Thread: Ask The Chef

Originally Posted by Little Chuchok

Originally Posted by Chico

Try Kobe beef

You mean grain fed Wagyu?

No i mean Tajima strain of wagyu

Originally Posted by Chico

Originally Posted by Little Chuchok

Originally Posted by Chico

Try Kobe beef

You mean grain fed Wagyu?

No i mean Tajima strain of wagyu

A strain is something poured through a porous membrane,Chics.

Akita beef (That is Wagyu from Akira) is probably better.

Now where did you go to Chefs School?

firstly define wagyu or Kobe And where it comes from, and what breed it comes from and the bloodline.

Have you tried Akita beef.? where did you eat it.?

Originally Posted by CSFFan

Originally Posted by aging one

Just brown some flour off with the meat and veg it will thicken the whole thing up great.

What he said...take said meat, coat liberally in flour, brown it off and you've got a great gravy base. If your meat ain't fatty enough, throw in a dollop of butter.

Originally Posted by Chico

firstly define wagyu or Kobe And where it comes from, and what breed it comes from and the bloodline.

Have you tried Akita beef.? where did you eat it.?

You are the chef.I suggest you define it. Try doing it without googling.

Originally Posted by CSFFan

If your meat ain't fatty enough, throw in a dollop of butter.

If your meat isn't fat enough, then you bought the wrong piece.
I disagree with regards to butter. Firstly it has too low a smoking point, and secondly it imparts a flavour not amenable to a gravy. Butter is fine for sauteeing etc, and in egg dishes, but not roasting. If there is not enough fat, at a pinch add some oil.
IMHO.

Originally Posted by Little Chuchok

Originally Posted by Chico

firstly define wagyu or Kobe And where it comes from, and what breed it comes from and the bloodline.

Have you tried Akita beef.? where did you eat it.?

You are the chef.I suggest you define it. Try doing it without googling.

I'm not disputing anything your definition of wagyu/kobe may not be in line with jap grading.

So have you tried Akita or not.?

Are you an iron ? chef

What's the best recipe for shake and bake.

Hey chef, what's the key to
A: an authentic tasting bolognaise sauce?
I make a spaghetti sauce that is mostly tomato, about 1/3 onions, a handful of ground beef, parsley red bell pepper (capsicum) Rosemary, basil, Thyme and pepper. It tastes great but I know it's not Bolognaise sauce, so what's the key?
B: An authentic alfredo sauce?
I usually just make a roux, but in my heart I know that's just a white sauce.
Thanks.

So you ain,t going toi nform us of where you ate Akita then.?

You should find another sparring partner as I'm out of your league,me old china.

akita dog or cow.��

Originally Posted by Cujo

Hey chef, what's the key to
A: an authentic tasting bolognaise sauce?
I make a spaghetti sauce that is mostly tomato, about 1/3 onions, a handful of ground beef, parsley red bell pepper (capsicum) Rosemary, basil, Thyme and pepper. It tastes great but I know it's not Bolognaise sauce, so what's the key?
B: An authentic alfredo sauce?
I usually just make a roux, but in my heart I know that's just a white sauce.
Thanks.

find the best ingredients and cook with love and passion.

Originally Posted by Chico

So you ain,t going toi nform us of where you ate Akita then.?

You should find another sparring partner as I'm out of your league,me old china.

akita dog or cow.��

Come on Chics.

Admit it, you are a googler at best. My great Aunt Mildred couldtell me more about cooking than you can....and she's been dead for 48 years.

Out of my league...maybe I am. But I've actually eaten Kobe beef.

So, my fair weathered chum, where did you go to chefs school? Hmmmm?

Originally Posted by Chico

Originally Posted by Cujo

Hey chef, what's the key to
A: an authentic tasting bolognaise sauce?
I make a spaghetti sauce that is mostly tomato, about 1/3 onions, a handful of ground beef, parsley red bell pepper (capsicum) Rosemary, basil, Thyme and pepper. It tastes great but I know it's not Bolognaise sauce, so what's the key?
B: An authentic alfredo sauce?
I usually just make a roux, but in my heart I know that's just a white sauce.
Thanks.

find the best ingredients and cook with love and passion.

You have gone from a good troll to a shite one...

Oh dear.

Originally Posted by Chico

I'm sure you will be surprised with your cooking abilities.

I am constantly surprised by all my abilities, but I cook to eat and a simple slow cooker dish is just fine for me. Bang it in mid morning on low and it's perfect for an evening meal. Split it into batches for the freezer, or reheat 3/4 days in a row.

Originally Posted by CSFFan

Aussie beef is the best you can get easily in Thailand.

Exactly. It's cottage pie ffs not haute cuisine. Plenty good enough for my jaded palate.
Thanks to all for the thickening tips.

Originally Posted by Chico

Jeez this is hard work.

where have you ate Akita.?

so tell us ehere did you ear kobe beff which you refer to as wagyu.?

You been on the Piss?

Ate it in Auckland, sonny. At a very , very posh Jap eatery. Been there more than once.Also eaten it in Hong Kong at an extremely posh Nipponese place...(Suffice to say that I wasn't paying.Just saying....)


Now, take your hand off your cock and spill the beans. That's a good soldier.

did the kobe have the chrysanthemum stamp.

And what would a cookery school have to do with a Chefs ability to cook.?

How does one make pie pastry?

Originally Posted by Cujo

How does one make pie pastry?

what type of Pie pastry.

Originally Posted by Chico

did the kobe have the chrysanthemum stamp.

And what would a cookery school have to do with a Chefs ability to cook.?

Come on Chics.Were you trained or not?

I showed you mine...now you show me yours.

Unless of course you are a lier.

If this is the case , then carry on......

oh ok then i went and got my city and guilds at a college and learnt fuck all but got a piece of paper that assured everyone that i was a fully trained chef.

I went on day release and had a good day out shagging all the hairdressing students in St helens tech.

once worked with an Italian chef who would cook out his sauce for 36 hrs. and boy was it worth the wait.