12-12-2010, 09:27 PM
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Australian Chefs
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12-12-2010, 09:52 PM
I don't eat innards or bugs or slimy shit. I can't think too hard about lobster, shrimp, or crawfish or I won't eat them, either. Cockroaches of the sea.
12-12-2010, 10:37 PM
(12-12-2010, 09:52 PM)Cracker Wrote: I don't eat innards or bugs or slimy shit. I can't think too hard about lobster, shrimp, or crawfish or I won't eat them, either. Cockroaches of the sea. I would probably eat anything as long as it smelled good and I was not told what it was. I'm also glad I do not hang out in Siam. I think its called something else now, or is that Thialand? Anyways...Those asians eat tons of weird shit. At any rate, and who cares but you can only tell by looking in the dung. They are secretive like that ya know. Sneaky sneaky slope-heads. They eat crushed shrimp shit over there. And sautee it with fish eye oil. But it sure smells good!
He ain't heavy, he's my brother.
12-12-2010, 10:41 PM
(12-11-2010, 10:13 AM)TheWindsofTara Wrote: l read this thread and thought wtf.....Crash your a fucking idiot...you have no idea how much work it goes into becoming a Chef..we just don't stand there all day and turn a piece of steak and one day POOF! your a Chef...l studied for years....over the years l have been an Executive Chef l have turned around 173 people into Chef's..they mean so much to me l even buy their black buttons hat and kerchief..l am that proud of them..they spend 4 years with me..l am very serious about my Duty of care and have had to many times say to someone who has wanted to be a Chef..that their nature is simply not up to the pressures of a Commercial kitchen...there is a 3 months probationary period where if they are not happy they can leave and if We are not happy..we can say goodbye...for the first month l watch them Intensely to see if they will be able to make it not only physically but emotionally.....so to just give you an idea of what is required of an Executive Chef and trust me l could make a fortune in America and Britain ....these are the Qualifications l and the Other Exec have: I'm not quite sure what your problem is, apart from the vagina full of sand you seem to have had while posting this reply. I never questioned or even commented on the amount of effort you have put into your own career or your staff's. Your manic little diatribe here does not even address, nor relate to, one single comment I made. Come back when the vanilla essence wears off and you're not pretending to be a Gordon fucking Ramsey wannabe...
“Two billion people will perish globally due to being vaccinated against Corona virus” - rothschild, August 2021
12-13-2010, 12:07 AM
Oh.. and btw, unless you're Stefano di Pieri, that Murray Cod recipe isn't yours....
http://australiancuisine.tripod.com/murraycod.htm or the pav, unless you're Margaret Walker too.. http://www.inmamaskitchen.com/RECIPES/RE...atpav.html or even the scallops, unless you're working for WA fisheries... http://www.fish.wa.gov.au/wf/recipes/Scallop.php?0000 You get the benefit of the doubt on the Yabbies, as you very well could be KateL, but then why isn't it winds of Kate? http://www.food.com/recipe/yabbie-or-cra...ine-366940 Plagiarism is very uncool... I mean copied word for word? You're fucking pathetic...
“Two billion people will perish globally due to being vaccinated against Corona virus” - rothschild, August 2021
12-13-2010, 01:33 AM
I'm not the only crazy fucker that googles.
12-13-2010, 01:42 AM
gotta say, i love seafood and especially here at christmas time. although those gourmet recipes look gorgeous, i dont know if the natives at my joint would go for it. and i dont know if i have the time, also i am domestically challenged! sound like enough excuses?
12-13-2010, 12:43 PM
12-13-2010, 12:48 PM
You don't have to do that. It's well known that you are one of the few in here that enjoy cooking. ![[Image: Zy3rKpW.png]](https://i.imgur.com/Zy3rKpW.png)
12-13-2010, 05:20 PM
Yan Can Cook. I'd do him. He's a funny lil' guy.
12-18-2010, 10:08 PM
Oh.. and btw, unless you're Stefano di Pieri, that Murray Cod recipe isn't yours....
http://australiancuisine.tripod.com/murraycod.htm or the pav, unless you're Margaret Walker too.. http://www.inmamaskitchen.com/RECIPES/RE...atpav.html or even the scallops, unless you're working for WA fisheries... http://www.fish.wa.gov.au/wf/recipes/Scallop.php?0000 You get the benefit of the doubt on the Yabbies, as you very well could be KateL, but then why isn't it winds of Kate? http://www.food.com/recipe/yabbie-or-cra...ine-366940 Plagiarism is very uncool... I mean copied word for word? You're fucking pathetic... Oi Crash dont ever fucking accuse me of plagiarising...those recipes came straight of the recipes card sheets in Our Dry store....do you think that each recipe that is placed there is invented by each single Chef you fucking drip..as far as the wattlerolled pavlova l have 3 variations on it...in my office at home..3 walls from roof to floor are competly full of cook books..the point l was making and l actually wrote the wrong name it was cracker l was talking too not some idiot like you...is the dishes that we do... .do takes hours upon hours to put together and let me let you in on another little secret....do you think that Chef's dont steal other Chef's dishes...if you think they don't...then go back and hide under your bed l have been in this business too long to know there is no such thing as keeping your own dish...you cannot copyright a dish unfortunately....now if you want me to place in the recipes of the many hundreds on our recipes cards as all Chef's have in their kitchens..no problem....however if you would rather me not..no problem..because l have a Restaurant to help run..apprentices to attend too...have a brawl or two when l have the time and also get some sleep in...so you blokes make up your mind and just leave a little message here and l will return when l have a moment and we can see how you all feel Winds of Tara
12-18-2010, 10:22 PM
I'm not the chef here. If a chef is going to post recipes on a Mock forum then they better do something good. I want to see truffles and foie gras, saddle of wild hare, pork belly, duck breast, roast pheasant, navarin of lamb, and for Christs sake post a good escargot recipe.
soooooo you really want to play with the big boys and do what we do a la carte....pork belly here is not considered a la carte...no -one eats hare they are considered vermon and they are riddled with a poison mixamasosa or something like that....oh don't worry sally you want our a la carte menu you got it bigmouth...and l will have to bring in the other Exec on this one..Anthony will enjoy watching this he just loves a cook who thinks she is a Chef
12-20-2010, 05:27 AM
*Yaaaaaaaaaaaaaaaaawn*... since you're already pretty good with that google button, go google myxomatosis... you'll find that hares are quite immune to it, unlike rabbits.
I have seen, and eaten, wild hare on many menus in this country. Where are you cooking btw? A truckstop?
“Two billion people will perish globally due to being vaccinated against Corona virus” - rothschild, August 2021
12-20-2010, 10:32 AM
(12-18-2010, 10:22 PM)TheWindsofTara Wrote: I'm not the chef here. If a chef is going to post recipes on a Mock forum then they better do something good. I want to see truffles and foie gras, saddle of wild hare, pork belly, duck breast, roast pheasant, navarin of lamb, and for Christs sake post a good escargot recipe. I have no desire to be a chef, but I do like food and wish you would shut the fuck up and post a good recipe already. Preferably one that you didn't steal off the internet. If you don't like wild hare then maybe your douche bag friend Anthony can help you with a wild boar or venison recipe. |
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