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By *yron69Man
over a year ago
Fareham |
Not so much a dish as I was asked to loan a bbq. I didn’t and when I got there I was given hat, apron, tongs, jerk chicken and fish for fifty hungry members of the local Afro Caribbean community.
Failure was not an option but fortunately guests went home thinking I’d been a hired chef for the event! |
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By (user no longer on site)
over a year ago
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Lobster hotpot with filo pastry lid.
Theyre to die for but it is so so challenging, timing is crucial, patience is crucial, and filo pastry... well put it this way when i built the kitchen having a large enough island to make filo pastry was top of my agenda!  |
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"Lobster hotpot with filo pastry lid.
Theyre to die for but it is so so challenging, timing is crucial, patience is crucial, and filo pastry... well put it this way when i built the kitchen having a large enough island to make filo pastry was top of my agenda! "
Ooh, I saw a programme with a man making filo pastry the other day. He kept stretching and stretching it. It was enormous and thin when he had finished. |
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Crispy duck! Did a whole duck! Finished it of after roasting on a rack with a hairdryer to make the skin crispy! Was a tedious affair! Easier to get it from chinease takeaway! Not that I eat meat anymore! X |
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By *gent Coulson OP Man
over a year ago
Secret hideaway in the pennines |
"What is the most challenging thing you have ever been tasked to cook
Same question to you OP  "
A friend has IBS, so coming up with a suitable menu which would be interesting, gluten and lactose free, and tasty, and would push my cooking skills which I do enjoy.
I am looking forward to seeing how it goes |
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By *gent Coulson OP Man
over a year ago
Secret hideaway in the pennines |
"Crispy duck! Did a whole duck! Finished it of after roasting on a rack with a hairdryer to make the skin crispy! Was a tedious affair! Easier to get it from chinease takeaway! Not that I eat meat anymore! X"
I have done that before, it is a real pain in the arse |
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By (user no longer on site)
over a year ago
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"Lobster hotpot with filo pastry lid.
Theyre to die for but it is so so challenging, timing is crucial, patience is crucial, and filo pastry... well put it this way when i built the kitchen having a large enough island to make filo pastry was top of my agenda!
Ooh, I saw a programme with a man making filo pastry the other day. He kept stretching and stretching it. It was enormous and thin when he had finished."
Oh it grows alright! But so satisfying when its got that tracing paper consistency |
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"Lobster hotpot with filo pastry lid.
Theyre to die for but it is so so challenging, timing is crucial, patience is crucial, and filo pastry... well put it this way when i built the kitchen having a large enough island to make filo pastry was top of my agenda!
Ooh, I saw a programme with a man making filo pastry the other day. He kept stretching and stretching it. It was enormous and thin when he had finished.
Oh it grows alright! But so satisfying when its got that tracing paper consistency "
I can't remember what he was making at the time. It was something that was folded many times and was sweet. The presenter didn't just take one polite bite, she kept on eating  |
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By (user no longer on site)
over a year ago
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Well it used to be kinda my job
I was a dessert development chef
About a 1000 disks of ccookie dough to be sent to fance for testing and quality checks. They had to be nearly all perfect and within specc weight of each other.
Turning older recipes for products like Red Velvet cake into lower sugar varients off themselves while keeping the same flavour was quite annoying.
Some stuff just took ages to make as it was layers that had to be frozen inbetween each step |
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By *gent Coulson OP Man
over a year ago
Secret hideaway in the pennines |
"Well it used to be kinda my job
I was a dessert development chef
About a 1000 disks of ccookie dough to be sent to fance for testing and quality checks. They had to be nearly all perfect and within specc weight of each other.
Turning older recipes for products like Red Velvet cake into lower sugar varients off themselves while keeping the same flavour was quite annoying.
Some stuff just took ages to make as it was layers that had to be frozen inbetween each step "
wow that's amazing, intake my hat off to you |
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