Posts by alexr

I used to buy a Thaw and Serve Beef Carpaccio.  The supplier doesn't carry it anymore.  Anyone know of a supplier who carries it?  And yes, I know how to make it myself:)

Can you part with the recipe? :smiles:

First, as an owner, if you want to make all those decisions, I suggest you put together a few hundred thousand $ and open your own place! Second, as a Chef, you have to fight the battles you can win to get your food out, to get your...

Very harsh....

Refreeze fish? Yuck!! The filets? I wouldn't...but maybe....it might be ok....they have such a low fat content...they might make it...

Propane is always tough. I use a 24" Castle, works fine!

I had my website up before we opened! I bought a copy of MS Frontpage and did it myself. Not much to it and it only cost about $8 a month. Registered with all the search engines and restaurant related websites. It has been invaluable!

You should get a small 15 pound counter top commercial fryer ($400-$450), Fried fish is great and you can pull fish right out of the retail counter. It cooks in a minutes. You can also use up your trim with fried fish bits or...

Even without looking at your menu, I would venture to say that you are under-equipped!

Good point! Maybe I could deal with some part time people instead.