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    Thread: So I rotated into the P.M Grill Position

    1. Member
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      05-29-2006 07:51 PM #51
      We go through MANY MANY purveryors. But, for fish we use Inland Seafood Company. and our fish is by Foley's. Comes in Tin containers and is always so beautiful.

    2. 05-30-2006 01:05 PM #52
      I love this thread.
      I wish I was talented enough to cook in a resturant, but alas I don't have the skills and talent though I'm sure a lot of it is just plain old hard work. But I like to see what kind of things your are cooking and grilling and also see the inner workings of a top resturant! [IMG]http://**********************/smile/emthup.gif[/IMG]
      I also enjoyed the battle of the diploma's!


      Modified by watanabe2k at 10:07 AM 5-30-2006

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      05-31-2006 01:14 AM #53
      Tonight went really well as opposed to last saturday. Saturday we did 105 people between 7:45 and 9:15. Holy CRAP, it went down kind of ugly. But, tonight went really well. We had 60 on the books and did about 70. It was a nice calm night and everything just fell into place. I was happy with everything. The chef did something that really blew my socks off. The dshes that I did for my mystery basket, he is running them for speacials this week. They sold alot tonight as well.
      For the first course, we are doing the dover sole wrapped jumbo lumb crabmeat with steamed artichoke hearts and whole grain mustard beurre blanc. there was spinach added though
      for the entree , we are doing my duckbreast entree with with the drunken cherries, duck jus, and rappini. He changed up the starch though.
      It made my day, thats all I can really say tonight.

      Oh yeah, I have arctic char, cobia, salmon, scallops, and cod on the grill menu today.
      And Yes, It was mass consumption of adult beverages that caused the Diploma battle. Alcohol and this industry are a corrado and a vr6. they just go together

      Modified by LovetheA2s at 6:15 AM 5-31-2006


      Modified by LovetheA2s at 6:21 AM 5-31-2006

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      06-02-2006 01:24 AM #54
      Update for tonight, saw a guy go to the ER . He was holding a bag of something upright with one hand. With the other hand and a paring knife, yes Paring knife, proceeded quickly to cut into and open the plastic bag. His finger ended up getting in the way and it cost him 6 stitches,. Im having a for him on that one. Yeah, well some dude left a 450 degree sheetpan in the dishpit with the corner in the walkway. I just happened to walk by briefly and rub up against it, now im with a 3 inch burn. It sucks a$$, Just another day in paradise
      Our temp dishwasher got his paycheck today, worked about an hour and just walked out. 45 mins later when the dishes are piiling up and not coming back, we were like
      I have made my mind up that i am going to try and start doing some ACF competitions, and getting some ranks. Get a good sturdy foundation built for my career.
      On a non food related note, I went to the dealership today and had 2 codes cleared (airbag light, CEL) and remedied, o2 sensor, and airbag light signal too low. so im just spoiled to start up my car and not have it beep at me

    5. 06-02-2006 04:47 PM #55
      Quote, originally posted by LovetheA2s »
      I just happened to walk by briefly and rub up against it, now im with a 3 inch burn. It sucks a$$, Just another day in paradise

      that blows, I recently got branded by a fry basket on my arm at work. Its perfectly symetrical and everybody always asks if its a tribal tattoo
      How do those competitions work?

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      06-03-2006 12:00 AM #56
      I found out today that the one in florida is a bit out of my league. I may need to start on a smaller scale. This is a national competition= with a 15,000 purse. 55 plates 4 courses, in 5 hours. They were playing with ideas tonight, I saw an olive oil poached salmon, a braised short rib agnolotti with beef jus in homemade basil and spinach pasta. those were just a few of what i saw. I did however get to make agnolottis for the first time tonight, and I tried perfecting my consomme recipe. we had a super slow night. only 26 on the books.
      In a typical ACF competition. You are graded on utilization of product, utilization of time, knife skills, fabrication skills, portioning, utilization of classical cooking methods, sanitation, trash percentage, and a few more things, this is just to name a few.

