Wednesday, May 28, 2014
Jack aint Jack!
Two Jack-In-The-Box restaurant's, both on N. Shepherd, one down by Jo-Vee's and the other one is close to Pinemont. Of course there's more than 2 in Houston but these two really bear mentioning, and not for good reasons. The one down by Jo-Vee's had a particularly unfortunate night, so maybe it's not fair to include them on this but I don't want the one on Pinemont to feel singled out. Their unfortunate night was that they had to fill drinks from soda bottles. You gotta do what you gotta do right? Hmmm from a food safety/sanitation stand point that just invites too much trouble especially since they left the caps off the bottles. Not to quickly fill several cups at once, there were no caps on any of the bottles. Oh, and need I mention no ice either. So that's it for that one! Now for the one on Pinemont. This is a recurring issue, like everyday. They get your order wrong, then tell you its right until you prove that it isn't. And just how do you hand someone a cheeseburger with no top bun, no cheese, and no vegetables. Nothing. It was an open-faced dry-ass concoction. Richard is not a mean person, he was very understandable and I don't think the fact that they "seemed" to have trouble understanding/speaking English had anything to do with it as I told him. He was trying to make the better of the situation, but how can you do that in this one. Really? He took the burger back up there, and she asked him if that is how it was handed to him? That was more recent, let's step back a few weeks, I go there to get Richard some lunch. How about, 3 or 4 people are all frantically working the drive-thru... and about 8 or 9 people, including me were abandoned as we awaited someone to help us. Oh they knew we were there, they made eye-contact with us several times. We were never acknowledged us or told they'd be with us in a moment. People started walking out. They saw them leave, and ignored the fact without even batting an eyelash. No sense in asking for the manager as she was just a part of the debacle. There weren.t that many cars in the danged drive-thru and if you've been by this store before then you'd know that not many cars can even fit in the drive-thru, let alone the parking lot. Just not many people were there that day. The space is a little cramped. Each time we go there, it's something. As I told Richard, it's not because they speak Spanish and cannot understand English. A burger is a burger is a burger.. is a burger! This is Jack-in-the-Box. Come on Now!
On My First Day In A French Kitchen!
Yesterday was my very first day in a French kitchen, I don't know why I'm referring to it as a French kitchen. Maybe, because it is. It's in a, might I say, legendary French culinary institute. But it was my first day in any commercial-type kitchen. When Melinda, she is an awesome lady that works at the LeNotre Culinary Institute and truly there aren't enough word to express the magnitude of gifted staff there or their passion, approachability, and friendliness who really does want you to succeed.. Really! I mean that and am not pitching them or the school, sorry if it sounds like I am but that's just me. I tell you how I feel! I write what I feel! Getting back on track here, when she took me on the tour of the Institute I could see, sense, smell of the sweet, seductive confections wafting from baking kitchen, the savory scents of the cuisines that smelled so good I nearly passed out!
I had my first day in a large kitchen, my instructor is Chef Jean and yes he is French, with a heavy French accent. And let me tell you, I am so happy I am in his class. I don't know how many Level I instructors there are or if he is the only one and I am certain I'd be in good hands with any one of their Chefs but he is an older, well seasoned Chef. From the old school. To me, those are the best when you are first starting out. But like I said, that's me. I like the old world viniculture practices. I prefer to learn the way things were meant to be.. from the beginning because that gives you the best base to work from. It's why our grandmothers foods were so good, legendary throughout our families. Your grandmothers probably taught your mothers whose cooking could win Michelin Awards. I am an avid researcher, so as Chef Jean teaches me these most essential skills, techniques, basics, mother sauces, etc. I am going to add my own twist from my heritage. That's how you learn to cook. You glean what you need and you make it your own.
