Chocolat

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@culinaryproblems-blog
Chocolat

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*Oozes up through your sink as a thick, noxious liquid*
HeyĀ
Hey
So
Which of the bakers do you reckon is aā¦
choux-in?
*you put soda crystals down the sink and I dissolve into nothingness without protest. It was a mercy. In the end it was a mercy*
Supposedly, even 70% of olive oil in the USA markets is fake, cut with cheap bad oils like sunflower and canola. This item is supposed to be healthy, but this is now corrupted. It was found that even 7 of the biggest olive oil makers in USA, mix their items with cheap oils to get more profits. This is like the 2008 practice in Italy when 400 police officers were involved in the breakdown known as operation Golden Oil. This meant seizure for 85 oil farms that mixed some percentage chlorophyll with sunflower and canola to the olive oil. The oil was mixed, colored, perfumed and flavored too, and these things made the Australian government investigate their own oils. The results were awful. After that, not one brand named extra virgin olive oil got the 2012 certificate of approval.
This scam made the California University study 124 imported oils and found that over 70% of samples failed the tests.
These failed:
Mezzetta
Carapelli
Pompeian
Primadonna
Mazola
Sasso
Colavita
Star
Antica Badia
Whole Foods
Safeway
Felippo Berio
Coricelli
Bertolli
These brands passed:
Corto olive
Lucero
McEvoy Ranch Organic
Omaggio
California Olive Branch
Bariani Olive oil
Lucini
Ottavio
Olea Estates
Cobram Estate
Kirkland Organic
Also, test the olive oil yourself at home. Put the bottle out when cold, or in the fridge for 30 min. if it gets solid, it is pure and has monounsaturated fats.
The lies!!!!
*throws out all the bertolli*
IM SO PRESSED/SHOOK RN
this is a real scandal
Aināt that a bitch
They selling fake olive oil.
they been selling fake olive oil from the time of the ancient Greeks and Romans
http://www.newyorker.com/magazine/2007/08/13/slippery-businessĀ Ā This is a cool article on how they do it now and what they tend to substitute it with.
In 1997 and 1998, olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.ās anti-fraud office to establish an olive-oil task force. (āProfits were comparable to cocaine trafficking, with none of the risks,ā one investigator told me.) The E.U. also began phasing out subsidies for olive-oil producers and bottlers, in an effort to reduce crime, and after a few years it disbanded the task force. Yet fraud remains a major international problem: olive oil is far more valuable than most other vegetable oils, but it is costly and time-consuming to produceāand surprisingly easy to doctor. Adulteration is especially common in Italy, the worldās leading importer, consumer, and exporter of olive oil. (For the past ten years, Spain has produced more oil than Italy, but much of it is shipped to Italy for packaging and is sold, legally, as Italian oil.) āThe vast majority of frauds uncovered in the food-and-beverage sector involve this product,ā Colonel Leopoldo Maria De Filippi, the commander for the northern half of Italy of the N.A.S. Carabinieri, an anti-adulteration group run under the auspices of the Ministry of Health, told me.
In Puglia, which produces about forty per cent of Italyās olives, growers have been in a near-constant state of crisis for more than a decade. āThousands of olive-oil producers are victims of this ādruggedā market,ā Antonio Barile, the president of the Puglia chapter of a major farmersā union, told me, referring to illegal importations of seed oils and cheap olive oil from outside the E.U., which undercut local farmers. Instead of supporting small growers who make distinctive, premium oils, the Italian government has consistently encouraged quan-tity over quality, to the benefit of large companies that sell bulk oil. It has not implemented a national plan for oil production, has employed a byzantine system for distributing agricultural subsidies, and has often failed to enforce Italian laws and E.U. regulations intended to prevent fraud. The government has been so lax in pursuing some oil crimes that it can seem complicit. In 2000, the European Court of Auditors reported that Italy was responsible for eighty-seven per cent of misappropriated E.U. subsidies to olive-oil bottlers in the preceding fifteen years, and that the government had recovered only a fraction of the money.
Iāve been reading Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller, and wow, the things that get sold as āextra virginā olive oil are kind of scary, especially if you have any allergies. Or if youāre trying to use olive oil for health reasons ā youāre likely paying a premium for something with none of the benefits youāre looking for.
Also, you could write at least 8 different genre novels about skullduggery in the olive oil trade, starting with a murder mystery and working your way out, because thereās just so much to unpack.
Well, that explains the rash of migraines/respiratory issues I had last month. I was cooking everything in whole foods oil and couldnāt figure it out. If it was cut with canola oil then thereās my answer. Son of a bitch.
(āProfits were comparable to cocaine trafficking, with none of the risks,ā one investigator told me.)
We learned a bit about plating today, all that's in the spoon is more of the chocolate and strawberry sauce, we didn't have anything to actually plate

