Lisa Shock

Yes!, Waitress!

Two additional violations I see are: Using some weird generic cutting board. He should be using a color-coded yellow board. He's wearing a 'side towel' on his left hip. This practice was eliminated by the FDA 2001 federal health code update. In the olden days, one wore the towel to use as an emergency pot holder. It was a point of pride to keep it clean and dry throughout your shift. But, it became pretty obvious that it was acting like a sponge for microbes and splashed food/waste. I have seen Food Network personalities wear one and wipe their hands and counter with one, and then continue to wear it.

Marshmallow Mermaid Pie

I learned this one a long time ago. I don't fry the corn tortillas like a lot of people, it doesn't seem to make too much of a difference. I always start with spraying the inside of the cooker with non-stick spray, then put in a couple tablespoons of sauce. On top of that, I start with 4 tortillas, fanned out for maximum coverage. The thick tortilla base will firm up a little and soften a bit like tamale insides, it's easier to serve with a thicker base. I then just alternate layers or 2-3 tortillas with sauce and fillings, don't worry too much about neatness at the edges, there is always some traveling of ingredients on the sides. This can be a good place to use leftovers like a half cup of cooked beans or a half of a cooked chicken breast. Leftover spanish rice makes an excellent layer. (I freeze my leftover rice and pull out a small, cup-sized portion just for enchiladas.) I like making at least one layer vegetables, cut them small and keep the layer under ½" in height and it won't be too watery. House favorites include cauliflower with red sauce and spinach with grated mozzarella especially with green sauce. Chopped raw onion and/or garlic are good throughout. I also occasionally make a layer that is just sour cream, or just cheese, especially if the sauce is really spicy. I generally make 3-5 different layers, but you could make them all the same, it's up to you. Use a lot of sauce, the tortillas drink it up. I use at least a quart for a full batch, a pint if I only fill the cooker halfway. Don't feel that you need to fill the slow cooker all the way up, dinner for two is far less. That said, leftovers here are extremely good in a frittata the next morning, and freeze well, too. Have fun!

Roasted garlic soup (anti-vampire tonic), bat wings, pumpkin vomiting guacamole, black bean dip or black bean soup, or black bean and pumpkin enchiladas (substitute corn tortillas for the flour ones, bonus points for blue corn tortillas) you can build this as flat enchiladas in a slow cooker.

Spicy Lemon Pickles (India) Meyer Lemon Marmalade mayonnaise, lemonade, deglazing pans for pan sauce, hummus

Yeah, I'd personally give the pie a 5 day shelf life with a caveat that the crust probably won't be great after a couple days. Be safe, make another one later.

Of course, you could just put some of those sealed cooler blue ice things inside. Just wash before freezing, maybe freeze in a plastic bag to keep sanitary (mine fall out of the freezer sometimes), then remove from the bag and place inside the pumpkin.

Just finished Restaurant Man by Joe Bastianich I liked it, but many amazon reviewers found it to be too profane and self-aggrandizing.

Lilies of some (non-poisonous) sort?

Onions?

There was food involved...

Yeah, the cool thing about Clarkson, Hammond, and May is that they now totally control their show and can do things exactly as they want to. (I know from personal experience, but am contractually forbidden to discuss anything until Nov. 18, 2016.) So, hopefully, there are green pastures on the horizon for the 'Great Baking' team.

For those thinking certain films were missed, there is another film thread on the site, one started in 2002. Movies/Films with Food-Related Themes

Usually just before regular filling and baking on both sweet and savory pies. I usually only blind bake crusts like sucre that will be filled with pastry cream or mousse, and I paint those with a thin layer of tempered chocolate (chocolate type based on the pie flavor) as a barrier. If something is going to cook quickly, like a quiche or a pie where I am just heating the filling through, I might blind bake halfway with the weights, remove the weights then egg wash. There are just some crusts that need the weights if they're going to be blind-baked.

Health department laws vary from county to county. That said, they primarily cover people preparing food for other people, not themselves. I suspect there are two things happening: uncreative employees, and people who treat objects in common areas badly. If no one can be bothered to wipe out a microwave when their lunch splatters inside it, would you trust them to use and then clean other appliances. I have worked places where people kept small appliances in their office and carried them to the kitchen to make lunch, washed them and stored them back in their office.

HERE's a better link...

Turmeric is used to simulate chicken flavor in some foods. It's probably in the filling. Lecithin granules are generally added with a ratio of 30g lecithin to 500g all purpose white flour. Have you ever made egg rolls? The filling needs to be cooked carefully to get as much moisture out as possible, or they explode. You also need to be cautious about overfilling them. The edges are sealed with water, you dip a finger in water and run it all around the edges before rolling. Less confident cooks use egg wash instead of water.

