Posts by 24-7cook

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...

Bdl 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...

We have room for an 8 top in our kitchen and sell it once a month. We offer a 5, 7, 9, 11, 13 course with wines to match.

I agree with Old School, the one thing you want to address is what type of operation are you running. Bar & Grill Fast Casual Casual Upscale Bistro Deli Buffet Fine Dining They all have different levels of acceptable labor...

The key to good Korean Bbq is a well marbled cut of beef. PJP is right about the Ribeye for Bul Golbi sp? (it can be Grilled, preferred, Deep Fried or Stir Fried) Bul Galbi are the short ribs.

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...

Watercress/Pernod gelee

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. green onion ginger garlic soy sesame oil white pepper 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...