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ChefR0bert

I'm a sous chef biatch

  • Location: nj/28/m

I can't buy bottled water anymore. Just can't.

That's just simon's way duncan... In past posts, people claimed that I was too defensive, but simon doesn't receive the same criticism since he's a veteran on SE. In my opinion, he is a total jerk to other posters on a consistent basis. He's always pointing out inadequacies and making people feel stupid. Get off your high horse simon!

Substitue for Crawfish?

I hate that "Who Dat" shit. I'm a football fan, but people who use that term are seriously a bunch of lame-ards. It's even worse than foodie.

The Food Lab: How To Make The Best Chili Ever

Soaking dried chiles also helps to release any debris that you wouldn't want in your stock. If it's an especially hot chile, it will also help to lessen the capsaiacin while still maintaining the overall flavor.

I think the robust flavor of dried chiles is more suitable for this type of dish than fresh chiles, which are better in fresh salsas. No one wants to bite on pieces of diced spicy serrano in chili. As Kenji stated, the flavors are supposed to be balanced (sweet, spicy, salty, rich, etc.) and too much heat would detract from that. Be advised, too much dried chile and it turns into mole. The prime concerns are the beans and the beef. Ace those and add amendments to suit your taste and you'll have a great chili.

What cooking skill have you recently acquired?

You know, it's a skill as a good cook to not rely on recipes and instead rely on your own palate to create a dish. Loosely following a recipe is acceptable, but sitting there reading it word for word and making sure everything is perfect is not going to make you a better cook.

What was your favorite food memories of 2009?

I'm happy for you, but fajitas, nacho, ranchero beans and cookies are not Mexican fare. That's mostly Tex-Mex.

Is Taste Purely Subjective?

Of course physiology plays a role, especially in the case of cilantro where some people taste soap. But it's much less common for a person's brain chemicals to tell them that truffles, for instance smell like "old people's dentures" as I once heard someone say, as opposed to a person's psychological aversion to trying truffles or admitting that they're tasty because they think they are bizarre or didn't agree with the flavor the first time around.

Is Taste Purely Subjective?

A very good reponse, AyeEat. Like I said, there is some subjectivity, but for the most part everyone knows the flavors of foods like parsley and apple. Smokers don't think apples taste like pears or vice versa. But how could they know the true flavor of sweetbreads if they never tasted it, or only tasted it once and it was poorly prepared?

In your first paragraph, do you think the same goes for people who don't want to eat "normal" foods like spinach or mushrooms?

Is Taste Purely Subjective?

Yes, I have at a good school. Thank you for the belittlement. Taste is partially subjective, not utterly and totally subjective. Favoritism for certain foods is subjective. I know chefs who can make dirt taste good.

Wanted: Two hearty eaters to complete reservation for four at Per Se

Haha, don't be offended people... I was just trying to help the girls out since they're probably thinking the same thing. A dozen replies and not one of them is helpful for their goal. Chat on for all I care.

Is Taste Purely Subjective?

It's one thing to have minor personal preferences such as "too tart", "too sweet" and another to say that the food in question tastes good or bad. For instance, if a panel of five professional judges made the remarks you described, they would still give the cook a positive overall score if their food was good. An panel of five children may not see the food for what it is and instead base their scores on personal preferences and subjectivity thus yielding an array of different marks. Taste is not purely subjective; our favoritisms and aversions are purely subjective. Picky eaters can be adults or children, but I was referencing children here to prove my point. Picky eaters do not know how to put their biases aside and their attempts to form an objective opinion about food is flawed. Despite your fervent, drawn out reply, I don't think you are one of these people, dbcurrie. I think that if Thomas Keller cooked a meal for you and his ingredient list included some of your most hated foods, you would still walk away satisfied with what he prepared you.

The truth is that most people haven't opened their minds, culinarily speaking. I guess you would call the people who have "foodies", but I hate that word. Our minds dictate what we choose to like and dislike. We try brussels sprouts once as a kid and then claim to still despise them as an adult when we haven't tried them in 20 years. If you open your mind, you'll find that your taste buds are not so different from the rest of the adventurous food lovers in the world.

Wanted: Two hearty eaters to complete reservation for four at Per Se

Does yours, Kerosena?

Is Taste Purely Subjective?

Yes, but if you're open to new or unfamiliar foods, you might end up loving it in the future. Anyone who has previously disliked a food to only later love it has overcame their own picky, subjective taste. For me, disliking something once is not reason enough to hate it for eternity. I'll give it more than one shot.

