Posts Tagged ‘jacques pepin

04
Jan
11

decompression

If the madness of december has a sane side – its the family or friends we spend christmas with – even though they are, in all normallity, insane themselves.

a few candycane bandannas…

My wife and I spent a beautiful time at both of our parents homes this year – mostly in the kitchen – where all the warming memories of the holidays tend to subside.  I noticed during a 8 hour session of baking, preping, basting and creating new things to do from scratch that the dinner we were spending all day to make wasn’t nearly as fantastic as the day we spent together. My wife making my Baba’s perogies with my mother for the first time, cooking lamb racks with my father in law in the garage on charcoal while drinking single malt, the good things in life.

It’s a bit soft but I really enjoyed cooking all day with both sets of my parents, even after cooking 7 days a week for a month.

Hope you enjoyed your holidays and happy new year!

Have a good service,

j.

julia and jacques cooking at home  – wins every time

Advertisements
17
Dec
10

happy something

Its Chrismas, good luck.

I’ve nonticed myself being strung between the far betweens – as well as the cooks in the city.

As Kris Kringle time seems to stop in fast motion for all cooks this time of year  – trying to represent their resto as best as they can  – while delivering a haggard load.

A cook at Xmas is very devided.  You get up, go to work, cook, then go home – a normal occurance for the worlds top restos – but when the big Dec 24 is about to show, it’s all over the world,  just like Kris.  But what happens to all the happy time ‘normies’ that take thier work day to shop, please, and shmooze.

Nothing. And that`s why I will continue to make bandannas for cooks.

I will only say it once – cooks at Christmas are f$&%cked and make 9-5 businesses happy. Straight up it sucks for them more than i can describe. Will the system change? No. Never at all. Its sad.Unless  you  thank the guy that made your meal – personally i don’t think you deserve to eat resto Xmas food.  The goodness though retains in a beautifully white snowy december here in Ottawa, the days filled with big boots and warm hats.

Cooks at Xmas are glorified Moms, treat them as such.

Open a door for an old lady, let you dog of his leash in a park, wave at a schoolbus.

The basic manors we all try and strive for is what xmas is – and if you meet a cook on the street hug him – cause he/she will make it nice for you before the year is over.

Pet your dog, kiss your wife, then call your parents and talk about the weather until it changes.

have a good service,

j.

egg nog ftw!

31
Dec
09

aint no school like

churner the beurre

After several gorging of my parents’ delicious festive fare – in between full glasses of wine of course – I came across some food equipment that created a new category to add  into the list of kitchen tools : relic.  There’s no other word to describe the importance, usefulness or standard of some of the things my grandparents used in their kitchen that now reside in my parents home.  Looking some of these things over I was filled with an overwhelming appreciation for the simple machines that gave way to the creation of their electric counterparts and allowed the cookers of the world more free time to do other things, like cook more.

Gearing up for the new years’ at the restaurant I’m faced with an old school question : poaching eggs during dinner service for 140+ … how?  An imersion circulator would be the easiest logical choice, set it around 64’c and relax for an hour, grab a coffee – ice bath, reheat and crack – easy right? Well what if – and most of us don’t – have an immersion circulator?

more than one way to skin a deer

As in most things in life I rely on Jacques Pepin and his wiley antics that keep my brain on point with some very old school techniques that still have modern day applications (watch him make an omelete with Julia Childs – it stupid how good that man is) .  So a pot of water in motion some salt and vinegar and a bunch of flats of eggs – probably to order maybe a few ahead, but it’s going to be fun either way.  Sometimes bringing it back and proving to yourself you can do it old school provides more confidence to try doing it different, using new equipment and chemicals to improve on your classic technique.

This past year has been filled with all the classic technique I could muster,  but I really want to go play with some ideas in food as well as for the gear.

Happy new year everybody!

have a good service,

j.

don’t touch me cause I’m electric and if you touch me you’ll get burnt.

one link at a time