Posts by kuan

You can hold it for quite a while wrapped in foil, possibly 45m to an hour depending on how hot it is in there.  Keep it close to the oven.   Remove it at 120F.   You can roast the potatoes before the rib until...

Well it's a Valentine's Day to remember I guess.  VD is one of those days where restaurants seem to think they have some kind of carte blanche to gouge customers.

I could have used Ed's method when I worked in the Jewish club.  That would have saved so much time and hassle.

Put a little bit of oil in an ovenproof dish and add a quarter cup of water, crushed garlic.  Squeeze some lemon and bake it.  When it's done add a little coconut milk to the liquid.  Sprinkle with curry powder, salt and...

Muscavado?

Maybe it really makes them lighter.

But why?  I don't see a good reason.

You need to be able to fill your restaurant and make good on the level of service you intend to provide.  Since you are the owner you can make changes quickly.  You cannot turn away revenue by making people...

Can you put a whole bunch down for the first blanch Ed?

How long is dinner service?   I've done fajitas, fish kabob, stir fry, sushi, pasta.  All of it for brunch service stretched over three hours.