halogenic

Ah, I forgot about the "cooking at someone else's house" issue. I just show up with my bag of tricks like it's a job interview (I bring my own towels too, they're my favorites after all).

I am always angry when I need a pen outside of work. I reach up to my left shoulder and there's no pen, no sharpie, no thermometer, no anything! I curse myself for not showing up to life prepared. I'm just going to wear a jacket on my days off too. I also get wierded out making dinner at home. I'm expecting to make 50-60 of something, not 4.

Small pub (25-30 seats tops)with 10 item menu (11 counting daily special) consisting of small-ish plates that changes seasonally. An old-school bartender who knows the classics and has some brewery connections. Nothing in the way of wow factor, I guess I'm kind of boring.

Economy of movement, being able to accomplish many things properly with limited steps. That and having "Yes, Chef!" as your catch phrase. I also second the ability to focus.

I will eat more vegetarian meals. I will make at least three meals in my new dutch oven per week (okay, maybe one, but it's just begging for it). I will find a way to get up at dawn on Thursdays to get to the farmer's market. I will learn to make basic doughs perfectly. I will teach the shoemaker next to me on the line not to burn garlic (former corporate Carrabba's my ass!). I will read more books on classical cooking. I will not work in a restaurant that seats more than 150 a turn (I want to spend quality time with my plates dammit!).

Well, have you gone yet? Thoughts?

Now you've gone and done it, I'm buying at least 3 more sets of tongs after Christmas... You guys make my line cook wallet sad.

The Ravenous Pig makes me wish I hadn't left Orlando. I had a chance to eat there a month ago and loved every part of it. The chef really cares about his produce and it shows.

I second the dishwasher, unless I use the sponge for something really nasty. Then it's bleach or the bin.

A few of us used to bring a stash of flour torillas and make fish tacos out of the scrap when someone was portioning fish. Mmmm, sea bass tacos.

I second the hummus. You can cut pita bread into bite sized bits, brush them with olive oil and sprinkle with some sea salt, then toast them in the oven. I think it's my favorite snack.

Not a bad idea but hacksaw blades have a painted finish and this would chip off when you used it thus contaminating the meat. ← Ah, good point. Ignore what I said. My apologies.

Why not go to the hardware store and buy a hacksaw and sterilize it? I would think it would do the same job at a fraction of the cost. As far as the teeth grain, I'd guess that a medium/fine grain should do the job without making a mess of things

Man I miss Bubbalou's more than anything else about Orlando, that and Hotdog Heaven.

I really hope the wine is saved for deglazing, otherwise it's off to the burn ward.

Ugh, I feel for you. Just grin and bear it for the two months. You know it's crap, the chef doesn't care, and your co-workers belong at some freezer-to-the-fryer. As long as you know that, you can avoid picking up bad habits. That's what I'm worried about with the leadership in the kitchen where I work, I don't want to get sloppy or lazy. I keep my happy thoughts of the evil things you can do on that last golden day... like punch the chef and pull the hood extinguishers (it's nice to have a daydream or two at work).

Ah, sorry to presume so much! I have the same problem with my hood, that's why the smoke detector has a kitchen towel hanging over it permanently. If I'm searing anything, I have to dampen the towel a little.

Potsticker, I may have more pantry space (the floorplan labeled this oversized closet a computer room/office), but nowhere near the counterspace you have or the quality of appliances. My oven is off balance by around 25 degrees, and the calrod units look like cartoon squiggles. My refridgerator was designed by someone who only buys products that are the size of soda cans. I can identify with the rest though, your cabinet layout looks exactly like mine. Where do you, HOW do you store your pots and pans?

I spent 5 years in Orlando. I didn't start cooking until the last year I was there, which wasn't really cooking, it was a sports bar near the college. However, I did eat. I'm having difficulty understanding why all of these posts concentrate on the tourist cess-pools where everything is buffet-style or dinner and a show. I always ate at the asian restaurants, because of the enormous asian population in Orlando. Near downtown Orlando there is a section of state road 50 (Colonial) known as "Little Vietnam", I had friends swear by a few places there. If you stay on Colonial going away from downtown and I-4 there are several nice little sushi or thai places. It isn't "fine dining" (even though some people were talking about Emeril's as if it were more than whatever you could make at home with his marketed seasonings), but if you go into the little run-down strip malls, there is plenty of food to escape some of this criticism. I also consider these little gems a heck of a lot more honest than City Walk or Downtown Disney. So please, next time you go, rent a car and get out of the tourist trap.

Thank you for the warning, I'll just watch the show and stay away from internet searches. Also, thank you for the correction.

It doesn't have to be cast iron, just a pan that retains heat well. The bottom should be think and the pan should have some heft to it. I have some stainless ones that keep heat very well, but I'm still looking at some cast iron.

I just wanted to hear some opinions on the new show on BBC. There are teams of two "restauranteurs" getting a space to start a small restaurant, competing to be contracted by Raymond Blanc (sp?) of Maison fame. However, the contestants are mainly home cooks, not professionals and aren't familiar with volume cooking or business management (except for the young hotel manager and his mom, I think that's an advantage). I thought it was a good premise for a show and look forward to the actual season to start.

Well, I'm packing my bags to come work for you! Wow!

This will last until the fifth time a delivery boy gets ambushed. Then they will reconsider.

It should be somewhat of an automatic thing if you're approaching your year mark. I'd be careful about asking ( I live in Florida and depend on Snow-Bird money, and they're not spending as much this year due to the economy slump). As far as how much to ask for; it depends on how much you're making and where you're making it.