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Posts by Pete

While I worked under a number of the "old school" chefs you describe, I don't know that I'd agree that your statement characterizing "old school" chefs.  The vast majority of what I consider to be "old school" chefs were a little of both of what you describe.  The best chefs I worked under were very militaristic-you did it their way or you got out, and you didn't question the chef.  You could ask him questions, but you never questioned him, his authority, or the way he did...
You are joking...right?
Stouts go well with a lot of raw bar foods, especially oysters.  Lambics ("wild fermented" sour beers) go well with a lot of things and make a great pre-dinner drink, going well with a lot of hors d'eourves and also with a lot of desserts especially when paired with desserts incorporating fruit and dark choclate.  IPA's can pair nicely with salads and a lot of seafood, but be careful of how bitter your IPA is.  I find that a lot of the super hopped IPA's are not really...
You could probably get 2 weeks out of the dressing because of all the vinegar in it. I wouldn't push it past that though. Does the recipe specify the whole egg? Usually when I make dressings containing egg I just use the yolk. If you are worried about it, you can drop it like CS said. The mustard should be enough to emulisfy the dressing although, during storage it might separate. A good shake or 2 would then bring it back, mostly.
I agree a sign is your best defense and if someone does bring in outside stuff then point to the sign and kindly ask them to remove their beverage or themselves.
I am a huge fan of adding bourbon to dishes as I absolutely love bourbon.  I don't know how well the bourbon flavor would come through in the cupcakes themselves.  I think that I'd rather put it into the frosting for more impact.  Depending on how much you use you might want to burn the alcohol off first, if it is for a mixed crowd.  If it is for adults and those that like bourbon then I wouldn't bother.
French Fries, here's a thread I started a couple of months ago about what people have been fermenting.  If you haven't checked out you should.  A lot of great ideas!!      
If your kraut is submerged then you should be fine.  I used to ferment in a 5 gallon, plastic pail.  I would weigh the kraut down to stay below the brine and then just cover with  a towel.  Now I use a fermentation crock which is really nice but not absolutely necessary.   Don't worry about a few pieces of cabbage floating to the surface.  It's gonna happen.  When, and if, mold starts to form on the surface just skim it off.
A lot of great advice here.  Also, as you are looking at the food costs for your indvidual items don't forget to look at your menu mix.  Are all your high food cost items also your best sellers, then you have a menu mix problem.  Make sure that you have plenty of low cost sellers that mitigate your high cost times.  Look at your cross utilization so you don't have an outrageous inventory.  And as stated a couple of times above make sure that your cooks understand the...
If you cabbage is really green, it may just stay green although it will eventually become a more dull, olive green, the same way that fermented pickles (cucumbers) lose their bright, green coloring.  Also, in terms of sauerkraut 24 hours is nothing.  Things haven't even really gotten going too much yet.  When I make kraut I don't even check my vessel for the first week (after I've ensured I have plenty of brine covering the cabbage.  Give it time.  Checking on it too often...
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