gfron1

Well I had my conversation with the server already. My general gist was the we're in the business of bringing money in and not turning it away; and if boot him, who's next? She wasn't happy to say the least. Her response was that the guy makes her hustle more than most customers, asks jackass questions more than most customers and complains more than most customers. I responded with, "'most,' so the ones that are worst than him should be booted too?" She said, no because they tip better. I didn't want to take this out any further and simply said that we're not going to be turning guests away and if she just can't bring herself to serve him then she can have those nights off and I'll bring someone else in to cover. And lest you think she a real hag, if you read our restaurant reviews, she's one of the highlights for most customers. I think that she's so used to 20%+ (her ytd average is 26%) that the mere idea of having to serve such a person is unbearable. We'll see how she is after she has down time to process with friends. And I'm recognizing that she/we are coming off of a very long season and we're all beat.

Seeing the mixed opinions be expressed here...okay, sometimes when you're knee deep in it you need some outside perspective. The answer is clear and I'll remind the server that we have bad tipping regulars who aren't doing it because of cultural reasons but because they're cheap - and no one is suggesting we boot them.

So please don't attack me here, I am sincerely asking for feedback because we've never had this happen before. We have a gentleman from another country (we know what country but I don't think its necessarily relevant here), who always tips less than 10%. We have other customers from the same country of origin who also tip less than 10%, but they aren't regulars like this guy. So among this specific nationality they are tipping consistently. None of my servers want to serve him because he's taking potential tips away from tables that pay better. We know that its not that he thinks the service or food isn't good - he always glows, but he's always right around 9%. Tonight my lead server asked if we can turn him away and say we're sold out (we very often often are). I told her to let me think about it. My gut says no. It doesn't feel professional or an appropriate response. But we know that he will never tip higher. My reminder to my server that this is a cultural difference is falling on deaf ears. I have the right to refuse service, but it also feels like racism although we would only be banning him not others. The more I type the more it sounds like a really, really, bad idea. But I turn it over to you...what do you think?

I've always prepared mine as described in Under Pressure. I don't have the book in front of me but if no one else responds I'll pull out my book when I get to the kitchen.

This topic is probably due for a fashion update. What's the latest in commercial kitchen footware? I do avg 12-14 hrs a day on my feet, small kitchen and definitely not stationary. Right now I'm using Shoesforcrews.com with their sporty kitchen shoe which has the best cushion I've ever had, but my heel is ripping them up. Clogs have never worked for me because of my sprinting around. New or old suggestions?

Papaya v. Mexican Papaya v. Mexican Cooking papaya...so what is the difference? Best I can tell they're the same with different degrees of ripeness

thanks - I mistyped my g conversion. The 6 oz addition is 170 g, and as you said the 10 oz is 285 g. I'll see how this turns out anyway and give it another go next week also taking pics.

Noisette is just hazelnut

and now another question. After letting the batter rest overnight you say to add 10 oz (170g) flour. You then say the dough will be sticky - mine wasn't even slightly sticky. It was a coherent mass of dough that was easily rolled with just the slightest dusting of flour. Does this sound right? Also you say they will puff up significantly - my puffed just slightly...say a 1/4" and just in bubbly spots not all over.

I'm working on this recipe right now and have a question LSM. The instructions say to stir over water bath for no less than 20 minutes until you see it increase in volume noticeably. Noticeably is too subjective for me without knowing why it should be rising. is it rising because i'm stirring/whisking the batter or is it rising because of the vinegar and baking soda interacting? Also, you said you would post the filling...I'm ready

Prices are coming back. My large case was $34 March 1. Up to $115 April 10. Today $38.

Ruth, surely my notes are wrong. It must be invert sugar.

Just returned from a week in Vegas for the eG Chocolate workshop. Raku - Impressive but a few major gaffs (overcooked scallop, ultra boney fish) in my book. We did the omakase/tasting. Certainly worth a visit. Lotus of Siam - As amazing as everyone says - that crispy rice...swoon... HoneySalt - we had a special menu for the group and it was all okay. I'd like to try it again ordering off the regular menu to give them another shot. Cocktails were interesting good. Cafe de Cebu - lucked into it and really a hit for me. Great lechon and super helpful staff (http://www.cafedecebu.com) Tacos Pastorcito - good old street food just on the northside of downtown. Pastor Ranchero was delish as was the crowd! (http://www.yelp.com/biz/taqueria-el-pastorcito-las-vegas)

Quick note to say I had some of the best BBQ of my life last week at http://www.littlemissbbq.com/ Smoked brisket, sausage, chicken, etc. Small menu but one of those places that sells out fast.

Last week I finally got to the Tucson Tamale Company - good stuff. Way lots of varieties, the downside being the microwaved some of what I ordered. What I liked is so often folks over-masa to make sure there is a masa wrapper with filling. These guys don't seem to care if the filling becomes part of the masa wrapper - its messy but so good.

Finally getting a chance to sit down with my notes - some of these may have value, others may not: -If ganache breaks, add hot water, breaks are caused by lack of water. If still breaks, heat gun. -Felchin has some nice pastry bag holders that they should have donated to all of us -Emulsions can't be below 35º; ganache should finish at 35º -Glucose makes ganache "chewy" -Invertaese when used in a ganache with yolk prevents curdling -Pectin NH (reversable) is used in the piped PDF -To dampen sweetness in white chocolate add a bit of citric acid -Always add 5% milk powder to gianduja to absorb moisture that will seep into chocolate -Koerner carries the Sosa products in the US -Bought giandujas - Callebaut has the cheapest good stuff but they prefer Felchin -Caramel finish temps (242º candy bars, 245º wrapped caramel) -Spray gun psi: 80 is too much, 60 is perfect for detail work -Spray: 60/40 dulcey or milk to cocoa butter -Spray: Glass effect - 60/40 dulcey very lightly sprayed, then 60/40 white chocolate with splash of white cocoa butter -Spray: Always spray dark first then light -They hang their silicon mats and molds on a coat hanger with clip hangers -Jean Mark Scribaute book L'envers des Matteres is a great book for ingredient data -Target AW .062-.065

This morning I foraged stinging nettles, monkey flower, watercress and mint. The monkey flower is my favorite because it clings to guests' tongues.

Ever since Ideas in Food introduced the world to Rice Bran oil I've been hooked.

Welcome Devin - moved to my current location from Indy 11 years ago - miss those tenderloin sandwiches. There are restaurants out there that are more artist than money. Hard to find but they exist...especially when you open it yourself

Chapter One: An Irish Food Story is my favorite this year (published 12/31/13). Really, surprisingly good. Traditional yet modern. Beautifully photographed. http://www.amazon.com/Chapter-One-Irish-Food-Story/dp/0717157873/ref=sr_1_1?ie=UTF8&qid=1401055749&sr=8-1&keywords=Chapter+One%3A+An+Irish+Food+Story

would someone mind linking to the product on Cabela's page. They show an excalibur at 299, but there are cabela brand machines at 239 and 189. Which one are we talking about. I ask because they have a $5 shipping special this weekend.

no way to know...

Mine is http://www.sausagemaker.com/fooddehydrators.aspx, but again, what you're looking for is what I'll be upgrading to very soon. This one was gifted to me.

I think that's a fair description JIm. The difference being that this is a teaching chocolate maker who has all the bells and whistles at his disposal, which would include knowledge. His shop has a wall of "sponsors" who give him equipment and supplies knowing that they will share with their students. So if Valhrona wants you doing the gradual emulsion, then they'll make sure JMA knows it and is teaching it.

just says "potato leaves" ... nothing else.