Posts by ResQDoc

Quote: Originally Posted by KYHeirloomer  ResQDoc, I sincerely hope you are merely playing devil's advocate, because if you believe what you're saying my advice is that you never open a restaurant of your own. It's...

Quote: Originally Posted by PeteMcCracken    I rarely make reservations, and I've never used Open Table, for places I'm unfamiliar with and I always reserve the right to leave, as does any...

Quote: Originally Posted by PeteMcCracken  Yes, it may be "sad", but in an area where "neck ink" is predominately displayed by those connected with criminal street gangs, it is financial suicide for most...

Quote: Originally Posted by PeteMcCracken  Perhaps you misunderstood my post, as a "restaurant guest", I get to pick the server, not the reverse!   As a restaurant owner, I get to pick the...

Quote: Originally Posted by PeteMcCracken  You want to get paid, be it wages or tips? You'd better cater to MY tastes, not yours!   We're in a "service business" and the customer pays the bills,...

A few ideas..   Arugula/walnut pesto Cranberry coulis Apple cider vin/cherry gastrique Stone ground mustard aioli Black pepper and roasted garlic aioli   Note - When I say aioli..I mean exactly that. The...

Quote: Originally Posted by Malachi  6. Nose, lip cheek and eyebrow piercings. Visable tatoos.above the collar.   Quote: Originally Posted by IceMan  LOL. Check out Michael...

Quote: Originally Posted by Bazza    One final thought, Have you considered using an ISI cream whipper? they make life a lot easier. iSi canisters care great, but pricey. We use a gelatin base...

Currently, the price of fresh morel mushrooms.   $50 a pound?!   Jeeeeze.   Even at our "discounted" rate, we are still looking at $35 a pound.   Better bust out the truffle slicer..

I would think anything other than a SHARP knife would just turn whatever it is you are trying to chiff. into mush. As soon as you cut the leaf, it begins to break down and oxidize. The duller the knife, the more damage you do to the...