Wanted: Two hearty eaters to complete reservation for four at Per Se

Instead of you people replying that you won't go, why don't you refrain from replying unless you actually can go.

What skill do you bring to the table?

That's a good point bareneed. Using great ingredients make the food taste and look much better. Before I was a chef, I didn't really go out of my way to buy the best ingredients or the correct ingredients for that matter since I frequently used substitutions. By not succumbing to substitutions, you make your "kitchen game" that much better. My advice is to suck it up and use what's meant to be used. If you really love cooking, this shouldn't be too much of a hassle for you. It's a sacrifice you're willing to make for great food.

Hated it as a Child - Love it Now

Forgot about beer and wine. Not so much as a kid, but more of a teen. Hated it then, now I love it.

What skill do you bring to the table?

I work in an upscale restaurant, dress up in a full chef's uniform and cook in a 110-degree F. kitchen (hotter in the summer) for 250 people a night, working 10 hours a day, 6 days a week and no more than 2 days off in a row for vacation. I am working when everyone else is having fun. I work when I'm sick and even when I have a death in the family. Right now I am working - I'm writing this comment on my blackberry.

Top 5 Kitchen Tools, What are yours?

Have you seen how difficult it was for Tom Hanks to open coconuts and catch fish with rocks in Cast Away? I think most of us wouldn't be too successful with rocks.

Gordon Ramsay: Cookalong Live, Episode 1

I like Kitchen Nightmares, UK version only. All the rest of his shows are horrible. The man himself is a genius in the kitchen, but he's too concerned with making money and entertaining (or making fun of) Americans that his whole marketing scheme has lost its focus. Sometimes less is more, Mr. Ramsay. I liked you more when you were less known.

Homemade Holiday Egg Nog

@dbcurrie... I like your idea of not adding the liquor to the dairy mixture until time of consumption. Most of us cannot drink 1 quart of egg nog at a time and this seems more practical.

I think I prefer mine cooked over the stove-top and then cooled. Of all the homemade egg nogs I've tried, these were always superior in taste to raw versions of the recipe.

Beef Jerky Recipes or any jerky for the stockings this year.

I made venison (loin) jerky awhile back and it was delicious. I don't remember everything I used in the recipe, but I will try to provide what I do remember using in the below list. You can definitely substitute the methods/ingredients for beef loin or other lean cuts of red meat.

The marinade is thick, wet and reddish-brown. I sliced thin strips against the grain and marinated for two days in a covered non-reactive container in the refrigerator. Afterward, I wiped the excess marinade off of the meat and placed it in one layer on a wire rack over a sheet tray for proper air flow. I then put it in a 200 F - 250 F oven to dry for about 5 to 6 hours. I turned the jerky about 6 times to ensure it was drying properly; if it's not then slightly increase the heat. Almost as quickly as I was finished, the entire batch was eaten by about 8 of my friends! I had no leftovers.

Chipotles in Adobo sauce, blended
Morton's Tender Quick curing salt
Dark molasses
Worcestershire sauce
A neutral oil
Garlic powder
Onion powder
Coriander seed powder
Black peppercorns
... also, I'm not sure if I used brown sugar or soy sauce

I don't recall the amounts I used for this recipe but it's easier to sprinkle the dry seasonings on the meat using your eye and then add it to the liquid ingredients later rather than adding everything all at once. I recommend tasting the marinade and try to fix it if it's not right instead of having faith that it is and going through all the trouble to marinate for 2 days. As long as you don't go overboard with the spices, it should be right. Measure in teaspoons and tablespoons, not cups. Good luck.

Ideas to fix Ugly Pie?

I'm afraid the ingredients in your pie (this would be more of a tart since it has no top crust) turn into a mixture that is too dark on the surface to be attractive. You need more color, or lighter color. Additionally, I would nix the crust and the cheese, put it in a casserole pot, and add some herbs to the mixture.

Hated it as a Child - Love it Now

To my knowledge, I've overcome all of my childhood dislikes, such as raw tomato, anchovies and cooked cabbage. My palate is much more developed and adventurous right now but I still can't stand some traditional foods like Sweet Holiday-Glazed Ham with Pineapples and Cherries. I'd rather eat organ meats than Holiday Ham.

Desserts that feature tapioca and fresh berries

It's funny you mentioned that recipe... this inspired me to look for more recipes.

http://blog.fatfreevegan.com/2009/06/strawberry-blueberry-tapioca-parfaits.html

like the name!!

