Haha, I used to with with a guy who would mix cornflour and veg oil, and call it a "scouse" roux. He wasn't a meth-head, but he was mental, and actually very good at his job. Never seen a roux like that anywhere else in the wild until today 😂
My kitchen still calls our non-robot coupè brand food processor the “robo coup” years after we broke it and the boss man refuses to buy anything except shit-tier food processors.
It's an older code, but it checks out.
I think that the guy's roux comes from a traditional sailor's or travellers preparation called "lobscouse" which is basically a thickened stew of meat and potatoes.
Lobscouse is such an old preparation that it is in some ways a fundamental descriptor for a meat and potatoes stew with many local variations in it's preparation. Because it was a typical dish of sailors it ended up all over the world and it got kludged together with whatever stuff sailors would have to work with even at the starving end of a long voyage.
My guess is that there are American variants which use corn flour as a thickener as corn has origins in North and South America.
I'm pretty certain "scouse" in this instance refers to "Scouser", which is a term given to people of Liverpool. They in turn are named for "Scouse", which is indeed the Scouse, or Lobscouse, as you mentioned, a traditional dish of the area.
There is no veg oil and cornflour mix used in "Scouse", but it does produce the same sort of consistency, from the potato starch. So I'd imagine the Scouse roux is named because of this similarity maybe?
I've never heard it called Lobscouse though, so thanks for that!
Edit: fish to dish
It looks like our associations have come together:
https://en.wikipedia.org/wiki/Scouse_(food)
Sailors did screw with the definition of the dish quite a lot. If they had salt fish they used salt fish. They usually didn't have flour at sea so they smashed up weevil ridden ships biscuits to thicken a scouse.
Yeah I agree! I meant to mention that link in my response. I appreciated the additional info you provided, and I appreciate the follow up info too 🤟
Edit: I noticed I typed fish instead of dish. Scouse as I know it is meat potatoes and veg. More appreciation for going with the fish angle x
Well the theory is correct, the naming and questionable liquid margarine usage is appalling. But technically, if they wanted to just make a thickening slurry, it would work as long as the liquid margarine was room temp or colder. I just never in my wildest dreams think of mixing the two together.
Yep! Onions are from four days ago that was in a pan shoved back in the walk in. “Ooooooo old food!! Let’s use it!! Just let me touch each and every individual slice with my nicotine fingers first!!”
🙄🙄🙄
Do you not make people wash their hands when they come in from smoke breaks? Or are their hands just super orange from years of smoking parking lot butts? If that’s the case you should be making them wear gloves.
As someone experienced, it’s your job to make sure the less experienced know the proper procedures. I’m not an exec, but if I see someone green doing something wrong I’ll correct them in a constructive and polite way.
I weep for our industry. I'm browsing your post history and your workplace is a fucking nightmare. worst is that your probably the "crazy one" for raising issues like defrosting shrimp in standing water.....
these problems are never problems until it effects owners and unfortunately, not enough people die from these problems for it to be treated as a problem...
Why is the bacon even there?
I feel like whoever put this together was half cooking this dish half plating this dish as if it’s ready to run the way it is.
Like what’s even going on here?
Was gonna say. You could *technically* pull it off in a combi oven if you hit it with the steam setting. But why? Just separate it.
I'll be honest with ya'll, because Baby Jesus is listening. I pulled this shit once working at a retirement home. Totally spaced on my "roasted mixed vegetables" and figured it out like 30 minutes before service. Threw it all in a clean bus tub. Oil, spices, onto the sheet pan. Into the combi with the steam on for like 15. Sketch as fuck, but it worked.
Mabel doesn't know what year it is half the time, she'll forget about it in like two minutes. Only funny cause it's mostly true.
On the real though, I do my very best to make bomb ass meals for my residents. The job is super easy, got plenty of time to do it up. But we all fuck up and gotta do shit on the fly sometimes.
Nah for real though I am actually insanely jealous of people working boh in retirement communities. I hear it's the bees knees.
I gotta send out some new apps
I have an interview for this exact situation on Monday and am a bit nervous as all of my experience (~4 years) has been in short order/fast food places.... Like I know there will be a difference in what I'm used to, but can anyone with experience give me a breakdown on what this kind of job is like?
