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Filet Mignon with Mushrooms & Red Wine Sauce
In this quick and easy recipe, beef tenderloin (filet mignon) and mushrooms are lightly coated with a shallot flecked red wine reduction. The trick to this recipe is that there is no trick. Keep it simple and let the sauce accentuate the already flavorful and melt in your mouth tenderness of the filet shine through.
For this recipe, please go to:
https://creativeelegancecatering.blogspot.com/.../filet...
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#black truffle butter#small mixed mushrooms#salt and pepper#thyme leaves#filet mignon#beef tenderloin#beef#shallots#dry red wine#veal demi glace#butter#lunch#dinner#brunch#main course#elegant#tender
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Filet mignon white truffle au gratin potatoes with broccolini and a rosemary veal Demi glacé
#memphis#collierville#tennessee#chef#personal chef#chef jmf#art#food#filet mignon#white truffle#au gratin potatoes#broccolini#rosemary veal#demi glace
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Recipe for Demi-Glace Use Chef John's recipe to make a pure veal stock reduction for your homemade demi-glace. Although it takes time, the effort is well worth it.
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Sauces and Condiments - Demi-Glace Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.
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Demi-Glace Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.
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Chef John's Cheater Demi-Glace You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.
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Veal Stock and Demi Glace
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Veal Stock and Demi Glace
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Wild Mushroom Sauce - Sauces
#This sauce is delicious over most grilled meats#including veal or beef medallions#and is made with chanterelles#morels#or a combination of wild and cultivated mushrooms. medallions#grocery store mushrooms#wild mushroom sauce#beef#mushroom demi-glace sauce#meats#mushroom sauce
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Writing Notes: Food (5 Mother Sauces)
for writing your cooking and other food-related scenes
Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.
In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").
These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.
The Roux
Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.
Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.
The fat used is generally butter, but oil or other fats can also be used.
The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.
Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.
The darker the roux, the nuttier the flavor.
When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.
Four out of the five mother sauces are thickened by roux.
The 5 French “Mother Sauces”
1. Béchamel (“bay-sha-mel”)
Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.
White and just a tad bit thicker than heavy cream.
The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.
Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.
By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.
Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.
The sister sauces include:
Mornay = béchamel + Gruyère + Parmesan + butter
Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard
Soubise = béchamel + onions + butter
2. Velouté (“vuh-loo-tay”)
It’s made similar to a béchamel, except in this case, stock replaces the milk.
A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.
The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.
Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.
Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.
The sister sauces include:
Bercy = velouté +shallots + white wine + fish stock + butter + parsley
Normandy = fish velouté + fish stock + mushrooms + liaison
Allemande = veal/chicken velouté + liaison
Suprême = chicken velouté + cream
3. Espagnole (“es-puhn-yohl”)
Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.
If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.
Espagnole is rarely served on its own due to the strong flavors.
Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.
The sister sauces include:
Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper
Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter
Madeira = demi-glace + Madeira wine
Mushroom = demi-glace + mushroom caps
4. Hollandaise (“hol-uhn-dehz”)
This is the one mother sauce not thickened by a roux.
Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.
Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.
Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.
The sister sauces include:
Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar
Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.
5. Tomate (“toe-maht”)
Sauce tomate, better known as tomato sauce, is based on tomatoes.
A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.
The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.
If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.
The sister sauces include:
Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce
Spanish = creole sauce + mushrooms + olives
Milanaise = tomato sauce + mushrooms + butter + cooked ham
Sources and other related articles: 1 2 3 4 5
If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!
More: On Food
#writing notes#food#mother sauces#writeblr#writers on tumblr#writing prompt#poets on tumblr#spilled ink#dark academia#studyblr#light academia#literature#recipe#cooking#poetry#lit#french cuisine#writing reference#writing resources
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Duck Magret with Miso Butter Mushrooms
This umami rich duck breast dish is easy to prepare and has that lovely and lingering nuttiness of miso. We used shinsu or yellow miso because it adds a hint of acidity along with a balanced, rich, and aged flavor to the sauce and the mushrooms. Expand on what you like to cook and eat now because we all know what's going to happen in a couple of weeks.....Turkey for days! LOL
For this recipe, please go to:
For hundreds more delicious recipes and mouthwatering food images, please go to:
#duck breasts#mushrooms#ginger#butter#shinsu miso paste#duck demi glace#veal demi glace#chives#poultry#main course#lunch#brunch#dinner#everyday meal#holiday meal#elegant meal
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On Season 1, Episode 7 Part Three : Risottogate
OK look,
Go and get yourself an ecto cooler or something, cus this is long, OK? This is long.
