Comments for I'm just a cook, I aint no rocket surgeon

Comment on ACF Results by chad

chad — Tue, 28 Apr 2009 12:38:39 +0000

The first mistake (before the others) was not realizing that this is an ACF competition, and you should have spent a few days memorizing platings from advertisements in Restaurants and Institutions Magazine or some equally dated lame excuse for food. Did you put your tots at 2 o’clock and sorrel at 10 o’clock?
I know the feeling. I have not done a competition since my very early days when I had the same realizations. I don’t need a bunch of capital letters embroidered after my name on my jacket to feel like a real chef…. and I don’t need no stinking medals!

Comment on ACF Results by davidquintana

davidquintana — Thu, 23 Apr 2009 02:00:53 +0000

Thanks CFried.

Comment on ACF Results by Chicken Fried Gourmet

Chicken Fried Gourmet — Wed, 22 Apr 2009 16:20:23 +0000

That does suck, glad you stayed true to your style of cooking. Nice site btw

Comment on ACF Results by davidquintana

davidquintana — Tue, 21 Apr 2009 19:07:01 +0000

I agree Barzelay….Not wasting product, utilization, and understanding the origens of your product play large parts in “respect” of ingredient…ah well…..

Comment on ACF Results by Barzelay

Barzelay — Mon, 20 Apr 2009 12:35:20 +0000

That sucks, dude. The whole “humane” lobster killing thing is RIDICULOUS. The only reason people worry about that is because the sound steam makes escaping the lobsters’ shells when they’re placed in boiling water sounds, according to legend, like lobster screaming. Nevermind that lobsters lack the necessary organs to scream.

Respecting your products is about not wasting them, nor the energy and effort it took to get them to you. It isn’t about adhering to PETA’s ideas about the agony of the shellfish.

Comment on Breaking down lobster by davidquintana

davidquintana — Thu, 09 Apr 2009 18:36:23 +0000

You dont need a bag if your cooking whole live lobsters..anyways, If I am just using the tails, I cook until the tail temperature is exactly 45C and then I shock. If the tail was split from the body, he wouldnt tighten it up. The meat wasa actually pretty tasty after 15 minutes at 59C

Comment on Breaking down lobster by Barzelay

Barzelay — Wed, 08 Apr 2009 20:42:11 +0000

Mine always curl up in the bag at 59.5C anyway, even when I’ve removed the tails from the shells completely raw.

Comment on Finalized. by Barzelay

Barzelay — Tue, 24 Mar 2009 06:10:04 +0000

Interesting, I guess that makes sense. Blowing it out. I wonder if we could do the same thing with an air compressor. And that brings up another thought. We do so much crap with vacuum pumps, I wonder what we could do with the opposite. What if we increase the pressure? No uses come to mind immediately, but we’ll see where it goes.

Comment on Finalized. by davidquintana

davidquintana — Tue, 24 Mar 2009 02:08:32 +0000

I think they blow out the shell, keeping the meat in tact. I do not know the exact specifics

Comment on Finalized. by Barzelay

Barzelay — Mon, 23 Mar 2009 21:54:20 +0000

What the fuck? How do they do that?