[QUOTE=vernond;2043033176]Yeah, around here, there is a mom who is trying to get rid of that stuff in liquor stores. Her son was drinking that stuff with friends with some kind of mixture. He appeared to be slurring his words, and decided to go for a swim in the backyard pool. They found him laying at the bottom of the pool.
The Food and Beverage Thread
				
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 Re: The Food and Beverage Thread
 
 [QUOTE=vernond;2043033176]Yeah, around here, there is a mom who is trying to get rid of that stuff in liquor stores. Her son was drinking that stuff with friends with some kind of mixture. He appeared to be slurring his words, and decided to go for a swim in the backyard pool. They found him laying at the bottom of the pool.
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 Re: The Food and Beverage Thread
 
 I'm trying to build up my spices/seasoning rack, but I really have no good "primary" seasonings for chicken or anything other meat. I just have the basic type of spices like organo, rosemary, basil, etc. What seasonings do you guys recommend for meat?
 
 
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 Re: The Food and Beverage Thread
 
 Beef like tri-tip and steaks I stick with salt and pepper. Always have always will. I can't stand to ruin a nice rib eye with a slathering of Montreal Steak Seasoning. It gives me the Rage WTF face.
 
 Chicken quarters and most pork, I use a base mixture of cumin, chili powder, sugar, garlic, oregeno, salt and pepper.
 
 Seasoning for beef such as burgers can be salt and pepper only, or you can get funky with it and hit with garlic, rosemary, salt and pepper. Or chili powder, cumin, and garlic...possiblities are limitless really.Last edited by Chef Matt; 11-03-2011, 08:34 AM.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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 Re: The Food and Beverage Thread
 
 
 
 Chicken - Basil, Bay Leaf, Cilantro, Cinnamon, Curry Powder, Garlic, Lemongrass, Mace, Marjoram, Mint, Onion, Paprika, Parsley, Rosemary, Sage, Saffron, Savory, Tarragon, Thyme, & Lemon pepper 
 
 Beef- Beef - Basil, Bay Leaf, Black Pepper, Cayenne, Cumin, Curry Powder, Dry Mustard Powder, Garlic, Green Pepper, Lemongrass, Onion, Oregano, Rosemary, Sage, Thyme
 
 Pork- Pork - Allspice, Caraway, Celery Seed, Cloves, Coriander, Fennel, Ginger, Juniper Berries, Dry Mustard Powder, Paprika, Sage, SavoryComment
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 Re: The Food and Beverage Thread
 
 That's much much more detailed then my chicken scratch....haha pun.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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 Re: The Food and Beverage Thread
 
 Alot of us live by the K.I.S.S. it method, if you know what I mean.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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 Re: The Food and Beverage Thread
 
 Mostly what I've been doing. The other night I fried some chicken after dipping it in an egg and rolling it in some celery leaves and then seasoned with salt & pepper. It was good.
 
 
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 Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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 Oh ok that's cool. I still have to join the acf. I am in school for culinary just because. I love it though. Problem is I have a family and the chef thing doesn't pay what I need it to pay. But I have made some very classic and delicious food.Comment
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 Re: The Food and Beverage Thread
 
 Joining the ACF (especially your local chapter) will help with networking and getting your name out there. I highly recommend it. I'm a national member myself so the I don't get much networking done unless they have a fairly local convention.
 
 I do periodically drop by the local culinary school to help advise the younger generation. I've even hired and trained a few of them myself.
 
 They haven't left yet haha.
 
 Our carrer is demanding to say the least. I'm in the 1-day-off a week season right now. And while I did trade in the nice restaurants and country clubs for healthcare, it is still quite brutal 4 moths out of the year. I get a ton of vacation time though and the other benefits are incredible.
 
 Being a professional cook doesn't really pay the bills till you become the top dog. And acheiving that takes patience and experience. I started as a part time dishwasher almost 20 years ago....
 
 I worked 2 full time jobs at one point to support my young family about 10 years ago. Now I'm well compensated and doing fairly well. But it was a long road.
 
 Going forward I reccomend you look into health care kitchens, they generally pay better and have benefits. And while you may not get the balls to the wall experience you find in Hotels and Diners you can still learn the fundamentals needed to succeed but at a bit less frantic pace.
 
 Cheers bro.Last edited by Chef Matt; 11-03-2011, 03:15 PM.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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 Re: The Food and Beverage Thread
 
 Just made this for dinner this evening.
 
  
 
 Pan fried frogs legs, green beans, and some wilted arugula. It was really good. I love trying new foods. Working on getting the Ok for a goose for Thanksgiving Day, its not going so good.Moderator
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 Re: The Food and Beverage Thread
 
 I have a burger waiting on me at home. Putting some provolone and a tbsp of soy sauce on it.
 
 
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	 I use Old Bay in a lot of my dishes...especially grilling
 I use Old Bay in a lot of my dishes...especially grilling  
							
						 
	 
							
						
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