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Posts by Pete

First off, I am not a lawyer, nor do I claim to understand all that is in the Obamacare package, but my understanding of Obamacare and how it will affect small businesses, in direct relation to the requirement of providing insurance, is that you are not required to provide insurance for employees if you employ less than 50 people.  In addition, if you employ less than 25 people and provide their insurance (I believe it is at least 50% of the premium) you will be entitled...
Where in Wisconsin are you?  You might want to check into Fox Valley Technical College, Milwaukee Area Technical College, or Madison Area Technical College.  All of them have culinary programs that might be of use to you.
Sounds like quite an undertaking and I'd have some reservations about joining in.  What is this person's qualifications?  How deep is their knowledge of Brazil, its political climate, and regulations regarding the establishing and running of an orphanage?  How many orphans will this place be housing?  And finally, and no offense to your friend as I don't know you or this person, but is this whole thing on the up and up, meeting all national and international regulations...
Michael, this is the way we would do it at the caterer I worked for.  When you had 20-30 pans of lasagna you needed to make the last thing you wanted to do is cook the noodles and then try to handle them.  We'd assemble them the day ahead with a good amount of extra sauce and just before going into the oven, the following day, we'd hit them with a bit of red wine for added moister, recover bake until 3/4's done, remove foil and top with cheese.  They came out pretty...
From a personal standpoint, I am not a fan of pork cooked below medium.  I just don't care of the texture, but I also can't stand overcooked, dry as sawdust pork either-you know, the stuff our parents used to serve us.  I prefer my pork just slightly above medium.  It's still pink and juicy, but the flesh has "set up" a little more and lost most of that gelatinous texture of undercooked pork.  Of course, this only goes for tender cuts of pork.  When I'm doing pork butt...
I usually use an electric coffee grinder for grinding my spices, but it does a poor job of coarsely grinding spices so I often turn to my mortar and pestle for that.
What you describe in your last post makes it sound very likely to be low blood sugar.  Of course, I am no doctor, but it sounds like what I used to experience occasionally, and it was often associated with long hours and very little, if anything to eat.
I understand that the company you bought sandwiches from gave them a shelf life of 7 days, but, if you are making them yourself, why would you want to do that?  Quality suffers to greatly.  Bread becomes soggy and/or dry and tough.  Lettuce wilts and doesn't hold it's crispiness.  Other vegetables weep liquid making them limp and your bread soggy.  Personally, I feel that you should shoot for making sandwiches fresh every day.  If you over produce serving them the...
In many places that I worked we were required to purchase and care for our own chef coats, just like our knives.
It will be hard to find this online as there are a lot of variables.  Some places don't require documented servsafe training (although these places are becoming fewer and fewer) some places require standard servsafe training and testing, others require you pass localized versions of servsafe, although these places tend to use servsafe manuals as their guides, and others require signifcantly more classroom time than other places.  It used to be that Chicago required 40...
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