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Jeffery C

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Everything posted by Jeffery C

  1. I'm with AaronM. I will patiently wait for my copy. I have enough things to keep me busy until then. The more items I can get in order before it arrives, the more time I will have to focus on the books once in hand! But hypothetically speaking? If I had the means, I would offer to buy the original copy sent to NathanM for $5,000, so long as the proceeds went to the effort to aid Japan!
  2. I second this motion. I always find AB to be informative & entertaining. Is there a better way to be taught?
  3. I wont have anything to contribute for awhile but I will be following this thread closely!
  4. Defending a bad idea is just as easy as defending a sound one. Instead of defending your point, concentrate on the contradiction to better understand where you are coming from. From this view point you will get a clearer picture on whether you are right or wrong.
  5. Knife nuts is an understatement. As Eric referred in his article about not sharing, no competent chef would even ask to borrow a knife.
  6. Make no mistake. Nothing will ever be the new bacon. Pork is pork & bacon is bacon. I firmly believe at some point in the distant past some brilliant individual started a vicious smear campaign about pork which resulted in multiple religious communities outlawing pork consumption and ensuring that more piggies would be available for that posthumous MENSA candidate's enjoyment.
  7. I think the biggest problem the veggie burger had back then was the people creating them were trying to simulate the texture of a real meat hamburger. Texturally speaking they were making French crottes, aka animal droppings. Currently, as a whole, chef's are embracing the wonderful flavor & textural diversity that the vegetable kingdom provides us, to our benefit. However, interesting as the vegetarian creations may be, when I want a hamburger, nothing can be substituted for the perfect mix of freshly ground short-rib, chuck, & sirloin quickly seared to crusty, juicy goodness served on a freshly toasted soft bun with all the fixins.
  8. What surprises me is that the producers knew going in what this guy's personality was like. If they expected his poor people skills to add a dynamic that would make the show like a train wreck or NASCAR race to watch, they had better make the rest of the show interesting and informative. I couldn't stand this guy either time he was on Top Chef and neither could ANY of the people I would talk to after each episode aired. However, as Dakki said... ...SyFy is maintaining their precedent of airing B rated content. (mind you I am a Trekkie)
  9. I second that. Did he lay claim to the carbonated sphere or was it the show's narrator? TV is stupid like that.
  10. Are they planning on mass marketing?
  11. Got a recipe from Cook's Illustrated that substitutes this and seltzer water to eliminate the eggs in a buttermilk waffle recipe. Will try it over the weekend.
  12. definitely consider this. you could charge less but take the difference and apply it to your marketing budget. that way you are still paying yourself but promoting the restaurant and depending on your state's tax laws might be able to save some money on taxes.
  13. did you source it at a local grocery store?
  14. I have always used lemon juice for my caramel sauces but I have never made pulled sugar. I dont know the exact acidic level of either cream of tartar or lemon juice so I would google that before attempting to use it with a pulled sugar recipe.
  15. Cream of tartar acts as an acid which helps turn some of the granulated sugar into invert sugar which helps to prevent re-crystalization. You can substitute a few drops of lemon juice.
  16. tahini, honey sesame bars, honey sesame chicken
  17. We keep our freezer uncluttered by creating dishes once a month to take to a local shelter. The freezer stays clean and organized and takes the "chore" aspect right out of doing it!
  18. Is there a point of diminishing returns for hacking while inebriated? Brings back images of Hugh Jackman in Swordfish, drunk and being serviced while forced to hack a website to keep from being shot.
  19. I think there is a certain amount of "risk/reward" involved with giving the crew a beer after a long difficult shift, a celebration of a job well done. Letting my guys drink beer all shift long would not only take the "carrot" away but their production and execution would be severely impaired. I deeply believe in creating a tight knit group. Sharing a beer or two at the end of a long shift helps strengthen that, but I do not see the benefit of having an "open bar" policy for the entire shift.
  20. The aroma of freshly baked goods is like the seductive call of the Siren.
  21. Intelligent people admit their ignorance. those who do not admit, remain stupid.
  22. Subway has enjoyed lots of traction over seas. Courtesy of David Lebowitz-
  23. Most definitely larger roasts need longer rest times, especially ones with bones that act as insulators. Whenever I am doing any type of large roast, I always season the day/night before and cook it the morning of the day its to be served. The long rest insures proper finished "temp" and the seasoning ahead gives the salt time to penetrate deeper into the meat and help develop a crisper crust.
  24. Leadership Is An Art & On the Line are books for a good starting point on setting a foundation. Writing a mission statement for the bakery, instituting an overlying philosophy, developing a strong baseline infrastructure of management guidelines, developing systems for daily operations, developing systems for dealing with the ever occurring "curveballs", and maintaining an integrity of what you set forth will help your employees buy into what you are selling. Also delegate, delegate, delegate. Understand where you personally have weaknesses. Outsource tax, expense management to companies that know the laws inside and out and will save you money. Have a personal accountant. Be sure to have a real estate broker consult with you when negotiating your lease. Even if you have expertise in any of the business side of things, having a second set of eyes and grey matter helps with spotting anything you might miss. Empower those that work for you buy having them fill in your gaps that they might excel in. Involve them in the decision making processes you deal with on a daily basis. All of these practices will instill a sense of ownership with your staff with out making them vested partners. If they are carrying your dream with them, your business just grew immediately and will make your management job a lot less stressful.
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