You comfortable?
Alright, let’s go.
don't forget the Xanax!
Elevated Beef (stock)
There’s a connection drawn between Sydney and veal stock in the Bear. She spills it all over herself during Brigade. Claire interrupts Carmy purchasing veal stock for menu testing her bone broth idea at the end of 2:2. It’s an interesting ingredient to align her with: a staple of French cuisine, something you’ll find in a professional high end kitchen but not necessarily at home, a distinctive, practical component which provides a subtle, solid umami base for a range of dishes.
The first time this connection is drawn is during one of my favourite interactions: the ‘plum haribo’ story in Brigade. Marcus has decorated his work station (I love him), and despite the fact that Carmy says he’s having flashbacks (eeeeeeek), I think he is happy to see this coming together of his two worlds.
They start talking about this fancy plum dish, and a gelee component (which will reappear in Honeydew!) that had to have a very specific texture. Carmy has been talking about the dedication needed to make this dish work with pride, presenting the texture of the gelee as a huge challenge, something it took someone a year to figure out. Sydney cracks it in less than a minute. Veal fat. She knows what’s needed, and she knows why: it congeals when it’s cold. Boom!
Carmy’s response to this always amuses me. He is not…dismayed exactly. Not quite. After all, it’s a reminder of her brilliance, and also that that world is not so far away. That being said, she cuts across a punchline here; and what was a mystery to the best chefs in the world for a year is immediately obvious to her, to the extent that it’s not even really a flex on her part: she states it quite diffidently. Marcus’s gleeful ‘Mission Accomplished’ is very different from Carmy’s, which is a bit more ‘…oh.’.
On rewatches where I feel charitable, Carmy then implements the brigade cus he's been reminded that he has someone close by from that world, he has an ally that speaks his language, who is talented. On days when I feel less charitable, I combine this with him later talking her through the differences between stock/jus/demi-glace in front of Tina like an asshole, and see him handing the brigade over at that specific moment, in the specific way that he does as passive aggressive. Most days I’m with the former! Still…we’re back in the grey areas of Syd and Carmy’s dynamic. Where all the good shit is!
He's so glad she figured that out so quickly, absolutely not feeling a type of way about it, nope, not at all
I wanted to start with this story cus it opens up three things for me:
a) just a frisson, a hint, a delicious drop (!) of competition between Syd and Carmy
b) the question, beloved by fanfic writers everywhere, of what the dynamic between these two might have been if they had met in a different context.
c) a third, messier thing, about Carmy going away, tooling up, coming back and it needing to be worth something, that going way. As far as he knows at this point, It didn’t achieve what it was meant to achieve, it didn’t get Mikey’s attention. Maybe he didn’t need to leave Chicago to do it. Sydney's talent tickles that tension, as does Marcus's (trios, trios!). So what was it for? What were the past few years of his life for, if a bunch of this stuff was in Chicago all along?
Who was Carmy away from Chicago? Who is he without his family? We’ve only seen one flashback so far, very much from inside Carmy’s head. The way he tells it is very different from what we see. At Al Anon, he describes himself like this:
‘when somebody new came into the restaurant to stage, I’d look at them like they were competition, like I’m gonna smoke this motherfucker’.
But you're tall and sexy, so don't worry about it babes
Gosh. Yes Chef!
I don’t think Carmy holds anything like this level of aggression towards any of the original staff of the Beef: it would be absurd: they don’t have his training or experience. For the most part we see doing the work of pulling a team together, which explicitly involves putting that kind of competitiveness to the side.