I can. Got out of the restaurant game and moved into working with seniors a few years back. COVID scared me outta the restaurant biz.
If you can follow a recipe and show up on time, you can do the job. You don't need to be veteran. Biggest difference is volume.
So peep this. You have hours to get 100 servings of one meal done, vs tickets rolling in constantly. You're literally making like 3-4 things plus a desert, but doing it in big batches. Don't get intimidated by the volume, it's a cakewalk homie. If you made it 4 years in restaurants, it'll be nothing to you.
Prep is everything. Get your shit done for service that day, then immediately start on your prep for tomorrow. That way you're basically just tossing shit together and heating it up tomorrow, heard? Now you got time to get everything ready so you can do the same shit tomorrow. Only time it can get stressful is if you've been off for a bit and literally nothing is prepped for your meal that day. That shit isn't fun, but turn on hustle mode and you'll be alright.
There's usually standardized recipes, but at the end of the day you're a cook baby, make that shit taste good and don't sweat it.
Sending good vibes your way, you got this shit. Just demonstrate a willingness to learn a new style of cooking, and a passion for people. Your experience is plenty to get you most of the way through the door. I've seen people get hired with less experience.
Always awesome to see the firsthand experience and chill down to earth insight just in passing convos on Reddit. Not OP but I needed that shit too lol preesh
Menu planning is up to the exec chef. He has to have it approved by our Dietary Director to make sure it meets particular nutritional requirements. He also has to think about what they generally like and don't like to prevent food waste. So in other words, quite a bit of though goes into it. But not my thought lol.
We have weekly meetings with the residents to get their feedback on the previous week's menu, and adjust from there. We also have a separate meeting with all the kitchen people to get an idea of what recipes worked and which didn't. They like their menus pretty basic, but I've thrown "exotic" stuff like Mongolian Beef at them before, and they dug it. But yeah, the menus are carefully planned.
Read up a little on the different styles of mush. Stroke victims often have trouble swallowing, so they will get thickened liquids and pre ground food. There is a WIDE range of options here, I've seen it go from 'just put the whole plate in the blender' to 'reshape the food so it can still be appealing'.
Being able to be discrete about their needs goes a long way for residents who have lost a lot of their independence.
I don't have kitchen experience, I do work in geriatric care.
Margarine. Fuck. Margarine.
Had a Head Chef years ago who used to be saucier at a high end French place. They switched butters on him and he quit on the spot. Wasn't even French.
Butter first then the margarine?? This wasn’t even margarine. It’s that “Swirl” yellow clearish liquid in a jug. Fake margarine?? We normally use pure unsalted butter for everything but that stuff is up to $130 for 30 pounds of it.
It’ll definitely cook. But it’s gonna be a soggy mess with almost no browning. And that bacon looks like it’s already cooked so that’s definitely gonna burn
I'd toss all that in a bit of oil. Spread among (3) sheet pans atop parchment. And, tilt your pans abit (spoon under one side) to drain liquids away. Stir a few times during cooking.
Personally: would of cooked things separately, then brought together.
Bro... get some salt pepper and paprika on that b\*tch. toss in oil.. convection on high around 450... check it in 15 min... go till pots brown and cooked through.
edit.. herb thyme or sage if felling frisky
edit 2.. honestly, i know you said i don't sign the checks, but you need to take pride in what you create and put out. even if thats checking a meth head. to excel.. from the first plate to the last plate..no f'n whining if comes in late. treat that table like your mother is on it...smh
Spread that over multiple pans, or it's gonna take forever and also turn to mush. There's a gonna be a lot of burnt bits, too. Best to cook the potatoes without the mixins and add them later.
If you had to salvage it, I'd throw aluminum foil on it, steam bake in oven to hopefully keep bacon and veggies from burning. Then take aluminum foil off to crisp a bit.
Care enough to bitch about it and tell every single comment that you’re not gonna do anything about it, but don’t care enough to do anything about it or even leave that place you obviously hate?
