Put up a banger tonite, chef's. I'ma put this one in the books.

Put up a banger tonite, chef's. I'ma put this one in the books.

Had a rough day. Closed last night, early meeting with the owners this morning, had to have one of those rough convos with a really good employee, my foh manager quit with no notice, somebody drinking the liquor, chervil looked like poop when delivered today, a stage that we all liked declined my offer, my dishwasher was on one, my sous could not keep anything off the floor and decided a busy service was the time to address his problems with one of my servers... Y'all know... One of those days.

But. I did put this plate out for my market fish tonite. Could not have been more on point for the season, the weather, peak ingredients, how the sauce spread on the plate... Just, everything was right with this dish tonite. Made my day better whenever it printed on the chit.

Pan seared flounder, dry roasted okra, sweetie drop peppers, butter poached snails, pea and mint puree for sauce.

in KitchenConfidentialby slowsoul77

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AnxiousHelicopter241

196

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Nice sear and looks pretty!

OP

208

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Thanks! I sold 10 pounds of that fish tonite, not one portion argued with me. They all seared like that. Good fish!

Lonely-Piece5919

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Beautifully done Chef

7

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How did you sear?

OP

39

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I use 50/50 (canola and clarified butter), take a rolled steel pan up to 390°-400°, pat my fish down with a paper towel, salt on the sear side, salt and white pepper on the upside, lay the fish gently in the pan, rolling it away from you, so you don't burn your dick. For the flounder, it's full burn for about 45 seconds, then cut the heat to low flame and let it ride for 2 minutes, finish in the oven, let it rest... Send it.

9

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Don't flip when it goes on the oven yea? Why 50/50 on the oil?

OP

28

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No flip to the oven, oui.

50/50 gives me the smoke point I want, encourages the Maillard reaction, offers a nutty flavor and aroma all its own, and crisps the sear like a mf.

Nice user name... Good word

12

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Ah I see, thought the smoke point on clarified was higher. Thanks a lot chef, appreciate it.

Also thanks, it's technically a synonym for my first name so I'm quite fond of it

OP

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Anytime, for real. I love what we do.

5

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I'm gonna try it out later on some cod, I'll report back if I manage some good results 👍

OP

9

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Cod is tricky. Significant water content and soft flesh. You might end up with a mess, and it won't be your fault. When you can, practice with some salmon. It's very forgiving.

Continue thread...

Philly_ExecChef

7

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I can feel this whole process

When you’re in the flow, there’s nothing like it

OP

2

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Hell yeah. Like a new jack banger, say: uh uh baby!

2

11d

The butter gives a nice brown

4

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May I ask what kind of purée that is on the base of that dish? Looks amazing !

-2

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Did you not read the caption? It says pea and mint puree

10

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An ill tempered chef - the taste must be next level

1

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Sorry big fella, can tell you must be fun to work with

1

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Why? Because I mentioned it was already listed? I also gave you the answer you were looking for. That’s like asking what’s in a recipe without actually reading said recipe that is infront of you.

1

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Tonight, not tonite. The plate looks amazing.

OP

1

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Ok Cecilia.

52

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How do you get peas so smooth for that sauce? I always find there's some grittiness left unless you actually push them through one of those cloth sieves/strainers, which is insane work.

OP

148

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Fresh peas is really the biggest ccp. Process after that: Vitamix, hit it real hard (close to 3 minutes per batch), emulsify with cold butter, then run it through a tamis with a plastic bench scraper, ice bath immediately to retain color, cartouche with deli paper to prevent a skein from forming, reheat a la minute in a tiny ass sauce pan... Maybe a bit of stock, maybe a bit of buerre montee. Voila.

A lot of words for a bunch of habits. If you want it smooth and silky, you'll find the way.

apprenticedonkey

18

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Add some blanched spinach for more green

OP

109

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Could do, or rocket, but that'd be breaking a pretty important rule. Don't add just for color. Ingredients need to be included for flavor. Spinach, or the arugula, would foul my flavor profile. I'm not willing to do that solely for the purpose of color. Now, if sorrel were in season here, I'd be singing.

Edit: did you mean to add spinach to the puree? Or to the plate? I'm always down for the convo.

30

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I think he meant to the puree for colour but you’re right. Flavour first. Awesome work chef

Eradicate-Humans

12

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Never add just for color. Add for flavor. Thanks for reminding me of that rule chef🫡

6

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Man, you are a real one.

apprenticedonkey

2

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I meant to the puree.

