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Started By
Message
re: Home cook levels -- where do you put yourself?
Posted on 9/24/24 at 11:13 am to mmmmmbeeer
Posted on 9/24/24 at 11:13 am to mmmmmbeeer
4
Can you be skilled with a knife without being fast?
I’d say yea. I enjoy the process & am under no time constraints generally.
Can you be skilled with a knife without being fast?
I’d say yea. I enjoy the process & am under no time constraints generally.
0
Posted on 9/24/24 at 12:28 pm to mmmmmbeeer
4
I can cook, American, Italian, Cajun, Mexican, some Asian, breakfast to order, grill and/or smoke any meat. My downfall is that I'm no good at sauces.
I can cook, American, Italian, Cajun, Mexican, some Asian, breakfast to order, grill and/or smoke any meat. My downfall is that I'm no good at sauces.
Posted on 9/24/24 at 12:39 pm to mmmmmbeeer
I can follow any recipe.
I don't call myself a good cook. Just a good follower of directions.
I don't call myself a good cook. Just a good follower of directions.
Posted on 9/24/24 at 12:51 pm to mmmmmbeeer
quote:
Notice you've become incredibly critical at restaurants, often eating dishes you feel you could make better at home.
I find it funny that you've put that in there.....I have a culinary education. It changed how I perceive food and turned me into a food snob.. Even my momma's home cooking, that I've grown up eating/loving, made me the fat arse that I am now, is boo boo in comparison to what you cook and eat in school. You judge every thing you see, smell and taste against what you believe is correct and not. You don't do it on purpose, but it happens.
Posted on 9/24/24 at 1:08 pm to mmmmmbeeer
Individually, the Mrs & I are each more of a 3. Together, closer to 4.
She has the knife skills and is great using recipes. She went to chef school but managed to avoid any food industry work with a corporate job. There aren't many dishes she can't do unless we just don't own the necessary equipment.
I'm more experimental using recipes as a suggestion. My tastebuds are a little better than hers for fine tuning flavor profiles. She defers to me on anything cajun or creole.
She has the knife skills and is great using recipes. She went to chef school but managed to avoid any food industry work with a corporate job. There aren't many dishes she can't do unless we just don't own the necessary equipment.
I'm more experimental using recipes as a suggestion. My tastebuds are a little better than hers for fine tuning flavor profiles. She defers to me on anything cajun or creole.
Posted on 9/24/24 at 1:47 pm to mmmmmbeeer
high 3, low 4
Posted on 9/24/24 at 2:21 pm to charminultra
3. My experiments usually come out pretty well. Plating is not a big concern for me. At this point, I'm pretty willing to try anything that strikes my fancy. Most everything is an experiment to an extent. I rarely follow a single recipe, but rather look at several, watch some videos, and put a recipe together that takes ingredients and steps from several.
Posted on 9/24/24 at 3:29 pm to mmmmmbeeer
4 across the board except for knife skills. I don't devote enough time to master it, and usually I don't rush when I cook so it's not something I think much about.
I'm to the point where unless it's a very tricky cooking style or dish, I'll scan a recipe and general preparation instructions and then just do my thing from there.
I'm to the point where unless it's a very tricky cooking style or dish, I'll scan a recipe and general preparation instructions and then just do my thing from there.
Posted on 9/24/24 at 3:49 pm to mmmmmbeeer
4.
People like my cooking and we take it seriously.
People like my cooking and we take it seriously.
Posted on 9/24/24 at 3:59 pm to mmmmmbeeer
We need someone from the board to go on Masterchef
I'm probably a low 2. All I can do is cook meat properly.
I'm probably a low 2. All I can do is cook meat properly.
This post was edited on 9/24/24 at 4:00 pm
Posted on 9/24/24 at 4:00 pm to geauxpurple
Near 5, when I was younger people used to offer to back me if I wanted to own a restaurant, except people who did own a restaurant, they would tell me I'd be a fool. But I made too much doing less risky ventures.
My strong points are innovation, speed, and I believe no recipe shouldn't evolve, so I'm not afraid to change. Love to experiment with fusion and different cuisines.
I'm with you bro. If living in Louisiana has no other benefit, it's how proud the men and women are of their culinary skills. A NJ to BR transplant told me that was part of the culture shock when he came here, that men talk cooking and food more than the women.
My strong points are innovation, speed, and I believe no recipe shouldn't evolve, so I'm not afraid to change. Love to experiment with fusion and different cuisines.
quote:
People like my cooking and we take it seriously.
I'm with you bro. If living in Louisiana has no other benefit, it's how proud the men and women are of their culinary skills. A NJ to BR transplant told me that was part of the culture shock when he came here, that men talk cooking and food more than the women.
Posted on 9/24/24 at 5:09 pm to mmmmmbeeer
Downvote for use of "protein." It was meat or fish until 15 years ago or so it's still meat or fish.
