Posts by RBandu

Hahaha if you make a good bolognese in Colorado, expect to have a following.  Actually expect to get run down by people that say "GIVE ME REAL ITALIAN FOOD RIGHT NOW" as they hump your leg.  Hahahahahahaha.

OK for the laymen: Wendy's fries. 

Steak fries are too thick, shoestrings are too thin...I'll go with batonettes.  BDL has the right idea.

I worked in an "oldschool" italian kitchen for 8 years....we always served the bolognese on top of naked pasta.  I don't like the idea of it, because if you drain the pasta well, it's all going to stick together and it's a pain to...

It's essential.

If you're running the kitchen, show them that you're not afraid to get in there and do dishes.  Chances are if they see you do it, they'll follow suit. 19 years ago, I was a dishwasher and my chef would help me out if I was...

To each his own.  I give a new hire a week on the line, raw-dog.  If it doesn't work out, it doesn't work out.  I don't care if you know what brunoise is.  I don't care if you can make a proper french crepe....

I regularly strip off my coat and bust out pots to help my dishwasher.  Half of cooking is cleaning, and I never leave a man behind.  Semper fi.

New one that struck me today:   A FOH person grabs a clean rag and wipes something minor with it, like pepper on the window, then throws it in the laundry basket. I lose my freaking mind.

@rocktrns:  Turn...the flame down.  If that doesn't work, or if you have a grill that just has the on/off knob, they all have adjustable points that you'll have to use a screwdriver to change.  If you hate it and you...