Posts by Brisket

I'm making some cold dips,spreads and salads at a deli and am wondering if anyone knows how to accurately set best before dates? An example of some of the things I'm making:  various hummus', tabbouleh, grain salads in...

I'm starting a new position in a couple of weeks as a deli chef at a small country market and my new employer has told me he's interested in selling gourmet pizza's on his shelves among other things.  Correct me if I'm wrong but I...

Inconsistent each time someone makes it.  We blanch all our fish ahead of time.  We do it at 375.   I've been using just salt and pepper but will try the nutmeg and cayenne as well as the whipped egg...

Here's the recipe I use:   1kg self rising flour 1250mL of beer 250mL of club soda   I whisk this mixture together, leave it 15 mins to 30 mins, then start dipping in the flour dusted fish and blanching in 375...

If you are saying I shouldn't be running the place, you may be right.  No need to beat around the bush though.  Either way, I took chefross' route and had hot water that afternoon.  Thanks for all comments :)  

Sorry Gunnar.   Yes I'm the chef.  We have a 60 gallon tank.  They had another 60 gallon tank delivered on Tuesday and it's still not hooked up.  I invested a lot of time into this place at no charge because...

Just got threatened with being fired as well. What the f**k?

I'm working at a place that just opened and we've been running out of hot water after about an hour of any kind of busyness.  No clean plates, cutlery, glasses, pots pans the whole shebang.  Everything is being run through...

2% eh?  Seems low to me.  Pantry staples like salt and pepper don't cost near as much as 40+ litres of fryer oil.  

Just opened a new pub restaurant with a buddy of mine and have no idea how to cost my fryer oil into my items.  Any help?