One very important attribute for the Chef is presentation, presentation, presentation.
A trait so often lacking in programmers, who many times are far better coders than designers. I think it is just as important in web development to use the same byword of presentation. So the question is, do you just follow a recipe, or is every project a creation? Otherwise, there are many similarities. Doug the amateur cook, extraordinaire. ====================================== Stop spam on your domain, use our gateway! For hosting solutions http://www.clickdoug.com ISP rated: http://www.forta.com/cf/isp/isp.cfm?isp_id=772 ====================================== If you are not satisfied with my service, my job isn't done! ----- Original Message ----- From: "Ian Skinner" <[EMAIL PROTECTED]> To: "CF-Community" <[EMAIL PROTECTED]> Sent: Tuesday, June 17, 2003 10:18 AM Subject: Cooking and programming WAS RE: Erika | Ok, I've been lurking on this Erika topic, and enjoying the recipes and food | discussions being shared. This has hit on a personal theory of mine, and I | wonder how others on this list might feel about it. | | I'm noticing that there are some very good cooks on this list, particularly | Adam here, who sounds like he might be professionally trained or at least an | extremely enthusiastic and well read amateur. Being a professionally | trained (CIA) and 10 year veteran chef myself I've truly appreciated this | discussion. | | My theory is that there are a lot of similarities between cooking and | programming. They are both a true mix of art and science. They both are | all about taking basic building blocks and creating more complex entities | that can continue to be combined in multiple ways to create a final product. | There are few positions that require more multi-tasking and time management | then a professional chef. Every day, you have dozens of tasks that must be | done by the strictest deadline of the dinning room opening and you must | properly plan the order and do more then one thing at a time to get this | accomplished. This training has served me extremely well in my second | career as a programmer. | | How many of you are or have been professional or amateur cooks? What other | secondary/alternate/hobby activates mesh as well with programming? I was | once told that musicians also mesh will with programming for many similar | reasons. | | -------------- | Ian Skinner | Web Programmer | BloodSource | Sacramento, CA | | | -----Original Message----- | From: Adam Churvis [mailto:[EMAIL PROTECTED] | Sent: Monday, June 16, 2003 7:13 PM | To: CF-Community | Subject: Re: erika | | | > Besides making good chicken stock is a lot easier than the | > method you describe. | | Actually, if you're making a roasted-bones chicken stock (the kind that has | a darker color and a deeper, slightly nuttier flavor), the two processes are | rather similar. | | Glace de viande is the ultimate reduction of gelatinous beef stock until no | more moisture can be expelled. It hardens into a solid dark brown block | that you crack with a mallet into little pieces and store uncovered in the | fridge for up to a week. It dissolves nicely in sauces, provides a depth | and richness of flavor and a high gloss, and thickens and smoothes the sauce | into a perfect mouth feel. It's rarely used in home cooking because of the | effort and short fridge life, but if you're all stressed out from work and | want to relax, it's a great distraction. | | PS-- If you make your own chicken stock, try this: | | 1) Simmer the chicken whole for about one hour in barely salted water at | just the barest hint of a simmer. Remove from heat and let the chicken cool | in its liquid. | | 2) Pick the chicken clean and reserve the simmering liquid, carcass, wings | tips, skin, and bones. Use the meat for something else. | | 3) Hack the carcass and cut the skin into 1-inch pieces, and place in a | roasting pan with two quartered onions with the skins left on, a carrot or | two cut into inch-long pieces, one bay leaf, two teaspoons of whole black | peppercorns, and either one sprig of fresh thyme or a pinch of dried thyme. | No salt yet. | | 4) Roast at 400-F until everything is nicely light brown | | 5) Transfer the mixture to your stock pot and deglaze the roasting pan with | some of the reserved simmering liquid from earlier to dissolve all the fond, | then tranfer that plus the remaining simmering liquid to the stock pot. | | 6) Add enough cold water to just cover and bring to a barely moving simmer | uncovered (or you'll roll in the albumins and cloud the stock). Simmer only | about an hour or it'll get bitter. | | 7) Strain through cheesecloth, de-fat in a separator (best kitchen invention | ever made), strain through cheesecloth one last time, and season to taste. | | I typically don't reduce chicken stock any further because it turns bitter | on me. You should end up with a rich and flavorful roasted chicken stock. | | Respectfully, | | Adam Phillip Churvis | Member of Team Macromedia | | Advanced Intensive ColdFusion MX Training | ColdFusion MX Master Class: | July 14 - 18, 2003 | http://www.ColdFusionTraining.com | | Download CommerceBlocks V2.1 and LoRCAT from | http://www.ProductivityEnhancement.com | | The ColdFusion MX Bible is in bookstores now! | | | ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Archives: http://www.houseoffusion.com/cf_lists/index.cfm?forumid=5 Subscription: http://www.houseoffusion.com/cf_lists/index.cfm?method=subscribe&forumid=5 Get the mailserver that powers this list at http://www.coolfusion.com Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