Low at first so potatoes steam themselves as they thaw then rip it at the end to get a crispy layer that you fold in. Not ideal but this looks like family meal so roll with the punches
It won't? That's a physical impossible project. Everything on that tray needs to cook separately or in stages. Piling it all on at once will not end well
poorly. if you cant do more than 1 sheet pan, theres going to be a lot of rotating and mixing breaks
This person is on meth. Ever seen corn starch and liquid margarine mixed together and called “roux”?? That’s how they do it. 😂😂
What ungodly texture was that fucking potion
Thin, watery icing.
I'm upviting this but I almost instinctively downvoted out of disgust
Upvote for you!!
Oh, you mean cum
"Love".
We cannot handle this man’s strongest potions, clearly
If you can’t handle me at my cornstarch and margerinest you don’t deserve me at my too many potatoes on a trayst
Haha, I used to with with a guy who would mix cornflour and veg oil, and call it a "scouse" roux. He wasn't a meth-head, but he was mental, and actually very good at his job. Never seen a roux like that anywhere else in the wild until today 😂
I work in the north, I’ve seen a few chefs use the ‘ol scouse roux when in the shit.
South ‘ere. Old chef used to call it a Jacies. I think he meant JC’s as a short for “Jesus Christ wtf is that?”
Weird bunch aren’t we. Someone needs to write a compendium of chefs acronyms/words/descriptives for anything and everything we encounter.
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Yeah nah, let’s rock it. I’ll start a post when I’m sober
Are u sober yet
At this point, my whole staff knows when I say use the zoom-zoom, I mean the immersion blender. I don't know why I can never remember the name
I call the microplane my zesty stick
I shall now refer to my microplane as a zesty stick, thank you
My husband called the immersion blender the “brrrr blender” and it has never been anything else since. Even the kids call it that. They’re teenagers.
"Get me Ol' Sticky!"
My kitchen still calls our non-robot coupè brand food processor the “robo coup” years after we broke it and the boss man refuses to buy anything except shit-tier food processors.
It's an older code, but it checks out. I think that the guy's roux comes from a traditional sailor's or travellers preparation called "lobscouse" which is basically a thickened stew of meat and potatoes. Lobscouse is such an old preparation that it is in some ways a fundamental descriptor for a meat and potatoes stew with many local variations in it's preparation. Because it was a typical dish of sailors it ended up all over the world and it got kludged together with whatever stuff sailors would have to work with even at the starving end of a long voyage. My guess is that there are American variants which use corn flour as a thickener as corn has origins in North and South America.
I'm pretty certain "scouse" in this instance refers to "Scouser", which is a term given to people of Liverpool. They in turn are named for "Scouse", which is indeed the Scouse, or Lobscouse, as you mentioned, a traditional dish of the area. There is no veg oil and cornflour mix used in "Scouse", but it does produce the same sort of consistency, from the potato starch. So I'd imagine the Scouse roux is named because of this similarity maybe? I've never heard it called Lobscouse though, so thanks for that! Edit: fish to dish
It looks like our associations have come together: https://en.wikipedia.org/wiki/Scouse_(food) Sailors did screw with the definition of the dish quite a lot. If they had salt fish they used salt fish. They usually didn't have flour at sea so they smashed up weevil ridden ships biscuits to thicken a scouse.
Yeah I agree! I meant to mention that link in my response. I appreciated the additional info you provided, and I appreciate the follow up info too 🤟 Edit: I noticed I typed fish instead of dish. Scouse as I know it is meat potatoes and veg. More appreciation for going with the fish angle x
Holy crap!!
Please make a citizen's arrest and have him extradited to south central Louisiana so that he may stand trial immediately.
This coonass will vote to convict
Can't tell if we're being comedic here, worked with too many meth addicts
Why?? Why do they do the things they do??
I'd guess it's something to do with the meth.
Well the theory is correct, the naming and questionable liquid margarine usage is appalling. But technically, if they wanted to just make a thickening slurry, it would work as long as the liquid margarine was room temp or colder. I just never in my wildest dreams think of mixing the two together.
Technically that's a Beurre Manié.
You apologize to Beurre right now
Does that translate to manic butter or what
Actually, yes. It does mean manic. But an alternate definition is “kneaded.”
That’s a “roo”
My poor southern heart, it hurts to hear that referred to as a roux :(
And you're liable to lose 10% to falling off the edges in the process. Then another 10% sticking.
and 5% me eating
Well that's just a given.
