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Culture Products Recipes

This Stunning Poster Features 25 Glorious Japanese Egg Dishes

Eggs are one of the most versatile foods around. We, as a nation, have grown complacent with simply throwing a fried egg on everything and anything. That’s fine and dandy for an Instagram photo, but that’s no way to broaden your egg-loving horizons.

Tamago, the Japanese word for egg, is featured in many dishes in Japan. A poster created by a talented designer named Fanny, AKA the Japanese Foodie, highlights 25 different Japanese dishes that feature the beloved tamago.

Items include dishes like egg jelly, egg omelette sushi, omelette rice, pudding, egg rice porridge, and rolled eel omelettes.

With about a week to go, the Kickstarter campaign has already reached more than its intended $1,000 goal. We’ll keep you posted with a direct link on where to buy it when we find out. Until then, there are a few spots left to fund this project and get an early version of the poster through the Kickstarter.

This is a definitely must-have for the ultimate lover of eggs.

Categories
Cravings Features Restaurants

16 Chefs & Cooks Confess Their Most Hated Thing To Make

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To anyone who has ever worked in the food and restaurant industry, there has certainly been that one item that you just dread having to make.

A group of chefs and restaurant cooks were recently asked what their least favorite dish to prepare was from the menu where they worked. The question was met with an overwhelming response that highlighted dishes that were either annoying to make, tedious, or simply too dangerous to be worth the trouble.

Because it’s still Reddit, please take these stories with a grain of salt. Also, regardless of these responses, it’s still a chef’s job to prepare whatever the customers’ menu choices are so don’t let these stories deter you from ordering what you want at a restaurant.

Dig in!


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Mother-f*cking poached eggs.

Let me tell you a story. It’s Sunday, you went HARD last night. So did everyone else on your crew, you’re all running on four hours of sleep on the sixth day of your shift because Monday is the day the restaurant is closed.

Last month the owner decided BRUNCH WAS A GOOD IDEA. So that fat bastard and his friends could come in and drink mimosas all day.

You put on two pots of water and add just the right amount of vinegar to them keeping one just warm and the other in front of it just under boiling. You know two isn’t enough for service, but you don’t have space for anymore. It’s like seeing that your car doesn’t have any brakes but driving towards a cliff anyways, but what can you do? It’s service time!

ORDERING: 3 benny, 4 frittata, 2 lobster grits, 1 fruit platter, 10 muesli.

The day begins, the water of pot one starts getting cloudy from the first six eggs dropped for the benedicts. Two hours pass, pot one is now only half full, looks like milk with bits in it, you can smell the vinegar in it searing on the sides of the pot. That’s one down, you run it to dish, put a rush on it but you know the dishwasher is backed up, one pot left.

Three more hours pass, as the poached egg orders keep coming and the water gets worse you start adding in extra eggs to compensate for the ones you break trying to get them out.

It’s eleven thirty, ORDER: 8 benny – SOS 4, Hardpoach 2. That’s the moment. THAT’S THE MOTHERFUCKING MOMENT THE WATER SHITS THE BED.

The mass of eggwhite on the bottom and the opacity of the water makes putting in 16 eggs impossible, let alone the 18-20 you’d need to actually get the order done.

The first pot doesn’t even have water in it. Your head is still fucking throbbing and why the fuck do you even have to deal with this shit on a SUNDAY HOLY SHIT WE STILL HAVE DINNER SERVICE FUCKING KILL ME JOSE JUST SLIT MY FUCKING THROAT NOW JOSE I CAN’T FUCKING TAKE IT.

This, ladies and gentlemen, is why I hate making poached eggs.


Endless quesadillas

When I was a cook I used to hate making quesadillas. We made them in skillets and I only had 6 burners to cook everything in my part of the kitchen with. When groups would come in and order four quesos and some other dishes and I would get yelled at because I took longer than the 15 minute window we were given drove me mad sometimes.

Yes they are easy to make. Just that they take up too much space and cause a back up of tickets when they come in bunches.


