Every Day Is The Only Way

Some of the filthiest shoes I’ve seen are worn by chefs, cooks and other kitchen staff.

The first runners-up are nurses and hospital staff.

In the two places where clean shoes should be a high priority, they’re at the bottom of the list.

A woman will be all groomed up – perfect hair, make-up, nails – till your eyes drop to her feet and you see garbage pails where shoes ought to be, bacteria bins substituting for shoes.

Covered with barnacles like smelly fish, announcing to the world by their very presence, here we come ready or not, we’ve got wheels, your shoes, and we’re going to infect everybody we see everywhere we walk with new and exciting infectious diseases made to order just for you by your health care professionals and favorite chefs.

Some of the dirtiest people wearing some of the scummiest clothes I’ve ever seen on human beings are preparing your food right now at your favorite high-end, low-end and every where in-between restaurants.

Aprons, jackets, pants – all dirty – caked with grease, flour, sauces, dressings, meat juices, batter, eggs, barbecue, mayonnaise, ketchup wiped directly onto the clothed body day after day night after night without the thought of a clean change of clothes.

Every day is the new and only way.

Every day – in hospital or health care setting, in restaurant or food service setting – you apply a clean set of clothes (washed and ironed). You wash your shoes with big cloth soapy wipes every day when you go home if it is the only thing you do before falling into your oblivious addicted life-after-work routine.

You’re like your own walking door mats, wiping your dirty paws on yourselves, thinking you’re keeping everything you touch clean, except yourselves.

You’re not keeping yourselves clean either. You’re not keeping anything clean.

All these intricately designed tattoos and multi-layered, multi-colored hair set-ups on dirty bodies and dirty heads? Take a bath, wash your hair.

Every day is the only way.

Stay away from my food and administering me health care if you’re not clean according to a prearranged and agreed upon standard.

Every day is the only way.

Once you let one day slide, you’ll let a week or more slide – just because you’re comfortable with your own dirt and don’t consider it unhealthy. You’re not sick so why should you think you can get anybody else sick?

You’re wrong. Appearances count – the way you look is as important as the way the food looks. Do you want to serve ragged, dirty, smelly food? If you do, then get out of the food business. Do you want your food prepared and served to you by a ragged, dirty, smelly person? If you do, then don’t ever get into food service.

Everyone knows when you’re covering up the dirt with fragrance and make-up so why do it? The cover-up takes almost as long.

T.V. chefs this applies to you too. Clean yourself up. And stop dripping your sweat into the customer’s plate of food like you’re proud of it. It stinks and so do you. I don’t want your waste as a part of my meal. Sweat is waste – like shit and piss. Keep it off the plate.

Dirty fingernails? Cut them off if you can’t keep them clean.

Brush your teeth for Christ sake. I don’t care if you only have one. Make that one shine like a pearly gold nugget. Clean it yourself. You only have one to worry about and you’re still complaining? Get away from my food. Don’t apply for a job at the hospital I go to or the doctor’s office I visit. Dirty people need not apply.

All these competing chefs on T.V. all running their hands through their sweaty hair and all over their sweaty faces, then touching all the food? Dipping their fingers into sauces and then licking them, then touching the food again? Who raised you? That mother everybody always says they’re cooking for in their mind would be appalled at the lack of clean technique demonstrated on these shows.

This shouldn’t be as difficult as it appears to be for almost all of you. Did you just slide into these jobs out of bed one day out of the blue? And since you work mostly out of view you thought you could stay dirty all the time and no one cared? What bothers me is that you didn’t care.

Grooming 101.

Every day is the only way.






 

SMOKED PAPRIKA

SMOKED PAPRIKA is the key ingredient added to animal-free recipes tasting of blood. Other additives that enhance the smoked paprika thus the blood taste are garlic powder, dry mustard, turmeric and sea salt.

~ Sharon Lee Davies-Tight






The X-MAS TREE effect in plate presentation

When a chef is critiquing a plate of food one of the things they look for is color – all the major food colors.

You get so accustomed to that x-mas tree of colors on your plate, that if one is missing you go into x-mas tree withdrawal. Oh my God, I lost the  cooking contest because I didn’t put any green on my plate! Horrors!

Stop the insanity on the plate. If all colors belonged on every plate, then all food would look like a rainbow. Who made up that rule anyway?

When you dress yourself do you always have to add a touch of green or red or yellow? Stop the color insanity. Every plate doesn’t have to have the same colors on it.

Make the plate of food look good. Make it look beautiful if you want to create a work of art on the plate. Just be sure it tastes as good as it looks.






 

FENNEL SEED – the perfect plant meat spice

It’s not the same as star anise. It’s close, or should I say star anise is close to fennel seed – a cousin, seems like the same DNA, but is it really? I mean, do I really want to be putting licorice into my savory sauces? That’s what star anise is, basically, the taste of licorice – whatever makes licorice licorice, that’s what star anise tastes like.

Fennel on the other hand – a whiff of something like licorice, but until somebody pointed it out decades ago, I never connected the two – fennel with licorice. I connected it with Italian sausage. Pizzelles (an Italian pastry made on something that looks like a fancy waffle iron), now that’s made using star anise.

Fennel is a savory spice, not a dessert spice. Though now that I’m thinking about it, I think I will make a dessert out of fennel seed. Some day.

There’s a complexity to fennel seed that star anise lacks. Umami is what I’m talkin’ about here. Fennel seed and allspice – yeah I couldn’t leave that other mami out. Team those two and explosions occur in the kitchen, in the pot, in the sauce, in the plant meat…whoa.

Sorry Asians, but soy sauce doesn’t hold a candle to fennel and allspice in the umami department. I don’t know why cooks are putting soy sauce into everything they make. Cream soups even. Take it out.

Of course allspice is not exactly considered a savory spice. Sweet as in dessert is where it is most often used.

I use ground fennel in sauces, soups, salad dressings, plant meats, appetizers, veggie dishes and on and on.

I buy fennel seed in bulk and grind my own. If you live near an Italian grocery store, they’ll probably sell it finely ground, which is just as good as you doing it, since they do it from the seed just like you would. And they only grind what they know they’ll sell.

I use a coffee grinder with good results. It’s best to have two grinders, one for spices and seeds and one for coffee.






 

WASH BEFORE YOU ZEST

If you don’t wash your oranges and lemons before zesting them, and by wash I mean a thorough rub under running water, then you’re feeding your customers poisons through pesticides. Nobody wants neurotoxins served up on their savory and sweet dishes.






 

GRILLING VEG CHEESE SANDWICHES

Before grilling veg cheeses in a sandwich, always bring cheese to room temperature before assembling and grilling.

The cheese will melt quicker.

 

http://chefdavies-tight.com/2016/01/04/potato-bread-quesadilla/






 

PRE-SLICED MUSHROOMS

PRE-SLICED MUSHROOMS. It’s always best to buy whole mushrooms and to slice your own. It’s not difficult, nor does it take much time. This way you control the thickness, and if you want to cube or quarter them, you have that option. More often than not, groceries slice them too thin, then keep them too long on the produce shelf, whereby they turn brown. Brown mushrooms smell and taste fishy – an aroma and taste you don’t want to spoil a dish over.

I always wash my mushrooms, unlike T.V. chefs who keep telling you not to. Wiping them with a towel is ridiculous, since most towels have been used for other stuff. Washing them is quicker than wiping each one down. They dry quickly in a colander and you don’t have any residue from what they were grown in enter your recipe.