Posts by rat

I use straws on the upper tiers all the time, I get tired of cutting all those darned dowels. If you think straws are weak, try this-- put your finger over the end of a straw tightly by doing this you can actually stick it right through...

Thanks foodnphoto but that was the first thing I thought of, no dice. The system has an internal leak inside the cooling box itself. I only use the box for service, otherwise I have a pacojet as well as a 1 gallon taylor machine at my...

I am having difficulty with my ice creams and sorbets having too low a freezing point. My service freeezer remainss constant 20-25 degrees and I am unable to get it repaired due to budget constraints. In the past the freezer ran...

I would really think that the answer would depend on what the market would bear. Keep in mind all your misc. costs like delivery, packaging, utilities and kitchen costs. Don't forget to pay yourself as well. You should really sit down...

We usually fill the straw of someone with liquid death hot sauce or something like that, then carefully wipe it off and re-insert it into the vistims drink. We have black straws where I work so you cannot see it. We also do all our own...

Having owned a hunting lodge you will know what "cull the herd" means. No one wants to work for a jerk.

Stilton cheesecakes have been fairly popular here at the restaurant. Usually served with a port reduction and some fruit.

Have you considered the ACMC machines? They work very well with about a 5-6 lb. capacity.

Man BDL. Reading your posts is like chewing a rather large piece of steak! I love well written steak. LOL

I have been there almost 10 years, i love the job and I don't want his. I am not trying to change his recipes or put them down. Garde manger simply did not have the recipes because the chef had not given them out or the people who did...