This was my first tattoo probably 4 years ago. Its a Glestain honesuki that one of my first chefs brought back for me from his travels to Japan. He had it engraved on the bolster with my...
For cleaning during service you need a scraper like this.
http://www.rewonline.com/ss/griddleworld/nemco-n55825-pic.jpg
For end of the night cleaning, these bricks will shine the hell out of the flat...
Quote:
Originally Posted by flipflopgirl
Yes.
Prices are up and probably a large part of it was due to drought.
Question is will the prices go down if everyone has a perfect season?
Probably...
I've been cooking for over 10 years, and like you said KK, I'm friggin good at it. I'm a solid line cook. The rush of service, the satisfaction of guests, the late night drinking, the cute hostesses and servers, the nearly...
Quote:
Originally Posted by IceMan
I think you're crying a little bit too much. The guy did a good enough job, as you've told us. He was trained and promoted. It seems as if you like the...
In my opinion, a bisque is an elegant preparation that is time consuming and should be left to stand on its own. I've made hundreds of pastas that use lobster stocks as sauces and think its best to make a rich, flavorful lobster...
Again, weight is the way to go. Just measure the ounces of each of your combinations (wing, thigh, breast. Breast, 2 wings, etc.) and use that as a base cost. The beauty, and unfortunate reality, is that this is just a guideline. Your...