I don’t think he has this energy for Sydney.
Not quite.
I do think it’s an important thing for us to learn about his character. I do think that we are told it at the beginning of Episode 8, after Sydney has quit, because there are ugly feelings around the risotto dish. I do think that those feelings drive a lot of how Review goes down, and that Carmy knows this.
This ferocious comparison and competition, used as a driving force, is a part of who Carmy is, and a part of the kitchens that he has come from. In another context, Sydney would have just been competition. And he’d have been trying to smoke her.
Let’s follow a humble bowl of risotto through THREE EPISODES, and about 5000 words, good GOD.
Tracing the Journey of the Risotto: Unanticipated
I tried to find appetising pics of her cooking the risotto but mostly it doesn't look very aesthetic, so here is Syd in my fave of her scarves.
A Risotto, playing on ‘tongue in cheek’ is first tentatively pitched in Sheridan, as an idea for a new menu that they have ‘spoken about’. Carmy is… noncommittal. He’s not into it, but he doesn’t say that, he just doesn’t really engage. I think there are a bunch of valid reasons to not be into it, tbh. I’ve ordered risotto to go. It’s always kind of gluey and disappointing. Sydney isn’t given a clear no, so she decides to cook it: it becomes something she has to convince him on.
He doesn’t get to try it in this episode as there are drugs to sell and about a million different fires to fight. We know that she dreams about this dish though. In this episode she talks about how thinking about her mistakes with Sheridan Road keep her up at night, but the last images of the episode are of her dreaming: beef… raspberries… cola… fire: there it is. Cola braised short rib. We’re back in the realm of deeply personal creative expression that I spoke about in part two. That anxious energy around failing with Sheridan Road? Is going somewhere else, is being transformed. This is important, and has the potential to be profoundly healing. This dish has meaning for her.
The dish returns in Ceres. Syd is an unstoppable force with the dish, and having said she wants to be listened to, is not listening to several requests from Carmy for more time. Stressful! He deals with it well, at first. He is calm, and polite and asks her to hold on. Which is not a no. But then -
‘I know everybody you used to work for, I called them before hiring you’
oooooh weeee.
There is nothing wrong with him seeking out references. His reasons are logical, and he’s transparent about them. Personally? I think it’s sensible to let employees know you’re seeking out references to avoid paranoia, but it’s not a legal requirement. People do it informally via whisper networks all the time, both purposefully and by accident. Gotta say though, the phrasing and the timing of this ‘reveal’ made me wince.
There are a million different theories of feedback, of how to give and receive it well. One argues that feedback must be asked for, accurate and measurable. If it’s not measurable, then you are nitpicking. If it’s not accurate, you’re hating. If it’s not asked for, or at least delivered in an environment where it’s anticipated, it is unlikely to be received well. Carmy, unfortunately, delivers a whopper of unanticipated feedback here: ‘me and all your old bosses (I know EVERYONE YOU USED TO WORK WITH)have been talking about you and they all agree on this flaw’.
YIKES
Would I let Syd stab me for a bowl of this? Maaaaybe. Maybe.
My reading is that he wanted to ask for her patience, and to say that his decision to pace out the changes is coming from experience, but he’s being backed into a corner, so he summons up the spectre of her old bosses for back up. Syd had opened up last episode, and is still very vulnerable about Sheridan, so he unintentionally wounds her here. We can read this in her response. He says her employers said she was smart, talented, green and impatient, she hears ‘me and everyone you’ve worked for think your business failed because you were green and impatient, that’s why you’re here, and why this dish can’t go on the menu’. This dish is getting entangled in so many other things about where they’ve come from.
He does take the time to reframe it: outlines his practical concerns, and starts to articulate that he wants to maintain calm before they make more changes -
And then Sugar is banging on the door, demonstrating his point.
At this point, Carmy is trying to build a parachute. They don’t have one when Jimmy comes to visit in Hands, but they do have one that becomes Richie’s bail by Braciole. Reserve building takes steady, dull consistency, but this isn’t communicated, and they don’t agree on a timeframe for the menu development, or even to come back to this conversation. This is small stuff, I know I sound nitpicky! But in my experience managing people, tension builds in the unknowns, in the places where there aren’t specifics, especially when you have a team member like Sydney who is ambitious and dynamic.
