Your recipe pet peeves

modemac · 3 days

When a recipe does not list a yield.

RyRyFoodSciGuy · 3 days

Disgusting.

xyphere · 6 days

Overrated. Still fun on bluegrass night, but if you've been twice, you've seen it all.

eduade · 15 days

This is a joke that expires after today. Get it now!

theduckmanz · 15 days

I know this bike. Maybe I know you...or maybe you come to Resurrection Ale House? The cops were swarmed at Grey's Ferry and Catherine yesterday around 4pm. I wonder if they caught someone...

ShainRules · 15 days

As someone who cooks in a restaurant that participates heavily in Philly Beer Week I gotta say: fuck beer week! :-)

Haha have a good time man. Good luck!

codygooch · 17 days

Make some creative frittatas! Heat nonstick pan (because really the only use for a nonstick is eggs), add butter, add frittata filling, warm up filling, add scrambled egg, season with salt, put in oven until the middle is no longer loose.

As for the filling, you can really use anything, but make sure it's not too watery or your frittata will come out slimy. Bon appetite!

Vlayden · 24 days

Steam em in some smokey brew.

arcsine · 24 days

Tell us about your bike. What is the year and model. It's sweet.

iphigeneia5 · 24 days

I wouldn't lean on "how-to" videos online but more towards watching professional chefs produce. I like to pay attention to Marco Pierre White when he's concentrating on a sauce. It's also interesting to watch his cooks work around him. Take a look at Gordon Ramsey chugging water in Marco's kitchen back in the day http://www.youtube.com/watch?v=a-D8Wzqs-xc It may not be the food you are interested, but you should be aware that it is out there.

El Bulli: Cooking In Progress was a good watch on Netflix. Not because I am interested in cooking that cuisine, but because it is fascinating to watch the processes that others follow to produce delicious shit.

Daniel Bouloud wrote a great book called "Letters to a Young Chef". Read it and watch his "Late Night with Daniel Bouloud" episodes on Youtube.

I'm not aware of any specific videos on how to sharpen your knife. Hopefully someone can help you out with that. I learned from my chef and my dishwasher. I though my knife was sharp until the 50th time I sharpened it. Then it was REALLY sharp. Now all I have to do is look at a vegetable and it cuts itself.

iphigeneia5 · 24 days

Learn how to sharpen your knife. I can't respect anyone who does not know how to properly care for their moneymaker.

If you are stepping on toes, the kitchen is not well run. Find another.

You'll do fine on your first day. Just lean towards the quiet side. You will be brought into the team once you prove yourself partially capable.

Trainability is an important trait.

Watch at least one food, technique, travel, wine YouTube video a night. It could be long...or short. That doesn't matter. Just like you sharpen your knife, you need to sharpen your mind.

The most important part of a job is to enjoy it. Work hard!

cold_hawaii · 25 days

I hate it when they don't flirt back.

cold_hawaii · 25 days

Ewww that bitch stacks tickets? Fuck THAT.

fatsauce · 1 month

I would love to take these off your hands, but I am not able to until tomorrow morning. When are you available good soul?

The_Knack · 1 month

True. True.

huitlacoche · 1 month

Pickled Carrots

carrots
1C apple cider vin
1/2C rice wine vin (unseasoned)
Szechuan peppercorn
whole coriander
1 star anise
1T kosher salt
1T sugar
1T fish sauce (optional)

Pickled Diakon

julianned diakon
1Q rice wine vin
1T salt
3/4C sugar
ginger

Pickled Celery/Okra

1Q Okra (washed and trimmed) or celery (fibers shaved off)
1C rice vin
1C cider vin
2C H2O
1/2C kosher salt
1t red pepper flake
1t black peppercorns
2ea garlic cloves

All of these liquids should be boiled, poured over prepped vegetables, cooled in room temperature, then into a quart cup or whatever and placed in the fridge.

Side note: technically it's only pickling if you ferment. Vinegar based pickling is technically just marinating veggies.

The_Knack · 1 month

I'm surprised at the amount of folks commenting in this thread who buy expensive knives without the knowledge on how to maintain them.

I guess from working in the industry professionally, I see a costly knife and assume the person operating it knows how to maintain an edge.

My 85$ Wusthof could cut these Shun blades in two.

Future_of_Amerika · 3 months

Gah I wish I had some extra flow right now. That would be a sweet way to get across the city to work!

dobbybarko · 3 months

Source?

borez · 3 months

Well...in an industry setting you would parcook an entire roast and just bring a single portion up to temperature when it is ordered by a guest. Typically I will use a cake tester, jam it in the piece of meat, pull it out, and place it on my lips to see if the middle is hot.

I suppose you could keep an entire roast in some sort of oven all night, but by the time 9 or 10 pm rolls around and the roast has been in an oven all night, it will probably be overcooked.

borez · 3 months

You know how long it takes to pick up a particular dish up after making it a few times. I know how long a burger takes vs octopus or a butter based sous vide chicken breast. Some dishes can also be held for a few minutes in order to wait for another component that may be "dragging".

I can also time the plating of my dishes by watching the other cook. I know how long his dishes take to make too.

When you are very busy, a good expediter will tell you when to drop a particular item to ensure it finishes with the rest of the food on the ticket.

huntinjj · 3 months

Yo. Tell us more about your story. Why this game? Where did you fly in from? Did you like your seats? Buy any merch? What did you think of the crowd? Did you eat anything awesome?

flat_top · 3 months

It's usually sold out mid dinner service. We only make 18 orders a day. I hope you have the opportunity to try it at some point!

16horsepowered · 3 months

Paula Deen called...

flat_top · 3 months

By "best bars" she/he means Resurrection Ale House. Disclaimer: I work there.

Dude. You live on the same block as me.

ends_

TROPHY CASE

ends_

TROPHY CASE

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