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Posts by Pete

Shamom, you can order Hungarian bacon online from a company called Bende & Sons.  It's a really good product.
 For thickness you want to shoot for right around 1/4" thick, approximately.  Definitely, not any thicker, and I wouldn't go much thinner.  As for how large, that depends on personal preference.  For people outside of the Midwest, they don't understand why you would want a piece of meat so much larger than the bun.  You can't get condiments onto it, right?  I understand that reasoning, and I can relate, and I guess my only answer to that would be, "If you aren't from here,...
I've done them a bunch of ways but I always seem to come back to the standard breadcrumbs.  I've done the pretzel thing.  I've done the cornflakes thing and both work well.  They both add their own thing to the mix, but I always find myself coming back to just simple, seasoned breadcrumbs for the best texture and flavor.   Also, a comment about size.  When it comes to a Midwest Pork "Tenderloin" Sandwich, sorry, but size does matter.  That sucker should be about the size...
Brian, that is what I use; flour, egg wash, lightly seasoned breadcrumbs.
I use egg, in baked mac & cheeses, but usually in addition to a roux.  Don't use egg in stove top versions.  Haven't played with the sodium citrate, although alluded to it.  Don't have anything against it just no desire to  with that style of cooking.
There are other ways you can go about doing it but they are much less stable, much more difficult for home cooks to do or require the use of chemicals to alter ph levels of the cream to keep the cheese from clumping and breaking.  I much prefer just to use a roux both at home and when I was cooking in restaurants-easy, consistent, and turns out a great product.
I would verbally give, at least 2 week, 3 if you can swing it with your other job, but don't sweat it if your new place wants you sooner.  Standard is 2 weeks for any non-management position.  Once you speak with your chef I would formalize it with a written letter of resignation stating the exact date of your last day.
A lot would depend on what it is being served with.  One thought is a crème anglaise flavored/colored with pistachio paste which is usually green.
What I find funny, is that I find that, at least in the finer dining places, that customers seem to have a double standard. They want their servers pretty clean cut and conservative, but they don't mind their chefs with full sleeve tattoos. Neck and facial tattoos still seem to make customers somewhat uneasy in finer dining places though, although that does seem to slowly be changing with the rise of the more casual eateries that are doing "serious" food. These...
As the poster has asked pretty much the same exact question in the "Recipe" forum I am going to lock this thread down so that all the information can be in 1 place.
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