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Posts by AllanMcPherson

Canadian here, excuse the metric.  158f is about 70c, that is way too high for super slow cooked eggs unless you want really destroyed yolks.  63-64 c (145ish f) is where you get the fudgy yolk.  Your whites will be loose at this point, however.  73c for about 13 min will get you a firmish white and decent yolk but your timing and cooling has to be spot on or your results will be inconsistant from egg to egg.   I do sv eggs for my brunch services and the method I have...
I ran a pop up resto the last two years (my current bricks and mortar place is an extension of that idea).   Obviously, where you are operating will determine what you will need by way of insurance, health codes ect.  I can speak from my experience only!   We had a liscened and inspected prep kitchen where the vast majourity of the work was done.  Food would be transported to the location of service and finition would occur there.   So much of what you are asking re...
I can see that...I have a 24 seater so getting log jamed at the POS isn't really an issue.  I also kinda like being able to "view only" via the cloud.  Makes me feel more secure.  
I have been using TouchBistro since I opened a place last May.  Dead easy, intuitive, and extremely customizable.  Well worth looking into.
Wow, priorities
FYI, I have decided to call this item "The Corsair."  Because when assembled they have a Pirate Cookie kind of vibe.  And french = fancy, ha ha!
That is really good...but might need to play that card another time!
That is very sensible...my internal pun generator has been ACTIVATED!   The resto is called Picnic, the gallery is The Dart, btw.
Quick set up:   I own and run a small, mid market causual-fine dining restaurant.  We are an adjunct to a popular and somewhat ecentric art gallery.  My food program is tied to the gallery and tries to to have a "populist" vibe, fairly sophisticated food that is approachable and not too precious about itself.   When it comes to desserts I am very much in the "cook's" dessert mode; icecreams, tarts, chocolate work etc.  We flip the desser options frequently.   I have...
Depending on the other elements of the dish (natch) I would first look at herbs.   Mint is a logical dessert flavour  (maybe too much so). If you can get your hands on some fresh Holy Basil that would be a winner.  It has an almost tropical fruit quality.   Either way green herbs can easily be blended into something like an angaise.  Or just sheared into a syrup, hit with some agar agar and made into a fluid gel.   Think about green beverages (Chartreuse?) that can...
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