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Every now and again I worry that Iām a bad cook. But then I remember that an actual, professional chef on Chopped tried to argue that medium rare chickenĀ was a thing that exists in life and I feel better about myself.
Summer rolls with hoisin tofu / Recipe
gabriel lost then won twice
I am crying. Was not ready for this but so in love with all the love.
this a amazing, iām proud of him
I made the first cake 3 days before I made the second one and I'm glad I took photos of both because it's so nice to see the progress that even a few days of practice brings
donāt come into my class and act like a little kid. you may be ādual enrollmentā but gfd you made the decision to take a college class. A college class involving cooking. Which means knives, flame, hot oil and ovens. We do have the time for you to be acting inappropriately and not listening. When the teacher is telling you how NOT TO CUT OFF YOUR SHITTY LITTLE FINGERS, then for fuckās sake, listen to the man. When there is a discussion going on in class about food safety and you are told you are WRONG if you wouldnāt report someone who is not being sanitary in a kitchen, donāt roll your eyes and whisper about people. This is the real world, your little baby feelings and opinions are not always right and do not always matter.
i really detest these little baby acting highschool kids.

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My brother graduated from culinary school but Iām not sure if he identifies as a chef.
white man, in Seattle (via stayoutofmynamastespace)
Story Time
So I go to a culinary high school and in cooking class we were making a sauce with beef that required wine. Us being 16-17 year olds, the chef (teacher) had to pour the wine. So my group didnāt know that I told the chef to add it already. So one of the members told the chef to add wine without me being there to tell them that it was added already. And thatās the story on how me and 3 other students got drunk on eating beef.
Tldr: My cooking groupās communication skills arenāt good. We got drunk on beef.
Letās hear it for the dirty checks and the kitchen scars. The sweat-stained neckerchiefs and the cake flour-caked coats. The āBEHIND YOU"s and the "HEARD THAT"s. The mise en place and the breakdown-shakedowns. The sani-buckets and the auto-chlors. Letās hear it for the prep cook and the pastry chef. Letās hear it for the Kitchen, because thatās where Heaven and Hell become synonymous.
(via thecastironchef)
One thing that I think is hard for people who arenāt in this field to understand is that under the blanket term of āCulinaryā are so many little subcategories, and no two are the same. Are you talking about culinary or baking and pastry? Did you know there is a fundamental difference between a baker and a pastry chef? Are we talking high volume or small scale? Bakery or patisserie? Cake decorating or plated desserts? Yet the only response I seem to get when I say Iām in culinary school is Ā "Ooh, you gonna be on Food Network someday?āĀ

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Life is too short for fake butter or fake people.
Julia Child (via culinary-institute-of-america)
Chef told us something important today
ā if youāre angry, cook. If youāre sad, cook. If you feel depressed cook. If youāre completely and utterly pissed, cook. Take all that negative energy thatās in your body and put it into the food because, when you put all that extra unwanted energy and turn it into art, turn it into something delicious, and turn it into something extraordinary you create a beautiful thingā