Things that really cheer you

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Jord86 said:
Impossible for me to choose bud, every day I'd pick something different. King prawn linguine with chilli, garlic and lemon juice would be today's choice, sod Sunday lunch :)
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I agree, always got to try the next thing.

Just had a great flemish stew (rabbit) and fries, with local beer over the weekend.

Great dish for the weather.
 
Harry Stottle said:
I stopped buying the Mail on Sunday because I was paying for silly magazines that have no interest for me, the paper itself had lots of pages of yesterdays football reports that don't have any interest either. In the end there was only a few pages of worthwhile reading. I read the Sunday Telegraph now but it's a broadsheet and a bit inconvenient.

Things that make me smile: A lovely sunny morning after a long winter of grey skies and rain. A trip to a country pub in my vintage car for a nice lunch. Selling some of my share portfolio just before the recent fall and buying back just as they started to rise, more by luck than skill. My 3 year old granddaughter running to me with her arms wide wanting a cuddle and shouting grandpa. Walking my dog on a cold crisp morning and returning home for a strong fresh coffee and a warm croissant. Finding my mower starts OK after standing since October.
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Perfik :):D
 
Jackoftrades said:
He simply doesn't understand, or try to.

Noticing that, again, cheers me.
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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.
 
Isitreally said:
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.
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Just re read what he wrote.

it was pretty simple and straight forward. I don't see the issue with his comments.

Its a what cheers you thread by the way :D
 
chippie244 said:
If you're going to have a well done fillet steak you may as well have brown sauce on it...
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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
 
DIYDave. said:
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
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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
 
Jord86 said:
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?
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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 :eek:

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
 
DIYDave. said:
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 :eek:

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
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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 :D 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!
 
chippie244 said:
If you're going to have a well done fillet steak you may as well have brown sauce on it...
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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
 
Sparkielev said:
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
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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.
 
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