Helps with the vibrant green colour without adding any flavour.

For me this puree looks very yellow, but that could just be the photo? Any green puree will be helped by some spinach without imparting much, if any flavour

OP

7

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I think the photo is accurate, at least for the lighting on the line. There's no filter or manipulation at least. So your perception of pale is correct. I like the vibrant green the okra provides and the contrast of the sauce.

For me, a puree will be what it's made of. I had spinach on the menu elsewhere last night, so I didn't want to double dip. Mouth feel is also another concern. Spinach is detectable. It has a very assertive feel to it on my palate. I didn't want any sequins on my silk panties, so to speak.

4

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I violently detest spinach. I'd manage to pick up the slightest flavor of it, and it would be ruined. Don't want to muddy that pure, sweet fresh pea flavor either just for the sake of color.

TheCursedMountain

0

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Lil baking soda helps it not lose color at all

Zestyclose-Union4060

8

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Also adds that lovely battery taste!

/s

TheCursedMountain

4

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You’re using way too much then

interstellargator

3

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Can be adjusted with acid before service, but still a valid concern.

9

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Vitamix, cold butter, pass through chinois.

Vitamix is the most important part of this process tbh (obviously your not using frozen peas lol)

OP

19

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I run mine like a reindeer at Christmas time. Relentlessly.

7

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I run her hard and put her away wet. Those things are fucking beasts tho. Worth every penny.

OP

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I couldn't do what I do without. I think it's been 20 years since I worked in a kitchen without.

12

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same ha ha. I’ve abused vita-mixes to no end. Shattered pitchers, seized blades. I’ve literally had them smoking. You could smell the fucking wires burning on the inside. They’ll turn off for like five minutes. They always turn back on. It’s unbelievable….They just don’t die.

You really do get what you pay for

OP

6

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Agreed. I had one walk off the prep table to the tile. Cracked the tile, blender still good to go! Lost that batch of basil oil, and the carafe, motor still chugging along happily, tho..

6

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Throw it in the freezer for 15 mins before big projects. Keeps the motor cool.

3

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Run the motor after taking the carafe off for 30 seconds during multiple batch blends. The fan is tied to the motor and cools while you go if it’s not having to work as hard

2

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For sure. Also on the variable speed blenders, if your on 10, just hit it to high. The 'high' swich turns the fan on full blast.

2

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I bought one for my house during COVID when the government was giving out those checks... Wish I pulled the trigger on the robot coupe but it was just too much lol

OP

4

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I know! Sometimes I feel like the only reason I live this life of crime is so I can have an R2 at my beck and call.

2

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A tamis/drum sieve and a plastic scrapper makes a world of difference compared to trying to push shit through a normal chinois

OP

2

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They're tools that serve different functions. The tamis helps to keep matter in the product, the chinois is for keeping matter out. Once that was dropped on my noggin, I went.... Ohhhhhhhhhh

1

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Yeah that's what I meant, just didn't know the word for it. Sorry, don't know all the lingo in English (I'm German). Still hate doing that :D

13

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Cross post to r/culinaryplating this is lovely

29

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Uh-huh. Uh-huh.

And, uh, your restaurant is where exactly?

Cus. Uh. Want. I want this. In my mouth. Immediately.

OP

26

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Asheville, NC bby, 828! Drop by, holla, let's have a beer.

sublimebaker120

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Which restaurant? This is my home town!

OP

12

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I'm at Fig, in Biltmore village... Come say hello!

Annual_Badger1208

10

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Yoo what? I live 4 minutes from there lmao

OP

11

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Well, tbf, most people in Asheville live about 5 minutes from anywhere in Asheville!

That's really cool, I hope you come see what we do irl!

sublimebaker120

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aayy! I live right up the street and have yet to make it in, I'll make it a point to stop by!

OP

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Make yourself known at the kitchen door when you do. I looked at your profile .. we'll have to get together, spin some Gizz and compare hip hop vinyl!

OpeningDifficulty731

8

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Hear that??? It’s okra appreciation hour

3

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indeed it is :)

15

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This would be a damn good consumable in an mmo

7

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Flounder and snails? So weird. But HELL YES that actually weirdly sounds delicious.