Sydney is firmly in the realm of the job that Carmy specified here. He is dialling business, she is doing everything else. If you’re a nerd and you zoom in on her CV, she has done menu development before. She is green, but not that green. She is impatient, but she also doesn’t have the same complicated relationship with change at the Beef that pretty much everyone else but Marcus does. The risotto is the first unofficial test of the impact of strain on their (messy ass) working dynamic, to Review’s much more official gauntlet.
Why would they write a proper CV and film it if they didn't want me to spend 5 minutes hitting pause repeatedly until I'd read it?
*squints* designed daily specials with complete creative control! At Alinea! A THREE STAR MICHELIN RESTAURANT! At the time they wrote this, it had held and retained those stars for twelve years! She is not new to this!
Tracing the Journey of the Risotto Two: Unmeasurable
They try again with the risotto later. She is a little more patient, initially. She makes the effort and he thanks her for it. He tries it, which she really wanted (surely that will convince him!), and she has modified her request, from to-gos, to trying it as a special. Her equivalent of baby steps. She listened. She’s trying. Lovely Angel and my main man Ebra come by, taste and support Carmy’s ‘tremendous’.
But here Carmy gives feedback that isn’t measurable. It’s not perfect, but he doesn’t say why, even though he knows, and it’s an easy fix! He’s nitpicking, because he doesn’t, for a bunch of practical reasons, want to put risotto on the menu, but doesn’t want to shoot her down. He asks her if she understands after she has explicitly said that she doesn’t (cus he’s not being up front), and then doesn‘t explain himself. He’s not really asking if she understands, he’s telling her to stop. It’s not really the dish that’s not ready, not really, it’s him, he’s not ready to make a new raft of changes, to think through the gap between the Michelin star excellence he has come from, and the budgetary, practical restrains of where he’s at.
I think this is really fair. Or at least understandable. Carmy just wants to catch a breath, and he has to have oversight on so many different things at once, adding something else to that must feel terrifying. But the way he communicates this shuts down and restricts: he switches the dynamic from one where they listen to each other (which requires that they both explain themselves) to one where he tells and she does. It doesn’t really give her anywhere to go, so her frustration is inevitable and also understandable. Measurable feedback! Clarity. If you don’t want risotto on the menu Carmy, rip the band-aid, and say it, and say why. Get her to work on something that is going to fit with the menu in a different way, in the way that you want, and be clear about the way in which you want to shape it!
He knows he’s not been great here. Carmy apologises for ‘being shitty’ later in the episode (as others have noted, it’s a shit apology) and he also starts his apology with ‘needs acid’ in 1:8. He knows that a lot of Review is to do with this dish.
When Carmy apologises about being shitty later in Ceres, she doesn’t mention that she put the dish out earlier. It’s framed as a little moment of.. if not revenge, then a little something for herself. I think she knows it’s not OK, not really, or she’d have mentioned it, and her face says a lot when she says it’s cool. I’m not a chef, I only ever worked FOH, but my instinct is that its dodgy and it fills me with unease. A grey area. A pop of tension.
Tracing the Journey of the Risotto Three: Hating
Whenever I think about the strikes, I think about the broader ensemble in this show.
The next time the risotto turns up, it’s being mentioned in a review. A lot happens here, so I’m gonna bullet point out all the references, then analyse some of them afterwards. I’m also gonna jump a whole bunch, cus I want to stay tightly focused on the risotto itself, and the dynamic between Syd and Carmy as relates to it:
Ebra reads the review out!
