Posts by Deacon

I worked for a place long ago that used the deep fryer for the croutons and they were awesome. Baguette bread diced fried until golden brown then tossed in dry oregano, dry basil, salt, white pepper and parmesan cheese.   I...

When you stab your finger on the ticket spindle in the middle of the rush. You would think after so many years experience you would not do such a stupid thing but then reality tells you to focus.  

You can lay them flat and place a moist pape towel or linen on them.  

Agreed about the celery peeling. He told me it removed the strings and allowed for more flavor to be released into the stock at the same time not turning into mush. At any rate, his stocks were phenomenal.  

"FWIW, while you would think so, the nomenclature is different for garlic, because the stem is the part at the center of the bulb. Go figure!"   This along with many other reasons is why I love what we do, so many things to...

Well, so it is that cooking, in this instance, making stocks, that personal preference plays a huge part. I have always found celery leaves to be bitter. I do eat potato skins, radish skins but not unpeeled carrots. The stem of the...

Quote: Originally Posted by ametrine    That is irritating, for sure - I've certainly been there. But as someone who has worked a combination FOH & BOH for over 10 years, it's also...

Quote: Originally Posted by Chef Tomain  Lucky Charms with a side of cows milk Nice!, I would think goats milk though  

Great point Ray, regardless off the fact I still feel the cards were stacked against me in my situation. I know that there is something I have done or acted that ultimatily led to the decision. And I know exactly what happenned to lead...

Quote: Originally Posted by KYHeirloomer  Stocks, like any other recipe are the end result of the ingredients put into it.   Absolutely true, Deacon. Implied by your comment, however, is something...