Posts by Phaedrus

I dislike mechanical biotherms. They're slow to read, inaccurate and the calibration drifts wildly. Back when I used them (even good ones) I often had to recalibrate them every day. To see what I mean, stick 5 of them into the same...

I've experienced the same frustration re quality. Like most people, this economy has cut into my discretionary income a bit but I still don't want to buy crap. A few times this summer I've driven all over the city looking for a decent...

Upselling is the norm and is considered part of the job, but I think a good server needs to be able to read the guest. Certainly if I say no thanks, nothing for dessert and the server tries to convince me, I'm going to get pretty angry.

That walk in looks great compared to a place I worked a couple years, ago, I kid you not!:eek::beer:

A very good idea. One thing I find is that things that are usually 'one dish' items in a pro kitchen have to be done in several at home. One example is jambalaya- in a commercial kitchen I can use a big banded pan set over 4 burners...

Ah, I've heard you mention RAN knives but I've never seen one. So that's where you find them. I like the look of the boning knife.

Yeah, you do! Check your PMs.

Hi, Chico. I'm glad to see you turned up here. Sorry to see the way things went down at "another forum"- pretty rediculous to see supposedly-grown men treating anyone like that. I'll say no more about that, so Welcome to...

It's a running joke with my family, the mess I make!:bounce: I guess it stems from my restaurant work- you have your mise and you just rock the shnite out and worry about the mess later.:smoking: Of course, you then realize you don't...

Well, I'm pretty much a perfectionist so I'm rarely completely satisfied with anything. My main problems cooking at home are that my recipes tend to serve 50 people and not everything I do at work is easily adapted to a home...