Syd has a lovely, gentle smile for Ebra as he reads it, her whole body relaxes as she taps at the tablet. This validation clearly means a lot to her. Ebra’s dynamic with both Sydney and Marcus is consistently a joy to behold. When he tells her in Dogs that she’s given Marcus a lot of confidence, she glows, and I think it’s something she really needed to hear. He’s subtle about it, but he never makes her life difficult when she implements the brigade. There’s something about the oldest member of the team, reading the review out, a little haltingly cus English isn’t his first language, that doubles down on the love that can be present in the Beef, making it all the more jarring when –
Carmy cuts across this and starts talking about the day’s opening with a ‘stop reading that shit’
Fam ‘that shit’ just described your food as elevated and elegant! In the foodie heaven that is Chicago! In your restaurant which is kind of failing! It’s your team’s first review since you’ve been there! So straight away you’re waiting for the other shoe to drop, because what has got his knickers in a twist?
Carmy is justified in being pissed off about Syd’s actions here. What he is not justified in, is not finding a way to celebrate the review itself with his team, who deserve to have this moment. It’s a milestone for them to get some external validation, and the restaurant, quite frankly, needs it. A five star review! Tina squeals with delight when she hears it. Before a new program and a busy shift is the perfect moment to read this out, and go into the work feeling good. A united, gassed up team? Would have killed those to gos.
Sydney is also responsible for this messiness though. In going rogue the episode before, something which could have been about the team becomes about her in a way that is sticky, and it becomes harder to celebrate. It was not her intention, but this is the outcome.
Ebra ignores Carmy
(cus he’s redundant and white JK JK don’t cancel me)
There is a double edged shout out to the team
‘the staff moves are next level’: this is such brilliant, important feedback from a team that has had to weather so much change! Also calls back to Richie: ‘Uh oh, Sydney making moves!’ in the car in Hands.
‘The sandwiches are so delicious as ever, but the standout dish that... that, that encapsulates all, this was the risotto with braised beef. The rice was luscious with a surprising ribbon of brine running through the sauce. The chef obviously knew what she was doing’
THAT REVIEWER IS A SNITCH
Did Syd know that reviewer was a reviewer? I dunno man. Maybe! She’s Chicago born and bred, knows the food scene well. It’s not outside of the realm of possibility that she’d recognise him. Maybe she just wanted some good immediate feedback, while she was feeling shitty! Maybe all she wanted was him to send a message back to the kitchen that’s like tell Syd the risotto was great: the impact of his Review but on a much smaller, less disruptive scale.
I think it’s genuine coincidence, which unfortunately looks… not like that. The thing is: the reviewer being a reviewer isn’t what the issue is. The issue is giving food not signed off by her boss to a customer. She'd have never gotten away with that at the places where she was before. Putting the dish out is going rogue, regardless of who she gives it to. It’s not a team move. If Carmy called in her old bosses for back up, she calls in his potential new customers. Eek. EEK.
Sydney desperately tries to get Ebra to shush, to no avail
(extremely funny work from Ayo, but also he’s pissed, and she either already knows it, or already antipates it – it’s hard to get a read on how long they’ve been in and when they learnt about the review)
‘river of brine, huh?’
Carmy, you little snark!!! This is very much his wheelhouse of expressing displeasure, he loves a little jab to the emotional solar plexus. My reading of his line is that what the reviewer tried and what Carmy tried are different, because if it had a ribbon of brine in it, I think that means that there was enough acid. Syd has two dishes, and she’s specific about Carmy trying one and not the other, so my reading here is that Carmy’s POV is not only did a dish go out of my kitchen without my sign off, but it was different from the dish I was given to try. Wince. Wince, wince, wince.
Sydney and Carmy have a fucking excruciating conversation.
Just the worst.
Carmy is not happy, but feels unable to voice this in a way that seems reasonable: he’s busy and stressed about to-gos, he hasn’t moved past the unreasonable feelings of resentment and annoyance to the clarity which enables you to articulate how you feel and why, and because Syd’s gamble paid off! It’s a net positive for the restaurant so it feels counterintuitive to reprimand her, but there is a conversation they need to have. He really does not want to have this conflict, because it’s complicated, and is, like most big blow outs over something small, about so much more than a plate of risotto. He breezes over the conversation, but you can’t start with that ribbon of brine opener and then tell me shit’s not weird.