With all the above being said, my first day was a huge success. It's where all my past struggles in my life since January of this year has carried me to. I know that wasn't a long time ago, just a few months. But this school carries you fast. That's why you have to show up, for everything in life. So that shouldn't be too hard huh! You also have to be present. Don't show up and not be present, you cannot absorb anything with an inattentive mind! Then as we learned, Practice Practice Practice. Taste Taste Taste. You have to apply what you've learned. Apply it everywhere, at school, home, someone else's home, work. Everywhere. It helps to know a little French. It's all really simple. You know it's said that for things to be retained by the mind it needs to be said 3 times. Some people, it takes only once. I'm like that sometimes. But here, the recipes, the techniques are introduced to you in written form at least 3 times. I noticed this as I was perusing through my class materials last night. Chef Jean told us he does not want us to write down the recipes, he wants us to remember them in our hearts, and in our minds. Which is all gravy, and I love gravy! But I'm a writer, I learn by writing. Maybe that's why I appreciate how the coursework is presented. I'm not dumb, or weak-willed, I'm a writer. My mind's light is always turn on! Literature is it's beacon! In my coursework, I can make all kinds of notes, and adjustments, and become inspired when I see the same recipe, with the same instructions written differently. In one book it may just be all words, in another it may.have colorful pictures and illustrations, etc. I can research on how to put my own cultural spin on it, even keeping it French at times. All of this is giving me goosebumps. Yes, writing to me is as close to sex as anything can get! Writing is sexy. It's an aphrodisiac. I think, like in exercise it releases endorphins! Have you ever eaten a lamb dish or anything that was so good it made your mind do somersaults? Did y'all see my post about the Lamb dish I ordered at Kris Bistro? Uuuugh! So danged yummy! Absolutely no gaminess!! And I can't wait until Friday, but I must. Because it's the last day of the $20 deal and the only day me & Rich can go there together. I think I'm going to get me a locker today, so I can go to class on Friday right from the Bistro and change my chef suit just before.
I didn't mean to keep you all so long. But by now, y'all should probably know (if you're regular readers) that I get excited often! Lol!
Today, I have class and am very nervous. I don't like to be put under the radar, but I have to be. It's my 2nd kitchen debut. My "knife skills" test. The test I didn't put in parenthesis because that's not what I'm worried about. It doesn't need stressing. I'm real good at taking tests. It's the knife skills part that's nearly got me breaking out in hives! I have no knife skills. I know to curl your fingers when your slicing, dicing, chopping. But seriously that takes too long. And these knives are friggin' sharp! Soooo as everyone is moving along like well oiled machines, I will be by the first aid station like every 5 minutes while trying to coordinate proper finger placement and chopping technique. I'll tell y'all how it all actually turns out, and I do hope and will definitely pray to my Almighty Father in Heaven that it turns out much better than I envision. I think I need a new vision. A vision of success and not failure. I'm 4.0 in academics and hopefully 4.0 in the kitchen. Richard gets home from dialysis just before I leave to go to school. I might be able to see him for 30 minutes. I wish I could stuff him in my pocket and take him with me. Oh listen to me! I sound like a whimp! I got this! And if I don't perform so well, next time I'm certain I'll be much much better! I'm gonna be Suma Cum Laude remember!
Tomorrow at school we will be prepping for presentation, critique in the dining room on Friday.
You know what, you guys are awesome listeners! Lol! Thank You for that and for tolerating my little panic attack. Do you know what a panic adjustment is? I just thought of that term, don't know yet if the term is even real or not. But it would be when you adjust your panicking from one thing to another. I'm going to do everything in my power to avoid that today! Lol!
I had my first day in a large kitchen, my instructor is Chef Jean and yes he is French, with a heavy French accent. And let me tell you, I am so happy I am in his class. I don't know how many Level I instructors there are or if he is the only one and I am certain I'd be in good hands with any one of their Chefs but he is an older, well seasoned Chef. From the old school. To me, those are the best when you are first starting out. But like I said, that's me. I like the old world viniculture practices. I prefer to learn the way things were meant to be.. from the beginning because that gives you the best base to work from. It's why our grandmothers foods were so good, legendary throughout our families. Your grandmothers probably taught your mothers whose cooking could win Michelin Awards. I am an avid researcher, so as Chef Jean teaches me these most essential skills, techniques, basics, mother sauces, etc. I am going to add my own twist from my heritage. That's how you learn to cook. You glean what you need and you make it your own.
With all the above being said, my first day was a huge success. It's where all my past struggles in my life since January of this year has carried me to. I know that wasn't a long time ago, just a few months. But this school carries you fast. That's why you have to show up, for everything in life. So that shouldn't be too hard huh! You also have to be present. Don't show up and not be present, you cannot absorb anything with an inattentive mind! Then as we learned, Practice Practice Practice. Taste Taste Taste. You have to apply what you've learned. Apply it everywhere, at school, home, someone else's home, work. Everywhere. It helps to know a little French. It's all really simple. You know it's said that for things to be retained by the mind it needs to be said 3 times. Some people, it takes only once. I'm like that sometimes. But here, the recipes, the techniques are introduced to you in written form at least 3 times. I noticed this as I was perusing through my class materials last night. Chef Jean told us he does not want us to write down the recipes, he wants us to remember them in our hearts, and in our minds. Which is all gravy, and I love gravy! But I'm a writer, I learn by writing. Maybe that's why I appreciate how the coursework is presented. I'm not dumb, or weak-willed, I'm a writer. My mind's light is always turn on! Literature is it's beacon! In my coursework, I can make all kinds of notes, and adjustments, and become inspired when I see the same recipe, with the same instructions written differently. In one book it may just be all words, in another it may.have colorful pictures and illustrations, etc. I can research on how to put my own cultural spin on it, even keeping it French at times. All of this is giving me goosebumps. Yes, writing to me is as close to sex as anything can get! Writing is sexy. It's an aphrodisiac. I think, like in exercise it releases endorphins! Have you ever eaten a lamb dish or anything that was so good it made your mind do somersaults? Did y'all see my post about the Lamb dish I ordered at Kris Bistro? Uuuugh! So danged yummy! Absolutely no gaminess!! And I can't wait until Friday, but I must. Because it's the last day of the $20 deal and the only day me & Rich can go there together. I think I'm going to get me a locker today, so I can go to class on Friday right from the Bistro and change my chef suit just before.
