Posts by chadateit

I used to do whole trout (sometimes multiple in a pan, in just regular heavy bottomed stainless steel pans. Trout came out beautiful, crispy skin every time. My preference, personally, is to do most fish in cast iron, but it actually...

Quote: Originally Posted by PeteMcCracken  Two wrongs never equal a right!   Committing a wrong to restore perceived equity is still committing a wrong.   A thief is a thief,...

First off, I find stealing to be reprehensible, and I have no patience or tolerance for it. Taking leftovers home to eat, that are otherwise headed for the trash, to me, isn't stealing.    Having said that, though, how...

i worked one place where they said i had to wear a cut glove. I told them on the spot that they could consider that my two weeks notice if they wanted to enforce it. It's unsanitary, slows one down, and messes with accuracy, not to...

I had a sous chef that made me salt the ice baths. 

Why is it so difficult to just start em in a pan on the stove, baste with a little butter and drop in a blazing hot oven for a few minutes? Unless its a fast food place or the meatballs are meatloaf sized, it's a super easy pickup.

Most of its been covered, but another thing I woul recommend is to study at home. What I mean is mentally go through each dish on yor station. When X is called, what pans go down in what order and what goes in each in what order. Do this...

I can't believe nobody has mentioned stinging nettles. I love em. There are only a handful of plants I know we'll enough, but miners lettuce, oxalis, and various berries are all good and easy to find. I know mushrooms a lot better....

I did a quick search and didn't see a thread on this, so please forgive me if it's been done.    I thought this subject might be pretty funny...    I'm sure I could come up with quite a few, but two stand...

The problem is that you are not going to get any answer that's useful from here or any other forum. How big is the space? What shape is it? How many covers for each meal?  how much staff do you expect to have in the kitchen? What...