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

    1. Member
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      07-26-2006 12:07 PM #101

      Quote, originally posted by watanabe2k »
      wasabi bruniose potato salad - tell me more about this. Being Japanese I love wasabi, I'm really interested in what this recipie is like since I have wasabi and potatoes sitting at home.

      Forgive my retardedness, It wasnt a bruniose. It was a small dice. Not quite a brunoise though. But it consisted of small diced potato (blanch till al dente) meaning 'to the tooth' firm enough to stand up to being mixed without breaking down. add in wasabi powder, thinly sliced scallions, touch of sea salt, little bit of white pepper, bit of mayo, and I believe he put a touch of sesame oil (just s touch, not enough to make any oil deposits, just for a hint of flavor). I want to find out if he put any hb egg in it cause I am not sure. He had it prepped before i got in. But, this is what I can recall tasting and seeing.
      Thats what I can recall right off hand, but I will make sure to get the exct recipe for you tonight. It was very nice though

    2. 07-26-2006 12:20 PM #102
      Oooo, I think I will try a variation of this. Of course I don't like mayo, so I think I am gonna just go with wasabi and potatoes, with the scallions, salt, and pepper. Oh and I do have sesame oil! I love to put a touch in some of my dishes for the hint of flavor that you talked about! [IMG]http://**********************/smile/emthup.gif[/IMG]

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      07-26-2006 12:46 PM #103
      thats awesome bro. Keep up the great work. Its an honor for you guys to try my recipes, and recipes that i see and offer.

    4. 07-26-2006 12:51 PM #104
      Vermont Artisan cheeses...oh my...time for a Zingerman's run.
      Best thread in the Community forums. Keep up the great posts.
      PC

    5. Member iamnotemo's Avatar
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      07-26-2006 03:04 PM #105
      the ahi tuna springrolls are making my mouth water. Man, I was thinking about shecrab soup until I got home, now this. I need help.

    6. 07-26-2006 04:39 PM #106
      Quote, originally posted by PhaetonChix »
      Best thread in the Community forums. Keep up the great posts.

      [IMG]http://**********************/smile/emthup.gif[/IMG]

    7. 07-26-2006 07:49 PM #107
      Yeah, keep this thread going. I'm a manager at a BBQ joint and a cook at a bar 'n grill and it's interesting seeing your perspective on the industry.

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      07-27-2006 01:52 AM #108
      ok, the final word on the potato salad was small dice potato, (cooked al dente). scallions, salt, pepper, NO mayo, sour cream, wasabi, sesame oil, and a touch of sugar.
      Tonight I did a currant potato salad going with duck leg confit, foie gras, and braised short rib. It was a trio or sorts. I made the potato salad and picked the confit. saute did the rest
      I did however have the chef tell me this morning when I got in "well, we have some beautiful tuna left over from lastnight" think of a tuna dish to run tonight and its going on the menu .
      It was an App:
      So I came up with. Fennel seed (ground in a spice grinder) dusted ahi tuna (4oz piece) seared in a screaming hot pan with a bit of oil. served with a pineapple/red onion/ lime juice/zest chutney. baby pea tendrils (tossed in a rice wine,sugar, sesame oil, and canola oil dressing) fried shoestring potatoes (done on a mandolin) and drizzled with the soy caramel. We sold 6
      It was "seared ahi tuna loin/pineeapple chutney/shoestring potatoes/ soy glaze" on the menu

      I have to have 2 composed plates for friday dinner service for
      - Flat iron steak
      - 14oz Porterhouse porkchop
      I know that I am using the worcestershire sauce with the flatiron steak.
      For the pork i was thinking of grilled with grilled georgia peaches. sweet potato salad (room temp with sauteed shallots, scallions, julienned smithfield ham), sauteed spinach for color, sauced with a bourbon maple glaze. Opinions? I figure it will balance out nice,
      saltiness from the pork, smithfield ham, will balance out with the maple bourbon glaze, sweet pots, and peaches.
      maybe for the flat iron, i can do a braised short rib agnolotti with the flat iron on top and a bit of demi glace, is rappini still in season? maybe a good wok-seared swiss chard for some pepperiness.
      Im always up for ideas, shoot em my way