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      06-03-2006 08:48 AM #57
      Quote, originally posted by LovetheA2s »
      We go through MANY MANY purveryors. But, for fish we use Inland Seafood Company. and our fish is by Foley's. Comes in Tin containers and is always so beautiful.

      If the charr is from Foley's, then it comes from me.
      I'm guessing you're restaurant is in the Atlanta, North Florida or SC area???
      Inland is a pain in the arse. Buckhead Beef is much better for buying quality fish from importers.



      Modified by Richard Hurts at 8:49 AM 6-3-2006
      -Andrew
      2005 Nissan Xterra SE
      2012 GMC Sierra Z71
      1983 28 Ft Nauset Downeast

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      06-04-2006 01:28 AM #58
      you are right, the char is from foley's, and yes our restaurant is in Atlanta. Thats cool man. Thanks for the good product. Cept, about 4 of the filets in the tin still had the pin bones in them and i didnt have my tweezers or pliers today

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      06-04-2006 10:21 AM #59
      Quote, originally posted by LovetheA2s »
      you are right, the char is from foley's, and yes our restaurant is in Atlanta. Thats cool man. Thanks for the good product. Cept, about 4 of the filets in the tin still had the pin bones in them and i didnt have my tweezers or pliers today

      Problem should be solved soon...
      Fillets are going through the pin bone machine in Iceland and the cuts are off 1/4". So the teeth are missing the pin bones. We re-calibrated the machine and it should be all set going forward. Charr pin bones are a pain in the ass to remove because they break easy and there's 26 of them.
      This is what they should be like going forward

      sorry to hijack your thread
      -Andrew
      2005 Nissan Xterra SE
      2012 GMC Sierra Z71
      1983 28 Ft Nauset Downeast

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      06-04-2006 11:52 AM #60
      Thanks a bunch bro. Hijack away man, Im happy that this thread is still going and people are showing interest. That charr is so beautiful. But very delicate when on the grill. We did it with a potato, mushroom, and bacon hash. (slightly creamed out), sauteed spinach, and a nice fish jus, We sold like 11 of them lastnight.
      Lastnight we had 60 on the books, and ended up doing over 100. The grill got hit pretty good and i didnt go down. I was weeded but not stressfully weeded. Went through 3 bags of charcoal lastnight. and the grill was like hell,,,,,, soooo hot. Next tuesday the CMC is on the line doing expo. on top of that, it is wine dinner night, and its usually one of our busiest(sp) nights. Its gonna be an in interesting night.

    11. 06-10-2006 05:53 PM #61
      any more updates [IMG]http://**********************/smile/emthup.gif[/IMG]

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      06-11-2006 01:02 AM #62
      Absolutely, thought the interest in the thread had kinda fallen off. Everything this week went awesome. We had days of 30-60 reservations. I had the wine dinner/ inclusive entree coming off of my station a 5 ounce filet with bruleed sauce foyot (bearnaise with a demi glace in it) . They were quite popular. I had a 9 top order all of the wine dinner entrees!. I got burned pretty nasty twice this week. Once from the top of the grill grate and the second came from cleaning the salamander flattop, i slipped and my arm went down on the cook surface. I had to put weight on it to keep me from completely hitting the floor and it seared me pretty well. Our butcher/ employee meal guy ended up setting my salamander on fire this week. He did steaks marinated in an oyster sauce, honey, garlic, and oil marinade. Well the sugars from the meat burned to my salamander and caught the whole thing on fire. i wasnt around but the CMC "chef" went over and dumped 2 boxes of kosher salt on it to out it out. On the grill this week was red snapper, tile fish, grouper, pesto marinated swordfih, salmon. No arctic char this week. Next week we are getting monk fish.

