When I first saw Chris in Master Chef Australia I didn’t think much. As time quickly progressed I thought and vocalised that I would be more than happy having a Chef like Chris in any one of my teams.
Tonight he was eliminated by a contestant who shows absolutely no traits of a true Chef. Julie was begging for more time to finish plating her food! No Chef every begs they will fucking bend time to get a serve-able meal to the table!
Master Chef Australia. BULLSHIT!!!!!
Chris. I said I would gladly have you on my team. But I have changed my mind. As a Chef with more than 20 years food experience I would gladly work for you. If the muppets I am forced to work with had even a gram of your passion my customers would be eating in heaven!
I salute you Beer Merchant! You represent everything this twisted, tired industry needs right now!
Chef blows off hands dabbling in ‘molecular gastronomy’
Published: 13 Jul 09 12:17 CET
An experimental German chef accidentally blew off both his hands attempting to concoct a “molecular gastronomy” dish with liquid nitrogen, a newspaper report said on Monday.
I am still undecided about molecular gastronomy. Basically I am a Chef trying to return to his roots when it comes to food. I can see the appeal of it from Chefs world wide who are bored with cooking chicken, beef, fish etc…
The beauty of the beast is a fantastic article from Mens Health magazine. By Matt Goulding.
Matt decided.Â
My goal was to discover the full potential of the animal, so I sought out a range of chefs with a diverse collection of culinary skills to cook the entire beast, part by delicious part, and along the way we’d taste all the ways the world prepares pig for dinner.
Even the writing is delicious!
Some of these sausages—the salami-like fuet, the smoky, paprika-spiked chorizo—take considerable time and talent to produce; homemade pancetta, on the other hand, is within the grasp of even the clumsiest cook. Mullen rubs the belly with a mixture of salt, garlic, black pepper, juniper berry, and dextrose, a corn-based sugar commonly used for curing. The pork sits in the mix for 4 days; then it’s rinsed, rolled tight, and hung to cure for 3 weeks. “When it’s ready, it gives off a nice, funky, porky aroma.” Â
The sound of the blade biting through the neck is almost unbearable—like a band saw hacking through a manhole cover. But after a few thrusts and grunts from the butcher, there’s a clean snap, and the hog’s head hits the cutting board with a thud.
The article is one of a few in this months addition titled “Best foods for men”
The unassuming soybean has silently infiltrated the American diet as what might just be the perfect protein source: It’s cheap and vegetarian, and could even unclog our hearts. But there may be a hidden dark side to soy, one that has the power to undermine everything it means to be male.
I so wanted SBS show the food investigators to be truly infomative and something I looked forward to every week. Alas.
You guessed it, more ‘fear of food’.
Back to Master Chef Australia. After my initial report I have found the judges to be very constructive in their criticism. It would remain to be seen if the winner could pull off cooking more than one dish in the heat of a real kitchen. At least for this Chef it is a bit of mindless fun.
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