gfweb

Why not tip everybody?

Maybe email anova?

More than enough

I think I'd choose being a line cook over being a roofer and similar jobs. No weather to contend with, safer jobsite, perhaps more of a sense of purpose in the kitchen. But it sure isn't an easy life.

I am too impatient to let it rest. That's the problem.

I'm never happy when I make my own dough for potstickers. Perhaps I should try again. My last fail was a while ago. ...

Purchased square wrappers that I cut to round MYSELF...so that counts. Home made everything else

Potstickers with various dipping sauces.

They have to, I think. No matter what they call it, is is part of the cost of the meal.

As far as I can see the 3% has to be considered profit for the restaurant. They'd better pay income tax on it.

I chop it to about a grain of rice size...maybe a bit smaller. Seems like I get a lot. I have found that if I process t he whole thing at once the sizes range from mostly minuscule to rice-sized. By the time the last cauli is rice the first to be chopped is pulverized. So I do it in small batches to get a uniform-ish size. Maybe this explains your low yield?

I have read that Daniel Boulud likes McNuggets.

@ElsieD nice! What time and temp for the fries?

I formed several -day-old leftover risotto into patties...dusted them with some toasted breadcrumbs...broiled at 500 for about 5 min in the CSO. I had tried frying one, but it broke up when I flipped it. So I broiled the rest. I would do it again.

Miso salmon, butter braised bok choy, broiled risotto cakes.

I steamed cut up chunks till just softened. maybe 8- 10 minutes. Some of them were in the water that was boiling.

I recently steamed then chopped cauliflower in the food processor then pan fried it to darken a lot of it up and add flavor. Salt, pepper, garlic ...squeeze of lemon...pretty nice with fish.

@rotuts Right-on. Exactly. The restaurant industry profits by fostering a bad work environment and crappy pay for long hours and then, instead of reforming itself, it guilt-trips its customers to clean up the industry's mess. Multiple bad business decisions. It would sit better with me if they had a notice saying " we've raised prices 10% (or whatever) to pay a fair wage to our staff". BTW I tip 20% as a minimum.

Put the sauce under the food...just peeking out from underneath for the photo

here you go... INHOUSE Brochure 2018.pdf

Yup. Me too. The BSO/CSO does offer some advantages in the summer....

Get an airfryer

I use the continuous grate on stove top to sit drying pans on. Maybe hit them with a little flame to speed things up. I know, its barbaric.

Wondra makes gravy...an opaque sauce Starch and gelatin make a translucent sauces eg the stuff on sweet and sour chicken or Gen. Tso

Turn up the AC! I am happiest if it's hot outside and cold inside...65f is just right Sous vide makes no heat. Gin and diet tonic with ice or really cold beer.