tag:blogger.com,1999:blog-7173052990851751381.post4920413610677739413..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Calling All Foodies! Your Help is Desperately Needed!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-7173052990851751381.post-21030603389369315962008-08-20T16:37:00.000-04:002008-08-20T16:37:00.000-04:00Jim, dare I say you might have just been given at ...Jim, dare I say you might have just been given at least as much useful cooking advise from this blog than you did in all your years at J&W. Most of what I read here sounds like it can from years of experience, which always means lots of failures. I studied music in my undergrad days and composition specifically. After two years of being taught every rule in the book and how to apply each correctly, my final exam in music theory was this- "forget everything you were taught here. Imagine a golden sunset. Now compose a piece of music." So forget everything they taught you at J&W, open the fridge and COOK! When you screw it all up, try to figure out why and take a different route the next time. It will happen for you - please don't throw up!Anonymoushttps://www.blogger.com/profile/09090871028425070800noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37679189495121363882008-08-19T13:24:00.001-04:002008-08-19T13:24:00.001-04:00Hello Everyone! Thank you for your amazing and in...Hello Everyone! Thank you for your amazing and insightful comments. You (and Chef John) have helped transform my thinking about cooking and food. What a difference my new attitude is already making in the kitchen. I am now back in touch with why I went to culinary school to begin with. Thanks again for your wonderful thoughts! :)Unknownhttps://www.blogger.com/profile/10857659459760846732noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25826005343811929252008-08-19T13:24:00.000-04:002008-08-19T13:24:00.000-04:00Hello Everyone! Thank you for your amazing and in...Hello Everyone! Thank you for your amazing and insightful comments. You (and Chef John) have helped transform my thinking about cooking and food. What a difference my new attitude is already making in the kitchen. I am now back in touch with why I went to culinary school to begin with. Thanks again for your wonderful thoughts! :)Unknownhttps://www.blogger.com/profile/10857659459760846732noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46207345577089608052008-08-16T20:07:00.000-04:002008-08-16T20:07:00.000-04:00Hi Jim,I guess I have to answer your appeal for he...Hi Jim,<BR/><BR/>I guess I have to answer your appeal for help with a question of my own: what do you cook for yourself at home? What's in your pantry that you use "on the fly" for your very own self? That's where I'd start. <BR/><BR/>If you are like most people, even culinary students, I expect you have a pantry of items and a few types of foods that you really enjoy when you cook at home. I'd say THIS is the basis for cooking "on the fly" for friends like this one.<BR/><BR/>True, your education has meaning and value. But when it comes to making "something" from "nothing," I'd go with what's familiar from your daily life... rather than your newly acquired book learning.<BR/><BR/>Seems like over time your intuitive cooking (done at home for yourself) and your culinary training will mesh into a great combo.<BR/><BR/>Good luck!Suzannehttps://www.blogger.com/profile/14805218792494299284noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45735666660848752232008-08-16T14:45:00.000-04:002008-08-16T14:45:00.000-04:00we would do this with young cooks to test there sk...we would do this with young cooks to test there skills, we would get a basket of random items and say cook something with this. Look for a key ingredient and use it as the main ingredient in the dish, a meat would be the focal point and everything else would compliment it. but yes years of cooking will give you a lot of ideas in your head so when you look at a ingredient, recipes and ideas will come up. Go to a market and look at things and write down how many things you can make with it.Gregory Clausenhttps://www.blogger.com/profile/17639012244256057151noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32430745127652182302008-08-16T08:32:00.000-04:002008-08-16T08:32:00.000-04:00For me.. it's a matter of understanding the indivi...For me.. it's a matter of understanding the individual flavors and imaginging the results of possible combinations.<BR/><BR/>Unfortunately.. it IS experience, but imho, not so much as a chef, but as someone who loves food. When you eat out, try and figure out what's in it.. and you'll have a rough idea. Over time, you'll calibrate and develop a sense of the various combinations.PChttps://www.blogger.com/profile/15038172394425716064noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30846610939784820672008-08-16T03:31:00.000-04:002008-08-16T03:31:00.000-04:00I think this guy has the wrong profession. I am no...I think this guy has the wrong profession. I am not trained as a chef. I have never "learned" to cook. As as student I simply had not the money to eat out, and being used the good food from my mom I simply started to "throw things together". Cooking after recipes came later.