    9. 07-27-2006 11:03 AM #109
      Awesome!
      Well I tried a variation of the potato salad. I don't like mayo and my roommate can't eat it, so we dumped the mayo idea. Instead I mixed apple cider, some balsamic vinegar, and a ton of wasabi and whisked that together.
      I then cut the potato into small cubes and cooked it in a large fry pan. When they were tender all the way through I added the "sauce." It was sweet with a nice kick. To end it I sprinkled some fresh chives on top. Turned out pretty well. Any ideas or suggestions to us non mayo people?
      So the sauce on your flat iron steaks will be that one worcestershire sauce recipe you wrote out earlier?

    10. Member skizzott's Avatar
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      07-27-2006 11:21 AM #110
      Good stuff man [IMG]http://**********************/smile/emthup.gif[/IMG] I can read your posts about this stuff for days!! Keep it coming, but just don't burn yourself out or get weeded keeping us updated
      **not sure if I used 'weeded' in proper context, so if not, I apologize**

    11. 07-27-2006 11:33 AM #111
      Quote, originally posted by LovetheA2s »
      For the pork i was thinking of grilled with grilled georgia peaches. sweet potato salad (room temp with sauteed shallots, scallions, julienned smithfield ham), sauteed spinach for color, sauced with a bourbon maple glaze. Opinions?


      I'd order it [IMG]http://**********************/smile/emthup.gif[/IMG]

    12. Member iamnotemo's Avatar
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      07-27-2006 03:15 PM #112
      Quote, originally posted by KillSwitch85 »

      I'd order it [IMG]http://**********************/smile/emthup.gif[/IMG]

      X2, especially with the bourbon maple glaze.

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      07-27-2006 05:30 PM #113
      Quote, originally posted by watanabe2k »
      Awesome!
      Well I tried a variation of the potato salad. I don't like mayo and my roommate can't eat it, so we dumped the mayo idea. Instead I mixed apple cider, some balsamic vinegar, and a ton of wasabi and whisked that together.
      I then cut the potato into small cubes and cooked it in a large fry pan. When they were tender all the way through I added the "sauce." It was sweet with a nice kick. To end it I sprinkled some fresh chives on top. Turned out pretty well. Any ideas or suggestions to us non mayo people?
      So the sauce on your flat iron steaks will be that one worcestershire sauce recipe you wrote out earlier?

      Your potato salad sounds pretty good/interesting. I might have to give it a shot. Did you use sweetened or added sugar cider? Shoot, i might have to check this idea out and try it with some woodchuck cider and aged balsamic at work . For the non mayo part, he used sour cream.
      As far as the flat iron steak, im torn between demi and the worcestershire. Maybe the demi inside of the agnolotti with the braised short rib and the worcestershire around the plate

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      07-27-2006 05:35 PM #114
      Quote, originally posted by skizzott »
      Good stuff man [IMG]http://**********************/smile/emthup.gif[/IMG] I can read your posts about this stuff for days!! Keep it coming, but just don't burn yourself out or get weeded keeping us updated
      **not sure if I used 'weeded' in proper context, so if not, I apologize**

      nice useage of our terminology
      Only way Id get burned out if I was working 60+ hour weeks and not gaining experience, Right now I am holding at 42 hours a week. 2 days off a week and getting plenty of experience
      Only way i would get weeded is if we have 90+ on the books (reservations) which means we will do over 130+ people . account for 40 walk-ins (people with no rezzys <reservations>) and If I make a plate that has like 12 components...... that would definitely weed us. But Ill keep it simple. Im going in at about 12:30 tomorrow
      Thanks for the feedback guys


      Modified by LovetheA2s at 10:36 PM 7-27-2006

    15. 07-27-2006 08:42 PM #115
      Great thread, highly interesting and i think ive gotten something to eat after every new post youve made haha, it all sounds sooo good.

