or Connect
New Posts  All Forums:

Posts by SeabeeCook

Steph ... It sounds like you're on the right track. Over the years, I've developed a series of Excel spreadsheets that help me track my expenses, budget, etc. The type of reports that you need depends of the segment of the industry you're in. Restaurants generally track food cost, labor cost, etc., as a percentage of gross income. However, in non-commercial food service (institutions), food cost is usually accounted for via cost per person per day. At my camp, where I work...
While it is nice to know where your vintage or antique cast iron cookware was made, it ready doesn't matter in the end unless you're going to sell it. My philosophy toward cast iron is this: If it is in good condition and seasonable, it's going to be put to work. Otherwise, I'll sell it or give the piece away. I don't want any iron in my collection that cannot be put to work. I don't collect museum pieces. This philosophy helps limit the size of my collection.   All of...
It's always easier to help if you describe what are you doing in detail. I use an earlier version of Pro Baking (4th, I think) and have never had a problem. Do you weigh ingredients? Or measure? My standard formula for biscuits includes 35% fat and 65% buttermilk. Other ingredient include 6% baking powder, 0.5% soda, and 1.25% salt.
I've been taking ServSafe for over 20 years. The manager course is usually 8 hours, although you can challenge the course and take the test only. All you need is an instructor to host the exam. I once sat in the instructor's office and took the exam without study. I now take the National Registry of Food Safety Professionals exam from my county instead of ServSafe. The county offers a 3 hour refresher class for those who know the material.
Pozole is good stuff. Like you I load up my cast iron and haul it to the campground.
 There are two sets of minimum temperatures at work here. The FDA Food Code (and CalCode in California) requires 155-deg. internal for ground beef. However, because meatloaf is a mixture of ingredients, it should be taken to 165-deg. or higher. I've noticed that most temperature charts designed for the home market, including those printed by supermarkets, add 5 degrees to the FDA minimums.
Everything steak and potatoes. Whenever I look into the glowing coals of a campfire, I think steak, with a rib eye in the lead.
 I would use the two big-box stores if I could. Those of us in the camp world are often relegated to the Syscos of the world because of our distance from the rest of civilization.
Interesting...all I have to do for Sysco Sacramento to use eSysco is to sign a confidentiality agreement, no contract. The agreement says that I won't share proprietary information. The minimum for a drop is $500 per week already.
Do a couple tests to see how long it'll take. Do you have to wash you hands in between glove changes in your country? We do in California, where I live. Test the process with a spat (or tongs?) as well. That'll tell you if either process works in your setting.
New Posts  All Forums: