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Posts by Pete

They should be fine in an airtight container, although, if the weather is really humid they might lose just a bit of crunch-if you like yours really crispy.  But in the few days we have until Christmas they should be fine.
Souffles are a little outdated, but maybe you can make them popular again.  When we did souffles at the hotel they were made to order.  Our main menu had it listed right after the entrees, stating that it takes 20-30 minutes to prepare.  That way guests were aware of them when ordering and not just after dinner when the dessert menu was brought to the table.  When an order came in we would beat the egg whites and fold it into the souffle base (pretty similar to pastry...
While I would rather they be responsible and know that when you have a 9am start time you don't stay out until 4am.  That being said, I say, "Get your butt in here hungover or not."  I did it many times-I couldn't learn my lesson, but I always showed up for work and got the job done no matter how bad I felt.  Sure, the chef would ride me, but that was just because I worked for some sadistic chefs, but he could never complain that I didn't get the job done.  I would usually...
I have made them and they are pretty labor intensive if you don't have the proper forming equipment (i. e. factory).  I think they would be a huge pain to make in any major quantity although there are some restaurants out there doing them.
Had a cook call off "sick" one day.  When I told one of the owners that I was 1 short because so-and-so called in sick, he was very surprised as he a bumped into her at about 3am at the bars!!
Rusn, you miss the entire point of my posts.  Basically, other than the name, curry powder (as known in the US) is in no way the same thing as curry paste.  While using either interchangeably might taste fine, the end dishes will, in no way, be similar to each other.  They might contain a couple of ingredients in common but they diverge completely from there, yielding two completely different flavor profiles.  If purchasing, and shipping, is prohibitive then find recipes...
My pig sauce varies depending on my taste but usually 50/50 cider vinegar and apple juice (or mostly cider vinegar with a bit of brown sugar for balance) red pepper flakes, black pepper, maybe a  hint of ground cayenne, and sometimes, depending on my mood, a hefty squirt, or 2, of ketchup.  Sometimes I'll add a bit of my rub to it, and sometimes not.  And in the Fall, when my palate is heading that way I might add a small  bit of molasses (yes I know, not traditional but...
One of my favorite bars, from years gone by, used to sell tots by the pitcher full.  We'd head there after work (at a fine dining restaurant) and order pitchers of beers and pitchers of tots!!
Mary is dead on with her suggestions although I have to admit I am not big on injecting for my pulled pork, but that is a personal preference.  I'd rather lightly sauce it after it is pulled to get some extra flavor.  For that I would suggest a North Carolina style sauce, like mentioned before.  Skip the thick, sweet bottled stuff at all costs.
I'd probably freeze it raw, as I am not a fan of reheated meatloaf.  Now, cold meatloaf sandwiches are another story altogether!!
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