Built-in bias

Just a cook here but I HATE making Chicago dogs. I work at a mom and pop ice cream and sandwich shop and the shear amount of things I have to pile on one hot dog and try and make it presentable annoys the shit out of me. There are a lot more labor intensive items but nothing annoys me like that damn dog

Also I hate Chicago dogs anyway so… maybe just a built in bias


Things fall apart

When I worked at Panera everyone hated making the roasted turkey avacado BLT. It was on the smallest bread and would always fall apart.


“Cheeseboards, Assemble!”

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Fucking cheese boards. Nothing is more annoying than having to get a cheeseboard out in the middle of a busy service.


500 dabs genuinely hurts

I’m a catering cook and we have a number of things that are rather annoying. Any sort of passed “puff,” because pâte á choux is a pain in the ass. Squeezing 500 dabs of it genuinely hurts. Roasted veg. 15 hotels pans of raw veg just gets boring to make. Fruit displays. They take a while to prep, and no one eats them. Prosciutto wrapped blue cheese filled dates. Yes, they are delicious, but I have to make 400 for your 200 guests and a lot of people don’t eat dates or blue cheese. Anything skewered. Again, a lot of labor. I’m sick of spring mix, goat cheese, apple, cider vin salads. Can we get a new trend?


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Bacon a mess

A sandwich with 6 different types of bacon, a maple bacon glaze and bacon aoli. It is an absolute mess and the glaze burns on the trays super easy once it’s put in the salamander.


“Gluten free, please.”

When someone wants something gluten free. Not enough people order gluten free so we don’t prep it beforehand. And gluten free pizza bases take ages to cook as opposed to normal. Just slows you down when it’s busy. I also always wonder if the person is actually a celiac or just decided to go gluten free because it’s the thing to do now.


Love what you do

This is going to sound super pretentious but….

As a chef, my number one job is to love everything I have to do.

If you do not put equal passion and honor and “love” for each dish and each customer who orders something difficult to make or custom order where they ask for everything on the side and well done you simply should not be cooking.

If a perfect night for me was only cooking the dishes I liked to cook the way I liked them I would never have a perfect night.

I try to push myself to constantly love the shit I hate, peeling veggies, butchering massive amounts of slimey product, shucking oysyers until my hands are numb, hell, even mopping.

This business has a huge rate of turnover, burnouts, and frankly assholery that is totally a side effect of a Chef’s clockwork ability to learn a couple of advanced techniques and disciplines and then suddenly assume that they are God’s gift to cooking and that everybody else should kiss their ass, read their minds, and only order what makes the night “easy.”

The amount of psychological abuse a Chef does to themselves and others on a nightly basis is totally avoidable.

It really is a shame, because it is the service industry and it should be about serving people. I have a motto I learned from my first mentor, “Every man a king.”

 


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The dreaded donut hole

I worked the overnight shift in a bakery. To this day, I don’t even like to eat donut holes, let alone make them. We had this giant stainless-steel gadget that I was supposed to fill, then crank so it dispensed small bits of batter into the deep fryer, but it was messy, time-consuming, and really a two-person job if only for purposes of basic kitchen safety. Also, they never really trained me on how to use that thing.


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Might want to get that checked out, Chef

If it has the word “platter” involved, I feel my piss begin to boil.


“The bane of my existence.”

Not a chef, rather a bartender. Used to work at a bar that had two-for-one cocktails on a Wednesday night which applied to any cocktail we offered. For the most part, it was completely fine: line up a bunch of glasses, fill a bunch of shakers with the required booze and mixers, shake and tip into the glasses.

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Mojitos were the bane of my existence; took about 5 extra steps when making them and the mint stuck to the shaker so you couldn’t just rinse it and reuse it for the next drink. And they looked fancy so, without fail, as soon as I made a batch of mojitos for a customer (they typically ordered 6-8 at a time due to long lines), the next person would think “ooooh, they look good, I’ll order a round.” Cue me stuck behind the bar for 30 minutes while the line grew longer and customers start getting annoyed.


Spread on a bagel

Hard cream cheese on a fresh cinnamon sugar bagel. I work at Bruegger’s Bagels and that is the one single thing that I hate making. In case you don’t know how New York style bagels are made, you have to boil (kettle) them before you put them in the oven so that they get that nice outer shell.