Wonderful-Gain-5052

5

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I feel such a loser working at Hooters meanwhile I see chefs posting artwork on here. I wish I could work fine dining but I don't have culinary training.

5

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You don't need it! You can get a foot in the door as a server, host(ess), maybe prep work or even just washing dishes. Go from there.

6

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Finally, some good fucking food.

OP

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My man

SubstantialCount8156

7

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Do you only cook one side of the fish and baste the other?

5

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That's the way to do it. Ultimate crisp to tender ratio.

1

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The "kill it on one side" approach (?) Looks beautiful 😋

silvermoonisburning

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JFC your day lol

OP

4

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So glad that one is over! What a ride...

3

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I've never had okra that wasn't stewed or pickled, or deep fried. How is it roasted? (the 'slimy' aspect does not faze me at all and I actually enjoy that part)

I love okra

3

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I highly recommend grilling it + trying it that way as well, see what you think! Don't over oil it or keep on the heat crazy long, just enough for a toasty pop when you bite into it. (Only needs a bit of flaky salt from there, of course, but try anything that could be fun 😊)

2

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I’ve had it grilled at a Japanese restaurant and it’s excellent, although it does banish the slime. I’ve since started doing it—slicing it lengthwise works, or just grill the whole pods. I brush with avocado oil and soy sauce.

Fun-Future-7908

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That looks damn good.

OP

1

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Thank you

2

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Wow.

I don't like fish but I'd clean that plate. Well done.

2

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Looks great, Chef!

2

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Perfect

2

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Nice thick flounder. Where was the fish from?

OP

2

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NC coast, probably Albemarle or Wilmington

2

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Gorgeous. Can't believe that's flounder!

2

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Looks like it absolutely slapped chef.

2

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None of those ingredients look like things I'd like, but my mouth is watering nonetheless. Great job, chef.

panda-bears-are-cute

2

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Presentation is stunning

2

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Absolutely astounding chef. Would eat this in a heartbeat !

2

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What a gorgeous plate!

OP

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Thank you

2

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Smash 💯, nice work Chef.

OP

1

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Thank you very much..

Imaginary-Country-67

2

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Flounder and snails is interesting - looks great though!

OP

2

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Thanks, it was truly not just a pretty face... It fucked hard, so tasty.

2

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Beautiful crust and nice color balance. I can almost taste it.

2

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Beautiful presentation chef! May I ask which part of the country you hail from?

OP

1

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Asheville, Western NC

And thank you!

CrocsWearingMFer

2

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You don't always have to reinvent the wheel, but it is nice to spin it well

I bet it's tasty and satisfying

OP

1

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I don't think I've ever, not once, found a way to make a better wheel. But, I do enjoy understanding why it rolls!

2

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What are the red thing I had them once a restaurant they tasted amazing?

OP

2

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Sweetie drop peppers...

SuperDoubleDecker

2

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That's purrty.

2

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That okra makes Homer Simpson drooling noises

2

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I've only ever had gross, slimy okra, what should I expect if it's dry roasted?

5

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Okra has a very distinct flavor apart from the texture. Frying, roasting, and grilling all get rid of the slime while letting the flavor shine.

0

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I’ll pass on the sweetie drops but otherwise it looks good. Nice purée.

OP

3

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Thanks very much.

1

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Ugh, I could eat sweeties by the handful 😩 gorgeous sear on that, chef!

OP

2

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Yissssss! And thank you.

Educational-Ruin9992

1

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That just looks naughty. Texas is a long ways from NC, but if i ever pass through…

OP

2

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Thanks very much! Please do come and sit a spell, we'll take good care of you.

1

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Strong work

OP

2

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Thanks kitchen homie, I just did what the ingredients told me to do!

1

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I want to eat that so bad

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Great job chef

0

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You had me till the snails!!🤮

OP

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Leave 'em off, then. Eat what you want. I ain't mad.

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I’m sure you’re not and it looks a very nice plate of food that I’m sure tasted amazing… if you left off the snails 🤣🤣🤣

OP

8

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Philistine! I'll bring you some ranch. Lol.

4

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Ranch, side of Ketchup! Heard chef!

1

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It my favorite but it’s beautiful.

OP

0

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Thank you. You, too.

1

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Did you pay your stage?

1

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I don't even like fish and this looks astonishing

I_am_pretty_gay

-1

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bottom layer looks like that prank rubber vomit

OP

2

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It totally does, now that you've said that! Lol

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