Am I shooting myself in the foot?

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Replies

  • JoRocka
    JoRocka Posts: 17,525 Member
    heh.

    well. in that case.

    I suppose my coffee is served salty.

    ugh- that thought makes me li;sdjflajksdf

    ick- moving on.
  • dbmata
    dbmata Posts: 12,950 Member
    JoRocka wrote: »
    heh.

    well. in that case.

    I suppose my coffee is served salty.

    ugh- that thought makes me li;sdjflajksdf

    ick- moving on.

    Salty eh? Natural harvest eh?
    @rivenv
  • JoRocka
    JoRocka Posts: 17,525 Member
    heh. yes. I like my coffee protein heavy.
  • dbmata
    dbmata Posts: 12,950 Member
    well, that's a shot across the bow.

    Have you tried bp coffee?
  • JoRocka
    JoRocka Posts: 17,525 Member
    yes- it's okay.

    I'ts mostly just way to much work since I drink my coffee black _ stopped using sugar b/c I had to stir it (yeah I'm THAT lazy) then I was only using milk- no stirring- and then- that became to much work as well.

    Sooooooo black it is.
  • dbmata
    dbmata Posts: 12,950 Member
    lol. I was getting breakfast at a diner I like a bit back... and was having my coffee regular and at one point I was looking at it, and just thought, this is way too much work.
  • 52cardpickup
    52cardpickup Posts: 379 Member
    I drink most of my coffee black, but if it's from Dunkin Donuts, I can't do it. My chef once said, "if you have to add cream and sugar to your coffee, you don't like coffee."
  • dbmata
    dbmata Posts: 12,950 Member
    lol. Or just admit it's a different drink altogether. ;)
  • 52cardpickup
    52cardpickup Posts: 379 Member
    He's French, so he's an oddball anyway, but I mostly agree with him. if it's good coffee, why add all the crap to it? if it's Dunkin Donuts coffee, it's totally acceptable to add as much cream and sugar as physically possible. (I currently live in new england, don't tell anyone I said that)
  • dbmata
    dbmata Posts: 12,950 Member
    You mean coffee regular. ;)

    I cooked under a frenchman once. It was difficult to keep my tongue in check. lol.
  • JoRocka
    JoRocka Posts: 17,525 Member
    I do take my coffee regular when I order it- for some reason ordered coffee doesn't taste the same to me.

    I do as little as possible added sugar- and I've gotten to the point where I can do milk from DD.

    And WaWa I can do black- but I prefer my own drip brewed coffee.

    speaking of- we are out here- I have to go downstairs- I'm sad. Their coffee sucks.
  • 52cardpickup
    52cardpickup Posts: 379 Member
    I was his student in culinary school. I never told him that I spoke French. it was highly entertaining. chefs are fairly psychotic anyway, especially French ones (in my personal experience, not generalizing here).
  • dbmata
    dbmata Posts: 12,950 Member
    especially french ones. I worked under a german one who I loved. Once he realized that I was mostly conversational in german... it was an almost constant stream of technique pointers and talking massive loads of @##$ about EVERYONE. I miss that ol *kitten*, he's probably in the ground by now.

    Jo - since that trip to brasil I took... I cannot stand domestic coffee, even from small roasters. So drinking it regular is totes fine with me, I won't do that to brasilian stuff though.
  • 52cardpickup
    52cardpickup Posts: 379 Member
    I always listened to his conversations in French with other chefs in the school. they were ALWAYS talking about something inappropriate. I've never worked for a German chef, but then again I'm out of the business now D:

    that's how I feel about rum. I had beautiful rum from Guadeloupe while I was there, and it's just not the same here. #foodsnob
  • dbmata
    dbmata Posts: 12,950 Member
    I'm out of the biz too. Just not enough money in it. culinary school was something else... I think that was one of the most inappropriate places one could imagine. lol.
  • 52cardpickup
    52cardpickup Posts: 379 Member
    I met my husband in culinary school, but it was mostly a s**t show. just the craziest people I've ever met, and the environment is not exactly conducive to being healthy. I was the only girl in my block (group? class?), so that was always fun. I did B&P and culinary, so I can decorate cakes and break down a pig.

    I met some of my best friends in school, though, so I really can't complain.
  • dbmata
    dbmata Posts: 12,950 Member
    I think that's the big thing we never get told about in college. You meet and make some significant connections there.

    I did a little B&P, but my heart just wasn't in it. I'm all about the culinary pursuits, and just started getting deep into charcuterie.
  • blktngldhrt
    blktngldhrt Posts: 1,053 Member
    52cardpickup wrote: »
    dbmata wrote: »
    yoovie wrote: »
    i do a weight training program while doing 6-8 miles a day.

    you'll be fine.

    I would die.

    I might die.

    we shall see.

    You're doing a zombie run, right? You'll be fine either way.
  • blktngldhrt
    blktngldhrt Posts: 1,053 Member
    52cardpickup wrote: »
    I drink most of my coffee black, but if it's from Dunkin Donuts, I can't do it. My chef once said, "if you have to add cream and sugar to your coffee, you don't like coffee."

    Or its not decent coffee. I like good coffee black. Mm..and espresso. I blame being a former barista. Fresh ground coffee and espresso..I miss that job.
  • 52cardpickup
    52cardpickup Posts: 379 Member
    I miss cake decorating, but I really miss working in a kitchen in general. I used to work under this awesome guy who used to be sous chef to a chef who shall remain nameless. He was crazy as balls, but I really liked working for him.

    I'm working as a desk jockey now D:
  • dbmata
    dbmata Posts: 12,950 Member
    52cardpickup wrote: »
    I miss cake decorating, but I really miss working in a kitchen in general. I used to work under this awesome guy who used to be sous chef to a chef who shall remain nameless. He was crazy as balls, but I really liked working for him.

    I'm working as a desk jockey now D:

    Same on both counts. Thing is. I always hated burns. No burns.

    One day I think I might start a gastropub. Bring together my charcuterie, beer love, and make a place like the Independent in somerville if you've ever been there.
  • 52cardpickup
    52cardpickup Posts: 379 Member
    Ugh the burns. Steam burns on my right ring and middle finger, caramel burn on my left index finger, oven door burns all over both arms. Sliced the side off my finger with a bread knife. That's the worst of it, though. Went into cake decorating for a while and it's pretty hard (but not impossible) to hurt yourself too severely doing that.

    I haven't been there, but I should go. That's not too far from me. My husband works as a sous on the south shore.
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