Any other chefs here?

**chef** · 17th August 2009, 23:13

just wondering any other chefs here or work in wellington?

**Nagash** · 18th August 2009, 00:38

I'm a chef, used to be working in Auckland.

Currently i'm working in a bakery but will be moving back to the kitchen beginning on next year.

**chef** · 18th August 2009, 01:09

nice man. would like to try bakery

**ckai** · 18th August 2009, 13:08

wanted to be a chef but my maths teacher at school who used to be one said the hours sucked and to move on. A part of me wishes I hadn't but I don't think I could have handled it when I was young.

I admire you lot. Good chefs are hard to come by. And the hours really do suck.

Hey who wants to give me free lessons?

**R6_kid:Me** · 18th August 2009, 13:27

Are you guys all cunts, or did I just get a bad one?

**CookMySock** · 18th August 2009, 13:42

Theres this guy. I haven't tasted his product though.

http://www.kiwibiker.co.nz/forums/sh...d.php?t=105615

Steve

**The Pastor** · 18th August 2009, 14:15

anyone got a good recipie for dog?

**CookMySock** · 18th August 2009, 15:06

Originally Posted by renegade master

anyone got a good recipie for dog?

Whatever you do, don't put beef stock on it. Changes the flavour completely.

Try an orange in its mouth or something, and wire a big grin on his chops.

Steve

**steelestring** · 18th August 2009, 15:30

Originally Posted by chef

just wondering any other chefs here or work in wellington?

Yep, where are you working?

**Pussy** · 18th August 2009, 15:39

Originally Posted by DangerousBastard

Try an orange in its mouth or something

Don't be silly...

you put a TENNIS ball in its mouth

**steelestring** · 18th August 2009, 16:13

Originally Posted by renegade master

anyone got a good recipie for dog?

I would jugg the dog saving the blood , i would burn the hair off with a blow tourch and gut it out.. and portion.
I would brine it for a couple of days .. with mint and pineapple and let the enzymes break it down as the dog has lots of tendons and silver skin.
I would then vacume pack it whole and simmer it in a water bath until i could see clear juices from the larger portioned peices ( this not letteing it dry out and retaining lots of the flavour)
From here i would put them on a hot plate and render down the remaining fat and until skin is brown and crispy. Toss around in the pan and coat with apple reduction and monte' in some butter for gloss ( season )

Sauce:
In the seperate pan.. fried shallots finely chopped, red chilli, lime zest and galangal, lemon grass also the poaching bag liquid reduced down to almsot sec. Bring back and deglase with rice wine and whisk in a enough blood to thinicken. Dash of red current jelly for acidity and gloss. Quickly push though strainer into fresh pan stiring in finely grated valrhona chocolate to taste. (season)

Serverd with freshly wilted bok-choi and bamboo shoots sitting on bannana leaves.

I am not sick please dont judge me... i always wonder what human taste like too

**Stirts** · 18th August 2009, 16:47

My dreams of being a chef were shattered in Form 1 at Ilminster Intermediate when I received a D. I was using my fingers to rub butter and flour together to make scones!!!

THERE IS NO KITCHEN UTENSIL IN THIS FARKEN WORLD THAT WOULD DO A BETTER JOB FFS!!!

**dogsnbikes** · 18th August 2009, 18:39

Originally Posted by chef

just wondering any other chefs here or work in wellington?

been 20 plus years in the trade now been on the ferries for last 8 years

yeah done the hotels and resturants,royals,MPs(knew I shouldv'e added silvo to there soup

)ski lodges,factory ships so just about every type of customer there is but my favourite is the working class where one on one contact is part of it All

for you dog lovers

A MINUTE STEAK OF K9 SERVES 4 WITH A TANGY APPLE SALAD

4 small fillets of dog,trimmed of all fat and sinew

cut lengthways two-thirds of the way through,lay on bench and flatten slightly to an even thickness

1/2 cup olive oil
1 tsp sambal oelek
1 tsp soy sauce
freshly ground pepper

mix these marinade ingredients together and poor over the fillets and leave for at least 30 minutes

2 small chillies
1/2 tsp sugar
1 tbsp of white vinegar
1 tbsp of fish sauce
1 garlic clove
2 tbsp honey
a good squeez of lemon juice

whiz up to make a asian stlye dressing

1 granny smith apple,cored and sliced
a handful of baby watercress
8 mint leaves,torn
1/2 medium-sized red onion sliced
1/2 cup of bean shoots
2 tbsp coarsely chopped roasted peanuts

toss these with the dressing,to taste and mound on 4 plates.sprinkle a little dressing over the top

Quickly sear the fillets on a very hot grill or BBQ(no more than medium rare,or it will be dry)
place on the salad and serve

if you can not get dog from local butcher

you can use Kangaroo instead