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Posts by kuan

A few tablespoons of ice water should bring the dough together.
I wonder if his wife knew what a great fella he was here on cheftalk?
Don't fall in the tandoor!   I've been watching some of these videos from India and these people are amazing.  They get so much done with so little. 
What next?  Oreo fried chicken?
Next week I'll be headed to the ACF national convention in Kansas City.  Just wondering if anyone here is planning on going.
See mine.  There is only a splash of water in the pan, no vinegar.  When the steam comes out is when the yolks are cooked.  At this point you can decide if you want to cook the yolks more, if so, add a splash more water.   Add salt and pepper, lemon juice at the end.  This is your basic Hollandaise.   If you need to you can loosen it up afterward with a drop of warm water, tighten with cold.  This is good to know if you want to hold it for anything past a couple...
Yep that was the article.  I suppose this is now a fact of life.   I did this analysis once where I worked and found we could seat twice the number of people during lunch if the servers stopped trying to sell dessert.  Boy if your place relies on quick turns that smartphone could kill your business.
Read this.  This is so true!   http://newyork.craigslist.org/mnh/rnr/4562386373.html
You should have the one from June the previous year too and see what moved.
There are many things you have to look at.  Without knowing more detail it's really tough to answer the question.   In general, when going into a new place, you look at the big picture and move toward the details.  So the overall PNL first, then the first layer which is the food cost then the labor, then you go beyond that.  
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