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kevinAspork

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Posts posted by kevinAspork

    Customers Refusing Your Restaurant

    in Restaurant Life

    Posted

    In the 15 months that the restaurant I work in has been open I have personally taken two calls canceling their reservation because we serve foie. Once after being yelled at by a woman who cancled her lunch reservation, I calmly assured her that we are not heathens, we only serve Foie at dinner. She dident think that it was as funny as we did.

    The five essential hot sauces

    in Ready to Eat

    Posted

    Ok as a hot sauce junkie and chef I am so disapointed with the total genaric of the choices previously mentioned!

    Theese are my MUST haves

    1. Pain is good Jamaican Style- Its a medium to high heat Jerk sauce, slightly chunky, made my Original Juan. all their stuff is great I love it on corn, rice, grilled chicken even soup a total must have

    2. Garlic Sniper made by Catch a fire here localy in Bradenton it is Quality! He has about 20+ choices of flavours 941 729 9888 should be the order #

    3. Also another local brand, Purgatory they have a few choices all solid.

    I like Jamaica me sweat and garlic they are always in my fridge. www.hotsauces.com

    4. Raw heat vintage 69' - its an uncooked (raw) hot sauce also done by original Juan Chunky and serious heat!

    5. Finally Frank and Teressa'a Original AnchorBar wing sauce I go with the suicidal recipe it reminds me of home. Its thin, sick hot, and goes with most everything www.buffalowings.com

    Make the right choice, Go with local if you can and definately small batch or at least smaller than crystal or tobasco althought they are also in my fridge.

    What to Cook for Thanksgiving

    in Cooking

    Posted

    For the last 6 or so years I do a different menu for thanksgiving

    this year is soul food/southern

    Smoked Turkey

    Bacon braised collards

    Cornbread stuffing

    Fried rabbit and waffles

    candied yams (actual yams)

    Blackeye pea and brussel sprout succatash

    mashed potatoes

    green salad

    Pecan Pie with Bourbon ice cream

    Apple pie

    Cranberry punch

    Im definatly excited

    Moto Restaurant - Chicago

    in The Heartland: Dining

    Posted

    Ok, Not to be a party pooper but I too recently dined at moto and although the Food was really an experience to be had, I personally thought that the service was so poor that Im not sure I will go back.

    First off, I felt that we were rushed. We ordered a couple of cocktails that were recommended by our server. When they arrived he asked if we would like a wine pairing. We said no, but we would like to order a bottle with dinner. Not even two sips into our drinks and our wine was being poured. So at this point we have a martini glass, a white wine glass, and a water glass all working at once. If it were a red wine maybe it would have been alright but the white we ordered, as I 'm sure chef Cantu would agree, was a little warm by the time we finished our first drinks.

    Next, as the courses became a little more headier, my fiance ordered a glass of red. No big deal except they kept pouring the white for her and at this point she has about a 10oz pour of red and a full glass, of by now, room temp white. It just dosen't make sense.

    As a chef, I hate to say I would have a problem going back. And I love the fact that Chef Cantu allows the kitchen staff to experience all aspects of the business, but it shouldn't be at the cost of the diner. The meal went from being a 10 to an 8 because of the service.

    With all that being said, the food itself rivaled any dinner we've had, and I'm glad that we ate there. Maybe by the time I visit Chicago again the once green service staff will have a little more experience under their belt and the experience will be different.

    Superior Vinegars

    in Cooking

    Posted

    Try sarasota olive oil co.

    www.sarasotaoliveoil.com

    they have about 40 different oils

    a huge selection of vinegars, and salts

    they ship it right to you

    I like las brisas for olive oil and the have an aged sherry vinegar that I love called Duque de Diano.

    Tapioca Maltodextrin

    in Cooking

    Posted

    You can also try naturesflavors.com

    they have a few smaller size options to choose from.

    digijam- I have tried the microwave and it works great as long as you can use LOW power. High power and 30 min+ in the nuker = a small fire

    one last thing

    the one point that no one has brought up is that when you powder any of the foodstuffs that you have mentioned when you spoon it in your mouth it turns back into caramel or oil or whatever. very interesting I havent tried sour cream yet,

    but it sounds very cool.

    Tapioca Maltodextrin

    in Cooking

    Posted

    As promised

    you can get the good stuff (Organic and vegan)

    actually from Naturesflavors.com

    there is a few sizes to choose from

    PM me with any questions

    there is a tapioca thread already started So I will continue any other posts I have over there

    Thanks

    Tapioca Maltodextrin

    in Cooking

    Posted

    The tapioka binds to the fat in the caramel.

    it works with any fat, in fact tapioka starch will work too but its not a neutral flavor

    I definatly recomend using this only with a food processor of some type

    it's so much easy-er

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