Posts by soignee

To remove any bitterness.  

Try cutting the top off at the perf, turning the box around reinserting the cutter on what was the back of the box so that the film delivers from the bottom instead of the top.  This seems to help with the tearing issue.  

Thyme, Shallot and a bit of Garlic are steeped in a seasoned Cream/Butter mix then passed through chinois.  A nice Carolla or Yukon Gold goes through a food mill and mixed with the liquid.  The food mill really is essential...

  Floors.   Look into heavy commercial kitchen vinyl flooring with welded seams.  Don't get suckered in with heavy anti-slip gritty surfaces, these will only eat your mops, shoes, and garbage...

Quote: Originally Posted by prepcook  Ok well now that that is over tell me back what I do that upsets you the most. I want it all. But explain why this upsets you, and why it would be so terrible to take some time...

We used to send the new guy next door for the squeegee sharpener... They would send them to the next restaurant down as they had "loaned" it out as well! Lots of fun!  

I have been in food and beverage for 30 years, currently in SW Florida...I recently relocated back here from the Hudson Valley in New York, where I did a stint at the fabulous (shameless plug) Peekamoose Restaurant as the "fish guy" -...

I have been in the restaurant industry for 30 years, I am also a father of 3 and have dined out with all of them.  The industry is really about selling service rather than the food or beverage (those with poor products tend to...

Hello all!