Originally Posted by thetincook
How'd the 'turds do?
They came out fine, no coaxing. Pretty much like clockwork.
I usually just attribute it to the beer and/or wine from the night before, but this time... just a really good texture; good color tone.
As a side note, I tried those ABTurds the other day. Blue cheese stuffed and wrapped with immature bacon, went in oven for 10 mins. pretty good!
We only gots the 1/4 inch bacon, so I tried some on the flat top until well done, pulled it off and wrapped a few while it was still hot and pliable.
After my fingers were done burning, seriously, and the skewers were in place, I dunked them in beer batter (one part pilsner, one part lemon/lime soda, flour, baking powder) and fried them.
My opinion: too heavy. beer batter was overkill. peppers weren't cooked enough, despite the ample time in the fryer.
DW's opinion: "thanks!"
Bartender's opinion: "Wow!, You gonna put that on the menu?"
Mixed reviews, if you consider mine.
Originally Posted by pcieluck
a few examples of your main menu could help some people here suggest some ideas for your bar that help you reduce food wastes from your main menu, like... yesterdays braised beef are todays bar tacos... but if you're in the position to write menus im sure you've thought of things like that. I worked in a pizzeria once that we shaved the faces off of all the meats and cheeses in the deli so they looked fresh again, and took some left over pizza dough and made stomboli during lunch. Profit from garbage.
Yeah, I know what I'm doing, but I never know for sure what I'm doing. That pizzeria? Kinda where I am. :)
I don't want to print my menu and have someone else do my work for me. That's not fair.
Just hit a creative wall. Fishing for ideas... Trying (poorly) to mask my intentions.