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#16
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| Man I miss some of these folks who haven't been around lately. |
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#17
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| Chef's option: Yell at the cook whose station it was to make the hollandaise, telling him what an idiot he is for not making enough. Tell him he has 2 minutes to make new stuff and get the order out. Watch him attempt to cook the eggs over a straight flame, shout at him again as he scrambles the eggs and make him start over. Watch him fill the pot with 4 inches of water that he tries to bring to a boil, then yell at him for being the world's biggest idiot and pour out all the water except 1 inch. Watch him try and add the butter too quickly thereby breaking the hollandaise. Yell at the whole crew telling them they are all a bunch of morons as you decide the best thing is to do the job yourself!!!! Seriously, the way I always keep my hollandaise is either on a shelf over the stoves. If too cold up there, due to the vents then I usually keep it in the steam table. To do this place hollandaise in a 6th pan. IN another 6th pan place a dampened towel. Place that 6th into your steam table and place the one filled with hollandaise in the pan with the towel. The towel should protect your hollandaise from getting too warm, but keep an eye on it though.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#18
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| according to (the roadside place where they shot some of the final scenes of 'Pulp Fiction') in wenatchee, wa, you melt some yellow crayons in mayonnaise and add 1/2 cup salt. throw in a scoop of mashed potatoes and a couple of pieces of ice for that lumpy, watery look that says ' holly held over steam too long without stirring.' |
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#19
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| Quote:
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#20
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| "...trying to find out where Velveeta is made, 'cause I could have sworn it was made in Wisconsin. Actually, it's made in a refinery in Beaumont, Texas. Mike
__________________ travelling gourmand |
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#21
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| First, slam a utensil down to get foh's attention. Cuss at the alleged broken hollandaise. Quickly demand a Dutch beer to save the broken Hollandaise. Works every time. |
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#22
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| not as funny but actually works: seedy holland. Food process egg yolks. Drizzle some boiling water carefully and add your clarified butter(you always have some extra right) if that fails 14. Egg white hollandaise, extra healthy(béchamel in french). |
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