A Cook I Am Not
Maybe I should rephrase that. I can cook (and pretty well, too, I believe), but I am not cut out for cooking professionally; and by professionally, I mean something as small as a line cook. (And please don't think that I'm saying a line cook is small thing.)
I'm too slow in my prep work. I'm too slow in the actual cooking process. And most of the time, it doesn't turn out the way that I intended.
I picked up some beef for sandwiches the other day, and decided to cook it tonight. The plan was really simple, bottom something (it actually did say sandwich steak on the package) beef, red onion, green peppers and mushrooms all on sub rolls. Part of my problem probably came from asking for advice from Tuckey (did I ask for advice, or did he simply give it). Not that I'm complaining. After finishing up the stuffing for my samich, he was nice enough to finish cooking off his own samich, as well as the makings for another. (I had been on my feet too long and my knee/hip was killing me.)
It's just when you watch someone in a kitchen with a large griddle making a Philly steak, it looks so easy. It smells so good. You think, It can't be that hard. Honestly, I don't know if it's the griddle that's making it work or what.
All in all, it was a decent sandwich. I was proud of myself for the end result needing a little salt (I'm notorious for getting things too salty). It was just so-so. Not sure what it was missing, what technique I'm not getting right, but it wasn't a great sandwich.
Maybe next time I'll get it right. Who knows? Sorry this post was like my sandwich, little substance.
._._.
I'm too slow in my prep work. I'm too slow in the actual cooking process. And most of the time, it doesn't turn out the way that I intended.
I picked up some beef for sandwiches the other day, and decided to cook it tonight. The plan was really simple, bottom something (it actually did say sandwich steak on the package) beef, red onion, green peppers and mushrooms all on sub rolls. Part of my problem probably came from asking for advice from Tuckey (did I ask for advice, or did he simply give it). Not that I'm complaining. After finishing up the stuffing for my samich, he was nice enough to finish cooking off his own samich, as well as the makings for another. (I had been on my feet too long and my knee/hip was killing me.)
It's just when you watch someone in a kitchen with a large griddle making a Philly steak, it looks so easy. It smells so good. You think, It can't be that hard. Honestly, I don't know if it's the griddle that's making it work or what.
All in all, it was a decent sandwich. I was proud of myself for the end result needing a little salt (I'm notorious for getting things too salty). It was just so-so. Not sure what it was missing, what technique I'm not getting right, but it wasn't a great sandwich.
Maybe next time I'll get it right. Who knows? Sorry this post was like my sandwich, little substance.
._._.