cuts from cows, which rendered the slower cooking process obsolete, but the flavors of the onions and soy sauce still need to seep through so a marinade is used.

 

Marinades however create a problem for searing, so when I do this with beef filet, what I do is marinade in soy sauce (use tamari), milk, and onion for three days, then set them out on a rack for at least two hours prior to searing to get the surface dry. Just before I heat up the pan and just before searing, I pat them dry with kitchen towels, apply some palm oil, then sear one side. After flipping, I reduce the heat after just one minute, then add butter and then drop onions around the meat, stir-frying them with the meat in the middle, then the soy sauce, spooning the liquid over the meat as you cook it through to medium-rare on lower-med heat. For presentation purposes you really need to choose which side gets seared first as that will be the side you present on the plate, and you won't get a crust on the opposite side.

post #3697 of 3697
Quote:
Originally Posted by odevans View Post
 
Quote:
If you're into 'exotic' meats, give ostrich a shot. If you're living in London, there's a great place in the borough market (there's also Monmouth coffee near by!)... Sadly I forget its name, but its not a huge place and always worth a walk/eat around.

You can get ostrich steaks in my local Lidl (where I also bought the kangaroo and venison).

 

I have also, occasionally, bought meat from this place: https://www.osgrow.com/products_results.php?Search=0 

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