amiachefyet.blogspot.com
Am I a chef yet?: 2009.03
http://amiachefyet.blogspot.com/2009_03_01_archive.html
Am I a chef yet? Neil: an anthropologist training to be a chef in the real world. Friday, March 6, 2009. A madiera, a sweet wine that has notes of vanilla, oak and caramel. Course 8: Chestnut maple souffle with truffle sauce poured over the top. For this, it is a simple souffle, with a base of chestnuts, flour, sugar, maple syrup and egg yolks. Then, egg whites are whipped with sugar and folded into the the base. The truffle sauce is made with truffle stock and veal sauce. Next, I was served a butter rol...
amiachefyet.blogspot.com
Am I a chef yet?: 2007.12
http://amiachefyet.blogspot.com/2007_12_01_archive.html
Am I a chef yet? Neil: an anthropologist training to be a chef in the real world. Friday, December 21, 2007. Orange zest, and orange supremes. This is kind of useless if you don't have a zester, but if you do, it's very simple. If you don't have a zester a microplane or fine cheese grater works great, but you only get the long strips of zest with the zester. Hold the orange as shown with the zester being held by your fingers, and your thumb on the bottom of the orange. Slice into it, extracting your perf...
amiachefyet.blogspot.com
Am I a chef yet?: 2008.02
http://amiachefyet.blogspot.com/2008_02_01_archive.html
Am I a chef yet? Neil: an anthropologist training to be a chef in the real world. Tuesday, February 26, 2008. In other news, I have another blog, this one with my own personal restaurant reviews. It's not exactly reviews per se; i'm doing it as a record of the aspects that I like and don't like about restaurants. It will be kind of opinionated, and not horribly exciting, but I guess if you want to know what a chef-to-be thinks about a certain place, then you're right on. Tuesday, February 26, 2008. Get t...
amiachefyet.blogspot.com
Am I a chef yet?: 2009.02
http://amiachefyet.blogspot.com/2009_02_01_archive.html
Am I a chef yet? Neil: an anthropologist training to be a chef in the real world. Tuesday, February 17, 2009. A Night of Service. Five stars means a lot of effort, a lot of time, a lot of passion, and a lot of hard work. This means there are 26 different plates that come out of the kitchen, all cooked to perfection. I just went through the menu, and I counted about 121 different items on the menu that are prepared for the entire menu. This is a lot of work, and it takes a very large crew to make it a...
amiachefyet.blogspot.com
Am I a chef yet?: Call me Neil.
http://amiachefyet.blogspot.com/2010/10/call-me-neil.html
Am I a chef yet? Neil: an anthropologist training to be a chef in the real world. Saturday, October 16, 2010. I haven't posted on here in a long time, and I think that's for a lot of reasons. But first, I want to get back to the main question here; Am I a chef yet? I have been called a chef on numerous occasions, ( here's. I don't know exactly, but I have a few things that I know I would like to be. One thing for sure that I would like to be is a person that supports the people around me, whether it ...
amiachefyet.blogspot.com
Am I a chef yet?: 2008.01
http://amiachefyet.blogspot.com/2008_01_01_archive.html
Am I a chef yet? Neil: an anthropologist training to be a chef in the real world. Wednesday, January 30, 2008. Making stock is easy because the ingredients are percentages (by weight) of a whole. The breakdown is 100% water, 50% bones, 10% mirepoix. One gallon of water weighs eight pounds, so for one gallon of stock you use one gallon water, four pounds bones, and 12 oz of mirepoix (onions, carrot and celery chopped). Sachet (parsley stems, bay leaf, sprig of thyme, peppercorns). While the mirepoix is ro...
amiachefyet.blogspot.com
Am I a chef yet?: Courses 8-11
http://amiachefyet.blogspot.com/2009/03/1969-sercial-dolivera-madiera-sweet.html
Am I a chef yet? Neil: an anthropologist training to be a chef in the real world. Friday, March 6, 2009. A madiera, a sweet wine that has notes of vanilla, oak and caramel. Course 8: Chestnut maple souffle with truffle sauce poured over the top. For this, it is a simple souffle, with a base of chestnuts, flour, sugar, maple syrup and egg yolks. Then, egg whites are whipped with sugar and folded into the the base. The truffle sauce is made with truffle stock and veal sauce. Next, I was served a butter rol...
kaleidoscopicwandering.blogspot.com
Unplugged and in perpetual motion: April 2010
http://kaleidoscopicwandering.blogspot.com/2010_04_01_archive.html
Unplugged and in perpetual motion. Sunday, April 11, 2010. I'm on a train! The next few posts are going to revolve around a theme: that of our Spring Break trip to New Orleans. The first step in our epic Big Easy adventure was taking the train from Los Angeles to New Orleans. We would definitely take the train again and we got in to New Orleans right on time and got to see a lot of the lower half of the United States. Subscribe to: Posts (Atom). Hiking Petrified Forest National Park. Im on a train! Pictu...
SOCIAL ENGAGEMENT