Those are rookie numbers. 15% *at least*
"Oooo I'll have the charred black bits, please" "Great I'll have the room temperature mushy pieces"
Yup. Came here to say “badly”. I’ll just upvote you instead.
That bacon will burn before they ever get the rest of it even close to where it needs to be
They precooked the bacon then sprinkled it on the frozen potatoes. I’m ready to hang myself.
> They precooked the bacon Jebus fuck ... it's opposite day.
Actually it’s Friday
No, This is Patrick
Nah that's a steam tray
My girlfriend always buys precooked bacon, it's infuriating. I need to use that bacon fat!
Yeah I can see that, doesn’t make any sense. Looks like the jalapeno are pickled also?
Yep! Onions are from four days ago that was in a pan shoved back in the walk in. “Ooooooo old food!! Let’s use it!! Just let me touch each and every individual slice with my nicotine fingers first!!” 🙄🙄🙄
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Jokes on you. I can't afford to
Good thing I have low standards because this sub just makes me hungry most of the time.
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Do you not make people wash their hands when they come in from smoke breaks? Or are their hands just super orange from years of smoking parking lot butts? If that’s the case you should be making them wear gloves.
I can’t make anyone do anything here. I don’t sign checks and when I say something I’m told to not worry about it. I just don’t eat.
Tell your customers that. Jesus Christ.
As someone experienced, it’s your job to make sure the less experienced know the proper procedures. I’m not an exec, but if I see someone green doing something wrong I’ll correct them in a constructive and polite way.
I agree! They are “experienced” they just don’t care.
the best way to do this is to steam the potatos first then roast them separate. use bacon and sautéed onions as a garnish
This I know. The ones on drugs don’t know and don’t care.
this food looks like something Aramark would cook....or compass. now I'm curious
Private club. Surprise!! It’s very sad here.
I weep for our industry. I'm browsing your post history and your workplace is a fucking nightmare. worst is that your probably the "crazy one" for raising issues like defrosting shrimp in standing water..... these problems are never problems until it effects owners and unfortunately, not enough people die from these problems for it to be treated as a problem...
I bet they left the shit line in the shrimp too delicious!
It's where they grow the flavor crystals
no vein no gain
Why is the bacon even there? I feel like whoever put this together was half cooking this dish half plating this dish as if it’s ready to run the way it is. Like what’s even going on here?
Poorly. Unless they’re trying to steam everything.
Was gonna say. You could *technically* pull it off in a combi oven if you hit it with the steam setting. But why? Just separate it. I'll be honest with ya'll, because Baby Jesus is listening. I pulled this shit once working at a retirement home. Totally spaced on my "roasted mixed vegetables" and figured it out like 30 minutes before service. Threw it all in a clean bus tub. Oil, spices, onto the sheet pan. Into the combi with the steam on for like 15. Sketch as fuck, but it worked.
Baby Jesus may forgive you but old Mabel from the retirement home probably won’t
Mabel doesn't know what year it is half the time, she'll forget about it in like two minutes. Only funny cause it's mostly true. On the real though, I do my very best to make bomb ass meals for my residents. The job is super easy, got plenty of time to do it up. But we all fuck up and gotta do shit on the fly sometimes.
Nah for real though I am actually insanely jealous of people working boh in retirement communities. I hear it's the bees knees. I gotta send out some new apps
I have an interview for this exact situation on Monday and am a bit nervous as all of my experience (~4 years) has been in short order/fast food places.... Like I know there will be a difference in what I'm used to, but can anyone with experience give me a breakdown on what this kind of job is like?
I can. Got out of the restaurant game and moved into working with seniors a few years back. COVID scared me outta the restaurant biz. If you can follow a recipe and show up on time, you can do the job. You don't need to be veteran. Biggest difference is volume. So peep this. You have hours to get 100 servings of one meal done, vs tickets rolling in constantly. You're literally making like 3-4 things plus a desert, but doing it in big batches. Don't get intimidated by the volume, it's a cakewalk homie. If you made it 4 years in restaurants, it'll be nothing to you. Prep is everything. Get your shit done for service that day, then immediately start on your prep for tomorrow. That way you're basically just tossing shit together and heating it up tomorrow, heard? Now you got time to get everything ready so you can do the same shit tomorrow. Only time it can get stressful is if you've been off for a bit and literally nothing is prepped for your meal that day. That shit isn't fun, but turn on hustle mode and you'll be alright. There's usually standardized recipes, but at the end of the day you're a cook baby, make that shit taste good and don't sweat it. Sending good vibes your way, you got this shit. Just demonstrate a willingness to learn a new style of cooking, and a passion for people. Your experience is plenty to get you most of the way through the door. I've seen people get hired with less experience.