<BR/><BR/>So my cooking was always looking into the fridge and use whats there. The result is seldom "awesome", but was mostly so good my guests were asking for the recipe. What recipe?<BR/><BR/>Cheers,<BR/>WolfgangWolfganghttps://www.blogger.com/profile/01151629823133126481noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22061628071635719932008-08-15T12:06:00.000-04:002008-08-15T12:06:00.000-04:00sounds to me like you just need to relax, look at ...sounds to me like you just need to relax, look at what is there, and start creating. Draw on your experience, think of techniques you know how to use and implement them on the given ingredients. You should know what tastes good, just throw it in a dish, taste and adjust.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4511907411184618262008-08-15T11:38:00.000-04:002008-08-15T11:38:00.000-04:00"You're a chef; cook me something good from what e..."You're a chef; cook me something good from what ever I have in my fridge." <BR/><BR/>Your reader is posting a classic reaction to the higher learning dilemma. Do I go to school for education or to learn a skill? A great education: the classics, history, physics, science, culinary arts included, can leave a graduate void of skills. Companies hire skill sets: architects, teachers, programmers, nurses, chefs and assume education. Often if one focuses in on skill related work in college, one might be deficit in broader education. If one pursues the broad education, they are not the most attractive candidates coming out of school (read here the value of internships). <BR/><BR/> So, what is your reader left to do? If he went to school simply to learn recipes, he is out of luck. I assume culinary school arms a student with many approaches, techniques, and tricks on how to create great tastes. When confronted with a recipe, or a list of ingredients in a "stump the chef" situation it is not merely a how can I combine these to make something tasty, but more of a maximization problem where given these ingredients, how can I bring the techniques I've learned to this situation to put something together to maximize what I've got? And always, always, remember; know the audience you are playing for. Cooking great food to impress is have what you know and half expectation management.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6987922370747971172008-08-15T07:33:00.000-04:002008-08-15T07:33:00.000-04:00Be fearless. Use the best, absolutely freshest, lo...Be fearless. Use the best, absolutely freshest, local ingredients. I go to the market every Saturday and look at what is available and make fabulous meals on the fly. You can too.dandelionhttps://www.blogger.com/profile/11683457455179550232noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23933586214598785562008-08-15T03:25:00.000-04:002008-08-15T03:25:00.000-04:00Being a culinary student, you have been exposed to...Being a culinary student, you have been exposed to various cuisines. Which one do you "speak" in your food? I would use that as a base vocabulary. Then I'd go and find the ingredients ("words") that are most common within that vocabulary and also occur within your "friend's" stores. Once you have the words you need, you can begin writing the story.Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57351944407451762632008-08-15T02:35:00.000-04:002008-08-15T02:35:00.000-04:00i think there are two approaches here which we can...i think there are two approaches here which we can use in combination.<BR/><BR/>First is <B>analytical</B>. you have a body of factual knowledge: lamb likes rosemary, shrimp likes tarragon, tomatoes like basil..... you can rely on these rules of thumb always.<BR/><BR/>Secondly, someone mentioned an <B>integrated</B> approach. When I look at a recipe, I don't follow it to the letter, but try to recognize the principles the chef is using, both in terms of flavor combos and prep methods. By thinking this way, you will start to see correlations between different recipes. you will notice similarities in approach even when the dishes are quite different. With time and experience (sorry)this will lead you to a deeper understanding of how to put things together.<BR/><BR/>You CAN do it. Practice.<BR/><BR/>By the way Chef John, love the blog.<BR/><BR/>Steven.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78010531931585753732008-08-15T00:17:00.000-04:002008-08-15T00:17:00.000-04:00There is tons of good advice here. I agree with a ...There is tons of good advice here. I agree with a lot of it, and I can go on about specifics....but you know how to cook obviously. I am only adding to the confusing mix because I am shocked that everyone missed a huge point:<BR/><BR/>Cook to your audience.<BR/><BR/>If you know a few things about what they like (spicy, sweet, asian, mexican, etc) you are golden.<BR/><BR/>I wish I had this challenge, rising to the occasion always gets me to make stuff my guests never expected(or myself for that matter). And if you taste it towards the end and it is terrible...just use those knife skills for some extra fancy presentation, everyone will be impressed.<BR/><BR/>Have fun!!bwisehttps://www.blogger.com/profile/07444641779501388624noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42029395158790270502008-08-15T00:13:00.000-04:002008-08-15T00:13:00.000-04:00Also, Jackie: Chill, dog.Also, Jackie: Chill, dog.