catdaddy

My wife and I are in Seattle and desperately searching for butter tarts. Can anyone help?

The brining is essential to good feta. But also know that some bacteria can still thrive in the brine. Keeping your fingers out of the brine, that is using clean utensils to fish out the cheese will go a long way towards keeping things fresh.

All the food tastes like it came from the buffet.

I've been thinking about this help wanted ad since soon after it was posted. Bottom line is....the place would be a great place to work if and only if the chef plays his/her roll in an equally disciplined fashion.

Wow, those chips look great.

Go for it! Watch what the other employees are eating and learn those preparations too.

Wondering if anyone here has worked at a restaurant in a Four Seasons hotel? I'm most interested in the ones on Lanai.

Longroper, just curious, are you familiar with this couple and their operations? https://www.wildalaskasalmonandseafood.com/ I still have some of their salmon in my freezer, and they just had their "last session" at the Bloomington (IN) Farmers' Market the past weekend. The above link only works for me when I get rid of the "s" after http.

Thank you, Mjx. I just had to clean blueberry smoothie off my computer.

Maybe Nappa cabbage. It's good raw, cooked, fermented, and has that Asian cachet.

I say try all kinds of things with what you have. If you then decide you want the other one return the Blend-tec you have. Costco will refund your money on anything at any time. It's one of the main reasons we shop there.

Chuck-eye steaks rubbed with Kirklands finest and grilled very hot to MR. Stir fried bok choy, carrot, onion, zucchini, ginger, and garlic. Sauced with oyster sauce, golden mountain sauce, fish sauce, dark soy sauce, and black bean paste with chiles. Brown Texmati rice. And copious amounts of water.

Heavy S&P, maybe a little dried chipolte. Sear hot in a pan or grill. Cook to before desired doneness, rest 10 mins then eat with whatever condiments or sides you like. I never get tired of good simple parts cooked well. Of course if you're looking for something kinkier...... fire up the circulator and have at it.

Another vote for the moccamaster. We have the 1l. thermal carafe model. Most consistent cup of coffee ever. Also when feeling the need for more earthiness I'll break out the french press..that is a soulful cuppa joe.

Sierra Nevada Pale Ale. I keep coming back to this "old faithful".

sounds delicious, wish I could help.

If there are tunes in the kitchen everyone should hear the same thing. A beat up radio works great. Ear buds would be ok if you have to clean the dumpsters or pressure wash the sidewalk.

Make your choice and don't look back. Work your ass off. Take every shift offered. Get some pointers from EVERYONE. Eat, Breathe, and Sleep in the kitchen. Just know that "creative, original, fine cuisine at a somewhat affordable price" helps everyone except the one paying the overhead. The economics of small independent restaurants describe a need for strict cost control and low profit expectations. If you find, like I did, that you can live with that more power to you. Good luck.

Go where you will learn the most. Get a bike if you go to Hawaii. I know guys who have been cooking for 25 years that make $17/hour.

We will be staying in Austin for the last 5 days of the month. Looking for hidden gems of markets....farmers, ethnic, neighborhood, and etc. We'll certainly eat some local bbq but we all love to cook and try to out do each other. Central Market and Whole Foods are already in the GPS. Can anyone help a brother out and add to the list...........maybe fresh tortillas?

Sounds great. I'll download today and let you know what I think. We use the "Calorie Counter" website when on our laptop. It's a bit unruly for use on the phone.

Looks like chef Tony has completed his sellout.

Allowing a pot of chili or stew or a braised brisket to cool and age overnight certainly makes it better. As with many foods a little fermentation adds new and evolved flavors. Given the average home fridge's ability (or lack thereof) to quickly cool hot things, I wonder if a little microbe activity improves things.

Yes, please continue. Something about the crazy hours in a place I've never heard of with assorted creative cocktails and cooking appeals to me. Can't remember if you have addressed this but I'll ask anyway. How often are you both in the kitchen at the same time? Is there room for one to be washing dishes while the other cooks? Think I might start a thread about companion cooking habits. Anyhow, thanks for taking the time to blog. I've enjoyed it muchly.

Consider a review or two on a social network site or one of the travel sites. I'm in the restaurant business and I know those reviews get read by owners and staff.