OK...I KNOW there has got to be something I am missing. I have tried NUMEROUS bread recipes and techniques in an attempt to get that flavorful, air-pockety, crusty, delicious bread that you usually find in nicer restaurants and...
Countrycook,
Do a quick search of the forum topics for tortillas. I gave some good tips for flour tortillas previously. If you don't find it, email me and I will give you the info.
As for corn, if you want some quick, fresh...
66. Seeing your server off in the corner literally playing touchy feely with another server while you are waiting for your meal/drinks/check/etc.
67. Seeing another server playing touchy feely with your server and THUS you are not...
What about alcohol and tax? I learned that you are NOT expected to tip on alcohol and tax. Sometimes I get "nervous" that I am tipping too little when I don't tip on drinks. I especially feel like this in cheaper chain...
What about mixing your filling with lard? As the lard melts, the dough should absorb the flavor. You may need to mess with the amount of lard you use or the baking times to prevent the dough from becoming too saturated with lard which...
I grew up with sweet empanadas that were baked but savory empanadas that were fried. Unless your sweet filling takes well to deep frying, I would recommend baking sweet and frying savory.
I tend to agree with Devotay that rubs are more similar to a marinade--to me, rubs flavor the meat, not season it.
And yes, the ever lasting rub flavor could possibly be old garlic...but I tend to think (and this will sound really...
My buddies and I got into a discussion this week about rubs. I don't know why, but I get annoyed with the ideas of "rubs." Yes, I some of them are tasty, but what ever happened to simple seasonings? (not to mention, I...
If someone were to come into your restaurant looking to gain experience before deciding on attending cooking school...what would you look for? What would your expectations be of that person? Or would you even consider him/her at all?