      On a cool note, i saw the coolest and I mean COOLEST hors d 'oeuvre idea. Take an ahi tuna loin and make a roll the size of a half dollar. Roll it in sesame seeds and sear it in a pan to get a nice crust set. Then cut them about 1/2 inch thick. Our garde manger chef got miniature eyedroppers from a pharmeceutical (sp) company. You take the eyedroppers (made fully of plastic) and fill them with a wasabi/soy mixture) stick them through the tuna coins. when the eater picks them up by one end of the dropper. they pull the meat off of the skewer persay and sueeze it to eject the soy mixture in their mouth to complete the experience. (please dont pervert this statement guys). This is by far one of the most amazing displays of culinary talent I have seen.
      How many of you people (industry people) still use a grill brick? am i the only one?

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      06-11-2006 01:30 AM #63
      I strike again:
      Here are a few pics I felt like Posting. Of past times:
      This is what I had framed, its a memory of our official CMC dinner including 6 master chefs, and an amazing menu. I was happy with the way it turned out:

      Now, onto my plate collection:
      an official plate from the culinary olympics of 1992 in Germany in which team USA attended:


      So how many of you'll cats have connects to get an official 24 carat gold embossed plate from the whitehouse? In my case 2:


      The old restaurant I used to work at, a gift from our Chef upon me leaving also with 24 carat gold trim (a 65 dollar plate):

      And last but not least, a pic of my apt kitchen display of them, I work with wat I got. Im a proud culinarian!!!


    14. 06-11-2006 02:48 PM #64
      Quote, originally posted by LovetheA2s »
      How many of you people (industry people) still use a grill brick? am i the only one?

      ....as in the large gray brick to clean the grill down??

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      06-11-2006 08:51 PM #65
      yessir, real lightweight and porus

    16. 06-11-2006 11:36 PM #66
      Quote, originally posted by LovetheA2s »
      yessir, real lightweight and porus

      I like those but rarely us it, we have a whole box just gathering dust .....we use deep fryer cleaner or "boil out"

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      06-12-2006 08:25 AM #67
      thats cool. I love the things for my flattop. I dont mess with the deep fryer cleaning duty amymore.

    18. 06-14-2006 12:27 PM #68
      Stupid Question Time:
      About Demi Glace. I love this stuff, but I have heard its hell to make a good one, and even many top resturants buy theirs from certain companies. I am curious do you guys make your own Demi Glace?
      Also can you recommend a cheaper Demi Glace for us amateur's in the kitchen who want to add a little something to our schniztel's and stews?
      And man that plate collection is awesome, I would be scared as hell to have them hanging so high on my wall.

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      06-15-2006 12:23 AM #69

      Quote, originally posted by watanabe2k »
      Stupid Question Time:
      About Demi Glace. I love this stuff, but I have heard its hell to make a good one, and even many top resturants buy theirs from certain companies. I am curious do you guys make your own Demi Glace?
      Also can you recommend a cheaper Demi Glace for us amateur's in the kitchen who want to add a little something to our schniztel's and stews?
      And man that plate collection is awesome, I would be scared as hell to have them hanging so high on my wall.

      Great questioon about the Demi Glace:
      and oh yeah, everything in our kitchen is made from scratch. Every night on the line we have beef demi, veal demi, lamb demi, duck demi, and fish demi.
      We also make our own tomato sauces, pastas, stocks (beef, lamb, chicken, corn, vegetable)

