Why don't you want any color in the solution? Agree with BDL, your marinade needs more flavor, and there aren't many herbs/spices that will give you that without adding some color.
make your slaw w/vinegar instead of mayo, and add some cooked pureed tomatillo, cilantro, and a little of whatever hot you like. Top w/FF onions for crunch.
I'm with cape chef on using roasted tomatoes instead of V8. Also, dry fry your spices instead of sauteeing them in with the onion. The spice measurements - are they teaspoons or tablespoons? I'd be using at least a tablespoon of cumin...
There are so many great newer chocolates out there to work with, was just wondering what favorites you have. I've always used Callebaut and Valrhona (SP), but I'm seeing a few I'd really like to try!
Looking at your recipe, I see a few things - not enough fat; for 2 cups of flour, I use 1/2 cup butter or shortening. And 4 Tablespoons of baking powder seems like an awfully lot (I'll have to look at other recipes - I use self-rising...
I think there is still a lot of opportunity in restaurants - depending on where you live, and if you're willing to relocate. For example, here in Charleston, SC, the restaurant industry appears to be hurting for qualified help, since...
Yep, I know what ya' mean! And even the big, 'sexy' jobs get boring when you have to do it over and over. Keep remindin' them how boring the unemployment line can be. !;)
Just reread your original post, where you said your employees are getting bored. Well, um, gee - no matter what kind of production cooking/catering you're doing, the boredom factor is there just because of the repetitive nature of what...
