The word for today is ;Just a little information; Gumbo; This is a thick spicy stew and is Traditional fare in the delta region of the American South . Your Gumbo is usually made with poultry , fish , shellfish or even sausage and is thickened with a Dark roux. Okra or file powder .This is ground sassafras leaves. may also be added for your thickening. Your file powder is sometimes added at the time of the service for additional flavor . Gumbo id Traditional served over white rice.

Pho Bo ( Hangoi Beef and  Noodle Soup)Pho is the ubiquitous Vietnamese Soup ; Widely eaten for a breakfast and can appear at meals throughout the day and into the Evening . Your Beef (bo) is your most typical version, especially in the North . Each vendor has his or her own wonderful method for flavoring and enriching the broth. but all allows customers to season and garnish their own bowels.to taste with an assortment of the chiles. fish sauces, nice fresh herbs and condiments. Pho is your perfect example of your Vietnamese belief that diners should be participants in the food. Such as rituals reinforce respect for the food and your friends with whom it is shared.

Next time some talk on Minestrone ,Posole…..

Humor

Posted: August 20, 2014 in Uncategorized
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Boy what a night had to help my fuzzy friend he hurt his paw and I stay up with him as he tried to sleep .He is still sow today but he will be ok now for some humor (well hope you smile from it;)

Nothing motivates a man more than to see his boss putting in an honest day’s work.

The word for today is; Temperatures

The rule here is Simple ; Serve your soup hot and your cold soup cold Your hot Clear soups should be served near boiling. 210f (99c) The hot Cream soups should be slightly at a lower temperatures , 190f -200f (88c-93c) is acceptable . Last your cold Soups should be served at a temperature of 41f (5c) or below. and are sometimes presented in special serving pieces surrounded by ice.

The Soup , often served as the first course , may determine your success or failure of an entire meal. Although you have a wide variety of ingredients that can be used to make both Clear and Thick Soups., including your trimmings and leftovers , poor -quality ingredients make poor -quality soups. By you using , adopting and combining the basic techniques  with different ingredients a Chef or you can create an infinite number of new and very appetizing hot or cold soups. But you make sure to exercise good judgment when combining your flavors and techniques , they should blend well and complement each other. Like a good marriage or couple. Lastly , any garnishes that you have added should contribute to the appearance and character of your finished soup  And remember friends always serve Hot soups Hot and Cold Soups Cold..

 

Leader

Posted: August 18, 2014 in Uncategorized
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Begin with praise and honest appreciation

Call attention to people’s mistakes in directly

Talk about your own mistakes before criticizing the other person.

Ask questions instead of giving direst orders.

Let the other person save face

Praise the slightest improvement and praise every improvement . Be Hearty in your approbation and lavish in your praise.

Give the other person a fine reputation to live up to

Use encouragement . Make the fault seem easy to correct.

Make the other person happy about doing the things that you suggest.

 

 

note

Posted: August 18, 2014 in Uncategorized
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Happy Monday to all .Well had a heck of a week did breakfast and lunch on two different things Was a prep cook and help out in the dish room. rested up on Saturday and Sunday .Got new shoes for the other was shot and worn and that won’t do for what I was doing. well Hope you all had a wonderful weekend ……

The word for today is Souper Service;

This is when you prepare your soups in advance

Most of your soups can e made head of time and reheated as needed To preserve its freshness and quality .Your small batches of soup should be heated as needed throughout whenever you serve.

Your Clear Soups are quite easy to reheat because there is little danger of scorching . If your garnishes are already added to your clear soup ,care should be taken not to overcook your garnishes when you are reheating the soup All traces of the fat should be removed from the Consomme’s surface before you heat it.

Your thick soups will preset more of a challenge . To increase shelf life and reduce the risk of spoilage ,cool and refrigerate your thick soup when its still a base( that is , before it is finished with its cream or milk) Lastly before service or you serve .You carefully reheat your soup base using a heavy —gauge pot over low heat. Then you stir often to prevent it from scorching. Then you finish your soup (remember the guidelines of notes from earlier)with boiling milk or cream , a light Béchamel sauce or a liaison and you adjust your seasonings .Make sure you always taste your soup after reheating and you adjust the seasonings as you think it needs.

Next Temperatures;;;;;;;;;

 

 

Tips for People

Posted: August 13, 2014 in Uncategorized
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The only  way to get the best of an argument is to avoid it

*Show respect for the other person’s opinion. Never say, ‘you’re wrong !’

* If you are wrong , admit it quickly and emphatically.

*Begin in a friendly way .

* Get the other person saying, ‘Yes, yes immediately.

* Let the other person do a great deal of the talking.

*Let the other person feel that the idea is his or hers.

*Try honestly to see things from the other person’s point of view,

*Be sympathetic with the other persons ideas and desires.

* Appeal to the nobler motives.

*Dramatize your ideas.

* Throw down a challenge.

WORDS FROM THE KITCHEN

Posted: August 12, 2014 in Uncategorized

The word for today Classic Consommes

Many of your Classic and wonderful Consommes are known by their garnishes;

Consomme brunoise –blanched or sautéed brunoise of turnip, leek , celery and onion.

Consomme julienne–blanched or sautéed julienne of carrot ,turnip , leek, celery, cabbage and onion.

Consome paysanne–blanched or sautéed paysanne of leek, turnip , carrot, celery and potato .

Consomme bouquetiere – assorted blanched vegetables

Consomme madrilène – tomatoes or tomato juice , serve hot or cold.

Consomme royale –cooked custard cut into tiny shapes.

Angel hair consommé — cooked angel hair ( vermicelli) pasta.

Consomme with profiteroles –tiny profiteroles (pate a choux rounds) stuffed with foie gras

Friendier Person

Posted: August 12, 2014 in Uncategorized

1) Don’t criticize ,condemn or complain .

20 Give honest, sincere appreciation .

3) Arouse in the other person other person an eager want..

4) Become genuinely interested in other people.

5) Smile

6) Remember that a person’s name is to that person the sweetest and most important sound in any language.

7) Be a good listener. Encourage others to talk about themselves.

8) Talk in terms of the other person’s interest .

9) Make the other person feel important- and do it sincerely.

 

 

Note

Posted: August 11, 2014 in Uncategorized
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Hi and its a Monday sorry so late have something pop up and also I might now write on Wednesday Thursday I have an Event 6am till who knows I will be done. also let’s give a silent respect  To Robin William American Actor who was famous for Mork and Mindy shows\ and other shows He has commit suicide He had alcohol problems and depression .He left a wife and one daughter ….Please in your own way wish his family well. Thank you..