Jump to content

Basildog

participating member
  • Posts

    2,069
  • Joined

  • Last visited

Everything posted by Basildog

  1. Basildog

    Lamb Shank

    Does anyone else marinate shanks overnight before cooking?
  2. Black Pig's website has some content now, and a couple of piccies click
  3. So why did this thread die??? Anyone want to carry this on and post a menu...i don't eat out enough
  4. Ouch...harsh...but fair
  5. Bacon maketh the man
  6. Thanks for that Andy. Just for background, the mackerel was caught by a customer from lunch who was a bit pushed for time as they were going on a fishing trip.I jokingly said " do bring us some back" and blow me, they returned at 4pm with a bag of mackerel
  7. I do use it to print menus, so its kinda relevent
  8. We snuck out of our hotel in jeans and t shirts and went to my wifes favourite burger place,West Point Northampton.We also did not eat much of our own reception meal, or drink much atall.Friends had arranged room service of delightfull nibbles, which was enjoyed, and we watched Silence of the Lambs, for the romance
  9. $3.51 is about £2.20 (UK) right? Well i got a new keyboard for the laptop for £2.50 at the local Video shop..brand new in the box...thats just crazy
  10. Our biggest clear up is New Years's Eve.The last one was the first that my wife was not working alongside me,so there was just me to clear up.I just couldn't face it after an 18 hour day so i left it.....and we went away for 2 days proudly leaving the room a complete disgrace.Streamers, balloons, champagne bottle etc etc.When we came back,David my chef had cleared 90% of it up..what a star!
  11. That makes it sound so much better
  12. A good sharp knife....thus armed i feel i can take on anything
  13. I think the bigger the place, the bigger the possibility for conflict.Our small place is run on a more "family" like basis.The biggest battles i've seen (and shame on me) been involved with are bigger hotel kitchens.
  14. It's not all bad, sometimes FOH and BOH get together and make babies
  15. Cheffie, out of interest, have you ever worked FOH?
  16. Also known as Slingers v Talent i do both, sometimes like tonight, at the same time I have always hated the "Them and Us" attitude that i experienced in various jobs, it never seemed to achieve anything.Super heated plates to burn staff, even once i witnessed a Sous Chef throw a plate of food 15ft at a waitress, just missing her head I try and teach my boys that its a team thing, and a good relationship with the serving staff is a very good thing.Banter is fun, but they have to understand what the servers are trying to do, and conversely, the serving staff have to understand what we do.Respect for the other side makes life a lot better when the shit hits the fan.
  17. The battles between FOH and the kitchen deserves its own thread, but IMHO, pooling the tips, and sharing with ALL who work that shift makes for a better team spirit.All elements are important, service, food, clean plates, clean resturants etc etc etc.Another positive thing is that if we are short staffed for a shift, the boys reaction tends to be,"no worries, think of the extra tips" I don't pay overtime, i pay for every hour worked at the same rate.David is salaried, and does the hours necessary for the job.Hes first to leave at night, but first in the kitchen in the morning.
  18. Everyone here takes an equal cut of the tips; chefs, waiting staff, wash up and owner does help build a team spirit
  19. oh go on...name them, shame them ....hehehe
  20. V shaped?..Our jackets have parallel buttons, so you have a good 6 inches to aim for
  21. The big advantage of chefs jackets are the double breasted thing.When you get too filthy, button it up the other way...hey presto clean jacket. Marco Pierre White once said that all his chefs wear the blue striped 'butchers' aprons because they were all commis, still learning.He also dislike chefs having they names on the jacket, dismissing it as too pretenious.I have always like my name on the jacket,along with the resturant name...shows a bit of pride in what you do. We all wear a light blue apron, because i picked some up cheap, and blue is our colour.Apart from Dor, who wears a floral apron, a present from an egulllet member
  22. Is that why she's your LATE Auntie? She died from smoking too many fags for too many years.Her cooking involved boiling veg untill it was almost a puree.. .but she cooked mighty fine Welsh Cakes Her morning rountine was to boil the black kettle on the open fire, make tea and toast, eat the toast, then dunk the crusts in her tea as she didn't put her teeth in till after breafast . And they had a tin bath!
  23. There is the Welsh way of slicing bread....held in the crook of the arm and slice towards the chest My late Auntie Florrie used to cut bread this way
  24. Scones pronounced to rhyme with cone have butter on them.....scone pronouced to ryhme with gone have Marg!
  25. I have a soft spot fromMr Kerr...his was the first cookbook i owned
×
×
  • Create New...