Stocks (Beef, Chicken, Fish) and 5 Mother Sauces.

Don'€™t Eat Before Reading This

 

Gosh, I did not know that the restaurant trade in America was so awful, I thought much better of it than that. Good job it is so much better here in the UK.

Anthony Bourdain is a chef known to me (by his writings and accolades), and I am surprised such a top chef allows such practices in his vicinity.

UK restaurants would be shut down by the health nazis long before practices from that article where seen.

Redstar, I do hope that these rumblings are the experiences of perhaps one man, disaappointed because his business failed and they are not industry wide "standards" in the US.

Steve...

 

we also have lots of open kitchen restaurants here, and reservations can be made at a "chefs" table which is in the kitchen on the side, so to observe. I will have to look for the Food Hygiene Rating here, vaguely recall seeing something framed. But it all goes to regulation standards etc. and the survey person, what he sees, overlooks, or possible is paid to overlook.

few years back we were in New Orleans, went to Emeril Lagasse restaurant, and ordered a fish dish, we sent it back due to the smell. three people cowered over the dish discussing the sent back. Did get credit, and husband got something else.

Finished reading an interesting book called Garlic and Sapphires by Ruth Reichl, a food critic for a New York newspaper, she takes you on a journey of haunting various new and old restaurants, pros/ cons etc.

BTW, I am one of those people who love to rate restaurants on trip adviser. My mom taught me, that if you can make it at home don't get it out. gets harder and harder. but love trying new combinations, and I sit and note the flavors to mock at home.

 

It's a good mantra, you go out to eat at restaurants to be spoilt and try new things. Personally, if I eat it out and like it, I'll make it at home. My latest is a Turkish side dish, Rice Pilaf a simple dish but very moreish due in part to the strain of rice used. I might have to add this simple recipe to this section somewhere.

Steve...

 

Been on an international cooking forum for years, picked up lots of new ideas, ingredients etc. Between the forum and pages of Food & Wine mag. my Amazon shopping list is long. Also, historic information of dishes, very interesting. Thank goodness I have a East Indian store 20 mins from me. and a good health foods store, and the Amish for great veggies and farm fresh eggs and raw milk, and a good cheese man, also a wonderful butcher.

 

Basmati for me too @shiney. I always used to use Tilda and then a friend recommended India Gate which I like quite a bit better, unlike Tilda it doesn't need rinsing in boiling water to remove excess starch unless you are very fussy. It is also considerably cheaper. i think it only comes in great big bags which is not a problem as we eat a good deal of rice and have a pretty big kitchen to accommodate the bag. As far as I am aware Rice will last for a long time. I don't think it "goes off" unless it is stored somewhere very damp?

 

Rice, ahhh and interesting area. Me, I love the fat plump type. Like used for risotto, or pilaf. However, have a lovely bag of wild rice from Minnesota which is wonderful. Then there is the black rice, love making it when I am going to use a light color gravy, or have the color enhance other things on the plate. Not really a Basmati fan, however (again) my East Indian sells one that is very thread thin, and that is a wonderful visual on the plate, cooked in coconut milk and some spice its charming. In general even the simplest ingredient can enhance flavor of rice, such as a bay leaf.

 

I think we've gone a bit off topic here? I assumed, forgive me if I'm wrong, that we were discussing issues, hoping for advice from our resident chef SteveR ?

 

Sorry @Vince, as Steve R had mentioned strains of rice in his post I thought it was relevant to mention that a less well know brand of Basmati to the leader (Tilda) was good.

 

Yes @Vince you are incorrect. we are not off topic, we are sharing thoughts on cooking and food. If you have issues with cooking things then go for it ask away. Get your advice. Its a rarity I have issues or need advice with cooking.

 

There is nothing wrong with what you said @silu about rice. and I would not be sorry for it.

 

I did ask forgiveness if I was wrong?