    16. 07-27-2006 11:25 PM #116
      Post up some menus mang. [IMG]http://**********************/smile/emthup.gif[/IMG]
      and keep this thread rolling.

    17. 07-27-2006 11:52 PM #117
      Quote, originally posted by Danbodia &raquo;
      Post up some menus mang. [IMG]http://**********************/smile/emthup.gif[/IMG]
      and keep this thread rolling.

      x2....any pics of the kitchen or dishes you made. Its nice to see alot of interest [IMG]http://**********************/smile/emthup.gif[/IMG]
      BTW, i thought if this thread tonite while I was in the weeds at work, granted I was grilling up philly cheesesteaks, burgers, and cheap cuts of steak rather than gormet dishes. Just helped me put it into perspective lol




      Modified by KillSwitch85 at 11:58 PM 7-27-2006

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      07-28-2006 12:48 AM #118
      will do, Ill carry the camera to work tomorrow. Somehow after searching all over my hard drive i havent found my group of pics of our kitchen. Youll remember my "Look what i did @ work today" thread. or however it was labeled. Youll remember that? C'mon guys, you have to believe me when i say I work in a kitchen. I promise. Ok, fine ill tell you'll the truth, im a bagger at kroger

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      07-28-2006 12:53 AM #119

      Heres a lil love for Killswitch85.

    20. Member iamnotemo's Avatar
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      07-28-2006 11:24 PM #120
      Quote, originally posted by LovetheA2s &raquo;
      Ok, fine ill tell you'll the truth, im a bagger at kroger

      haha, my first job ever. Back in the pre uniform days. We had to wear collared shirts and ties. Looking forward to the pics [IMG]http://**********************/smile/emthup.gif[/IMG]

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      07-28-2006 11:59 PM #121
      Ok, Kids, you asked for it:
      The kitchen





      My brainstorming on the features.......

      The features brought to life: (sorry they arent prettier, i forgot to take a pic of my demo plates for the waitstaff, these plates were on the way out to a table)
      Flat iron Steak with grilled asparagus, twice baked potato, house made worcestershire and bleu cheese butter

      14 oz Harris Ranch Porterhouse porkchop with smoked surry sausage (yes from VA homemade.......) sweet potato salad, sauteed spinach, grilled georgia peaches,and a bourbon maple glaze:

      A few other picks for kicks:
      Oyster stew made to order with fresh garlic bread:

      Trio of duck: (Seared foie gras, oven roasted duck breast, and duck confit, served with pea tendrils, and currant potato salad)

      Jumbo Seared U-4 Prawns: (Soy glazed, coconut basmati rice, and seared julienned veggies)


      Completely off topic, but my buddies 300whp a2 1.8t Jetta:


      Enjoy guys


      Modified by LovetheA2s at 5:02 AM 7-29-2006

    22. Member iamnotemo's Avatar
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      07-29-2006 12:02 AM #122
      Nice, it was very similar in my head [IMG]http://**********************/smile/emthup.gif[/IMG] . This looks tasty

    23. 07-29-2006 12:35 AM #123
      sweet pics man... [IMG]http://**********************/smile/emthup.gif[/IMG]

    24. 07-29-2006 08:41 AM #124
      Nice line, makes me miss my resort days (but just for a second)
      Where are you guys getting the U4's? Foley?
      The food looks good too. [IMG]http://**********************/smile/emthup.gif[/IMG]
      Nice honest presentations, with no extra foofoo BS [IMG]http://**********************/smile/emthup.gif[/IMG]


      Modified by Danbodia at 8:43 AM 7-29-2006

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      07-29-2006 09:52 AM #125
      I do believe it is foley's. Im working out at our country club instead of the town club, so they use a few different purveyors than we do. Ill find out.
      Oh yeah, i forgot to mention that we did a little bit over a hundred people and sold like 15 of the flatirons and 7 of the pork porterhouses. Very good night for specials!!!!

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