Homemade Holiday Egg Nog

Even being a chef, I made it known that I never made egg nog before so I was asking questions about your recipe which I thought you would know since it is family inspired and all. I was thinking there's a reasoning behind doing it as instructed but okay.

Rockafeller center

Is Taste Purely Subjective?

I have noticed a lot of people claiming that taste is purely subjective, however I think there are other reasons that come into play. I believe that taste is partially subjective; it also depends upon how adventurous your palate is and how picky of an eater you are. Taste is pyschological.

For instance, ask 10 people if they like onion ice cream. 9 of them have never tried it, yet all 9 will say no way and probably only 2 of those 9 people will actually be very curious to sample it. Another good example would be organ meats. Most people don't like offal because they consider it to be nasty and/or peculiar. Sweetbreads taste like turkey meat. If I mixed pieces of it in with your turkey, you wouldn't realize it was in there.

How do you know that you dislike these foods if you don't open your mind? If the food in question causes health concerns, if you're allergic to it, or if it's something like cilantro which you either love or hate, then there's no reason to be that close-minded with food and claim that taste is purely subjective (especially if you're a member of a food-lover's website). What are your thoughts?

Inventive Sweet Potato Recipe for Xmas

Par-roast the sweet potatoes at 400 F until the skin slightly blisters but the center of the sweet potato is still a little undercooked. Let cool, peel and slice into 1-1/4 inch thick discs. Preheat a large pan and add a thin layer of plain olive oil. When hot, sear the sweet potato discs on one side. Flip, add a few knobs of unsalted butter to the pan, and continue to sear the other side. When done, transfer to a hotel pan and season with fine sea salt and fresh black pepper. Wipe the hot pan that you used to cook the sweet potatoes clean, and add 1 quart of veal stock and 1 cup of maple syrup. Reduce to a syrupy glaze (further than you think is necessary). When ready, brush the glaze on top of the sweet potatoes and pour the remaining amount in the pan. For service, rewarm in the oven. When hot, cut each disc into quarters and serve. Before rewarming, you may top with marshmallows if desired.

Overrated Liquors that Unsuspecting Masses Consider Quality

Does anyone else laugh whenever they see people so proud at the fact that they bought Patron, Corona and Grey Goose? They consider these to be quality beverages and I don't get it; they pale in comparison to the majority of their lesser known competitors. I can understand the popularity of low-cost, low-grade liquors like Svedka, Bud Light and Yellowtail but I cannot believe the power that marketing plays on unsuspecting masses' affinity for the popular, yet crappy product. Name some other brands that you think are highly overrated and/or voice your opinions on the aforementioned brands.

Indoor Gardeners Unite

Does anyone grow their own fruits, vegetables and herbs indoors? I'm successfully growing orange habaneros, early jalapenos, cilantro santo, epazote and gold nugget cherry tomatoes under a high output fluorescent grow light. It's such a nice feeling to cook with your own homegrown, organic produce. Share your stories if you're into indoor gardening.

Any Real Tequila Aficionado's Out There?

1) Which age do you prefer?
2) What brands stand out for you?
3) About how many different tequilas have you tried?
4) What flavors (aside from agave) do you like in your tequila?
5) How do you like to drink it?

Note: You're not an aficionado if you think Patron is the best tequila!

Your Starch, Veg, Fruit, Meat, Liqour, Guilty Pleasure of Choice

Curious to see what most people prefer. Keep it simple with and be specific with short answers please. No recipes, no drama, no multiple answers for the same category, or explanations as to why you like it or how you like it prepared. I've noticed things get off topic in the talk section of SE. It will be interesting to see the consistencies in the list that is compiled after many replies. Thanks in advance!

Me = Russet Potato, Small-Fruited Yellow Tomatoes, Strawberries, Wagyu Beef, Red Wine, Dark Chocolate

Best Mexican Restaurant

I'm on the hunt for the best, authentic Mexican restaurant in the New York/New Jersey area. Specifically fresh Southern Mexican with more of that Caribbean essence that is lacking on the Texan border and Baja. The Yucatan produces my favorite style of Mexican cuisine. No nachos bell grande, ground beef tacos with iceberg lettuce, bean burritos, refried beans or other bastardized Tex-Mex please!

I've been to Rosa Mexicano, Centrico and Pampano in NYC. All were delicious, but Pampano was the best. I'm still hoping to find that diamond in the rough in New Jersey. Any other recommendations? Again... Southern Mexican cuisine.

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