johnsmith45678
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Posts posted by johnsmith45678
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This poor guy would have to wear a stocking over his entire head like a bank robber.
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I use pot holders at home and just folded-up towels when I worked in restaurants. Oven mitts just become so completely nasty in no time (in restaurants), plus they just aren't conducive to a chef's macho image.
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alanamoana - Is being an instructor where the big bucks and easy hours are at?
(Seriously, I'm not aware of how much instructors make -- I'd guess at places like CIA it must be pretty good.)
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I occasionally buy Marie Calendars and Healthy Choice entrees (I think most of the other brands are pretty nasty), and frozen pizzas.
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It's no secret after half the staff has eventually slept with her!
I know another stupid cook trick:
- Appearing innocent and ignorant while a joke is in play, such as the time when you crank the dining room music up to 10 (they turned it off between lunch and dinner) and you try to continue working with a straight face when the maitre'd comes storming back to turn down the music which is so loud it sounds like there's a thunderstorm right outside. There are many others...
The funny bit is when they forget to turn the music on, and right around 6:30 when half the first round guests are seated they decide to turn it on.
That's pretty much what happened, but the dining room was mostly full.
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Very creative. And not on your life would you get me to eat any part of that!
I wonder what the "bones" are...
Marzipan?
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Yummy! The last image -- a cross-section piece of the arm -- is, um, interesting.
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most chefs don't wear hats.
most chefs make their cooks wear hats.
that's just the way it is.
it is regulated by the health department, that's why people who don't normally wear hats (the chefs) are running around with a silly paper hat on when the health inspector comes to town.
sure, ideally it would be great if the chef would wear a hat...but the likelihood of that happening is very small.
That's been my experience as well. Dishwashers start off with silly paper hats, line cooks et al get fancier hats like toques/coffee filters, etc., then the exec chef (and often whoever is directly below them) wears no hat, except during the time you mention.
The more demeaning places require hair nets and/or baseball caps. And I guess the worst would require the indignity of beard nets (never worked at such a place).
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The problem I have with a huge mug is that the coffee cools off before I can finish it.
I can drink coffee at any temperature, from hot to cold. But hot or cold is best. I used to drink a lot of iced coffee.
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Yeah, I think The Joy of Cooking would be near the top of my list. I also currently really like the America's Test Kitchen/Cooks Illustrated cookbooks. My Alton Brown cookbooks are gathering dust.
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One place I worked backed up to a golf course. We'd keep the back door open to get some air. Every now and then a golf ball would come rocketing into the kitchen (or slam into the metal back door). The prep tables were in back right opposite the back door (and I had to do a prep shift every now and then). During my tenure, nobody got beaned amazingly enough. It was kind of insane.
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It's no secret after half the staff has eventually slept with her!
I know another stupid cook trick:
- Appearing innocent and ignorant while a joke is in play, such as the time when you crank the dining room music up to 10 (they turned it off between lunch and dinner) and you try to continue working with a straight face when the maitre'd comes storming back to turn down the music which is so loud it sounds like there's a thunderstorm right outside. There are many others...
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I can't find a picture of it online, but I have a huge Denver Broncos (I don't really care about football -- it was a gift) mug that holds about four times as much coffee as a standard coffee cup (I hate having to go fill up!).
Back when I was working the opening shift running the kitchen at one restaurant, I would fill a gallon milk jug up with coffee and milk. Most of the time I'd finish it by the end of the shift.
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Big Mac
okay, just kidding! Nobody's said foie gras -- I kind of like the way it sounds. I think there are a whole slew of French food words that sound beautiful.
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I think I'd definitely buy them.
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If anybody wants to set me up at Keyah Grande, I'll be happy to report!
It's only about a 6.5 hour drive from Denver.Looks like a beautiful place.
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How long do microplanes usually last before getting dull?
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Regardless of quality, I won't buy Martha Stewart products for the same reason I won't buy Rachael Ray products.
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True, but that's because ceramic knives have a completely different weight and balance than steel knives... so, for example, if you expect the weight of the knife to help in cutting something ... isn't gonna happen. People either hate or love ceramics. Also, ceramic knives can't be sharpened at home -- have to send them into the factory (but only needed every 3-5 years) and ceramic blades are brittle -- if dropped on the blade, they can crack or chip ... on the other hand, they are incredibly sharp ... almost as good as my Mac knife ...
Yeah, IIRC they listed those disadvantages inherent to ceramic knives, plus I think things like it was too short, banged your knuckles, ...
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Cookies with a bit of laxative in them would probably be therapeutic.
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Ozone-activated water is widely accepted as a safe and effective way to decontaminate all kinds of foods
Really? First I've heard of that.
I'd probably consider soaking greens in water with a bit of chlorine bleach before shelling out $200 for that. But I'll just keep rinsing my greens - bagged or otherwise.
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I also agree this incident is hardly worth quitting over. I've realized that in any business, family can do whatever the f they want.
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I haven't eaten at Applebee's in years, but thought it was okay.
As for Target, they seem cheap and cheesy to me, and they're always more expensive than Walmart or Safeway or King Soopers or any other similar chain.
Oven mitts/gloves (merged)
in Kitchen Consumer
Posted
Real chefs use their bare hands!