      as far as a demi glace goes it is real simple. There are a few different ways that people go about to make them. Dont let the time and effort scare you. The reason they take so long is that usually a large pot of about 15 gallons will yield about 2 to 1 gallon of nice demi glace. Most of the time is taken up by the reduction process.
      For a home matter though, I made one one night for dinner. For a beef demi glace: I took 2 cans of beef broth from the store, with about 1 1/2 cups of mirepoix (2 parts onion, 1 part celery, 1 part carrot), thyme, peppercorns, bayleaves and tomato paste.
      First I cut up the mirepoix and started cooking it down in the bottom of a sauce pot, added the aromatics (thyme peppercorn, and bayleaves), and let cook for about 3 more minutes. I them added some of the tomato paste (1/2 a small can) to just coat the mirepoix good.( this is called a pincage)(pronounced pin-sah-jah) I let that cook until the tomato paste gets slightly brown and good looking . I then poured both cans of the beef broth in and crank up the heat and bring to a soft boil, I let it boil while Im cooking the rest of the meal. Chilling, and having a nice glass of wine or 2..... Once it reduces atleast by half. I will cheat and thicken it with a bit of cornstarch slurry (cs and cold water). Or a roux (equal parts butter and flour) Most restaurants dont use roux because the butter will break(leave oil deposits) in the sauce when re-heated. You need to strain it before you add the slurry though. Thats the best way to make one for dinner service at home.
      A true demi like i said above is reduced so much, that the natural gelatin from the bones used to make the stock will be the thickening agent and not a modified thickener (i.e roux, cornstarch) You can reduce them down so much you can end up with about 2 cups from many gallons of stock and when cooled will feel like a soft motor mount. thats how thick it gan get from the natural gelatin in the bones. But, if you reduce it tooooooooo far, it can become bitter. All you have to do is add it to some beef stock and mound it with butter. It will be a beautiful sauce. Hope this helps bro.
      Oh yeah, if you want to buy some from the store. There is a brand called "Demi Glace Gold" that I have worked with brfore. Its good stuff but kinda expensive. Like 6 bucks for 1 ounce from places like Williams sanoma. But, if you want. Try it out. It isnt bad stuff. I just get the fun out of making stuff myself
      And oh yeah, I am a proud owner of those plates. They make me really happy. I kinda worry about hanging them. But, i dont really have room for a plate cabinet in our apt. One day, one day......

    20. 06-15-2006 11:22 AM #70
      I think I will give a try to that "cheating" Demi Glace that you mentioned. That sounds like a good substitute. Thanks for the help! [IMG]http://**********************/smile/emthup.gif[/IMG]

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      06-16-2006 12:20 AM #71
      not a problem bro.
      It was an easy night tonight. We had 40 on the books and did probably about 60 overall. Had some dunk dude tell one of our waiters to carry the plate back to the kitchen (with nothing on it) and tell the grill cook that "that motherfcker knows how to cook a steak"
      It was good to hear
      Oh yeah, Page 3 OWNED Beaches!

    22. 06-16-2006 06:42 PM #72
      Quote, originally posted by LovetheA2s »
      Had some dunk dude tell one of our waiters to carry the plate back to the kitchen (with nothing on it) and tell the grill cook that "that motherfcker knows how to cook a steak"

      buahaha......thats sweet bro [IMG]http://**********************/smile/emthup.gif[/IMG]

    23. 06-19-2006 02:56 PM #73
      That sounds like something I would do if I got drunk! [IMG]http://**********************/smile/emthup.gif[/IMG]

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      06-21-2006 11:49 AM #74
      well, lastnight went pretty well. We had 38 on the books and it jumped up to 56 by the start of service. Of course, tuesday night was wine dinner. The first course was a roasted garlic bisque with fresh made basil and goat cheese raviolis (spinach pasta). Second course was a grilled 4 oz filet with scalloped potatoes, baby carrots and a porcini mushroom jus. Third course was a marinated french green bean salad with orange segments and microgreens. toasted almonds were also added. Fourth course was a warm summer fruit gelatin with marscapone sorbet. It all went well with the wines. There were also some other items like a lemon and thyme crusted salmon with wild mushroom timbale, sauteed asparagus, & crabmeat beurre blanc. Sous vide taris major, Like a tenderlion portion of beef . and we ran a sauteed monkfish special. The grill went real smooth lastnight. Saute was weeded real bad. But, our saute guy is heading back to school in a few weeks and our garde manger guy is moving back home. So, its gonna be a new line up on the line. Just after we got our stuff together too!!! We'll see. Ill keep youu guys informed if your still interested.

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      06-22-2006 02:27 PM #75
      Just read the whole thread and am digging it. Keep going. Very interesting stuff. [IMG]http://**********************/smile/emthup.gif[/IMG]

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