Can you tell there is a lot to cover. Well, before we discover the egg and what it does for cooking, let's look deep into the Chef's psychotic side. Shall we say, "What's cooking" inside that brain of ours. HUM-that's like Penn and Teller (they unveil the magic tricks)! I do not know if you are all ready for that ride yet. That is the BEST ride that you will EVER be on! Here's the precursor to it. Your moods shift like the tide. You can wake up one day and want to rip every one's eyes out and Skull FUCK'EM to death. Other days you are walking into work with "Zip-a-de-doo-da-zippe-dy-day my oh my....." It is a vortex from another world. It can shift, it the mood, can shift from mellow to DICK in seconds, ok millaseconds. OKAY FINE NANOSECONDS. Point being, this is not at all the job for the faint of hearts. I sit here typing away this travel, this journey you and I are on right now questioning my very existence! All I know, all I love to do to in this world is to cook. And, yet I find myself questioning why I do it. The pain that one endures from working like a servant. Long horrific hours, no holidays, no true weekends. A lost love, "because, your hours you work!" Folks, I have not seen my grandmother (the only one I have left, mind you) in at least three years to five years! She will be 100 years old this year. Oye, and LOVE relationships, you have to be let's see spelling is not my forte, thank g-d cooking is. Oh yeah back to the spelling mishugana! CRAZY to think you will have a normal LOVE life. You want to know why, I will tell you my weekends are MON or TUES or WED or THURS, if I am lucky SUN! Most of you the normal FRI-SUN. There in lies the problem folks. When you have off, I am probably: one of many that cook for you. And me, when I am off you are working(during the day).
You know, statistically speaking, the restaurant business has the highest or one of the highest rates of suicide, drug and booze abuse, divorce blah blah blah blah. I am sitting here not drunk (although I wish I were. Not stoned, yet again, wish I were and divorced thank g-d I am!) I sit here trying to help you understand were I am coming from. To help me to know where I am coming from. You are my dairy!!!! You can tell me when I am being off the wall or let more out. It is therapeutic (where the hell is the spell check thingy) in a way for you and I...Okay more me than you. Or is cooking an excuse to show who I really am????HUM!
Eggs, there are 100 ways to cook an egg. It is said the in a chef Toque, the chef hat, is said for every fold counts for how many different ways that person knew how to cook eggs. There have been pages and pages written about the egg. (have I gotten you off my rant about being a chef yet, probably not but here goes....) I have been studying molecular gastronomy lately. It has been making me a better chef. How to make hard boiled eggs, or how to make souffle. My g-d I didn't realize they're so helpful to cooking. Like how much water does the whites have compared to the yolks? Why is that important to you or me. Simple, more water = more steam and in baking that is the important ingredient! Okay now that you're thinking WOW never saw that coming, welcome to the twisted mind of a chef!
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