Cinnamon sugar bagels, however, don’t get kettled because for some reason cinnamon sugar bagels taste better soft. This means they are a bitch to prepare straight out of the oven though. First you have to try to slice an extremely squishy, sticky, hot bagel by hand. Then, if the customer wants anything besides a whipped cream cheese, you have to try to evenly spread it onto the bagel without completely flattening it all while the cream cheese instantly melts upon contact with the bagel.

So, if you ever order cream cheese on a hot cinnamon sugar bagel at Bruegger’s, don’t be surprised when it’s mangled and hideous.


“What would you like in your sandwich?”

Former sandwich artist here: I cursed anyone who ordered all toppings and more than two sauces on their sub. It’s disgusting and damn near impossible to close.


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Half and half

Former pizza cook. We had red sauce pies, and white sauce pies. White was olive oil, ricotta, and garlic. Red was normal marinara.

Some people just HAD to have a half white, half red pizza. It took twice as long, and ended up cooking funny because the white side would be done first. Then they’d bitch when the price was higher than a normal pizza.


The Leaning Tower of Poutine

Used to work at an independent family restaurant in Canada and they used to have a tower of poutine. It was a terrible burden for the cooks to prepare and us servers could never get it to the table in one piece.


Note: Stories have been edited for spelling and flow.

Categories
Alcohol Drinks Features Restaurants What's New

5 Pumpkin Spice Dishes You Should Order Immediately

Pumpkin Spice menu items have been slowly trickling in from the usual fast food spots as October creeps up on us. While we’re salivating over pumpkin spice French fries, there’s a completely different world of elevated dishes featuring the popular seasonal flavor.

A group of Los Angeles-based restaurants have launched unique pumpkin-spiced items for the fall season. Let’s take a look at some dishes that go beyond the average burger and latte, made with a refined touch.

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Jack O’ Lantern Pumpkin Spice Latte

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The spooky-scary espresso is part of the handcrafted menu of Caffe Umbria served at Vinoteca found at the Four Seasons Hotel in Beverly Hills. If you’re one to delight in the face of Halloween staring back at you while you get your morning coffee fix, you may want to consider this drink.

Pumpkin Spice Latte Cruller

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Doughnut lovers will want to peep this cruller from Plan Check Kitchen + Bar. The pumpkin spice latte variation features pâte à choux dough formed into a circle, deep fried, topped with whipped candied pumpkin puree, cold-brew coffee pastry cream, and cinnamon-spiced sugar.

We recommend the cruller as a follow up to a juicy burger to end your meal on a sweet note.

Pumpkin Spice Martini

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Cocktail lovers will want to head down to Fig & Olive on Melrose to get this Pumpkin Spice Martini. The drink is made with vanilla-infused vodka, lime juice, ginger syrup, apple brandy, and pumpkin butter.

On the rim of the glass is a garnish of crushed graham crackers.

Whoa, wait… pumpkin butter?!

Pumpkin Fritters

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Roku in West Hollywood is now offering these Pumpkin Fritters for the fall. The fritters are topped with toasted hazelnuts and milk chocolate ice cream.

We recommend finishing the ice cream first, at least the fritters can be boxed.

Pumpkin Cake In A Box

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A few weeks ago, we covered BOA Steakhouse’s Cake in a Can. The summer carrot cake will now be replaced by a new spiced pumpkin cake with vanilla cream cheese icing, Berger Anisette cream, and candied pecan.

We’ve been known to bash pumpkin spice dishes pretty badly every now and then. Though restaurants get a pass when they get more creative with the seasonal flavor rather than simply adding a syrup or sauce.

Make sure to check out some of these spots next time you get the pumpkin spice itch, and maybe treat yourself to some elevation while you’re there. Can’t be eating burgers and burritos all the time.

Categories
Celebrity Grub

Gordon Ramsay Thinks Everyone Needs To Eat These 5 Dishes

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Gordon Ramsay answered quite a few questions in his most recent Reddit AMA. Y’know, the one where he says foam is one of the dumbest food trends around.

One question, asked by Reddit user Totoist, was:

In your opinion, what are 5 dishes that everyone needs to know how to cook?

Here was the world-famous chef’s response:

Burgers

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Everyone enjoys a great burger, so that’s really important. You get that really smart blend. Burger would be number one.

