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Posts by Pete

In general, from my experience, kitchen conversations tend towards the sexual, sophomoric, and low brow.  While this may be true, it's also true that there are many, many kitchens out there, run many different ways.  If you don't like the situation at one place then move on to another until you find a place that you fit in.  But don't expect to get away from it completely.  In most of the places I've work, many very high-end, the discussion could go from an in-depth debate...
Unfortunately, this is a story that I hear often, and experienced.  My first Sous Chef job was at $22,000 and once I figured out my hourly pay, taking into account time and half for OT, I was making less than my last cook gig.  First off, once you go salary never do the math to figure out your hourly-it's too painful.  I understand the bosses desire to cut labor by cutting the hourly staff, but I think there needs to be some give and take.  Sure there are days when you...
I have to agree with Chefross, but ultimately I wouldn't worry about it.  That kind of thing is just not going to follow around.  Sure, it will stay in your file if you transfer but stay with the same company.  But, if you leave that isn't the kind of thing that is going to haunt you.  In fact, no one, beyond the HR department will ever see it, and even is a new employer does a reference check it will never come up.  It really is a non-issue.
Here, in Wisconsin, last week, cauliflower was over $6 a head, this week it is down, considerably at $3.50 a head, cheaper with frequent shopper card.  I expect it will come down further soon.  Also, I just paid $59.00 for a case of celery (wholesale-at my job).  That's the highest I've ever seen it.
Also, make fresh daily.  Don't use last night's polenta for soft polenta.  Instead, at the end of the night pour it out, onto a sheet tray and chill it overnight.  Then either pan fry and use in a dish or cut into cubes and deep fry and use a croutons for a soup or a salad.
There aren't many vegetarians here on the forum boards, but we've had a few come and go over the years.  That being said, many of us non-vegetarians have had plenty of cooking for vegetarians and vegans so if you are looking for answers to questions ask away, because you will get some well educated answers.  The other side to that is, if you have any great vegetarian dishes or recipes you would like to share we would love to see.  I, for one, am a very happy carnivore but...
In a steam table with a  piece of plastic pressed onto the surface.
@AZFIREBALL56 unfortunately I can't give you any insight into what your mother bought, but I can tell you about what my grandparents used to make, that they called Barbecue.  First off, they would either make Pork Barbecue or Beef Barbecue-same method, different meat products.  Either way, it started with thinly cut pieces of meat, usually cut from larger, tougher cuts of meat.  This meat was braised on the stove top with water and some spices.  Once the meat was tender it...
If you are talking major distributor then I also have to vote for Vienna Beef, but my suggestion is to try and find a local butcher who makes his/her own hot dogs.  I guarantee that those made locally, in small batches will be lightyears ahead of any major store-bought dog.  Better quality ingredients, less fillers, and often natural casings-all around chances are you will get a good product.  Here in Wisconsin there are plenty of butchers/meat shops to chose from, even...
Another point to consider. One reason that consumer grade dish washers have a longer run time is that they usually have a drying cycle. Most commercial machines don't unless you are looking at longer conveyor machines which run 15-20 feet in length and cost well over $60,000.
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