Quote:
Originally Posted by Mayhem
I'm sure most students feel that way. Now, that's going to read like sarcasm, but it's not. Ok, it is a little bit, but hear me out: it is not a chef's job to teach...
Pollopicu - has the right idea and says it much better.
Don't stoop to their level is another way to say it.
Some phrases that i've seen stop juvenile antics include...
- Does your mother know you talk...
Quote:
People that suffer the crap listed in the list need to work smarter and the people who perpetuate the abbuse and unprofessionalness rampent in list like these need their employees and customers to walk out on them, then...
Industry standard frozen product - cooked from frozen.
Cook at 350 F
French Fries 2-5 min depending on desired color (cook till desired amount of crispy)
Chicken tenders 6-8 minutes (always check...
You want the pieces to just barely fray when you bend them in half. Not snap - that is too crisp.
You also need to do this test on room-temp pieces... not hot ones... they always bend.
Start testing when you...
Quote:
Originally Posted by siduri
Did you ever notice blacksmiths would hammer the iron and then tap the hammer on the anvil, then hammer the iron then the anvil - i think there's something about the rhythm, and...
Quote:
Originally Posted by ordo
Ha, ha! It's a tit champagne glass! You know, Marie Antoinette, or Pompadour, etc. I was just about to put a nipple up there but didn't not to be banned from the...
Quote:
Originally Posted by wvman2374
I'll be making some test steaks soon. Contractor just finished grouting the kitchen tiles this weekend, moved in the equipment on the line yesterday so they can wire the...
