I love it when a flan comes together
hey ck. what the fuck do i ask potential line and prep cooks during interviews? how do you weed out the bads? any red flags? my chef has peaced out and i've never done this shit before and i can only think of asking if they're dumb.
As second in command interviewing people, talking to food distributors, wine/liquor/beer vendors and FoH staff should be a daily routine for you.
How small is the restaurant that you're working in that your Chef is capable of handling all of this on his own until now?
You must be retarded, so do this: trial by fire.
Most if not all of your menu items are probably common place items, stick them on the line, if they can't hack it...don't hire them.
>no hot sauce thread
What do YOU call it /ck/?
Choose wisely or accept that life is short.
jesus christ how do you guys eat baked goods
there's so much fucking sugar and calories, I'm getting type 2 diabetes just thinking about it
By only having them rarely?
People on /ck/ don't seem to understand moderation is a thing. One slice of pie doesn't mean you're gonna have the rest of it, and a second pie to wash it down.
Moderation is fine, even good for you mentally/physically with some food (alcohol for instance).
Is this a chimicherry...or a cherrychanga?
I've got boneless center cut pork chops similar to pic related. I've got fresh rosemary and lemon mint, garlic, an onion, and run of the mill dried seasonings. I need suggestions for a sautee in olive oil.
2 tbsp each of evoo, Worcester sauce, low sodium soy, red wine if you have any. 2 cloves minced garlic ( garlic powder if not, not garlic salt), 1/4 tsp black pepper, Dat rosemary. Marinate for at least half an hour. Grill or broil to temp.
Caramelizing onions with rosemary tyme, paprika and garlic
hi ck, how was your dinner
i tried making clam chowder and it turned out ok
Please help me, cu/ck/s. I want to make a great grilled cheese, but I don't have a microwave. Do I boil it?
Also, grilled cheese general.
How can I eat healthy but spend only 20-30 dollars a week? Is it possible? I'm going to move in with my dad, and I don't have much money to spend on food. I'm planning on cooking as well, and I'm not going vegetarian, but vegetables are fine.
1. A pound of red beans
2. A smoked ham hock
3. An onion
4. Pick over and soak the beans overnight with water about 1" above the bean level
5. Drain the beans, discard the soak water
6. In a large pot: beans, peeled and roughly chopped onion, smoked ham hock
7. Low heat for hours until the beans are tender
8. Make some rice
9. Eat red beans and rice
1. Buy some big tortillas
2. Can of refried beans
3. Cheese (shred this)
4. Heat up tortilla
5. Add some beans and cheese
6. Roll it up into a burrito
7. Let it heat until the cheese has melted
8. Bonus: add eggs and potatoes for a breakfast burrito
1. Buy some dry pasta
2. Buy some canned tomatoes
3. Buy some garlic
4. Steal some basil
5. Slowly cook the tomatoes with the garlic and maybe a little sugar
6. Boil some H2O to cook the pasta (BIG POT)
7. Cook the pasta
8. Serve with the tomato sauce and basil
9. Parmesan cheese for extra credit
I wanna make a philly, but I don't have a meat slicer or a knife sharp enough to cut the steak into really fucking thin strips.
Other than that, this guy is right. Put the beef in the freezer for 30 minutes, it'll be almost frozen and very firm. You'll be able to slice it into very thin slithers, provided your knife is reasonably sharp.
That's stupid. The meat is already over cooked as it is. If you freeze it, then thaw it, it will need to be reheated again to melt the cheese thereby cooking it again.
There must be another way. Why not shred it with forks?
Rate my pizza
>way too much cheese
>salami or large pepperoni under the cheese
>some kind of diced ham or pork is visible at 6 o' clock
>what's that Funyun-looking thing between 8-9 o' clock?
>crust looks like pita bread
1/10 for effort
what went wrong with sbarro?
Post your favourites. Any original recipes you have? Or any twist on a classic?
I just got a bottle of pic related for making dem Martinez. Any other uses for it?
1 part Chambord
5 parts dry sake (California Ki-Ippon)
Warm the drink in a small bottle placed in hot water. Do not let the water boil.
I'm not, as a rule, a cocktail drinker but these are effervescent and delicious and ten times as soul-warming as they have any right to be. Perfect winter/holiday drink.
Prince of Wales
Not really an original recipe, but a Japanese Fine Dining near me serves a "Rei", which is just dry sake, two kinds of gin and Yuzu.
Pretty good, refreshing stuff.