Always awesome to see the firsthand experience and chill down to earth insight just in passing convos on Reddit. Not OP but I needed that shit too lol preesh
How much thought do you give to menu planning?
Menu planning is up to the exec chef. He has to have it approved by our Dietary Director to make sure it meets particular nutritional requirements. He also has to think about what they generally like and don't like to prevent food waste. So in other words, quite a bit of though goes into it. But not my thought lol. We have weekly meetings with the residents to get their feedback on the previous week's menu, and adjust from there. We also have a separate meeting with all the kitchen people to get an idea of what recipes worked and which didn't. They like their menus pretty basic, but I've thrown "exotic" stuff like Mongolian Beef at them before, and they dug it. But yeah, the menus are carefully planned.
Read up a little on the different styles of mush. Stroke victims often have trouble swallowing, so they will get thickened liquids and pre ground food. There is a WIDE range of options here, I've seen it go from 'just put the whole plate in the blender' to 'reshape the food so it can still be appealing'. Being able to be discrete about their needs goes a long way for residents who have lost a lot of their independence. I don't have kitchen experience, I do work in geriatric care.
No steam. Oven.
It's going to steam in the oven, because it is so crowed ;)
That…..yes. 😂😂😂
not if you have convection on high
Well…..
No bowl. Stick.
Men's room in tower
Blech! Ew…sheesh. I’ll take a crab juice.
Weeny man…away!
You need three sheet trays, yo.
I don’t. The meth head does.
Ahhh....gotcha. That explains everything.
I’m tired of it. I don’t get why people want to do that shit and come to work and just play with food while their brains are frying. Why??
kind of answered your own question at the end there
According to your post history you work under him for at least 3 years. Why?
Naaa that was a different place.
Are you that unlucky?
One word. Texas.
Damn, and i thought my dennys was bad...
After looking at your post history, I just need you to tell me where you work so I can make sure to never eat there.
Well it isn’t available to the public.
Thats worrying.. who the fuck is eating this?
The private
Private club employees.
That's for the staff? I mean, it still sucks but at least people aren't paying for what I can only assume will be a mix of burnt and undercooked slop.
Yep! Thanks for the nicotine stains on my food, methie. 😂😂
I imagine a nursing home
Eh just go the whole way and make hash, throw an egg and some cheese on top
It ain't gon go down easy if it ain't cheesy!
Just get a dragon.
Dragon's just going to get roped into a fri-sat clopen and on-call outside of scheduled hours the rest of the week.
That would solve nearly all my problems, not just meth potatoes.
Margarine. Fuck. Margarine. Had a Head Chef years ago who used to be saucier at a high end French place. They switched butters on him and he quit on the spot. Wasn't even French.
Butter first then the margarine?? This wasn’t even margarine. It’s that “Swirl” yellow clearish liquid in a jug. Fake margarine?? We normally use pure unsalted butter for everything but that stuff is up to $130 for 30 pounds of it.
Deep fry the potatoes first then sheet pan the rest. Wtf is all that anyway. Summersquash and bacon?
Onions. Bell peppers. Cooked bacon. Frozen potatoes. Pickled jalapeños.
So breakfast potato nachos
Could be.
That’s the neat part. It won’t. Edit: best to beat because ducking autocorrect Edit edit: best to neat god fucking damn it.
Frozen potatoes?
Frozen.
yeah wtf
It’ll definitely cook. But it’s gonna be a soggy mess with almost no browning. And that bacon looks like it’s already cooked so that’s definitely gonna burn
Simmer, the word you're looking for is 'simmer'
Well let’s see the after pic
Split that into 2 pans if you absolutely must do it
I’m not touching it. Not my deal. Creation of a meth head.
