Tuesday TeaDay 4/14/09 What's cookin'?

[Chip]

Good TeaDay everyone and welcome! Please share what is in your cup today.

Yesterday responders were overwhelmingly between 2 and 5 steeps on average. You can still vote and discuss yesterday's topic.

Today, we get a little off topic because, well, why not! But I am going somewhere with this so be patient. If you were to give yourself a title in terms of cooking, what would it be? Please share your "prowess" in the kitchen.

I am looking forward to sharing TeaDay with everyone, so bottoms up.

[Salsero]

Just a cook here. Give me a recipe or cook book and I am happy implementing someone else's brainchild.

The chataku (upside down) and the cup are coincidentally both MarshalN cast offs.

[Jayaratna]

Good teaday to all.

I voted for fusionaire because sometimes I try to cook at home dishes I've found elsewhere: it's difficult to have a home-style curry in an ordinary indian restaurant, not to speak of Southern dishes and tiffins...

Nice shanlixin 50% roasted oolong this morning: I think I figured out how I like it brewed, even if I expected it to be a little less green(er).

A

[Drax]

I said "fusionaire" as well. I took that to mean able to take things to the next step, but not going all out. With my combined history of chemistry, and having dated a gourmet wannabe for a year, I've learned a thing or two. But certainly real chefs would run circles around me.

I'm still going with the pot of ali shan that I started yesterday.

[Trioxin]

I spent the last 16 years working in fine dining with some insanely good chefs,... so I'm well aware my cooking is crap (although head and shoulders above your average everyday Joe).

On a related note.... I just got my All-Clad cookware in, so at least there is that. Fantastic sale at cutleryandmore.com

[Herb_Master]

I would class myself as a 'Serious but Lazy Hobby Chef' and don't where that fits in the list.

I have over 500 cookery books and when shopping it is fatal for me to go in a bookshop. About 40 years ago I had about 6 or 7 paperback books that listed recipes that I cooked from in a semi successful way - then in the space of 3 months I bought 3 books which changed my life forever.

Charcuterie and French pork cookery - by Jane Grigson
Mastering the Art of French Cooker vol 1 by Bertholle, Beck and Childs
North Atlantic Seafood by Alan Davidson

The encyclopedic detail of Davidson was immense
The style of Grigson wonderful
But the precision of the 3 girls amazing if you follow the recipes step by step then anyone with a logical mind can produce fantastic and sometimes elaborate meals with 100% success.

Sometimes when recreating a dish it is not as successful as the first time, getting cocky and think you know what you are doing, go back and follow the instructions exactly and the dishes turn out perfect - analyse the difference responsible and you have learned some cooking skills that will stay with you.

I am definitely not a fan of the modern tv celebrity chefs that home in on presentation, nor the in vogue restaurants that all seem to want to stretch the bill and mimic each other or shock with elaborate classics, outlandish creations or innovative fusion.

Innovative Fusion I can do myself without trying, Elaborate Classics I can do myself for a twntieth of the price, what I really like when eating out, or cooking for friends is regional fare from anywhere round the world where centuries of local tradition have concurred that a certain combination is excellent. Backwater bistros in Paris frequented only by the locals spring to mind.

As we have many Californian based members I must mention that I regard my first Rick Bayless book on Authentic Mexican cookery as another of my milestone purchases, the food is wonderful and a far cry from the shabby Tex-Mex offerings in the so called Mexican restaurants in the UK.

[Herb_Master]

I said "fusionaire" as well. I took that to mean able to take things to the next step, but not going all out. With my combined history of chemistry, and having dated a gourmet wannabe for a year, I've learned a thing or two. But certainly real chefs would run circles around me.

I'm still going with the pot of ali shan that I started yesterday.

My understanding of Fusion cookery is that the Chef takes ideas from 2 disparate cooking styles and blends them. All the rage in Australia for a while where they married Oriental ideas with European ideas. or for instance took the 'Sweet and Sour' of Chinese cookery but used ingredients not normally found in China.

Another option would be to marry a Hungarian Gulyas and a Mexican Mole - well the options are countless and sometimes work admirably and sometimes fail miserably.

[Herb_Master]

Happy Birthday Ilya

[cherylopal]

Happy Birthday Ilya!

[cherylopal]

Herb_Master- I'm right there with you with the cookbooks!! I had to give some away because of space- lack of room and needed a place for my new ones!

I chose gourmet chef although I might have also gone with the artistic choice. I do have some great fusion recipes- esp those in the cookbook "rebar". I love to cook and play with my food. I went mostly vegan a couple of years ago and I'm finally at a place where I have a nice collection of go-to and company recipes and I'm in a place that I can play around and not be so dependent on cookbooks.

My next goal to learn to cook french again but vegan- and I think that is a huge challenge.

I needed a new filter for tea for work and it arrived yesterday- looking forward to something yummy today.

[chad]

I selected Iron Chef, not because I'm that good, but because of experience as a restaurant manager/kitchen manager, caterer, BBQ competitor, etc. I've been "challenged" more than once by circumstances beyond my control!

Today I'm enjoying a mug of Lumbini Estate Ceylon tea. I tried a Maharani Estate Darjeeling yesterday that a co-worker brought it...I may get into it this afternoon.

[Herb_Master]

My next goal to learn to cook french again but vegan- and I think that is a huge challenge.

Vegan AND French is a very tough challenge



no animal fat in your braised vegetables ?
no butter ?

no eggs or butter in your desserts ?

Sounds impossible to me,

A vegan is a strict vegetarian who does not eat any dairy products or eggs. Most vegans do not eat honey.

from http://www.vegsoc.org/info/vegan-nutrition.html

I would enjoy a meal of
Poireau en vinagraitte - dressed leeks
French Onion soupe with crusty Pain De Campagne
and
Poires pochées au vin rouge aux épices - Pears poached in Red Wine and spices

But am challenged to find many french dishes which are truly vegan

[Victoria]

Just a cook. I do ok. I have a few specialties.

In my cup this morning FF Darjeeling Puttabong.

Have a nice day Everyone!

[JP]

I don't know what anyone thinks of Mess Sargent, but they are some of the best and most inventive cooks in the world! Iron Chef becomes a pansy when trying to cook in a battle zone. And that's my choice.

[Jack_teachat]

Just a cook... Although I'm always looking to expand my repertoire of dishes!

Look what arrived from Ippodo today!!







Bottom one is my first attempt, I didn't realise what hard work the whisking was! Going to play around with my parameters a little, but my first impressions are that this stuff is amazing, not at all how I imagined!

Jack