turkeybone

Honestly it sounds like youre longing for a diner... what sort of places are you looking for to have this more varied pricing? It's really been awhile since Ive seen a full service restaurant serve smaller than an 8oz patty. You could just be that table that splits an app and entree and a dessert.

That sounds pretty tasty, and an easy introductory recipe. No other ideas out there? I was just gifted 2.5 pounds of grade A foie from my chef , so I have real incentive to try these out now,

So I have a vague idea of collecting some more popular/famous foie dishes, re-doing them using pork belly, and then making a blog about it and then making millions of dollars and becoming financially independent. Haha well maybe not so much the last parts, but my chef and I were talking about a local place that got vandalized for having foie gras on the menu, and I said "well, you can pretty much replace foie with good pork belly and still have great results". Then my chef said something like "I have a friend who cooks at Ubunta at Napa, and I asked him how they come up with great vegetarian/vegan food, and he said in response 'just think of a great dish that you would put a piece of seared fish on, and leave off the fish (another thread altogether but this conversation is what sparked the following).'" I'm not any kind of activist or (major) whackjob, but I would definitely like to explore cooking some foie dishes and then tweaking them to use pork belly and investigating the results. So Im interested in what ways you all would think this would or would not work. The most obvious one I think is the torchon. I guess I would also like to ask for some favorite specific foie dishes that I might experiment with (my first route would be to scour some high-end cookbooks), but that might be worth another thread altogether too.

As someone said on the chowhound boards -- the only crab place that I have never EVER read anything bad about is Mr Bills Terrace Inn. Always heard good things. Someone mentioned Bicycle which is now (as of 2 weeks ago) closed.

One side is the wall itself and the other has a pan shelf overhanging.. but Im sure I could jury-rig something. Any chemicals you have in mind for such a task? We do powerwash every week, though generally there is service between any sort of soak time and then clean time.

Well I hope its straightforward.. the backsplashes at work are pretty burnt up from the burners and such, and we have some time to devote attention to getting them clean.. anyone have a sure-fire method? So far oven cleaner, stiff wire brushes, and persistence seem to work but if theres some better way, Im all ears.

I think most of the real "green" impact comes from the restaurateur, in designing the building, the water sources, heating and cooling and such. What is your practical restaurant experience, wax? Youre throwing around a lot of "mosts" and "manys" when youre talking about restaurants throwing away scraps. The fervor with which you talk about utiliziing 30% of a beet.. well "most" chefs I think I more worried about the bottom line. Whatever that using scraps is green or not, it saves percentages on the bottom line. A cost mindful chef is simply going to account for a 75% yield on his beets, or whatever it will be. It honestly might cost more in labor in using random buckets of scraps before they go bad, but then I guess you spend $50 an hour to plan out the proper utilization of $50 a week in waste, but then it starts getting really REALLY esoteric. Our nation's landfills are not overflowing with tarragon stems and carrot skins. But one of my favorite baltimore restaurants uses their woodfired oven to heat the majority of the dining room.. thats something I can get behind but going nose-to-tail on root vegetables, I think I will pass.

I have this kind of stuff happen now and then.. generally I make sure to leave a good impression when its presented, and then later on, after a few drinks or when the food is well digested, go back and make any commentary if theres some glaring pointer.

Yeah I was coming here to post exactly that -- head down mouth shut ears open. Not in a dictatorial kind of way, but, you really dont want to do anything besides focus on the task at hand. Id also say when youre given a task, always ask for a demo of what they want, and/or at the very least get through a few and pull someone and say "hey, does this look right?" -- so in that case you only fuck up one head of frisee, not 50.

At my restaurant we're using shmeared on grilled bread to garnish artichoke bisque.

if the owners want to be stingy maybe its you who should be looking for greener pastures -- Im sure with your abilities as youve said here, you could have your pick of restaurant.

We used to have XM in the kitchen which I thought was awesome.. but eventually what was on the radio became more important than anything.. we did put on classical during service which was fun.. though ultimately it was removed. Not so bad for me since Id only had it for like 2 months.. but some guys were hurting after having music for years.

I much prefer reading Chowhound (which is fiercely moderated) and in my case, the blog of a local reviewer. Yelp... ehh whatever.

People fight on-line? What a facinating concept. Whats even more fascinating is if you quote the very next sentence where I say "there will be debate", which is what is in fact happening. People give their opinions.. you come on here to be justified in feeling slighted, and dont get me wrong, they did mess up, but it wouldnt have hurt to speak up. That's all I will say about this, as I doubt anyone will change anyone elses mind.

We dont have a standard sheet but at the end of each night I just write all the apps and all the entrees and say "ok" for prepped or say what needs to get done. When I write it for someone else, I do the same but also give some indication as to how many proteins are out, how much of each component is out, so they can make their own decisions as to what needs to be prepped. And I never trust someone elses prep sheet -- when starting a work week I always do a visual (and nasal) check and re-write a prep sheet.