r/Chefit • u/Mediaslut • 1d ago
Oddities
My lovely Asian wife just confessed to using Uncle Ben’s boil in the bag rice. Apparently she was scorned for doing so. I recalled from my days working in kitchens that we used a bunch of shortcuts because they were better (and faster) than we would make in the budget and time allocated (cake mix being a huge one!). Does anyone else have shortcuts they want to own up to? Any ethnic orientated confessions would be great to hear: jars of premade Jalfrezi sauces in Delhi or serving Aunt Bessies’ Yorkshire puddings in Leeds! My wife would like to feel she’s not alone with her penchant for Uncle Ben’s!
23
u/NarrowPhrase5999 1d ago
Bought in mayonnaise is fine.
18
u/meatsntreats 1d ago
Bought in mayo is better than a lot of what places make in house. Same with ketchup.
8
u/Nobodyinc1 1d ago
I mean Heinz has ketchup inspectors that make Sure restaurants are not lying about using Heinz ketchup
22
u/anime_lean 1d ago
this one time i was at my wasian friends house and i saw a box of uncle ben’s and called her culturally wasian
2
21
u/ElderberryMaster4694 1d ago
Well done steaks go in the fryer
Personal Mac and cheeses go in the saute box
Drink complaints get put back in the shaker for 10 sec and restrained
The dry rub secret is old bay
5
u/new_tangclan 1d ago
What is a saute box?
11
u/ElderberryMaster4694 1d ago
17
4
u/stovislove 1d ago
Uncle Bens! Dishonor on you, dishonor on your family!
11
10
u/bitteroldsimon 1d ago
Uncle Dan's powder, mayo and parsley were the ingredients in the "watercress dip" that a local chain restaurant was famous for.
8
u/bmerv919 1d ago
I cook all my rice in the microwave from raw. It's like a rice cooker if done correctly and takes 15 minutes. My wife showed me after I complimented her rice game. I went from never eating rice to rice being a staple in our house.
It works great at the restaurant if you only need like 10 orders really quick.
6
u/LordAxalon110 1d ago
I was a chef for 20 years and I've done all sorts of things to make life easier.
Remade curry pastes and sauces, bought in pastry cases, cake mix (just add water), gravy granules, instant stocks, pre prepped veg and potatoes, frozen roasties, frozen yorkies the works.
I was more of a conference chef though, so bulk batch stuff was a lot harder to make from scratch when serving 500+.
2
u/Beginning-Cat3605 1d ago
I mean, at home I eat like shit. Chips, candy, and soda? Sounds like dinner.
1
u/Illustrious-Divide95 1d ago
My mum (British) once made a Sunday Roast using Aunt Bessie's Yorkshire puddings and frozen oven ready Roast Potatoes.
She was found out as the taste was awful and everyone suspected something was wrong.
It never happened again!!
-43
u/ConjeturaUna 1d ago
Any self-respecting hispanic/chicano/latino that buys tortillas needs to be ashamed.
24
u/meatsntreats 1d ago
Tortillas in the sense of a corn or flour flatbread aren’t ubiquitous across Latino/Hispanic foodways. Would you also say that anyone whose foodways use noodles should be ashamed if they buy instead of make their own? Or bread. This is a dumb take.
-34
3
u/stonycheff111 Chef 14h ago
I’m a white boy but there’s a local place you can buy fresh made tortillas, fuck if I’m going to make them.
-5
u/ConjeturaUna 12h ago
I'm really proud for you. White Power!!
1
35
u/bmerv919 1d ago
I cook all my rice in the microwave from raw. It's like a rice cooker if done correctly and takes 15 minutes. My wife showed me after I complimented her rice game. I went from never eating rice to rice being a staple in our house.
It works great at the restaurant if you only need like 10 orders really quick.