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Posts by Pete

I'd probably freeze it raw, as I am not a fan of reheated meatloaf.  Now, cold meatloaf sandwiches are another story altogether!!
Brian, as Mary said, well cooked pulled pork will not be dry even though it is cooked to 190-210.  Pulled pork does not "need" to be sauced.  While I like to eat my pulled pork North Carolina style with just a bit of thin, vinegary sauce drizzled over the meat, it does not require the sauce for moisture.  It's more there to cut the rich fattiness of the shoulder and give a bit of a kick of heat.  I hate when I get pulled pork that is drowned in sauce.  Only places that...
How far did the "physical altercation" go?  Did she actually assult someone?  If the person being assulted can prove that it happened and that the owner (and you, as a manager) sat by and did nothing then I believe that, at the least, the owner could be on the hook, fiancially, for creating a hostile work environment-at the very least forced to pay unemployment if the employee quits and possibly end up being sued.
How big?  What about tacos?  Grill the steak, slice it thinly and toss with some diced potatoes that have been boiled, then fried and tossed with ground chili peppers and rajas (roasted and skinned poblano peppers cut into strips).  Top with pico de gallo.
I really enjoyed it.  There were some scenes that, as a chef I could totally relate to.  I thought they did a pretty good job of keeping it true to the feel of the profession, although it does wrap up way too neatly, but this is Hollywood.  Made me want to quite my current job where I do too much adminstration and not enough cooking, to get back in the game.
I agree.  Baking bacon, especially when having to make a lot is very conveinent, but I find I prefer the taste of fried bacon.  I think it probably has to with with the fact that you can get a better carmelization with frying.  I also think that is why I usually prefer bacon made at home (I always fry mine) vs. the bacon I get at restaurants.
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.
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