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...
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...
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.
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...
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...