Its just gonna take one time for her to come up there and yall sitting together laughing eating your home cooked food. She gonna walk out and then walk back in like
Brehs, I bought my supervisor lunch on tuesday...
- Thread starter Aceofspades404
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wet landscapes
ghost
aw I thought you were going to tell me culinary trade secrets, I know that stuff alreadyWhat you wanna know? Gotta be specific. Ill tell you offhand though, most people issues with cooking
1. Lack of a good palate.
Be at someones house they all "Damn, this is good." Some goddamn Hamburger HelperHeavy salt and fats.
If you think shyt food tastes good, you will serve shyt food. Broaden your food knowledge, taste new shyt like
kumquats and rutabagas.
2. Lack of spice diversity/heavy salt reliance
Anybody who has Lawry's or any variation of "allspice" or "seasoned salt" is someone I won't
eat food with. They likely serving me poorly conditioned food with a heaping of MSG, salt, and pepper.
Get fresh herbs and learn how they interact. Thyme. Rosemary. Ground mustard seed. Invest in Olive oil, coconut
oil, and grapeseed oil as opposed to butter(you can still use butter) and switch up tastes.
I made a homemade tomato soup that tasted dope before seasoning it, and all I started with was a base of
carmelized onions (sauteed at home) in apple cider vinegar, spicy paprika, chives, and olive oil.
Uncultured fukks will be allbut look at their waistlines and their skin. That tells you all
you need to know about their taste in foods.
2. Stop rushing your cooking
My family complains when it takes me 45 minutes to cook meals. They be choosing at the table though
Takes me on average 10 minutes to make a single serving of scrambled eggs, and I cook them in a pot, stirring them
shyts the whole time. The best stuff takes time. This is important for meats. Rushing the cooking will risk you over cooking
some shyt, robbing you of savory flavors and taste, or undercooking it, sending your ass to the ER if your immune system
is trash. Learn what temps everything should hit and don't rush it. Have your girl all over you when you hit her with
Mahi Mahi that flakes when you stick your fork in
a specific problem I've been having is that with heavily spiced stuff I make, like japanese curry, I can take a bunch of different routes with a similar result that doesn't blow me away, even if I follow the recommendations from people who make really good curry. I can't taste the roux and know if it's going to be a hit because how the roux tastes and how the end product tastes are totally different
I've tried:
blue mountain curry powder, garam masala, cayenne pepper, garlic powder, ginger powder
blue mountain curry powder, garam masala, cayenne pepper, garlic powder apples, ginger powder
blue mountain curry powder, garam masala, jalepenos, scotch bonnet peppers, ginger and minced garlic made into a paste, chinese allspice, dry mustard, cloves, blue mountain coffee and 90% chocolate
the last one turned out MARGINALLY different, and I know its a ratio problem, but I'm so bad at math, I really can't figure it out
the only time it came out different was last night, because it was curry udon instead of a giant pot of curry, so I could add a bunch of crazy stuff without without worrying about the end result
I also have issues with plating and appearance
......I was there for 5 months and I ve been back twice for TDYs so I know your pain. Yall wanted Edwards? One of yall must be from Cali? The base sucks Not sure what he does though. R u in too?. Not a damn thing to do around here. Luckily its close to Vegas (3 hours) LA (1.5-2 hours) and San Diego
(3 hours).....You wanted Utah though
This place is so stank. I contemplated moving back home with my mom instead of staying here
Utah was our first base! Hill AFB wasn't all that bad
What do you do?? You in med field?? There isn't a damn thing to do out here man a Chipotle just opened up off Kemp BLVD and that's about as exciting as it gets.
I'll run my titties through hot coal before I buy you something.
I'm not hard to please, just get me some chips and a mountain dew. I hope that don't make you mutilate yourself. 
We in Japan right now.
It ain't even got to be over food. Just I know that grimy nikkas always like to do that low-key cat call shyt when a chick comes into the shop regardless if she's married.