Compare this to Brigade, when Sydney is asked what’s up, and she is brave enough and vulnerable enough to be like – here are the things that weren’t OK, here are my expectations, here are my boundaries.
On the other side of the conversation, Sydney knows that she has slipped across a slightly odd boundary, but doesn’t acknowledge this. It’s good he liked it! All’s well that ends well. Right? RIGHT? But if he hadn’t? Very different conversation. It doesn’t matter who he is! He could have been anyone - someone that left a weird Instagram comment later, or someone who didn’t finish the meal and complained. Whatever the case may be, giving it to him unofficially was not an act of partnership, or listening, even if the initial communication was shitty.
She knows she’s overstepped, but she doesn’t apologise and doesn’t acknowledge the specifics of what she’s done wrong, because she does not want to have the conflict that could come out of this either. She seeks affirmations that they are OK rather than trying to actually find out how Carmy feels and why, because at this point she doesn’t really want to hear it. She is seeking this conversation out 20 minutes before open! It’s not the time for a thorny, complex discussion.
Compare this to Brigade. Carmy knows Sydney is pissed, and makes the effort to speak to her, in private, armed with the peace offering of Ebra’s Suqaar. He is very careful in that conversation to ask open questions (‘what’s going on with you? Say more?’) that enable her to respond honestly. He persists despite her having her walls up around the fact that she’s pissed. Sydney does not do this. The power dynamic makes it hard, but still. If she wants the connection needed to power reconciliation, that bravery needs to be in play.
are you sure we can't just power through this with sexual tension?
Sweeps congratulates her and tells her she’ll have to tell her dad
Hope Mr Adamu got a newspaper clipping!
Carmy says the sandwiches are totally different and the reviewer is a fucking hack. Syd looks sad.
This moment is why I opened this essay talking about veal stock. We are back in a moment with a gap between what has been said, and what has been heard. The reviewer said the sandwiches were delicious as ever. That’s not a criticism at all! These are not words that justify being called a hack! Carmy is pissed because the reviewer says they are delicious and they always have been, that Carmy has not improved on the staple that was there before him.
And that shit hurts his ego!
His whole thing was going off to learn ‘how to be better than mom and dad’s piece of shit’. We know he’s changed a bunch of things about the sandwiches. In Hands, Sydney mentions that they’ve switched to market produce, which I’m sure is not unrelated to Richie’s ‘You’ve been here for two weeks and we’ve had money problems for two weeks’ in System. In Carmy’s time there, the bread’s changed, the method for cooking the beef has changed, the way they braise onions has changed.
To that customer? Delicious as ever.It’s not a dismissal, or an insult. It is a reminder that Carmy didn’t have to leave, and go through all he went through, that there was delicious food and skills to be learned and refined without it. We know Michael was a talented chef. Even now, with all of where he’s been, Carmy cannot surpass him or his memory.
The person that does surpass that? Is Sydney. With food his palate did not deem good enough! Sydney who has not had to leave Chicago and her family. Sydney who has found a way to be creatively free, even at The Beef, in ways that Carmy has not really been able to, because his primary concern has to be money. There is understandable resentment here. But there is competition to the way Carmy cooks, something to prove, someone to smoke. There are reasonable feelings here, but some of them are really ugly, too.
Tina describes Syd as Jeff’s friend
This is a strange little line – because we know that Tina respects Syd as a chef at this point, and she doubles down on it later when she asks Syd to teach Louis skills, like she herself has been taught. So why’s it there? My feeling is that it’s there to remind the audience of what Syd and Carmy’s relationship is usually like. I wouldn’t call it friendship, I think they operate in a weird place that defies labels, but they have this synergy which drives the business. Tina evoking that in this moment draws attention to the fact that they are not in that space right now.
He's just got a very sweet face, it's hard for me to believe he's in trouble at school
Richie has a loud, performative conversation with Carmy about many things, but for the purpose of this section, he states that they don’t do risotto, asks if they’re going to, and Carmy definitively states that ‘no, they’re not going to do that’ he also repeats Syd’s phrasing that it was ‘an accident’
She stabbed the wrong ass if you ask me!
