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[Jan. 4th, 2009|12:27 am] |
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J the barperson bought a frozen pie in to work today, so I defrosted it, heated it and then crisped it up in the oven. I then presented it on a plate with a sprig of rosemary (which we use as a garnish).
The response was:
"So is this stuff okay to eat? Cause I tried eating it once and it was like eating a bush....Oh. That was kinda wrong."
I got through today by laughing, singing and taking the piss wherever possible. I didn't sleep well and had a headache, so I tried to ignore that bit. Thankfully as soon as the thunder started my headache stopped.
I also made up a song today, to the tune of 'Glory Glory Hallelujah':
'Customers are fussy wankers
Customers are fussy wankers
Customers are fussy wankers
But they pay my wages'
In response to the order for a Caesar salad with no croutons, parmesan or caesar dressing, but with avocado and berry vinaigrette. We don't actually use berry vinaigrette, but I made some because it intrigued me. So it wasn't really a caesar salad anymore, but cos lettuce with bacon, avocado and berry dressing.
The other customers who requested really, really crispy bacon certainly got what they asked for. By the time I'd done with it it was less than half the uncooked size and could have been used to build houses.
The customers who asked for their fried eggs 'not soft' confused me somewhat, so I stuck 'em in the oven for a bit (the eggs, not the customers...for the moment). I mean...not soft? Does that mean hard yolks, or yolks that are not runny, just sort of a bit firmer than runny? Medium rare fried eggs? |
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Medium rare fried eggs?
Personally, I quite often find (and object to) fried eggs with a topping of transparent, raw egg - I'd suspect that they might have meant 'actually cooked'.
I find that quite insulting. I have never send out eggs not properly cooked. Soft eggs still mean the white is cooked through. I have no idea what 'not soft' means, so I sent them out with slightly hardened yolk and they seemed happy.
Just because you can cook doesn't mean other people are competent - generally it's easier to just play it safe, rather than have to scrape off the inedible bits.
Me, I tell them to turn the eggs over, that usually fixes it.
But eggs 'over easy' are more than disgusting.
I shall quote my god at this point:
'...let's just think for a moment about a fried egg. It's not the most inspired dish, but then again if you can't cook an egg what can you cook? And actually, a perfectly cooked fried egg is quite beautiful. Apply the cook's brain and visualise that fried egg on the plate. Do you want it to be burned around the edges? Do you want to see craters on the egg white? Should the yolk look as if you'd need a hammer to break into it? The answer to all three questions should be, No. Yet the majority of people still crack an egg and drop it into searingly hot oil or fat and continue to cook it on a high heat. You need to insert earplugs to reduce the horrific volume of the sizzle. And the result, once served up in a pool of oil, is an inedible destruction of that great ingredient - the egg.
Now let's think about what we really want to see on the plate. We want that egg to look beautiful and appetising because then, when we eat it, we shall all be happy. We want the white to be crater free and unblackened around the edges. The yolk should be glistening, just a thin film which can be easily pierced by a fork to let the yellowness run out. That's the picture. How do we create it? -Marco (God of Cooking) White
Trade secret.
But that is how I cook my eggs. | |
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