I'm the Culinary God-Chapter 877 - 375: Modern-Day Butcher Chef! Job Promotion—Now a Supervisor of the Fishing Platform Dining Department?
My master?
Lin Xu asked, somewhat surprised:
"You guys still keep in touch with my master?"
"Of course, he’s so good to you, why wouldn’t we maintain a good relationship with Mr. Gao? He even mentioned in the group chat..."
"Group chat? Mom, did you secretly create a group chat?"
Lin Xu increasingly felt that this generation of elders were really getting the hang of it, not only secretly keeping in touch with his master but also forming a group chat behind his back.
"It’s your father-in-law who created it, the group is called [Lin Xu and Yueyue Wedding Preparation Committee], everyone in the group is an elder of yours, the junior-most is your senior brother, the rest are relatives from both sides."
Ha?
They secretly set up a wedding preparation committee behind my and Shen Baobao’s backs.
They even made it quite professional.
Lin Xu said:
"Since you’re preparing everything, Yueyue and I won’t worry about a thing, we’ll just be responsible for serving you tea and wine at the time."
Chen Meijuan smiled:
"As long as you don’t mind marrying during the Spring Festival, we’ll start preparing now... after holding the wedding in Beijing, you and Yueyue can return home for the Spring Festival and we’ll host a special feast for the guests here."
"Alright!"
After hanging up the phone, Lin Xu felt as if he were dreaming.
Although there were nearly three months until the Spring Festival, just thinking about walking into the wedding hall with Shen Baobao still felt like a dream.
Hope this happiness can last forever.
He tucked his phone into his pocket, strolled to the back of the building, and only then discovered that the slaughter process had finished. Not only had the cow’s hide been completely peeled off, but even the carcass had been disassembled into eight pieces.
Yin Hongbin, with the assistance of Guo Weidong, was disassembling large parts like the cow legs.
He held a small, sharp knife in his hand, deftly cutting through the tendons in the cow’s knee joint, taking down the lower leg along with the cow hoof.
Then he followed the direction of the tendons to slice open the cow leg, removing the femur.
After a series of maneuvers, the cow’s hind leg was divided into several parts.
There were no unnecessary steps; the strength and depth of the knife cuts were just right, akin to a modern version of Chef Ding carving the ox.
The incredibly strong Yuan Debiao hung the disassembled parts on an iron rack nearby, where Senior Brother Xie Baomin and the head chef of Building 11, Fan Ming, would further cut them up.
Not far away, by the water basin, Dai Jianli, Song Dahai, and He Baoqing were around several big tubs of clean water, preparing the internal organs of the two cows.
Meanwhile, Qiu Zhenhua, wearing gold-rimmed glasses, was using a blowtorch to roast the cow head.
As for the other head chefs, they were assisting in the work, some rinsing, some soaking, others cleaning up the trimmings.
Old Huang stood on the outskirts with a phone, taking photos and marveling:
"A team of national-level master chefs tending to them, this must be the pinnacle of these two cows’ lives."
Seeing Lin Xu approach, he jokingly asked:
"Brother Lin, if you want to eat something, just say the word. Traditionally, when a cow is slaughtered, the offal should be made into dishes to reward those who helped, we’re in for a treat today."
Lin Xu was a bit puzzled:
"Is there really such a tradition?"
"There’s no such tradition; do you think these high-and-mighty head chefs would willingly do this? Not just them, I reckon Director Liao will also come around soon."
So you guys really treat slaughtering a cow like villagers do slaughtering pigs for the Chinese New Year, huh?
Too bad they’re not slaughtering pigs today, or I could have showcased those long-held pig slaughtering techniques.
He curiously asked:
"What kind of dishes will be prepared later?"
Old Huang, having attended many such occasions, pointed at Dai Jianli and said:
"Old Dai will definitely make Husband and Wife Lung Slices, it’s a staple offal dish; Head Chef Guo will make Cantonese style offal soup, fresh offal made this way is super delicious; Head Chef Yuan will prepare char-grilled beef tongue, Northeast Chinese do brilliant BBQ; your senior brother might make stir-fried beef kidney or marinated beef heart, not sure though, he always comes up with new tricks..."
Lin Xu had initially thought that this bunch of chefs would simply stew a large pot of dishes like in the countryside, but was surprised to find they each used the ingredients to create their signature dish.
Lin Xu asked:
"What about these beef bones, won’t we boil them and chew on them?"
"These are treasures; Old Yin wants to keep them for making soup, it’s not allowed to chew on them, he even leaves some meat on them during trimming, the bones and the meat close to the bone make the broth tastier."
In an hour, the two large, fat cattle had been transformed into neatly segmented cuts of meat and two sets of soup-worthy bones.
The beef was divided meticulously; each part was categorized, and the removed tendons could be used for cooking.
Yuan Debiao held those tendons wrapped in fat and said:
"These should be braised and then grilled over a charcoal fire, the taste is fantastic... Brother Lin, try it later, I guarantee you’ll want more."
Guo Weidong, after washing his hands, looked at Lin Xu and asked:
"After watching this, what have you learned?"
"I feel like you could completely open a slaughterhouse."
Guo Weidong: ????
I asked what you felt, and instead, you’re arranging our jobs?
Lin Xu smiled and said:
"It feels like whole cow disassembly is a profound craft, not only needing to understand the position of all the tendons and the direction of the meat but also requiring cooking knowledge, knowing how to handle each type of meat."
Some dishes can have tendons, while others can’t, so it can be processed accordingly during disassembly.
Guo Weidong patted Lin Xu on the shoulder:
"Today you got a glimpse; next time there’s a similar event, you’ll have to do it yourself, so don’t be timid then."
"I have to do it?"
"Head chef level requires you to do it; although you haven’t worked at the Fishing Platform, Director Liao has been holding a position for you, as the Supervisor of the Dining Department at the Fishing Platform, at the executive chef level."
This really caught Lin Xu off guard.
I was just a consultant for the Fishing Platform?
When did I become the supervisor of the Dining Department?
Guo Weidong said:
"A few days ago at the executive meeting, Director Liao said the Fishing Platform should have more social engagement, and the video you shot with everyone was good, so you were given a supervisory position to facilitate your coming and going at the Fishing Platform."
This sudden?
Just as he was pondering, a system prompt sounded in his mind:
"Host promoted to the Supervisor of the Fishing Platform Dining Department, completed hidden task [New Identity], obtained Excellent Level Basic Cooking Technique — Whole Cow Disassembly, congratulations to the host."
Lin Xu was completely surprised by the good news.
Didn’t realize if this title gives a discount when booking a venue at the Fishing Platform for a wedding...
As he was in a daze, Dai Jianli excitedly said:
"Quick, quick, quick, while the offal is fresh, hurry and process it. Brother Lin, don’t just stand there, see which dish you want to learn and jump in, opportunities to work on offal at the Fishing Platform aren’t common."
Every head chef was going to prepare a dish.
As for which dish to learn, it truly puzzled Lin Xu.
He completely forgot he came to learn pulling noodles today, his mind was all about figuring out which offal dish would sell best...
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This Chapter contains 5200 words, asking for monthly tickets brothers! Next Chapter beef offal stew, anyone who loves eating it?
