The tuille looking thing on top?
http://www.flickr.com/photos/ulteriorepicure/7219442926/in/photostream
I see these often either in tan or black. If it is a tuille, how do you get that effect?
There was a chocolate wine I would use to cook duck with. I would render the fat then flip it over and let the duck simmer in the wine. When I got it to the temp I wanted, I'd add a little more if it reduced too much, added some...
How do I make those sticks that are on top of the sorbet? I would assume I would let sugar drip down onto a surface creating an icicle-like effect but they all look very proportionate in thickness. Does any one have a...
Tapioca it is! I searched tapioca pearls and the first time I didn't see any images that looked like that. After going back and changing my wording in the search similar results show up. Dcarch, how do you cook yours to achieve a white...
Quote:
Originally Posted by Meezenplaz
Where'd you get the pic? That could be a clue for us too.
From a chef on Facebook. He doesn't tell people what's in his pictures and nobody in the comments knows...
The only thing I could find that even looks similar are tree frog eggs. However after looking up information on those, I can't find anyone who sells them or uses them. It looks too natural to be gastronomic in my opinion....
In my restaurant I'm doing a butter poached Maine lobster for new years. I'll have a couple induction burners set up with clarified butter at a constant temperature. We'll do 300+ covers and I'm expecting at least 40 to be lobster. I'm...
Quote:
Originally Posted by kuan
Here is how to do it. Plot a chart with price on one axis and sales on the other. Get rid of the low sales high cost items.
What if they only sold 1 of each 200 items? lol :p
A good menu should be between 5-7 appetizers and 10-15 entrees. I think you ought to go through the menu and choose what 20 items you know sells the best in the list of 200+ and get rid of the rest. From the sounds of it, whomever is...
