I agree, technique/procedure was non-existent in the posted recipe.
Swirling is pretty much the only way to distribute the batter round-the-world as it were, but you
guys are right too much batter left (usually sitting in the middle)...
The recipe you linked to are basically dessert crepes, denoted by the sugar.
I personally wouldn't use that--
I use apx 2 lg or xlg eggs to 1 to 1½ cup flour.
2 tbsp. sugar, 1/2 tsp vanilla
2-3 Tbsp melted...
Work five or 6 years as an A&E and you'll be making enuf to get some self education in the food industry,
then with that nest egg, you can still stage and/or work for peanuts in various kitchens for a while, and actually
Well first, since you have quite a variety of items there, I don't know how you can accurately estimate food cost
since you don't know exactly what youre serving yet.
2ndly, that mostly looks like an appetizer/sidedish menu.. Is...
I suppose it helps to be looking at and applying at.... places that actually NEED cooking help.
If the Chef doesn't need anyone, if theyre getting the job done, then even if they do talk to you,
there's no urgency on their part....
"It came all out of the BLUE...."
Uh oh now we've gotten YOU started.... just don't get carried away or we'll have to get Firm with you...
Ugh, as The Swiss have been known to say, looks like we've created a...
Finally. Cuz TBH, I'm getting low on ammo.
Though I'm surprised you didn't say MONKEY'S Uncle.
This thread is going pourly. It has about reached it's waterloo. Maybe time to
be ridder of it...
Hey, I'm an American in California, plus I'm just Aged enough to know these things.
By the way keep your eyes open, there are some beautiful houses and Cottages in Monterey.
In fact, didn't they film Season 2 of the Colby's up there?...