Anybody else a Chef?

welp, i kno what i will be having for dinner now. It won't be dry aged though . Wish I could find pre dry aged meat here.

 

Without fomal training how would I go about pursuing a career in food?

 

Why dry over wet? I am a meat cutter and we do all wet aged meat. We have 45 days to process and sell boneless beef once it is in cryovac package, and that is after it is hung in a packing house for up to 2 weeks, then it is broken down into primals and vac sealed in cryovac. We only have 21 days on bone in beef due to the bone in beef actually smells sour once it passes 21 days. The old timers call it bone sour, I have smelled it, but that smell goes away once it's open but we arent allowed to sell it. One old timer that works for me had his own butcher shop back in the 1980's and his customers would ask him to hang the beef untill it grew mold and then cut it. (He said it would be almost green on the outside) I know the enzymes would be breaking the meat down all the while it hung in the meat locker, but arent federal regulations limiting that kind of age processing?

 

Where in East TX are you Neon?

 

sous chef here 6 days a week bitches

 

I prefer dry aged meat over wet aged meat whenever I go to a restaurant. The dry aged meat just has an awesome sort of nutty flavor that beats any other meat. Last place I went to had a salt block wall in the dry aged cooler, they didn't even salt the meat while cooking but had a really faint nice salty flavor. The salt wall also kills all of the bad bacteria. I'm not sure what the regulation on this is but a couple of the places I have gone have dry aged meat that is over 60 days, but that is the longest I have seen.

 

Lufkin

 

I lived there for a while; where are you a chef at? Crown Colony, hotel? I was a manager at Outback, geez, almost ten years ago now.

 

You dont need any training. Alot of the best are self taught. If you did want to go to some sort of training you should look locally. There are alot of business schools out there that have a culinary arts program, they are usually cheap and offer night classes.

 

Arrest me then......

 

Dang I just marinated some lamp chops and grilled them up nice. I made some fresh cucuzza to go with it which came out real good. I told the wife that I should have taken a picture to send to TW, sheand thought that was the only reason why I made dinner tonight. Should have tasted the lamb though.......hmm hmm!!!!

 

Hello all fellow chef's !!! Anyone in sac ca ??

 

Other than being born there, no, out in Phoenix

 

Used to work in La Jolla, I know thats far from you but... it was in the 90's.

 

Orange and red pepper pure



add tuna steak



add asian green beans..... delicious!!!!

 

One of my favorite things to make and, of course, EAT!

 

This is also pretty darn delicious, too!! The recipe came from Gordon Ramsey and I make it all the time....its a we bit of work, but an impressive treat for all. Pistachio Sausage Stuffed Chicken Legs wrapped in Bacon, served with a Marsala Sauce. Here is my pic when I did it, as well a link to the 2 minute video from Gordon.



http://www.youtube.com/watch?v=-z5VgGkZdok

 

They built a Marriott that opened Oct 2009, its walking distance from the Outback. There was a restaurant inside the hotel called "The Bistro". I ran the Bistro. The best part is cooking for the large parties and creating menus for them.

I find out tomorrow morning if I scored a new gig HERE !! Im so freeking excited to get outta Texas! I would be moving NEXT week! FREE GOLF!!!!!!!!!!!!

 

Sounds like a dream job!