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Posts by Meezenplaz

Welcome to cheftalk Kitty, and your little bird too. Why would you give them a discount? You could, but do you feel you need to? You do have some extra effort and time involved in prepping for transport, getting it there, setting it up for them, a few other things. On the other hand, at 12 and a half per person for soup your product seems already priced for a decent profit. Your price might be close to fine as it is, since this is essentially a pack-n-drop. Also depends...
Again.....watch your OP dates!
Tartare among other things is thin, exposing more surface. Billy-be-right, anything ground up is a whole different story, and needs xtra pre cook care and thorough cooking. Whole cuts and roastsvarent as dangerous as people think, for reasons above. Mainly the bacteria doent permeate the surface but a fraction of an inch. This is one reason we sear first, then store for service. If searing isnt preferable, a good salt rub is a deterrent as well...salt is a natural aneseptic.
As I recall a 2lb bag will do  6 good sized salads if plated separately, and quite a bit  more in a buffet service if "tonged" by guests onto their plate with everything else. They're bulky and there's only so much room on a dinner plate. 
Though that does tend to be the accepted guideline, I suspect there may be some discrepancies in what we all consider drinkable vs not. Obviously any thing labelled "cooking wine" etc shouldnt be bought, much less poured into our heartchild veal dish. But others might consider a low cost brand of Chardonnay for instance, to be junk as well. Just sayin....
i cook with wine very often, even breakfast--poached, basted even scambled eggs get a kind dose of white before finishing. Ive cooked with many different whites, Chenin Blanc, Savignon Blanc, even White Zinfandel, but would have to say my favorite all around cooking white would be an inexpensive Chardonnay. When I cook with Red it's usually a Cabernet--just all around nice for color and flavour.
This is the method Ive used many times with full sized sheets of browniesand other bar type desserts, for large banquets. To facilitate quick and evencutting I made two metal strips as cutting guides. I used a pizza cutter (thelarger the better) either sprayed with non stick or dipped in hot water, runalong the guide. A chef knife can also be used....sharp.2 different width guides are needed if cutting into rectangles.You can make it out of foil wrapped cardboard in a...
Sheez, at 80k a year, being used to the frugal lifestyle of a food cooker upper, i could work 2 or 3 years and save plenty to open my own business. Wth the only ones telling me what to do being, me myself and i.
Yep and can also be dangerous...if done wrong. Once watched my exboss do it wrong and slice her finger straight to the bone.The key is a sharp boning knife and proper positioning and technique.Still a pain in zee ass though.
Every states not the same true FP, Phaedrus would be referring to at-will states, one of which im in also, and a trend which seems to be steadily increasing among the others.I personally think one of the reasons is to unclog the stopped up court systems.
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