Model
Nicolette
Posts: 12718
Houston, Texas, US
Jim Ball wrote:
Exactly what are you trying to get out of culinary school? Mastering the five mother sauces and their derivatives is basic. I learned that stuff in my first semester. I suggest you try to suppress your distaste, or even better; open yourself up to new taste experiences if you want to succeed in your endeavors.
Good Luck. Which school are you attending? I attended JCCC Culinary Arts program at Overland Park, Ks. I understand that it's basic. I don't have a child's palate either. I eat tons of new things regularly. I just don't like hollandaise/mayo.
/shrug
I'm at AI Austin.
Model
Nicolette
Posts: 12718
Houston, Texas, US
Sha-Lynne wrote:
Send me noms! Visit!!
Model
Nicolette
Posts: 12718
Houston, Texas, US
Sha-Lynne wrote:
Send me noms! Visit!!
Model
Nicolette
Posts: 12718
Houston, Texas, US
Paolo Diavolo wrote:
it only took me 2 minutes to make with my left hand.
i dont like mayo or hollandaise either.
so whatre you gonna cook me next time you come over? It didn't want to emulsify for me. It's a bitch like that.
Plus I had to make a shit ton of it.
Model
Koryn
Posts: 39496
Boston, Massachusetts, US
Jim Ball wrote:
open yourself up to new taste experiences if you want to succeed in your endeavors. Nicolette wrote:
I don't have a child's palate either... I just don't like hollandaise/mayo.
/shrug Yeah, I will eat all kinds of Asian, Indian, African and Hispanic foods, and really enjoy them.
There's just something about the texture of those creamy sauces ... ewwwww....
Model
Russian Katarina
Posts: 1413
London, England, United Kingdom
Koryn Locke wrote:
There's just something about the texture of those creamy sauces ![https://www.thurbroeders.nl/wordpress33/wp-content/uploads/2012/04/EffyStonem.gif]()
Photographer
George Lue
Posts: 8235
Orlando, Florida, US
You can do an emulsion in the robocoup in about 1 minute seconds.
Photographer
DougBPhoto
Posts: 39248
Portland, Oregon, US
Nimue Elaine wrote:
Boy, if I had a nickle. if you had two, you could rub them together 
Photographer
Eye of Sicari
Posts: 37100
Toledo, Ohio, US
I started to read this post but all the talk of mayo made me gag by the 5th post and I have to leave.
Good luck in school. You totally cracked me up yesterday.
Photographer
DougBPhoto
Posts: 39248
Portland, Oregon, US
Eye of Sicari wrote:
I started to read this post but all the talk of mayo made me gag by the 5th post and I have to leave.
Good luck in school. You totally cracked me up yesterday. Mayo is pretty disgusting... it is okay in a few things, but it can be utterly disgusting too.
I will spare you and others the things I've seen and heard that come to mind.
Photographer
Quay Lude
Posts: 6386
Madison, Wisconsin, US
Many, many years ago I was at a fine restaurant and asked for a side of mayo. The server had no idea what I was asking for. He came back to the table with two people from the kitchen (it was a *fine* restaurant). I asked again, to no avail. So, I started to describe a common prep of mayo. Then they knew exactly what I was asking for. They were obviously well trained. The look on their face was curious. They looked kinda disgusted but said they would bring it right out. Finally, I get it. Like I'm asking for a Porterhouse in a Vegan restaurant. I thank them but ask that they disregard my request.
I was in Hong Kong. Mayonnaise grosses out a lot of people, if not entire cultures.
Model
Nicolette
Posts: 12718
Houston, Texas, US
George Lue wrote:
You can do an emulsion in the robocoup in about 1 minute seconds. School makes us do it by hand.
Model
Nicolette
Posts: 12718
Houston, Texas, US
Eye of Sicari wrote:
I started to read this post but all the talk of mayo made me gag by the 5th post and I have to leave.
Good luck in school. You totally cracked me up yesterday. Thanks.
Hahahaha I tried 
Model
Nicolette
Posts: 12718
Houston, Texas, US
Koryn Locke wrote:
Jim Ball wrote:
open yourself up to new taste experiences if you want to succeed in your endeavors. Yeah, I will eat all kinds of Asian, Indian, African and Hispanic foods, and really enjoy them.
There's just something about the texture of those creamy sauces ... ewwwww.... I like cream sauces. It's just mayo/hollandaise that I can not handle. I'm not sure why.
Photographer
Vintagevista
Posts: 11804
Sun City, California, US
Mayo is all wobbly and all like undercooked egg whites. And the sound it makes when a knife is pulled thru it - kind of a slimy crackling noise *shudder*
Gross.....
I'd rather eat linoleum....
Model
Sha-Lynne
Posts: 22685
Las Vegas, Nevada, US
Nicolette wrote:
Visit!! Twice?
I don't have another day off until Spring break and I may be going to NY. You visit!
Model
Nicolette
Posts: 12718
Houston, Texas, US
Sha-Lynne wrote:
Twice?
I don't have another day off until Spring break and I may be going to NY. You visit! But I'm poor!
Model
Sha-Lynne
Posts: 22685
Las Vegas, Nevada, US
Nicolette wrote:
But I'm poor! Sending noms is a good consolation prize 
Model
Nicolette
Posts: 12718
Houston, Texas, US
Sha-Lynne wrote:
Sending noms is a good consolation prize Come get noms
Model
Sha-Lynne
Posts: 22685
Las Vegas, Nevada, US
Nicolette wrote:
Come get noms Deja vu...
Model
Nicolette
Posts: 12718
Houston, Texas, US
Sha-Lynne wrote:
Deja vu... Cyclical conversation is cyclical
Model
Sha-Lynne
Posts: 22685
Las Vegas, Nevada, US
Nicolette wrote:
Cyclical conversation is cyclical
Model
MelissaAnn
Posts: 3971
Seattle, Washington, US
I can't believe how many people here hate mayo, I had no idea.
