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Marky Marc

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Everything posted by Marky Marc

  1. Who said real chefs only work at night? Brunch cooks are hardcore. At lest where I work, the craziest service time is brunch. On a busy day, the dinner cooks will have 5-600 meals to make and the brunch cooks will have 6-800 meals to make. Most of these guys love to party too so they will be working with only a couple hours of sleep if any.
  2. do they have a private room?? I tend to feel this place is a bit tired- haven't been in a while but it seemed to attract a lot of the silver haired crowd (which is fine, I'm just saying.....) ← They actually have 3 private rooms of various sizes. There is one that would be perfect for 12 people. It really doesn't attract many blue hairs. I work there and I work the saute station several nights a weeks which is practically in the lobby. So I get to see everyone come in. I can usually judge the overall oage of the crowd depending on what apps get ordered. When lots of older folks come in I go through clams like crazy. That doesn't happen to often.
  3. I workout, make dinner for my folks (once a week), eat somewhere I've never eaten , eat something I've never eaten, video games, laundry, hang out with the missus.
  4. We had this problem too. Chef had us put out a buffet of sliced meat and cheese and the cheapest ass sliced bread. Mayo and mustard in portion packages. No lettuce, no tomatoes. When the servers asked about it, the chef said, "We've changed the staff meal to the STFU meal. And if you don't like it, you can shut the f--- up!" The whole kitchen was rolling on the floor laughing their asses off and when we were done, we had our steak dinners. Now, when one of the new servers complains about staff meal, the senior servers tell them to shut the hell up. ← At least they get something. The FOH doesn't get anything where I work.
  5. Palisade. It's not italian but there is a ton of seafood to choose from.
  6. I'm really happy to see that John Sundstrom won best chef in the NW. Really exceptional.
  7. If I didn't have to work tonight I would totally go to that. Thanks, though.
  8. Looks good. I look forward to seeing you guys around town.
  9. Thanks for the info everyone! I'm gonna take another stab at it in couple of weeks once this mother's day fiasco is over. Hopefully I'll have more luck then.
  10. The customer is never more interested in what you can cook for them than when you're trying to make yourself a meal.
  11. It takes care and effort to make decent food. If the patrons tend not to give a shit then the cook certainly aren't gonna give a shit. Voila. Red Robin.
  12. Woooooo... this picture made me wince
  13. You'll always be able to use those skills from cooking. No matter what you do in life you're always going to have eat.
  14. So I hear that morels are in season at the moment. My girlfriend was tipped off by a friend of her dad's who apparently knew just the spot and just where and how to look for them. Out on Highway 97. Hours later and miles covered, we had come up with nothing. An older couple we passed off the trail had found a handful and a bunch of these crazy bright orange mushies that looked like brains. They pointed us in the direction they found them but they eluded us again. Have any of you guys gone hunting for mushrooms? What kinds? Where did you find them? What do you look for? Any tips? I realize that a lot of people keep these places to themselves like heirlooms, so I'm expecting a treasure map. Just looking for some pointers. I love me some morels. Thanks, Marc
  15. I would also love to know. I hear they're quite good for you.
  16. What happened to Gordito's on the top of Queen Anne? It was there one day and the next it wasn't.
  17. Hmmm.... maybe I'll give it another go in the future. On another note: I find it just cooler than hell that Jade Garden in open until ungodly hours in the morning. I went there at midnight with my girlie a few nights ago. Hong Kong style noodles, yum yum.
  18. Marky Marc

    Kosher Salt

    It seems to me that kosher salt disolves me easily and imparts more of a complimentary flavor to whatever it is you're cooking. Where as table salt seems to have a flavor that lingers and easily overpowers a dish. I don't know how many dishes I've ruined because I added just a little too much table salt. It seems counter-intuitive to me but apparently because the grains in table salt are so small they don't disolve well. Kosher salt is far more forgiving.
  19. I'm hoping to be a student there this winter so I've been following this series pretty regularly.
  20. I recommend the red wine pulled pork sandwich @ Baguette Box BTW.
  21. What is the logic behind a no reservation policy? I dealt with this at Lark. I didn't mind it too much then but I normally don't like eating dinner at 5. Had I tried to get there at 7, fuggetaboutit.
  22. When shit like this happens where I work I start fantasizing about working in a place that would throw someone out if they behaved like that. A special request is fine. If I've got the materials and the means to make it for them, fine. When the start making demands is when I wish I could draw the line with some people. Although, I do find it kind of strange when someone comes into my restaurant knowing what to expect and wants something that flat out not on the menu. I accept that I'm a servant but if they wanted a pesto pasta with lobster then why the hell didn't they go to an Italian restaurant? Polynesian's aren't exactly known for their pesto.
  23. I have nothing to add. Just wanted to say nice screen name. One of my favorite bands as a kid.
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