I didn't mean to keep you all so long. But by now, y'all should probably know (if you're regular readers) that I get excited often! Lol!
Today, I have class and am very nervous. I don't like to be put under the radar, but I have to be. It's my 2nd kitchen debut. My "knife skills" test. The test I didn't put in parenthesis because that's not what I'm worried about. It doesn't need stressing. I'm real good at taking tests. It's the knife skills part that's nearly got me breaking out in hives! I have no knife skills. I know to curl your fingers when your slicing, dicing, chopping. But seriously that takes too long. And these knives are friggin' sharp! Soooo as everyone is moving along like well oiled machines, I will be by the first aid station like every 5 minutes while trying to coordinate proper finger placement and chopping technique. I'll tell y'all how it all actually turns out, and I do hope and will definitely pray to my Almighty Father in Heaven that it turns out much better than I envision. I think I need a new vision. A vision of success and not failure. I'm 4.0 in academics and hopefully 4.0 in the kitchen. Richard gets home from dialysis just before I leave to go to school. I might be able to see him for 30 minutes. I wish I could stuff him in my pocket and take him with me. Oh listen to me! I sound like a whimp! I got this! And if I don't perform so well, next time I'm certain I'll be much much better! I'm gonna be Suma Cum Laude remember!
Tomorrow at school we will be prepping for presentation, critique in the dining room on Friday.
You know what, you guys are awesome listeners! Lol! Thank You for that and for tolerating my little panic attack. Do you know what a panic adjustment is? I just thought of that term, don't know yet if the term is even real or not. But it would be when you adjust your panicking from one thing to another. I'm going to do everything in my power to avoid that today! Lol!
Sunday, May 18, 2014
Who Put The Lamb In French Cooking!!!!
Kris Bistro did!!!!
I ate an absolutely wonderful lamb dish Friday 5/16/2014. The olives and couscous served on the side could have been so that it wasn't hiding underneath the little cast iron pot thingy the lamb was served in. I had to fish around it to maneauver the side dish so I could access it easily enough to eat it. But that would be my one and only complaint about my lunch there that day. Everything was so easy-going, peaceful, elegant. I felt like high-society eating lunch in such a place when I'm used to the hustle and bustle of more gastronomic mayhems. Cold and unrelentingly simple they are but not at Kris Bistro. What a Treat! Especially when I hear one of the newcombers exclaim to the waiter, "Oh, I loved it! I'll come back here again, again, again!!!". That's nice to know, especially since I will be cooking in that same kitchen that made her meal that day. Yes, I am already a student at LeNotre culinary Institute which houses Kris Bistro and the chefs that teach, taught, those who are advanced students there. But, this review isn't about me, it's about the food. The food and the ambience, the place are all on the same level of high quality, high class, with a low price point. Yes, your ears and eyes aren't failing you! My huge lunch only costs $20. Well $4.00 extra for the lamb. But I would have paid more.
To start off, the $20 included a Soup du Jour which included a salad. The soup was a delicious creamy tomato soup with a side of spring greens, fresh, and tomatoes, also fresh. And a drizzle or two of a light dressing.
Then, came my meal as explained already except that the lamb, and Oh the Lamb! You know lamb can have a strong flavor to it. Not this lamb. If I hadn't known that I'd ordered it then I'd swear up-and-down that it was roast beef. It was served as a stew. It tasted like beef stew. I detected no strong lamb-y flavor which I strongly appreciate! I really just wanted to see how the French could possibly make the dish rather appetizing. They did a splendid job.
The service was impeccable. I didn't have to wait any excessive length of time. As soon as I finished my Soup du Jour, my entree was right there. You have to admit that's pretty damn good, especially for a daypart service where the patrons are normally pressed for time. I really felt cared for, and about. Lastly, my dessert.. I had a choice of Sherbert of the day or a Noisette, chocolote, decadent, served with LeNotre Ice Cream (I imagine that means it's made in-house), OMG! Shut the front door! Beautiful display, the food stylist deserves credit as well. The taste was just to die for! A complexity of decadence and flavors and ooey gooey-ness with the rich chocolate and the oh-so-perfect caramel. Hmmmmmmmmmmmmmmm so divine!
The menu featured 2 other entree choices to choose from, a salmon meal and a chicken meal.. these were meals not just single solitary dishes. The lamb was a meal. Meal is not including the Soup du Jour nor the dessert or the crispy French breadsticks, and butter they give you when you first sit down at your table. Oh and with the chocolate Noisette, the server asked me if I'd like coffee to accompany it. I told him no, because I already had my iced tea that I hadn't finished yet. Boy, as I was devouring, engulfing the dessert all I could dream of was that coffee would set this dish through the stars, and straight to Heaven! Next time, I'm ordering coffee with my Noisette!!
And I must mention that this is my 3rd visit to Kris Bistro, 2nd outside of school, and I just absolutely love the adorable tiny square sugar cubes they give you on a little white tray with a little silver spoon, a little white bowl on that tray of sugar packets. It's sooo cute! It gives me the feel of an English tea party.
I ate an absolutely wonderful lamb dish Friday 5/16/2014. The olives and couscous served on the side could have been so that it wasn't hiding underneath the little cast iron pot thingy the lamb was served in. I had to fish around it to maneauver the side dish so I could access it easily enough to eat it. But that would be my one and only complaint about my lunch there that day. Everything was so easy-going, peaceful, elegant. I felt like high-society eating lunch in such a place when I'm used to the hustle and bustle of more gastronomic mayhems. Cold and unrelentingly simple they are but not at Kris Bistro. What a Treat! Especially when I hear one of the newcombers exclaim to the waiter, "Oh, I loved it! I'll come back here again, again, again!!!". That's nice to know, especially since I will be cooking in that same kitchen that made her meal that day. Yes, I am already a student at LeNotre culinary Institute which houses Kris Bistro and the chefs that teach, taught, those who are advanced students there. But, this review isn't about me, it's about the food. The food and the ambience, the place are all on the same level of high quality, high class, with a low price point. Yes, your ears and eyes aren't failing you! My huge lunch only costs $20. Well $4.00 extra for the lamb. But I would have paid more.
To start off, the $20 included a Soup du Jour which included a salad. The soup was a delicious creamy tomato soup with a side of spring greens, fresh, and tomatoes, also fresh. And a drizzle or two of a light dressing.
Then, came my meal as explained already except that the lamb, and Oh the Lamb! You know lamb can have a strong flavor to it. Not this lamb. If I hadn't known that I'd ordered it then I'd swear up-and-down that it was roast beef. It was served as a stew. It tasted like beef stew. I detected no strong lamb-y flavor which I strongly appreciate! I really just wanted to see how the French could possibly make the dish rather appetizing. They did a splendid job.
The service was impeccable. I didn't have to wait any excessive length of time. As soon as I finished my Soup du Jour, my entree was right there. You have to admit that's pretty damn good, especially for a daypart service where the patrons are normally pressed for time. I really felt cared for, and about. Lastly, my dessert.. I had a choice of Sherbert of the day or a Noisette, chocolote, decadent, served with LeNotre Ice Cream (I imagine that means it's made in-house), OMG! Shut the front door! Beautiful display, the food stylist deserves credit as well. The taste was just to die for! A complexity of decadence and flavors and ooey gooey-ness with the rich chocolate and the oh-so-perfect caramel. Hmmmmmmmmmmmmmmm so divine!
The menu featured 2 other entree choices to choose from, a salmon meal and a chicken meal.. these were meals not just single solitary dishes. The lamb was a meal. Meal is not including the Soup du Jour nor the dessert or the crispy French breadsticks, and butter they give you when you first sit down at your table. Oh and with the chocolate Noisette, the server asked me if I'd like coffee to accompany it. I told him no, because I already had my iced tea that I hadn't finished yet. Boy, as I was devouring, engulfing the dessert all I could dream of was that coffee would set this dish through the stars, and straight to Heaven! Next time, I'm ordering coffee with my Noisette!!
And I must mention that this is my 3rd visit to Kris Bistro, 2nd outside of school, and I just absolutely love the adorable tiny square sugar cubes they give you on a little white tray with a little silver spoon, a little white bowl on that tray of sugar packets. It's sooo cute! It gives me the feel of an English tea party.
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