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2177040943954720732008-08-15T00:11:00.000-04:002008-08-15T00:11:00.000-04:00Blatant plagiarism is my go-to for cooking on the ...Blatant plagiarism is my go-to for cooking on the spot.<BR/><BR/>More politely put: spend time trying different recipes and techniques from people (and peoples) who've done the grunt work of finding out what tastes good (e.g. Chef John). Experiment on your own, too. That way when you're confronted with "cook for me" situations, you can pick some core ingredients and wing it.<BR/><BR/>In other words: learn by doing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7919638927032243622008-08-14T23:23:00.000-04:002008-08-14T23:23:00.000-04:00I am not a professional so my advice may not hold ...I am not a professional so my advice may not hold a whole lot of water. My biggest advice is be a foodie first and formost. That love for food and not necessarily the preparation of it may be your ace-in-the hole. I am a foodie myself I love food lol as apparent by my waistline.... but I love to see a steak sizzle. I love the smell of fresh bread. Those things bring recipies to my mind. Like those two foods make me think of a steak panini with fried tomatoes, pepperjack cheese and and a mayonaise dressing. <BR/><BR/>I think that you have to genuinely just love the food and anything you make will taste good and the more you taste the better your ideas will get....<BR/><BR/>Love the food and have fun...<BR/><BR/>DanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75499021487217431982008-08-14T22:14:00.000-04:002008-08-14T22:14:00.000-04:00First of all, the friend who invited you over has ...First of all, the friend who invited you over has way too much gall--how rude. "you're a guest in my home, please cook me something spectacular." Puh-leeze.<BR/>If you'd just finished up your surgeon's degree, would your friend want a free appendectomy? If you'd just finished an art degree, how about a free work of art with the materials on hand? And the list goes on.....<BR/>My advice, look your friend straight in the eye and say, "I'm not your personal chef." or something stronger, depending on your mood.<BR/>JackieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-494869153324068252008-08-14T19:30:00.000-04:002008-08-14T19:30:00.000-04:00These are some really good comments, but I think w...These are some really good comments, but I think wordlily hit it on the spot with confidence.<BR/><BR/>I'm not a culinary student nor specialist, but you've learned the skills, probably learned what absolutely not to do, and you've made a lot of dishes. Look at the ingredients you have available and visualize/imagine what kind of flavors they make using your knowledge of each ingredients characteristics from experience. Substitute or leave out ingredients you don't have if you have something in mind and don't be afraid to experiment. You've got the degree so you've got the utility belt! Be confident and have fun.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86418691101891122032008-08-14T17:47:00.000-04:002008-08-14T17:47:00.000-04:00I believe when you make something without a recipe...I believe when you make something without a recipe at hand it calls for your imagination with the combo of your taste buds and memories to fully understand what your dish is going to taste like. It is like your tasting in your mind, each ingredient then finally when you have all the ingredients together you have your dish. This is what sets chefs apart from others, its the creative side of their brain and not the following everything by the book because anyone can do that! Hope this helps somewhat, btw if all else fails try try againAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29738654861964073642008-08-14T08:25:00.000-04:002008-08-14T08:25:00.000-04:00Anything can be made a banquet with ketchup or spa...Anything can be made a banquet with ketchup or spaghetti sauce ;) Don't fear the tomatoe product!Gulfdiverhttps://www.blogger.com/profile/04776692073793854158noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35821009504709643642008-08-14T07:15:00.000-04:002008-08-14T07:15:00.000-04:00hello chef!i have made pizza dough and farmer's ch...hello chef!<BR/><BR/>i have made pizza dough and farmer's cheese from your recipe and i am happy with it. i would like to know if there is any home made recipe for yogurt.<BR/><BR/>thanks a lot.<BR/><BR/>JaneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73529562337933146532008-08-14T05:25:00.000-04:002008-08-14T05:25:00.000-04:00Talking about umami... a couple of weeks ago I was...Talking about umami... a couple of weeks ago I was on holiday in Indonesia and Singapore(If you love food you must go to Singapore...), and had some beautiful fried tempeh. Now if you don't believe umami exists or have never experienced it, you should try tempeh. Umami overdose is what it was.<BR/>Travel! <BR/>Oh I wish I was back in Singapore now.