WHT
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Posts posted by WHT
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Without a high output broiler it will be tough. I can get it in my gas broiler if I get the space between flame and meat right.
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ps_ I stopped at Wawa for lunch
I miss Wawa and the deli stuff they have. &-11 is too limmited in what the offer except for microwave snacks.
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Part od it is we have been conditioned to think white meat is better. The way it is sold may make it easier to handle and cook, not that it has to be that way.
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Artisan--used as either noun or adjective.
I am getting sick of seeing that slapped on everything. Especialy stuff that comes from large scal production.
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City Council passed an ordinance requiring all food sellers have running water, no more carts!
I still see carts in some areas. Most are homemade and run by Mexicans. They sell ices, corn and other snacks but no real food.
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I've been seeking out a good restaurant supply store in the Chicago area for some time now with very little success. Can anyone recommend one?
Look online for Marlin Resturant Supply. Olynpic just south of 55 on Cicero is good. There are several places on the north sid but I can't recall names.
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* Slice 1/4" on the bias
Or a little thicker if you do a long slow process.
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I think being accomadating is one thing but some people go too far. You as the host can only do so much to to make someone comfortable. Would this friend broil you a steak if you came to an event they where having? It sounds like your friend has some control issues that need to be resolved. Why should the whole group be put on the spot for one person?
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is it true that salt from the dead sea cost more than a 100 dollars a kilo??
Do a google search and you can find it for less than $3.70 a kilo.
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I would love to know where they are based and shooting. My guess is in Pilsen or maybe along Lake St.
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After many years as a teacher and a stay at home mum I would like to try my hand at being a server. I notice that quite a few retirement homes here in Victoria (some quite posh!) are hiring servers for their dining rooms. I have absolutley no restaurant experience and I don't have Foodsafe (I am quite willing to get it).
Should I get FS before I apply?
Any other tips on getting your first job as a server?
(do I stand a chance?
)Thanks.
Happy Thanksgiving!
If you can stay on your feet for long periods of time, cary 20Lb. or better loads and be friendly you may have a stab at it. Bing a server in a home is a little diferent than resturants and not as high stress. it is more like doing catering.
Attitude is most of what it takes. They will teach you the rest.
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Yes I get the point of the OP. The fact remains that it is sold in your local store at that price for a reason. You can not get Arrmani at JC Penny prices.
Though it might be interesting to do some tests on further age tratments. You could tape up a jur to make it light tight and put oak into it for flavor.
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I guess you never had any cources in servival. Lots of neat things in the wild can be mad into food. Accorns being a personal fave.
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That's why you need to consider replacing these, whereas cream of tartar and alum would probably still be fine after decades, if a little hard.
A short spell in the freezer in an air-tight container will fix that. I still thin that most spices and herbs do not decay as fast as some would want us to think. Especialy if you take the right percautions.
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Now having resources, can anyone recommend a good site to search for cook resumes and post a listing?
Monster.com and careerbuilder seem to be the bestwith Dice.com comming in third. You may be able to do some internet searches to find specialty board for the industry.
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The problem is you can not freeze the cheese fast enough to keep the texture from changing. It might make for some interesting experiments.
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You could try using a high heat water bath to kill the yeast after you let it rise. I would think that cutting back on some of the suar used would also help.
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Thanks in advance for any information or advice you can share. And if anyone reading this post is looking for a kitchen slave, don't hesitate to send word.
I wish I had a bit more happy news but with the number of schoo;s in the area and the number of people escaping poverty in there homeland it will be tough. The first thing that comes to mind is look online at the Chicago Reader, a local free paper that runs want ads. Look at Metromix online and write letters of introduction. Play up what skills you bring to the table. Hard facts and not "I am a quick lerner and people person whth an eye for detail." as this does nothing to further your cause.
You may luck out and find something. Especialy if you are willing to take anything to get in the door. There are no hard and fast rules but percisitance.
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Does anyone know a way to convert a quick bread recipe from a regular loaf pan size to one that will work in mini loaves?
Is there a formula somewhere?
I often see recipes that say you can put the batter in either a loaf pan or a muffin tin, but rarely does it say "mini loaf pans."
Thanks!
I do it by calculating the total volume and then do the division. Figure the volume og the big pan (l+d+w=V) then mesure one of the small pans the same way. L/S=yeild.
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My mother definitely has cans way older than 15 years - Cream of Tartar and Alum for sure.
Those do not break down the same way.
I have a can of ehlers Thyme that is quite old. It has been in the family for quite a whil. Since it is a tin can it blocks all light and most air. I compaired it to some new stock and was supprized that there was less of a shift than one would expect.
I keep most of my stuff in tin or brown glass and suspect I get more mileage than they would like to admit. Having seen recomendations to replace product every six months seems excessive to me.
My test is if it not performing or looks or smells wrong it gets replaced. As most of us know you can even fudge for most small shifts.
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Someone on TWOP described Hung perfectly:
"Hung likes to cook but he doesn't like to feed people."
I think you hit that right on the head.
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Durkee spice makes it.
Pantry moths
in Kitchen Consumer
Posted
Part of the problem is any grain can bring them in. I took a friend over a year to rid herself of the. They can lay eggs in areas that you would not think of on your own. Unless you are willing to stam clean every MM of space it may take a couple of tries.