While lecithin is often used as an emulsifier (it's the 'magic ingredient' in Vegenaise) on the savory side of the kitchen, in the commercial bakery it's commonly used as a dough conditioner. It extends shelf life, allows products to be made with less fat, and makes the finished product softer. (it's a common ingredient in low-fat versions of baked goods) It is usually mixed in with the flour and other dry ingredients prior to adding fats or liquids. It's a really common ingredient, even King Arthur sells it in small bags to home bakers. In this case, it probably helps make the wrapper easier to bite into or break cleanly, softening the thick dough just enough to prevent shattering. (ever had an egg roll just collapse on you after one bite?) Here in the US, we have several TV shows that go inside factories and show various consumer goods and foods being produced. If there's any of these type shows in your country, you might want to search online lists of program topics to see if the factory has ever been on TV. Also, with the rise of social media, many companies will answer questions online. You might try asking them on FaceBook or Twitter.

This^ Many commercial machines, especially extruders, produce a lot of heat which cooks the food and causes expansion without the application of traditional cooking methods. Some foods are almost impossible to replicate at home (Cheetos cheese puffs, for example) because they are unique products of the machine that makes them. There's a really good chance that the Chickos are simply cheap frozen eggrolls run through an extruding machine with a white flour & water batter that 'cooks' due to the heat of the extrusion process. Other commercial foods are made possible by the use of chemical fillers, binders, flavor enhancers, dough conditioners, etc. Sure, a Modernist kitchen uses some of the chemicals, the difference is that we are trying to get the best (tastiest, most nutritious) possible product, whereas most convenience food manufacturers are trying sell as little of the cheapest possible product (usually filled with lots of air, like the Chikos crust) for as much money as possible. Many of these foods, IMO, are not really very good or worth copying. I'd rather eat some frozen homemade leftovers. I have to ask, why are you investing so much time in trying to reverse engineer cheap, factory-made frozen foods?

It's mostly used to not be wasteful.... My mom would take the turkey out of the roasting pan, put the pan on two stove burners, add some flour, cook until it got bubbly and started to change color, then stirred in water plus salt and some fresh herbs. It was whisked while cooking until everything was incorporated (the fond had time to break down a bit, and it thickened. Not perfect, by any means.

BTW, to avoid moisture problems in general, I use egg wash prior to filling pies and baking them. The protein forms a very good barrier and prevents soggy bottoms for days.

I looked at the images and some youtube videos. The corn one has a different casing, so, I am going to ignore that one for now. The Chiko roll has an odd look. The end seem very thin, you can see vegetables through the translucent dough, while the long sides are much thicker. Without having one to take apart in person, I suspect that it is a frozen eggroll that is rolled up in a rectangle of dough, like a sausage roll, then deep fried. http://www.cooksinfo.com/chiko-rolls I am suspicious of the story about egg and flour being the main ingredients, after all, egg is not in the current ingredient list at all. They can be used in an enriched sweet yeast dough, a good example is cinnamon rolls. That said, there's no yeast here. But, there is sodium bicarbonate. There are egg-rich batters and doughs without yeast, starting on one end of the egg spectrum (low egg content) with pancakes, going through popovers and crepes (with a lot of egg). For baking powder type baked goods, the family this closest resembles, IMO is a biscuit dough, which would explain the animal fat, and the texture. Does bisquick exist there? The cutaway photos really look like Bisquick biscuits. Make some of the cheapest, leanest biscuit dough you can with lard or shortening as the fat. (this is why I recommend Bisquick, you do NOT want a great, buttery buttermilk biscuit here) Roll it it out into a sheet about 4cm thick. Cut it into rectangles that are as wide as the length of some frozen eggrolls, and long enough to wrap once around. Wet the top of the dough rectangles lightly, so the dough will adhere, and wrap the eggrolls, ignoring the ends. Seal the seam down the length with water by pressing the dough together. (use egg wash if you need to) Deep fry.

I am looking for a POS system recommendation for a friend who is about to open a little place in a mall food court. They'd like something better than a manual cash register. They will have a limited menu, with some larger sizes available cold for people to take home and re-heat for dinner in addition to the usual single-serve fare. They would like something that gives some reports beyond the basics, like identifying best sellers, trends by time of day, day of week, month, and season. It would be great if it helped keep tabs on inventory by breaking dishes down by formula, but, we understand that may make it too pricey. The hope here is to have as much data available to investors (and maybe potential franchisees) as possible from the start. Any recommendations?

If you are making a big holiday meal, and are making mashed potatoes the old fashioned way where you drain the water, if you use Russet Burbanks it is traditional (in the US, with our turkey dinners, anyway) to save some of the potato water to use in gravy-making.