I love it, always get extra on sandwiches.
Don't even get me started on Hollendaise, Béarnaise & Béchamel sauces....*drools* Yummm!!!
Photographer
ArtisticPhotography
Posts: 7699
Buffalo, New York, US
MelissaAnn wrote:
I can't believe how many people here hate mayo, I had no idea.
I love it, always get extra on sandwiches.
Don't even get me started on Hollendaise, Béarnaise & Béchamel sauces....*drools* Yummm!!! Maybe there aren't a lot of French cooks around this joint. Each of the Mother Sauces are good for their purpose. Mayo is a good base for a lot of things, too.
But in Texas, it's all ribs and bbq.
Photographer
Jerry Nemeth
Posts: 33355
Dearborn, Michigan, US
MelissaAnn wrote:
I can't believe how many people here hate mayo, I had no idea.
I love it, always get extra on sandwiches.
Don't even get me started on Hollendaise, Béarnaise & Béchamel sauces....*drools* Yummm!!! These are just the complainers that post. I don't care for mayo but I like salad dressing.
Model
Nicolette
Posts: 12718
Houston, Texas, US
MelissaAnn wrote:
I can't believe how many people here hate mayo, I had no idea.
I love it, always get extra on sandwiches. ![https://24.media.tumblr.com/6fcf90d0ef4c05620a7d0763f4ed1997/tumblr_mghrqokhot1s2fjluo1_500.gif]()
Model
Nicolette
Posts: 12718
Houston, Texas, US
ArtisticPhotography wrote:
Maybe there aren't a lot of French cooks around this joint. Each of the Mother Sauces are good for their purpose. Mayo is a good base for a lot of things, too.
But in Texas, it's all ribs and bbq. Every sauce has it's purpose. I like ailoi. I dislike hollandaise and plain mayonnaise.
Has nothing to do with me being from Texas [which is about far more than ribs and bbq  ]
Model
Model Sarah
Posts: 40987
Columbus, Ohio, US
MelissaAnn wrote:
I can't believe how many people here hate mayo, I had no idea.
I love it, always get extra on sandwiches.
Don't even get me started on Hollendaise, Béarnaise & Béchamel sauces....*drools* Yummm!!! Hollandaise sauce is simply the greatest thing in the world. Eggs Benedict is my favorite breakfast ever. Mayo is awesome and so is aoli. You guys are all fucking nuts!
Photographer
Quay Lude
Posts: 6386
Madison, Wisconsin, US
Model Sarah wrote:
Hollandaise sauce is simply the greatest thing in the world. Eggs Benedict is my favorite breakfast ever. Mayo is awesome and so is aoli. You guys are all fucking nuts! "While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the bread crumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri dish of biohazards."
-Anthony Bourdain
Photographer
Minx & Fox
Posts: 19067
Palm Springs, California, US
Nicolette wrote:
![https://24.media.tumblr.com/6fcf90d0ef4c05620a7d0763f4ed1997/tumblr_mghrqokhot1s2fjluo1_500.gif]() Bahaha!
Model
P I X I E
Posts: 35440
Toronto, Ontario, Canada
Jim Ball wrote:
Exactly what are you trying to get out of culinary school? Mastering the five mother sauces and their derivatives is basic. I learned that stuff in my first semester. I suggest you try to suppress your distaste, or even better; open yourself up to new taste experiences if you want to succeed in your endeavors.
Good Luck. Which school are you attending? I attended JCCC Culinary Arts program at Overland Park, Ks. Really? Wow.
Model
P I X I E
Posts: 35440
Toronto, Ontario, Canada
I need to visit Texas. Damnit. D:
One of my friends went to culinary school. She kept posting pictures of the food she made. Looked so good!
Model
Model Sarah
Posts: 40987
Columbus, Ohio, US
Cuica Cafezinho wrote:
"While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the bread crumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri dish of biohazards."
-Anthony Bourdain Does it look like I care? Nope.
Photographer
Kincaid Blackwood
Posts: 23492
Los Angeles, California, US
Model Sarah wrote:
Does it look like I care? Nope. ![https://static.fjcdn.com/pictures/Does+he+look+like+a+Sith+.+havnt+seen+here+before_996ae0_3321306.jpg]()
Photographer
Caradoc
Posts: 19900
Scottsdale, Arizona, US
DivaEroticus wrote:
Aioli is sort of like mayonnaise, but with garlic and lemon juice.
And I love ALL of those. 
Model
Nicolette
Posts: 12718
Houston, Texas, US
P I X I E wrote:
I need to visit Texas. Damnit. D:
One of my friends went to culinary school. She kept posting pictures of the food she made. Looked so good! Come visit! You're welcome here!
I post pics on my instagram and on my facebook of stuff I make in school all the time.
I'm making Shepherds Pie for a presentation on cooking with beer right now
Photographer
ArtisticPhotography
Posts: 7699
Buffalo, New York, US
If you want to try something that isn't used anymore, but is decadently good in both frying and in sauces, try making/using schmaltz. You won't believe what it does to things.
Photographer
Caradoc
Posts: 19900
Scottsdale, Arizona, US
Cuica Cafezinho wrote:
"While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the bread crumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri dish of biohazards."
-Anthony Bourdain Pietro's at the Tropicana. Hollandaise made tableside by the chef. FUCKING AWESOME.
Model
Nicolette
Posts: 12718
Houston, Texas, US
ArtisticPhotography wrote:
If you want to try something that isn't used anymore, but is decadently good in both frying and in sauces, try making/using schmaltz. You won't believe what it does to things. We're using that this week I'm stoked for it.
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