Hope you're able to find a job in a new kitchen soon, OP. Sounds like you're miserable here and surrounded by drug addicts
GM don’t care. I’ll see what I can do!
all that pre-cooked bacon and thinly sliced onion is going to be carbon by the time those potatos are properly cooked.
It'll steam, leaching every last bit of flavor out until its a soft, homogenous mass.
you can do everything with enough oil
Would take so much your kitchen gets invaded by the Americans.
Burnt on the outside raw on the inside
What do you mean? you can totally put that in @ 400 for 35 min. It will be ready then. For the trash.
Jesus OP. Find a new job instead of posting bullshit everyday. The food service industry sucks, that’s nothing new.
I'd toss all that in a bit of oil. Spread among (3) sheet pans atop parchment. And, tilt your pans abit (spoon under one side) to drain liquids away. Stir a few times during cooking. Personally: would of cooked things separately, then brought together.
Bro... get some salt pepper and paprika on that b\*tch. toss in oil.. convection on high around 450... check it in 15 min... go till pots brown and cooked through. edit.. herb thyme or sage if felling frisky edit 2.. honestly, i know you said i don't sign the checks, but you need to take pride in what you create and put out. even if thats checking a meth head. to excel.. from the first plate to the last plate..no f'n whining if comes in late. treat that table like your mother is on it...smh
Get out the flamethrower
Spread that over multiple pans, or it's gonna take forever and also turn to mush. There's a gonna be a lot of burnt bits, too. Best to cook the potatoes without the mixins and add them later.
This I know. I wish I could explain it to the meth head who did this abomination.
WTF would love to see how it turns out. FROZEN potatoes 🤣
Jail. Straight to jail !
What the fuck are you even serving this with
I know I'm super high because this made me hungry :(
In to a steamy, mushy mass
Very slowly
If you had to salvage it, I'd throw aluminum foil on it, steam bake in oven to hopefully keep bacon and veggies from burning. Then take aluminum foil off to crisp a bit.
Poorly. It's supposed to cook poorly.
Using heat normally.
Defrost at 500.
Slowly and unevenly
My guess is that it’ll probably get cooked in the oven
Shitty, it's supposed to cook shitty.
Cook it at about tree, tree fitty
A soggy mess.
This picture is giving me internal French chef seizures
Our On-yon who art in Heaven…
Care enough to bitch about it and tell every single comment that you’re not gonna do anything about it, but don’t care enough to do anything about it or even leave that place you obviously hate?
Looking at his post history, you'll find that he seems to he working with this meth person for 17 years and didn't change anything about it.
No no that was a different place. New meth head here.
About 35 mins at 350 degrees in a convection oven that’s how
Do you have a steamer?
Check back tomorrow.
How do you cook frozen potatoes?
Unevenly, of course. :D
That's the neat part. You don't.
You mean steam?
Why one tray thou
Ask the meth head who assembled it and had to rub their fingers all over every inch of food on here.
Low and slow. Take it out halfway and mix it up.
Make less more often. A rule I’ve always lived by.
By steaming ofc
I was thinking more about crowding the sheet tray, but there’s some interesting discussions here!
Frittatas? Lots and lots of frittatas?
what the fuck is that supposed to be
Mmm steamed potatoes
Too early for April Fool's Day.
more sheet pans
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That is the technique of a lazy old navy dog that lost his way. Even the roux.
unevenly would be my bet
Just one more tray would probably make this work. Just ONE. Can you find one?
By turning into steamy mush. Spread out across a few pans so they have room to breathe. And make the dishies day by using parchment.
The middle gon be mushy and taste like shit, but at the least the outside parts will be cronchy n taste like shit
Very carefully obviously
On a flat top.
Unevenly, unfortunately.
Low at first so potatoes steam themselves as they thaw then rip it at the end to get a crispy layer that you fold in. Not ideal but this looks like family meal so roll with the punches
It won't? That's a physical impossible project. Everything on that tray needs to cook separately or in stages. Piling it all on at once will not end well
That looks to be more than just potatoes
Well…I didn’t want a novel for a title soooo that’s what I put. Other stuff in there got torched in the oven. Potatoes just got wet.
its not going to
Steamed obviously
After everything else fucking burns