dano1

i've been trying to eat my mother in laws' food for 12 years. Frugal is not a word but a lifestyle, apparently, for the Dutch(at least in this guys family) along with bland. Looks good though.

wrap em in plastic.

my reading comprehension is lacking Even easier depending on # of guests,goosenecks if your quick;). A sauce warming chafer(round)with a bain would be no prob at all to hold in during service.

hit it with a little cream-i'm sure you know that already. A touch of buerre manie would work also. I personally don't have a problem holding properly made buerre blancs in a steam table with any of these additions, but these will work as a safety net if ya need it. You will be rotating pans right? That same pan won't be sitting on the line for 2 hours. Sauce right before it goes out-you'll be fine. If you're really nervous about it lay out on a pilaf or something to temper the heat.

pizza is a classic. Did a pizza party for one of my daughters 8th or 9th birthday. Bunch a girls making pizza and having a slumber party. They all had a blast.

dang, i was supposed to be in Chalmette last week-contract hasn't come back yet. Be seeing ya folks in a couple of days though.

as said, cryo'd meats can have an off smell when first opened. This will dissipate after a couple of minutes though.

tom yum: Chix stock sliced galangal lemon grass fresh thai peppers kaffir lime leaves straw mushrooms equal parts lime juice and fish sauce cilantro protein never ran across tamarind or palm sugar in a basic tom yam. don't mean s**t though . Whatever floats your boat works.

hmm, odd edit it seems... FWIW, i can't think of a joint i've worked where your CC# was not recorded in the res book along with your name, etc. The res book is usually left sitting at the host(ess) station for anyone-staff or other-to glean. Very easy to pick a name and cc# for anyone so inclined.

Basically, what I do is create fruit and vegetable trays for a retail case as well as special orders. I am also called upon to do desserts, and prep ingredients for customers who would rather not take the time to do it themselves. I liken it to a cross between a prep chef with the "joys" of the retail world. It sucks horribly, but I am using it as the ground floor for launching my chef career. I have in interview next week with a gentleman who is in charge of personnel for a chef training program where I work. That's more in line with what I see myself doing in the future. ← Are these titles provided by your place of employment? ie. salad bar chef, prep chef. Sorry, off topic but i gotta know .

fruit bar chef? May i ask what that is?

mmm, right......

i thought they closed....no? ← just called em-now going under Village Imports. News to me, but still open.

Made In France, a wholesaler in North Hollywood, is open to the public on saturdays i believe.

I'm guessing the hog was a hundred fifty or more, and pike aren't like hanging a couple of rainbow trout up in a tree. Life-and death-isn't a bunch of roses. Good thing they weren't froggin or catfishin, let alone skinning eels...... Dang now i'm getting hungry for a little foie gras.

so you don't taste your own food and let someone else take the fall.......

funny, a number of years ago at a hotel i worked the line at same thing happened. I called the 17year old s**thead on it. My "conversation" was overheard by the sous. I ended up with a warning in my file for "dissuading" the punk from ever touching anything of mine again. The good ole days.....;) dude probably has no idea how close he came to assault with a deadly weapon.

chef at Nu was chef at Wine Cask for 8 or 10 years. give him a try.

how old are you chef???

damn, i guess Escoffier was wrong all these years.......

chix marrow???.....

IIRC, margarine was used in the original recipe at the Anchor Bar. Recipe came about in the early 50's i think, availability of dairy was still not widespread after the war. Margarine was widely used. That said, i'll take the real deal any day ;).

it ain't that hard to make....yes it'll break down a little, nothin a touch of buerre manie or more roux won't fix. But why?

i'm off the hook this year, we're going out ;). I don't think i can eat anymore Peking Duck for a few years as it is....

build on the bench, slip peel under to transfer to oven. Use a metal peel dusted with flour. Make sure bench is dusted also. as said, don't force it if it hangs....relax and try again wiping peel clean. I've done a few in my time.