Breakfast

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A healthy breakfast. Whether it’s poached eggs, smashed avocado, or an amazing omelette. Now that is crucial! That’s dish number two a really good breakfast.

Something braised

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Number three would be a braising dish. Like a braised short rib because it’s the kind of thing you can cook on a Monday and still eat on Friday. So a braising dish, whether it’s braised short rib, tri-tip, just something really cool braised!

Something healthy

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Then from a healthy point of view; a chicken dish, in terms of a white protein, would be a go to favorite with a chicken. Whether it’s a sauteed chicken or even a delicious marinade with chicken caesar salad.

Cake

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Finally, for my fifth dish, I would turn that into some amazing cake. It could be a Blondie or a Chocolate Brownie, something you can give as a gift. Taking amazing deserts, as a gift, to somebody and eating it with them is so much more enjoyable then buying them a scarf, or a Jumper, or a pair of socks.

Spending three or four hours making this thing, and spending hundreds of dollars on ingredients, and doing something magical,is far more exciting then buying a fucking jumper that you know they aren’t going to wear!

Ramsay Photo: Gordon Ramsay Facebook

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Technology

YouTube’s Co-founder Just Created An App That Livestreams Food

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At SXSW, two of YouTube’s founding fathers unveiled an app that may change the way we look at food. Called Nom, the app is capable of live streaming cooking, USA Today reports.

Through Nom, users can post videos of the dishes they’re currently cooking or from the restaurants they visit. Viewers can also send photos, GIFs and videos to the creators themselves with their thoughts on the featured dish.

Steve Chen (YouTube’s co-founder) and Vijay Karunamurthy (YouTube’s former lead engineer) were the developing minds behind the app. Nom was partially inspired by meal breaks in the Google Venture dining hall where chefs would share recipes with one another.

The point was to create a platform for chefs to work with one another and inspire each other.

Nom has already received $4.7 million in funding and a pretty impressive team of culinary masterminds.

Categories
Products

All You NEED TO KNOW ABOUT RAMEN In One Beautifully Illustrated Poster

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There’s no better feeling than going all-in on a hot bowl of authentic ramen on a cold day. With all different types of noodles, broths and toppings, Ramen is one of the most versatile noodle dishes around. Luckily, for the overwhelmed ramen aficionado, there’s a cheat sheet.

The Ramen Poster is a charming piece of wall decor for the Japanese noodle fan. Featuring 25 different ramen dishes, the poster describes each one so you’ll always know what your options are.

Popular dishes include Yamagata, Tonkotsu, Sapporo and a ton of others.

The poster was first introduced as a Kickstarter campaign to raise funds for mass production. In a little more than a week into the campaign, the Ramen Poster has already quadrupled its goals. A minimum bid for the poster is about $23.

Categories
Hit-Or-Miss

Whimsical New Japanese Trend Turns Curry Dishes Into Dams

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There’s nothing like a warm plate of curry and rice. The simple Japanese dish known as ‘damukare‘ often incorporates pickled radishes and a meat, but at its core, all you really need are the two main ingredients.

So using said rice and curry, Japanese restaurants have started to get creative with some of their platings. They’re building dams.

Combining the qualities of the sticky rice and the thick curry, these Japanese artists are able to create a fantastically charming display of hydropower containment. The trend definitely encourages patrons to play with their food.

Check out some of the more impressive ones. If you’re not impressed by the architecture, you’ll probably still salivate over the deliciousness of the dish.

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Photos: RocketNews24

Categories
Hit-Or-Miss

3 Staple Spices from 36 Cuisines Around the World [Infographic]

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When it comes down to it, what makes an exotic dish stand out is a signature set of ingredients. Thanks to this beautifully designed infographic by DataDail, we now have the huge advantage of creating 36 unique cuisines from around the world at our fingertips browser histories. Breaking down each country’s main cuisines to three staple items, the chart is definitely more than just a novelty. Especially for aspiring foodies.

I sure didn’t know that Northern India uses tons of cumin, ginger and lemon. Or that West Africa incorporates chili peppers, tomatoes and peanuts. This awesome graphic not only educates, but also makes me want to get out there and try more cuisines from around the world.

Looking at you, Lebanon.

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Picthx Kit Stone