<BR/><BR/>PPanohttps://www.blogger.com/profile/17530850453887246668noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62229102534545068712008-08-14T04:02:00.000-04:002008-08-14T04:02:00.000-04:00The ability to make something out of nothing has v...The ability to make something out of nothing has very little to do with experience... unless, of course, you have experience with making something out of nothing.<BR/><BR/>Think of all the recipes you were taught at your overpriced cooking school (no offense). Those weren't recipes... they were guidelines. One musn't follow the recipe, only the guideline, young Jedi.<BR/><BR/>Now look in the pantry. See that old box/bag of pasta? Gold.<BR/><BR/>Now look in the fridge. Any fresh veggies? Moldy? Don't need 'em. See all those year old, never used jars of mushrooms and peppers and olives (oh my!)? Use them.<BR/><BR/>Got butter? Got pepper? Got... dare I say... milk?<BR/><BR/>Put them all together, make yourself a sauce. <BR/><BR/>Boil the pasta 'al dente' and toss it into... blah blah blah.<BR/><BR/>Yeah, it won't be "gourmet," but you will have done the best you could with what you had, and your hosts should toast you with their 2buck chuck.<BR/><BR/>Keep cooking.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14553726899059875622008-08-13T22:08:00.000-04:002008-08-13T22:08:00.000-04:00Dear young chef:I was lucky. I worked in a restaur...Dear young chef:<BR/><BR/>I was lucky. I worked in a restaurant with a French woman who believed in the daily special. We usually had three on the menu, one each from the sous chef, the saucier and her. She would take the junior chefs out with her to the farmers markets and the fishing dock at 5:30 AM, and challenge us, half asleep, to come up with her recipe by looking at what was there.<BR/><BR/>Moreover, she would challenge our ideas. "Where will the sweet come from," she would ask. "The bitter? How will you add richness, or set off the richness? How much of it can you prep ahead to make service faster? What stations will need to be shown the recipe? Can you keep it on the board if you run out of something (other than the protein), i.e., are there substitutions available?"<BR/><BR/>But the MOST IMPORTANT question she taught me to ask is, "What's in season?" She did it because the things in season are always the cheapest, and she was trying to run a profit. Now, I do it because of flavor. So when peaches are in season, grilled peach granita (which really is as easy as it sounds!) it is. When it's not, something else.<BR/><BR/>There are only four flavor elements (sweet, salty, bitter and sour) and what the Japanese call Umame (sp?), mouth feel. Think of every recipe you currently know in terms of those five elements, plus richness. Deconstruct them. All of them. From the simplest vinnaigrette to the most delicate sauce you make, think about them in terms of the balance of those elements they have. Then, try to bring those same proportions together using what's in front of you. You'll find that, in place of a hollandaise, you might like an enriched reduction of stock with a hint of sherry vinegar. Or something COMPLETELY different. But it will all come together, and, in your mind, it will be easy because it's just a hollandaise but replacing the egg "custard" with reduced stock and cream. And it will be COMPLETELY yours.<BR/><BR/>My favorite night I ever worked, we were faced with perfect little hungarian sweet peppers. We bought every pepper the farmer had and smoked them (back in the days before everything on earth was being smoked) in the afternoon, before the prep cooks showed up. Then we used those in a pan sauce for a rack of lamb preparation. We added a touch of sour cream at the end, and, for lack of a better name, whimsically put it on the board as "rack of goulash." And all because these perfect peppers called our names. I was GOING to find a way to use these, and, with her guidance and help, we created a wonderful dish.<BR/><BR/>Marie passed away about 4 years ago, and it's been years since I cooked for a living. (You must know it by now, but cooking for a living is one of the hardest ways to make a living I can imagine.) But as I walk through the market with my wife, deciding what we're going to eat that week, I still ask myself all of the same questions she asked the scared 20 year old untrained me. And when a dish sings, I still thank her.<BR/><BR/>Good luck. I mean that sincerely. I hope you run into a chef as smart, as talented and as willing to teach as Marie was, and that you find satisfaction and creativity in your career.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40459576361933466392008-08-13T21:16:00.000-04:002008-08-13T21:16:00.000-04:00I like the TRAVEL answer best.If you can't do that...I like the TRAVEL answer best.<BR/><BR/>If you can't do that go grubbing in a city like NYC and wander about eating different and interesting stuff.<BR/><BR/>Where I grew up (northern NH) I never encountered the kind of food I make on a daily basis now. Last night I made an African inspired stew with chicken, real peanut butter, chiles, sweet potatoes, cilantro, chick peas, green beans, lime juice and other good stuff.<BR/><BR/>I remember my first bowl of Pho. I still think it is the best soup on earth (followed by Pozole rojo).<BR/><BR/>They changed how I view and make soup.Greghttps://www.blogger.com/profile/13514517201021433201noreply@blogger.com