Nah, but for real, this is nasty work. I’m gonna come back to it in the next (penultimate!) bit of writing about the Beef, the Bear, Richie & Michael, Syd & Carmy. For now, I will simply say that Carmy is doing up major pass agg here, and it’s nasty to watch. He’s really, really unhappy with her, and he’s struggling to hold it in, so it’s coming out in unhelpful and unpleasant ways that feel like humiliations in front of the whole team, and punishment.
There are really valid reasons for Carmy to be annoyed and to not want to talk about it right now. The problem is that If you don’t create a pressure valve you take responsibility for, you will end up a) exploding instead (lol) and/or b) releasing that frustration in unhelpful and harmful ways.
They move towards this with their ASL sorry in Season Two. But here, Carmy says and implies a bunch of things to Richie that he needed to say explicitly to Syd two episodes ago, and two minutes ago: that he has no intention of putting risotto on the menu, and that he thinks her saying it was an accident was bullshit. He wants Syd to know it’s not OK without the hard, painful work of having to engage in conflict with her. It’s shitty.
Sweet Louis asks what a ribbon of brine is
He seems like a good boy, bring him back!
A BUNCH OF STUFF THAT I WILL WRITE ABOUT NEXT TIME HAPPENS
Richie, Syd and Carmy, it’s delicious (a nightmare).
Syd attempts a second conversation with Carmy – having vented some frustration at Richie, and seeing how her workload is piling up and becoming untenable, she is much more open here. Carmy is not.
She’s blunt – we’re not on the same page. Carmy lies and deflects – we’re good, let’s get through the shift. He has his hands on his hips, with as much of his body turned away from her as possible, during this conversation, and walks off half way through it. Even if everything had gone right, this shift would have been a nightmare for Syd.
Everything is awesome!
The penultimate mention of the risotto is here. There is very little I can say that has not been brilliantly said by eatandsleepwell here - https://www.tumblr.com/hourglassfish/726487509540962304/eatandsleepwell-melonatures-this-one-second?source=share so I’m gonna link it.
That’s the last we hear of risotto for now, other than a quick reference to Syd as an arrogant and condescending ribbon of brine from Richie later. It doesn’t turn up on the tasting menu at the Bear, where it defo feels like a riff on risotto could have replaced one of their pasta dishes. That switch from rice to pasta feels pointed.
Spaghetti
Let’s treat The Beef as a character. If Sydney’s ingredient motif is veal stock, then The Beef’s is that family spaghetti.
Cheap and simple. Fucking delicious. Makes no sense and shouldn’t work, but was somehow the best seller on the menu. Distinctively Italian. Stuffed full of drug money(!). Always, always presented at the table with love, like a gift. You can elevate it if you want, but the fact of the matter is that even at its very best, it’s only gonna hit so hard cus it reminds you of simpler times, like the ratatouille (that is not a ratatouille!) from the movie Ratatouille.
Carmy rejects that meal at the top of the series. It ‘doesn’t make sense on the menu’, so he doesn’t care that people loved it. So far, so EMP. When he starts to cook it in episode one, it feels like a relenting to Richie’s bullying, and him throwing WHAT WE NOW KNOW WAS PROBABLY A FEW THOUSAND DOLLARS in the bin at the end of the episode feels like this exhilarating rejection of mediocrity. They change the lines for System, but in the pilot, Carmy literally cannot make the spaghetti, that last lesson from Michael is a real missing puzzle piece.
In Braciole, when he gets the recipe, he goes to cook it, for family. It’s really nice, that scene, feels comparable to Sydney making omelette. It’s quiet, and Carmy seems content, if wistful. The pork instead of beef panic of earlier is put to the side for now. The previous day, Carmy has gone to Al-Anon and confessed, unburdened himself. Then followed two quiet days and a blue hued night of atonement: he reaffirmed his commitment to Richie, paying his bail and keeping watch all night, gave Tina the night off, apologised to Marcus and acknowledged that his behaviour towards Sydney wasn’t acceptable, as well as speaking to her about her dish, like an adult. Carmy has to do all of this before he finds the money, before he gets the validation that he’s really longing for from his brother.
