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Posts by oldschool1982

Hello all. Hope everyone is settling into a happy holiday season filled with friends, family and good cheer.   We've been on a mission here lately and it involves my daughter's swim team and the Wounded Warrior Project. First off, this is my only form of social media since I truly dislike and distrust the others. They tend to be too invasive and I've come to respect Nicko for how he has handled things over the years. Seriously, I've had so much compromised in the way of...
@Koukouvagia    That was quite impressive for a first time out. Keep on stretching your kitchen repertoire!
Chef's Choice makes a fairly decent home slicer. Posted a review several years ago about the 662 but then forgot about it. Probably need to update that.   Anyhow, I guess this could serve as an update.......   I'd buy one again if I needed to. It's not as good as the Hobart or Globe models found in Pro kitchens but does a great job with the light use at home. Still have ours 6 years later but it's not used as much as it once was. The blade has held up well and holds an...
I was just admiring some of the posts made in this thread. Great job to all!    These are pics from the last holiday party we were able to host. This was the Christmas back in 2008 and about as close as I have come to re-creating some of my work in the restaurant since I retired. Mostly given that was the year prior to the DD's venture into Competitive swimming. Funny, we've only pulled off one two parties since then. On a personal note; it's not my greatest work but...
Look at your reservations. I'd like to say there was a formula that I've used and maybe at one time there was but you have to go by gut and what you've available on your menu for sides. If it were me, I'd split the difference with 15, drop to ten and then go to 20. the worst case is you hang an order on 1 or two for a couple minutes but it's better than sending out a sub par product. Avoid the idea of nuking them for that minute or two. Better to walk out to a table and...
@laurenlulu   For what it's worth, and having done at least a dozen and a half new openings.........   Just keep a dozen or so potatoes rotating through the oven coming out every 10 minutes from the start. Then, 30 minutes prior to the heaviest load of reservations decrease the interval to 5 minutes. That's if the potato is only offered with a few items. If it's ala carte or available with everything, just adjust. Assuming you are booked from the start, you should be...
Years ago I ran across Colorado Russets. They seemed to hold up best if they stayed on hold in the oven a bit longer than I liked and the holding drawer didn't adversely affect them. Also baked them at 450-500 and this, combined with an oiled skin made the interior of the potato fluff like nothing else and they had a fairly unique taste too.   As far as the issue you're asking about, I tend to lean toward the idea that there is a higher moisture present in potatoes...
Definitely not a clue at the moment. In years past it's all the traditional stuff; Turkey, dressing, sweet potato casserole, mashed potatoes, corn, green beans, mac and cheese or chicken noodles (Kluski noodles cooked in only enough chicken stock to have a thick broth remaining to coat the noodles)  biscuits, my grandmothers bread recipe, pumpkin and apple pie with a chocolate bourbon derby pie thrown in for good measure every now and then.   The last 7 years we've...
We had leftovers......Heidelberg Style meatloaf (my recipe minus the beer for the family's sake), sauerkraut, green beans and dumplings.    The meatloaf recipe is simple;   2 lbs 80/20 ground round 6 slices of rye bread cut in cubes 3/4 cup milk or 1/2&1/2* 1 Tbsp beef base 2 eggs 3/4 cup diced onion 1 Tbsp caraway seed 1 tsp ground black pepper 1 tsp salt   Combine milk and 1 tsp of beef base and stir well. Pour over bread cubes and allow to sit for a few...
Steve,   With all the shows on TV that give the common person a glimpse into the restaurant world, I can't imagine what the situation is like today with owners. It was no picnic 12 years ago so it can't be any better. Having the owners or even the GM in the Kitchen, when you were hired to perform specific duties and have responsibilities is nothing less than mind numbing.  My first reaction is to say the owners are the ones paying the bills and salaries so they have the...
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