When someone lists cook as a skill what is expected? - Page 7 - SailNet Community
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post #61 of 81 Old 07-28-2013
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Re: When someone lists cook as a skill what is expected?

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Originally Posted by Mr.Ritz View Post
I see this skill listed by people looking to crew and wonder what possible advance dishes they could be cooking on most of these ships O.o

Like can I be a cook I make good omletes

Or do I need to make a full 3 course meal?
It all depends on what type of food there asking you you to cook.
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post #62 of 81 Old 07-28-2013
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Re: When someone lists cook as a skill what is expected?

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Normally, when cooking parrots you only eat the rock.
Yes yes .... you got closer to the original. It was when the rock is tender, throw away the parrot and eat the rock. Bit vague in my old age.

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post #63 of 81 Old 07-29-2013
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Re: When someone lists cook as a skill what is expected?

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Originally Posted by SVAuspicious View Post
Harold McGee is a God!

Those new to food science (or who like to have myths explored and exploded) might enjoy
The Curious Cook: More Kitchen Science and Lore: Amazon.ca: Harold McGee: Books The Curious Cook: More Kitchen Science and Lore: Amazon.ca: Harold McGee: Books


:

Another good one is: What Einstein Told His Cook - not McGee but equally accessible.
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post #64 of 81 Old 07-29-2013
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Re: When someone lists cook as a skill what is expected?

If you're going to mention cooking as science, how can you skip Nathan Myhrvold (ex of Microsoft) who has put millions of dollars into exploring the science of cooking, and produced a true encyclopedia on the results?

modernist cuisine | Barnes & Noble

He's also got a web site, for those who don't want to drop $600 or even $125 (paperback) to learn how cooking works.

But I suspect you wouldn't recognize your galley if he was allowed to, ah, bring it up to modern standards.
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post #65 of 81 Old 07-29-2013
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Re: When someone lists cook as a skill what is expected?

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If you're going to mention cooking as science, how can you skip Nathan Myhrvold (ex of Microsoft) who has put millions of dollars into exploring the science of cooking, and produced a true encyclopedia on the results?

But I suspect you wouldn't recognize your galley if he was allowed to, ah, bring it up to modern standards.
I would recommend waiting until later this year when "Modernist Cuisine On Boat" is released.

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post #66 of 81 Old 07-29-2013
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Re: When someone lists cook as a skill what is expected?

Sat next to Harold MaGee at a conference...the nicest guy and so humble. We were at a seminar about wild caught vs. farm raised seafood. I was a bit star struck.
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Re: When someone lists cook as a skill what is expected?

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Sat next to Harold MaGee at a conference...the nicest guy and so humble. We were at a seminar about wild caught vs. farm raised seafood. I was a bit star struck.
Always awesome when people like that turn out to be nice and humble. Super cool guy.

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post #68 of 81 Old 07-29-2013
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Re: When someone lists cook as a skill what is expected?

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Sat next to Harold MaGee at a conference...the nicest guy and so humble. We were at a seminar about wild caught vs. farm raised seafood. I was a bit star struck.
Off topically but out of interest .... was the seminar promoting wild v farmed with a particular spin ?

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post #69 of 81 Old 07-29-2013
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Re: When someone lists cook as a skill what is expected?

The seminar discussed the advantages and disadvantages of both. One speaker was from the Monteray Bay Aquarium, his portion was the most informative. The other portion of the discussion was a tasting of various wild caught vs farmed items...not surprising I picked the wild caught everytime for best taste...so did MaGee IIRCC.

Edit: The panel was mostly providing information so we could make our own conclusions, reality is farmed raised product is essential to meet the demand ...the estimated shortfall of seafood, particularly shrimp was astonishing.

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Last edited by T37Chef; 07-29-2013 at 09:25 PM.
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post #70 of 81 Old 07-29-2013
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Re: When someone lists cook as a skill what is expected?

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Originally Posted by T37Chef View Post
The seminar discussed the advantages and disadvantages of both. One speaker was from the Monteray Bay Aquarium, his portion was the most informative. The other portion of the discussion was a tasting of various wild caught vs farmed items...not surprising I picked the wild caught everytime for best taste...so did MaGee IIRCC.

Edit: The panel was mostly providing information so we could make our own conclusions, reality is farmed raised product is essential to meet the demand ...the estimated shortfall of seafood, particularly shrimp was astonishing.
Farmed fish, particularly Salmon or Ocean Trout tend to be a bit soft in the flesh compared to wild so I definitely prefer the wild though as farming methods improve (less over crowding allowing the fish to move about and promote muscle tone) the position is not so clear. Though as with poultry if you feed a critter pellets they can hardly taste the same as one who has foraged for themselves.

Shrimp, yes we have to farm them and I guess the farmed are OK for some things but they cannot compare to a free range king prawn.

Anyway, thanks for the info.

cheers

Andrew B

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