Chef Aidy

Using Pringles As Cocktail Food

Today is my day off and I woke up like 3 pm so of coz now (at 3a.m) i cant get no zzs. It has been a hectic week with all the freakin functions, redoing da brunch menu stuff, employee that couldn’t make it to work etc. etc. Yep, the job (as a chef) kinda suck at times but like anything else there’s always an up and down.

On the “up” side, I have to say that a simple modification to an hor douvres can change the whole look and taste of it (because of all the functions, I got a bit tired of serving the same freakin cocktail food so I decided to change a bit here and there). Example: instead of using a baguette toast, I used pringles and it totally work. Have to say that it freakin look cool with a little sense of humour and of coz giving the impression of coolness and also not being afraid to experiment with ingredients from 7eleven. With that I add a bit of caramelized onion, lettuces, thinly slices of roast beef, blue cheese (I always thot that blue cheese is a bit to much for Malaysians, just like belachan for the westeners), walnut and you got a winner.

The down side is trying to use a savory flan with the rack o lamb. Saw it in the menu from a couple of restaurants in New York and I tried it. Have to say that it looks cool but man, eggs and lamb just dont mix (or maybe i just didn’t make it rite hehe). What a disaster it was, but I tried nevertheless. Bottomline: Try the dish first before you put it out, would have save you a lot of embarassment.
Now I’m sleepy. Got to visit my anak buah (nephew) tmrw. Baru sunat (circumcised) hehe.

Saturday, December 23rd, 2006 Filed under Food |