No, never done salmon patties either - hamburger and rissoles are as close as I have come
but mayonaisse inside? Why doesn't that split when the temp goes over 37Celcius - 100F?, I mean the internal temperature has to reach at least 66C / 162F, so it would definitely split then, wouldn't it?
*shudders*
*
scrambled eggs and an oil slick that the US would invade LOLOLOL
*cheeky grin*
Do they ned to be finished off on the stovetop?
Why not seal and finish them in the oven?
They seem to have a lot of trouble with the fried chicken as well. Not sure why, after desired coat and colour is acheived that the thicker pieces of that aren't finished off in the oven too - (never done fried chicken either, obviously - well wing ding things and nuggets - but they're small) Never done whole joints in the deepfryer.
ahh, I remember the white picket fence confession....
Yikes, that was a brave thing to "put out there" I cringed a little when she said that - for her, I mean, not because that's what she wanted to do.
I mean for serious cooking (and that is a serious prize on offer), for a woman at least, as bad as it is, there really is a choice to make/ Family or Career. VERY hard if not impossible to have both and do both well.
My OH was/is brilliant and was very syupportive, and I still found it next to impossible. Even with a regular 8 hour shift job. Just the childcare was a nightmare.
anyway
I couldn't work anywhere that didn't do dinner service - that's one of the best bits for me. There is nothing much better than the adrenaline rush of a busy service - its such a high - don't know why anyone does drugs!
Just the high of getting absolutely swamped by 8:30 with orders - With the expeditor calling away orders you haven't even read yet,m far less started to cook, knowing your soooo far in the weeds and looking at the clock - only 8:30, but knowing that no matter what, 10:30 always comes - no matter what, eventually they stop bringing orders in
There is just not really anything like that, no better feeling (allowable in public LOL) but ykwim.
yeah, Richard was a tough one - not so much that he was too old, but he couldn't move Ramsay really summed it up when he said iot was like moving around a lamp post - I'm sure he was good and had the skills, but just not quick on his feet, not proaxctive enough I guess?
Like he'd deliver something to the pass, and then instead of getting clear and lett8ing the expediter plate up, he'd juast stand there in the way making everyone move around him iykwim...
Maybe a good line cook? but he should never be allowed near a pass, and he's not nimble enough to be able to expedite efficiently - can't seem to have his finger on the pulse of all sections simultaneously, didn't show he could coordinate one dish far less plate up an entire table.at least not with any speed or finess
Yeah, the taller one, I like her too, but I think she is too soft for an environment like that
oh and the little blonde one - those scasllops - what was she doing stewing them? FGS, I know anton told her to, but why not question that? common sense says they'll go tough but mushy and taste like baby diaper!
I thought that was pretty slack of her and showed skill immaturity and inexperience - unless she was being a cow and intended to throw anton under the bus if questioned..
but who knows what he was thinking in the first place - that was just cowboy cooking.
also - they always seem to have trouble with cooking scallops too - every season - I wonder why that is. Why do they find that so hard?
Do masterchef l;ist and a Hells Kitchen list
please.
Some people can go their whole lives and never really live for a single minute.
