Things that really cheer you

You're gonna have to enlighten me as to WTF Chippie was going on about as you seem to understand the mindless rambling of the madman.

 

More to the point, save your money and grill your work boot instead .....

Will be same texture, tough and chewy, dry, stringy and tasteless

Nothing wrong with brown sauce, great in a bacon sarnie

 

Apart from toblerone that was manufactured up until the last couple of years , as a chef what's your favourite things to cook, and favourite things to eat Dave?

 

Things that cheer me up...... in no particular order...
A great orator...
schadenfreude....in all forms.
Grand kids smiles.
The British 'trench' sense of humour.
Common sense.
Free speech.
Triggering left wing marxist snowflakes.
Scallops..annd good food prepared correctly.
Educating jobs worths.
Watching any skilled person...do it properly.
Bacon sarnies and egg bangos.
Fine bone china cups and good tea.
Justice.
Good conversation with thinking people.
Revenge.
Basic and sophisticated humour.
RS

 

Great question Jord (although been asked the same many many times)

Cooking wise, I’ve been cheffing for 30 odd years so I’m generally a good all rounder. Worked in local hotels but most of my career worked in London, contract catering for large offices, banks, newspapers, etc. Cooking for everyone from the staff to directors board and overseas visitors, VIPs and everyone inbetween

With staff under you, you have to demonstrate that you can do all jobs to a high standard and with pride (same really as the trades on this site - or should be)

I’m honestly self motivated and really love the job, especially staff training and nurturing and being hands on. Every day is differant, it really is. My mantra to my staff is that it’s irrelevant what task you are given - all tasks need to be completed to the agreed standard and within the timeframe, and that’s as a minimum !

So can be a sandwich buffet for 300, canapés for 500, directors lunch for 4, or staff dining for 2,000 (Canary Wharf, City Group, just 1 of the many restaurants) - I honestly enjoy it all and try to impart this onto my staff

Like working and cooking with fish and seafood. Very delicate, light cooking, clean flavours, small margins for error, fish overcooks in the blink of an eye

Can talk about the sector for ever ..... it’s in my blood mate

As for eating - blimey that hard. I’m not a food snob and eat everything - depends what mood your in, time, what’s in the fridge, and who else ur feeding. A simple roast chicken, roasties, fresh veg and chicken gravy, brilliant meal - can still be simple but like anything, a few things need to be done right, timings, seasoning everything, tasting everything, bringing it all together at the right time - including hot plates and serving dishes !

Late at night and a bit peckish - coffee, hot toast, crunchy peanut butter - can’t be beaten

Rump steak from Aldi, around £4, plenty salt and black pepper, cook immediately, hot grill / pan / bbq /

If you can, cook it rare, if not medium, try to go no further (but I don’t get to hung up about this)

Let it rest 5 mins, cover loosely with foil but let a chunk of salted butter melt over it whilst it’s chilling out

Can add fresh herbs, some chilli, smoked paprika, garlic, whatever, or just simple - S & P

Eat with a salad, nice fresh veggies, slice into a wrap with salad and dressing - whatever - simple to cook and perfect

Cheers Jord, ask away mate if there’s anything else Okies

 

Superb post . A long time ago, before I decided to increase my blood pressure, depress myself severely several times a week and spend tens of thousands of pounds on a vocation in carpentry and the building trade, I was clueless as to what I should do for a job. Went to the jobcentre, took an online quiz answering questions about yourself "do you believe in teamwork, what are your hobbies, etc." Computer printed out an evaluation of my character stating I was suited to be either a chef or a carpenter fancied chef but didn't fancy 14 hour days, so opted for chippie off the back of not bothering to look for anything else. Bloody wish I'd gone into your line on a regular basis now mate!

 

Never fancied having a plate full of blood so like my food to be cooked the brown sauce must be a northern thing it seems to be more popular although they had daddies sauce in las vegas last time i went and nuclear brown ale

 

No problem with brown sauce on a bacon sarnie but a well done fillet steak is heresy, adding brown sauce to it is unspeakable. You may as well eat your trainers.

 

Don't like sauce on my steak, on the chips certainly, but can't see the point of having a steak for the taste and texture then covering it with whatever.

 

Yeah it has been mentioned before but am not one for fancy sauces apart from beschemel on a parmo

 

Middlesbrough lad then?

 

Yeah

 

All I can say is that if you're going to knacker a steak by having it well done you may as well buy a cheap one.
My wife is from Marske BTW and loves a parmo.

 

Marske nice place, well better than boro is she from old marske ?

 

Yes, although it's changed so much over the last 25 years.

 

Not the place but the approaches.