JAW getting his Emmy, his Golden Globe, his SAG Award, his Bafta, his future Oscar Winning role.
If The Bear at its core is about grief, and the void that Michael’s death leaves, then one of the big journeys of Season One is the subsequent death of the Beef, ready for its rebirth as The Bear in the following season. Review is the short sharp stab to the gut, of Sydney leaving, and taking any hope that it can be reformed as is, with her work. I don’t think the nature of a puncture wound, and the shortness of that episode are unrelated.
Braciole is more of a death rattle: Jimmy’s debt keeping them trapped in shitty work they don’t want to do, situations that spiral out of control and descend into violence, their parachute turned to bail money. But Michael wanted more for his brother than that, and he has left him a foundation. He does not have to burn the place down, there need not be smoke and hellfire. There’s another avenue for rebirth, one where ‘set this place on fire’ does not have to mean an insurance scam, but instead can mean an ignition of all their ambition and dreams.
To get there there has to be an ego death first, a moment of hubris that gets our protagonists fresh, and clean, so they can move to the new. Sydney sees and experiences the worst of herself (more on this in the final part!). Richie gets stabbed (more on this in the next part).
Carmy? Carmy has to encountera crisis where not only could his training not save him but many of the lessons he learnt while he was away and his reasons for going in the first place actively made the situation worse, and those that had faith in him and his preferred system turned away from him, deeply hurt. His ego gets in the way of connection, and it shatters the partnership that he needs to make it all work. He is clinging to old ways of being that has not served him, but he needs to move forward into what is new. And he does.
Well.
He tries.
SMDH
WHEW
Another long one, sorry fam. I’m almost there though. Am I sorry? No, I’m grateful if you read it, and I hope you enjoyed it.
I hope I’m pulling this together coherently, that I’m showing a sort of throughline to the way I view Episode 7. I don’t think Sydney is perfect! I do think her walking out is narratively and politically (the show wants better for the workplaces its drawn from) necessary, and I hate, hate, hate the simplification of that decision to ‘he shouted at her so she bailed’. Please, you can’t think this show is well written and think her decision is as simple as that, it doesn’t make sense. That exit is crafted so that it is inevitable, there is a movie’s worth of build up to it.
We’re looking at Richie, Syd and Carmy next time, fam. I am trying so hard to cut it down cus it’s currently sat at 15,000 words, but I’m gonna try really hard to edit down, OK? I’m gonna try really hard.
I can’t respond but I value reblogs and comments so much!
This is part of a five part series! You can find the rest here:
Expect More: Syd and Carmy's relationship,
I know you'll be listening: Marcus, McDonald's and Freedom
Risottogate
Hiring New Fucking Broads: Syd, Richie and conflict;
"That's Not You" The Moment Syd Walks Out
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Anthony Bourdain is one of my favourite people, and reading dungeon meshi I’m reminded of him a lot.
His views on eating and rest and fun really work with the series message on eating and recovery being an essential part of doing and action.
“You learn a lot about someone when you share a meal together”
“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living”
These quotes of his really cover a lot of what the series is about.
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[Greedy Meat Sandwich] Double Minced Meat Cutlet Sandwich with Demi-glace Sauce and Cutlet Sauce
(【よくばり肉サンド】デミグラスソース&カツソース ダブルメンチカツサンド)
This sandwich is made with a minced meat cutlet made from a 70:3 ratio of ground beef and pork, and is topped with two sauces: a rich demi-glace sauce made from veal fond and concentrated red wine sauce, and a cutlet sauce that combines the savory and sweet flavors of vegetables and apples.
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Chef John's Cheater Demi-Glace Recipe You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor. 1 tablespoon vegetable oil, 1 bay leaf, 3 ribs celery chopped, 5 pounds whole chicken wings, 2 onions chopped, 2 carrots chopped, 3 tablespoons tomato paste, 1/2 teaspoon whole black peppercorns, 6 quarts cold water, 3 slices beef shank
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Recipe for Chef John's Cheater Demi-Glace
You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.
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