I would have to agree that the whole concept is "interesting" to say the least.
I was steeped (pun intended) in classical French cooking. I am trying to work my way out of it's strict confines.
I wanted to try to conceive...
I would pose a question to you.
What sounds more appealing.
Pernod/Green Onion Gelee (I personally think it would be too harsh and the acid in the onion would deteriorate the gelatin)
Pernod/ Spinach Gelee (Spinach Jello not...
I agree with Old School, the one thing you want to address is what type of operation are you running.
Bar & Grill
They all have different levels of acceptable labor...
I smoked for 12 years near the end I smoked 2 packs a day.
My palate changed completely after I quit. I have one smoker out of 12 in my Kitchen. He is allowed 2 smoke breaks in an 8 hour shift. I also ask that he cleanse his mouth...
We are just now pulling out of this situation. We went from 14 to 8 in one week. We lost 3 line cooks all Garde Manger and all 3 Prep cooks going into May.
I promoted 3 Dishwashers and Hired 3 new Dishwashers and put an ad in for line...
We do a warm crab dip with crispy wontons.
Dip is cream cheese whipped until liquid and kept warm.
Jumbo lump or king crab meat.
soy sesame oil
Think crab rangoon. Very popular low cost....
We currently make 6 kinds of sausage (Italian, Chorizo(Spainish and Mexican), Bratwurst, Merguez, Breakfast, Andouille).
We also cure our own Corn Beef, Pancetta, Guanciale, Tasso, Bacon and Pastrami.
We are currently curing our...