Topic: Similarities in recipes, spice mix's and therefore tastes?

[Peripatetic Phil]

Whether it has amalgamated and gathered more flavour overnight in the fridge or whether it's because my nostrils and taste buds have recovered to a normal(ish) level, I guess I will never know

You could train a member of your clan to cook to your own high standards, then ask him or her to prepare a meal while you go for a nice long walk, and then see whether if you eat 50% when you get home and 50% the next day, the latter tastes significantly better than the former.  How are you doing down at sunny Egham, and how comes they let you out for long enough to not only read this forum but to post on it ?!

** Phil.

[976bar]

Hi Phil,

The only one of my clan who has had the patience to learn from me is my eldest daughter who unfortunately lives away and because of work I only get to see her and my grandson once a week, so I doubt that will ever happen, but wishful thinking

Olympics is going well thanks, today and tomorrow are my days off. Up at 4.30am in work for 6am then work till 2.30pm with half an hours break in between. It's non stop... by the time I have queued up to get my clothes back after my shift and drive home, I don't normally get back till around 4.30pm.

At 53, I am not used to standing on my feet in a kitchen reaching some 45 degrees for 8 hours, so usually collapse on the bed and fall into a deep slumber. Unfortunately, I then wake up around 2am and can't get back to sleep. It's a viscous circle at the moment, but....

It's exciting, there are a great bunch of people I am working with and having never spent time in a commercial kitchen it's hard work but fun and I am enjoying it.

Coming face to face to with some of the Olympic rowing athletes, they are ginormous!! Some of the, not only men but women are over 7 feet tall and built like Spartacus. There is one female Olympic rower from the USA who I have taken a shine to and she always orders a curry from me, but I would need an orange box to be able to kiss her  ;D

By the way, the Holloway University is stunning. The architecture is mind blowing on the main original building. I have taken some pictures which I will post here once I have downloaded them.

Hope you are keeping well

Regards,

Bob

[976bar]

Here are some pictures of the stunning Holloway University in Egham where the Olympic Rowing Village is based. The architecture is stunning

Also a picture of me helping the Japanese Chef prepare some Sushi. No I don't have the recipe and yes it was disgusting!! Tuna Sushi in the middle and Endamame Sushi (Soya Bean) on the left and right.

Sorry, no pictures of curries, as this is out front of house and no cameras allowed

[Dajoca]

Great stuff Bob and well done for landing such a prestigious job.

It must be that gentle Glaswegian accent that has the lady so enamoured.

[976bar]

Great stuff Bob and well done for landing such a prestigious job.

It must be that gentle Glaswegian accent that has the lady so enamoured.

lol Dajoca, considering I am from London, I doubt it would be my gentle Glaswegian accent  ;D ;D

[Dajoca]

My apologies Bob. I obviously plucked that Glasgow association directly from the ether. :

[Peripatetic Phil]

My apologies Bob. I obviously plucked that Glasgow association directly from the ether. :

It could have been worse -- just imagine if Bob /were/ a Glaswegian and you had accused him of having a Cockney accent;  I can just imagine the response : "See you, Jimmy... You're hanging your @rse oot the windae...  Has your mither got a sewing machine ?  Aye, well, tell her to stitch this ,  then ..." (followed by traditional Glasgow handshake involving Bob's head and your nose) !

[Stephen Lindsay]

great pics 976 - glad you are enjoying it even though it is hard work by the sound of it!

[George]

There is one female Olympic rower from the USA who I have taken a shine to and she always orders a curry from me

Your involvement with the Olympics is so interesting. I agree with you about that building as well.

Is your work a mix of assisting other chefs and cooking your own dish(es)? I'm surprised they allow anyone to prepare their own recipes. I'd have expected the menus to be quite tightly controlled. With the greatest respect, I'm also surprised they let anyone loose in a commercial kitchen, who had no previous experience of that type, from what you say. Are there many novices in terms of commercial catering experience?