Not with my queen y'all don't, nukkas
Kadena AFB??
yeah some of those dudes (and females) are grimy.Ah that shyt. No, I didn't parlay any of that into a career. Friend of mine worked his ass off as a sous chef and the pay was trash. I was just gettingaw I thought you were going to tell me culinary trade secrets, I know that stuff already
a specific problem I've been having is that with heavily spiced stuff I make, like japanese curry, I can take a bunch of different routes with a similar result that doesn't blow me away, even if I follow the recommendations from people who make really good curry. I can't taste the roux and know if it's going to be a hit because how the roux tastes and how the end product tastes are totally different
I've tried:
blue mountain curry powder, garam masala, cayenne pepper, garlic powder, ginger powder
blue mountain curry powder, garam masala, cayenne pepper, garlic powder apples, ginger powder
blue mountain curry powder, garam masala, jalepenos, scotch bonnet peppers, ginger and minced garlic made into a paste, chinese allspice, dry mustard, cloves, blue mountain coffee and 90% chocolate
the last one turned out MARGINALLY different, and I know its a ratio problem, but I'm so bad at math, I really can't figure it out
the only time it came out different was last night, because it was curry udon instead of a giant pot of curry, so I could add a bunch of crazy stuff without without worrying about the end result
I also have issues with plating and appearance
another cert.
Only thing I can say about the food is spend a hundred bucks if you have to and recreate that recipe day after day until you have a handle on
the flavor balance. Some foods are harder to prep than others if you simply can't taste it. I have the damndest problem tasting ginger and nutmeg,
so me cooking with either of those is blind luck if someone else likes it. Just keep working at it.
This place is so stank. I contemplated moving back home with my mom instead of staying here
Utah was our first base! Hill AFB wasn't all that bad
Yall cant throw a rock out there without hitting a tech schooler
Ill take your word on Hill though Nah Im Aircrew Flight Equipment. That wack ass mall still there?
Yall cant throw a rock out there without hitting a tech schooler
Those kids are so annoying. Ma'am-ing me to death
like im not only 4-5 years older than they are lol I've only gone to the mall once and that was for the book store. I've heard a lot of ppl get stationed here and get STUCK.
wet landscapes
ghost
the pay was really that bad?Ah that shyt. No, I didn't parlay any of that into a career. Friend of mine worked his ass off as a sous chef and the pay was trash. I was just getting
another cert.
Only thing I can say about the food is spend a hundred bucks if you have to and recreate that recipe day after day until you have a handle on
the flavor balance. Some foods are harder to prep than others if you simply can't taste it. I have the damndest problem tasting ginger and nutmeg,
so me cooking with either of those is blind luck if someone else likes it. Just keep working at it.
I hate nutmeg, my grandparents made me eat porridge everyday as a kid, so now nutmeg stimulates my gag reflexes
It sucks though, I've been trying to get curry right since 2012
the only food that I can kick anyones ass in with no recipe is kid shyt like codfish fritters and pancakes
Those kids are so annoying. Ma'am-ing me to death
Are you in too? Those youngsters make me feel
when i go there
NOPE! I wanted to go in after getting my bachelors but I got pregnant and changed my mind lol
Lol what's with the face; but that sounds cool, been thinkin bout adding a vegan diet. Wld probably do it every three months for a month
oh thats whats up. Just dont become a dependapotamus
if you let that happen.He was getting paid below minimum wage with a tip-share thing going on. Even at the regular sous chef wage, poverty.the pay was really that bad?
I hate nutmeg, my grandparents made me eat porridge everyday as a kid, so now nutmeg stimulates my gag reflexes
It sucks though, I've been trying to get curry right since 2012
the only food that I can kick anyones ass in with no recipe is kid shyt like codfish fritters and pancakes
His bills for culinary school far outweighed that shyt, and today he is making more cash selling insurance
The codfish fritters and pancakes...simple foods, brehette. One of the best measures of a good cook is to see how well
he/she scrambled eggs. If you can do that, you learn nuance that transfers to other dishes. Don't give up on the curry, but
practice those basics till chicks are throwing panties at you after they get a taste.
Yokota. Haven't come across too many grimy females (in uniform) in my time.Kadena AFB??
This whole thread reminds me of that King of Queens episode where Carrie was jealous of the food that some other chick was making for Doug.
