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Frivolous use of expensive ingredients


Mallet
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Where I work, we had a small jar - 30 g - of Ossetra caviar that had just gone out of date. It retails at about $350. I was invited to partake. We got some fresh rye bread from the bakery and stood around the jar with spoons: dropping great globs of caviar on the bread. It was surreal and wonderfully decadent!

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When I was in the restaurant business in Mexico a client ordered something called "jugo de carne." My chef took a filet, poached it, chopped it, put it in cheese cloth and squeezed the juice out into a glass. That's jugo the carne. We billed for a filet. After that we kept meat scrapes in the freezer for another order of - you know what.

Other wasteful practice - client ordered Martell V.S.O.P. in a highball glass of Coke®. I never got it - Mexican brandy would do just fine for me.

Edited by Jmahl (log)

The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

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