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Posts by Pete

I was just talking to a local farmer this evening and the topic of fermented foods came up.  It seems to be a major trend right now with lots of people trying their hand at this old technique.
When I was cheffing it did not play a role in my decision making process much at all.  My customers loved my food because I didn't shy away from cream, butter, pork, etc.  That being said, any good chef will also offer up lighter dishes for those looking to eat a little healthier or lighter.  I would always make sure that there were a few "lighter" dishes on the menu to accommodate those tastes.  I did not start to make those dishes more "nutritious" but they ended up...
 I don't go out of my way to avoid my local tap water which is somewhat chlorinated, but I also usually boil my brine which will drive off most of the chlorine.  I would avoid water though in which you can actually smell the chlorine as it can inhibit the microbe growth, both good and bad.
Forgot to add this:   To get a 3% brine solution - for 2 quarts (64oz) of water, you will need to add 1.92 ozw of salt.   If you boil  your water to dissolve your salt you must make sure that the brine comes back down to room temperature before using it in your fermentation.
I have done lots of different types of fermenting, from making beer to making yogurt to making sauerkraut and numerous types of pickles.  One of these days I am going to experiment with sourdough baking.   For making sourkraut I use a dry salting method where I rub salt into into the cabbage.  For this method I use 3 Tbs. of salt for every 5# of cabbage.  I also usually make a bit of brine just in case the cabbage doesn't throw off enough liquid to cover it by at least...
You see that a lfew times in the food world.  2 that always stand out for me is Chai Tea and "I'd like that with au jus."
Yeah, that's nuts.  Are you sure that the the $18,000 doesn't include the bar sales also?  As someone who used to do a lot of catering, our minimums were for food and beverage.
So then they are charging 25.3% for gratuity?  That's nuts!!!  Although the whole thing seems insane.   So let's look at this:  $18,000 minimum for food + minimum of $5,600 in alcohol (400 people@ 2 drinks per person with average price of $7-and that is probably low with this hotel) + 31.3% tax and gratuity + $5,000 room charge   That comes to $23,600 for food and drink + $7387 tax and gratuity + $5,000 room charge = $35,987 or $90 per person at 400 people.
31.3% tax/service charge?  What is the tax in your area?
Unless it is something like creamed spinach I do not like to hold spinach for any serious length of time.  It just gets nasty and starts to look and tasty that the frozen and/or canned stuff my parents tried to make me eat as a kid.  As you said, spinach cooks really fast so I really don't see the need to try and hold it for any major length of time.  That being said, there's no sense in sauteing up 1 order of spinach if you have a couple of orders coming up pretty quick. ...
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