Posted on 9/24/24 at 5:24 pm to mmmmmbeeer
4-5. Was a cook and a low level chef years ago.
Learned the fundamentals and can cook most cuisines.
I'm in an Asian kick right now making my own hybrid Vietnamese-Thai dishes
Learned the fundamentals and can cook most cuisines.
I'm in an Asian kick right now making my own hybrid Vietnamese-Thai dishes
Posted on 9/24/24 at 7:29 pm to pirate75
quote:
I find it funny that you've put that in there.....I have a culinary education. It changed how I perceive food and turned me into a food snob.. Even my momma's home cooking, that I've grown up eating/loving, made me the fat arse that I am now, is boo boo in comparison to what you cook and eat in school. You judge every thing you see, smell and taste against what you believe is correct and not. You don't do it on purpose, but it happens.
It's one of the worst things about becoming a competent cook. And really, unless you're at some really great restaurant, be it ethnic or fine dining, it's not a fair comparison because I'm only cooking for 4-5 people while these folks are cooking for dozens, if not hundreds, each and every night. It's a lot easier to spend time fine tuning when you don't have a really limited amount of time to get food on a plate and out the door. Still pisses me off to no end, though...especially with as expensive as it is to eat out these days.
Posted on 9/24/24 at 7:36 pm to gumbo2176
quote:
Yes, I've had more than a few folks suggest I should open a restaurant and actually had someone who was willing to back me if I moved to Dallas in the early 80's, but I know enough about that business to realize if you have a restaurant, it owns you and your time to make it successful.
I think that would take some of the joy of cooking away from me under those conditions.
My daughter-in-law asked me to cater a party of 50 for her because she loves to eat my food. My dumbass agreed to it.
Never again. It was horrible, awful, bad. Food turned out great but it was SO MUCH WORK, especially as the time to serve came and I finished up the items I didn't want sitting for long. I did not have fun..not even a little bit. I cannot imagine doing that shite day in and day out to earn a living.
Posted on 9/24/24 at 9:26 pm to mmmmmbeeer
Between a 3 and a 4. My downfall (and sometimes strength) is not following a recipe so I couldn’t fathom
Trying to replicate individual plates on a mass scale but for my family of 5 it works
I would have loved a formal culinary education in a different life
Trying to replicate individual plates on a mass scale but for my family of 5 it works
I would have loved a formal culinary education in a different life
Posted on 9/24/24 at 10:44 pm to mmmmmbeeer
Cooked everything from a hog in a Cajun Microwave, food for 20 or so folks. I once cooked a Jambalaya, an older Cajun from Breaux Bridge asked me for my recipe.
My grandmother had a cookbook dedicated to her. You could count 15 minutes after you walked in her front door, she'd have twice the food you could eat. She was born and raised on a Plantation on the banks of the Mississippi River.
We also have a printed Family Cookbook. Recipes from as far North as Nova Scotia.
I use to work with guys that had a camp with Tony Chachere. Learned a few things from them.
My aunt and uncle ran a campground in Colorado, we'd cook for the entire campground. We'd smoke around a dozen briskets, using oak and mesquite. Breakfast was a bunch of food, the folks up there loved Pan Perdu. They also loved Chicken and Sausage Gumbo!
My grandmother had a cookbook dedicated to her. You could count 15 minutes after you walked in her front door, she'd have twice the food you could eat. She was born and raised on a Plantation on the banks of the Mississippi River.
We also have a printed Family Cookbook. Recipes from as far North as Nova Scotia.
I use to work with guys that had a camp with Tony Chachere. Learned a few things from them.
My aunt and uncle ran a campground in Colorado, we'd cook for the entire campground. We'd smoke around a dozen briskets, using oak and mesquite. Breakfast was a bunch of food, the folks up there loved Pan Perdu. They also loved Chicken and Sausage Gumbo!
Posted on 9/24/24 at 11:03 pm to mmmmmbeeer
4.75. Knife skills could be better and I definitely don't get upset if something isn't perfect. It's food, not a Picasso.
Posted on 9/25/24 at 7:21 am to mmmmmbeeer
3
Posted on 9/28/24 at 12:19 am to mmmmmbeeer
quote:
My daughter-in-law asked me to cater a party of 50 for her because she loves to eat my food. My dumbass agreed to it.
Never again. It was horrible, awful, bad. Food turned out great but it was SO MUCH WORK, especially as the time to serve came and I finished up the items I didn't want sitting for long. I did not have fun..not even a little bit. I cannot imagine doing that shite day in and day out to earn a living.
Then think about doing this with a menu that includes dozens of complex dishes that all require their own particular way to prepare.
I catered a party for about the same amount of people when a good friend of mine had a daughter who graduated from LSU's Vet School as my gift to her for doing so.
I had a menu with only several things and it all went well and I actually had fun doing it for the party, but it was a one-off event, not something I'd do 5-6 days a week-------then it becomes real work.
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