The week was nice and quiet with 100 for dinner 15-40 for lunch until Thursday dinner as it usually get busy, having worked in a office before I thought that people don’t like going out on Thursdays or is this a new trend?
The Pot au Feu has gone off the menu in favor of our new pheasant dish which fill a gap in our menu where we don’t have anything familiar for someone who feels like chicken.
I’m on my weekend and I’m planning on trying to get a booking tomorrow night at the new Gordon Ramsay restaurant ‘maze’ ill let you know how it goes.
cheers :)
ReplyDeletei bought Mcgee's "food and cooking" and i've only just finished reading up to milk the end of milk (in the dairy chapter, next up "cream" :)). It is the most useful money i have spent in a long time - it goes right into the scientific processes behind what happens when you cook something, written in a really accessible way. i'm definately going to go read the section on chicken now. i got the book of ebay for (buy it now)$48.00, !free! p&h from the UK!
also, i am halfway thru a two day pastry course at william angliss. it is really interesting. we made croissant dough, and brioche ourselves, but then we ran out of time, and the chef pretty much made the puff pastry, quiche dough, choc cake, two custards etc. for us, which was interesting but definately not as fulfilling. but we will get to finish them off ourselves tomorrow, so that will be good. i was surprised when it took my brioche dought almost half an hour do mix properly - seriously sticky stuff. the brioche are beautiful, and tasty, tho perhaps a little dry (even tho my first taste of brioche was today) because they were left in the oven a little too long.
still, have learned lots and lots (from guy grossi's pastry chef, no less).
Hi E
ReplyDeleteI totally agree I love brioche as well. someone made a pistachio brioche bread and butter pudding for staff meals a few months ago, I ate so much i felt sick for the rest of the night.
Your pastry short course sounds interesting, how much is it? I would love to learn some how to make bread i can't be bothered waiting for it in school. 1 day a week seems like such a long wait.
- The Pantsless Chef
the course was "introduction to traditional french pastry" (so no bread) - and came in at a whopping $335.00 - but it was a combined present, so that is how i got to do it :) as for bread, the Abbotsford convent has a 1 day trad bread course for $120.00, and they have them everyday. im going to do that later to improve my breadmaking skills (which are resting comfortably on plain white yeast + flavourings). learnign houwe to make bread is definately worthwhile, it tastes so much better, and is so satisfying to eat. the problem is, its pathetic that we've all got to learn to make it, as if it is something special, not the staple of most/every culture. we should never have forgotten in the first place...but ill satisfy that niggle by becoming a super-breadbaker myslef :)
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