Posts by left4bread

Thanks, DuckFat for your insight. And thank you everyone else for you replies.   I post here on Cheftalk every once in a while when something is stumping me. Been in the industry for 25 years. I have issues with the word...

Well, okay. That's all sound advice.   The bread IS hydrated. Wet mix is added to pork/beef mix. Not sure if I mentioned it, but 80/20 fat.   One egg per pound of meat sounds a bit much, but I'm willing to give it...

This is excruciatingly embarrassing, just so you know:   We have had a dinner menu meatloaf that works fine. They are 10oz portion individual free-form loaves. It's been a great selling dinner item with good FC% while being...

Agreed. That menu is impossibly impossible. "a small restaurant that is suppose to be a bistro", ~300 covers, "the menus are 6 or 7 pages each", ... I think you may be taking us for a ride, so to speak.   Trunks? We're...

Quote: Originally Posted by RAS1187  My all-time classics (some of them I have posted here years ago but why not re-post them for those that missed it) - Order for well done burger. Not unusual, but the guest...

Escoffier is it approchable? is it easy to read? i guess that is what i'm asking.

Exactlu! Unrestricted "stew style". The thing is that they DON'T when you cook them! I think the "east coast" is that they actually "do", but, hey who are we to say? It's a East Coast thing and I'm not gonna argue with...

Actually, I'd like BDL to be considered. Who would you like to chat with? Honestly, a lot of the major players here. One on one. I'd like to pick some brains here.    

"Finally, why Robert Irvine of all people?  Do you think he'd explain the lies?    BDL"   I don't want to pick on the fat kid, but that is who he was. Maybe not "fat" but huge eared. It's unfortunate...

wow... long time later, but I'd love to see some repeat performances: Raichlen Moulton   did someone say "vah chef"? i love that guy.   james peterson   if you can get him, I'd love to pick Paul...