Recent content by sgsvirgil

  1. sgsvirgil

    Pricing up used fixtures & fittings from a restaurant (how much?)

    Why are pictures of UFO's, Sasquatch, The Loch Ness Monster and kitchen appliances posted on CT always blurry and out of focus??
  2. sgsvirgil

    How to transport large quantities of boxed lunches

    Breakfast, lunch and dinner are meal times, not food items. We don't mean to appear nit-picky here. But, the actual types of food matters. We get that you're packing for breakfast, lunch and dinner but, we need to know what you intend on packing. In general, you can use anything from...
  3. sgsvirgil

    How to transport large quantities of boxed lunches

    What food makes up the lunches? Are they individually wrapped and if so, with what? Are they hot lunches? Cold lunches? Sandwiches? Soups? Vegetables? The more details, the better.
  4. sgsvirgil

    Labor/time estimates?

    The number of hours depends on the number of employees, the type of meals being prepared including prep time etc. In a very general ball park sense, you're looking at a minimum of 24 to 36 man-hours to prep, prepare and deliver the food based on 3 people working 8 hour to 12 hours, not...
  5. sgsvirgil

    July 2020 Challenge - Italy

    Soups are my favorite. Summer is always a tough time for soups. But, never fear! Fall is rapidly approaching and with it soup season!! :) Congratulations, @mike9 ! Your entries were outstanding! Cheers!
  6. sgsvirgil

    High End Tastings

    I've done a few tastings in my day. Granted, not with the pomp and circumstance of Michelin, but, the quality, nonetheless, was worthy of any pro kitchen or review organization. I made it a team effort. Each chef in my kitchen that had their own best hits and I left it up to them to coordinate...
  7. sgsvirgil

    Help! I permanently stink like a fryer !!

    There are few things you can try. Some will have better results than other. But, you should accept the fact that you are going to smell like grease to some degree no matter what. 1. Wear layers and invest in a set of clothes that are designated as "kitchen only." Wash them regularly as in...
  8. sgsvirgil

    New to restaurant life, and need some pointers.

    ^^^ This is some excellent advice. I'm not so sure I agree with the suggestion about demotion. In a kitchen, a bird in the hand is always worth two in the bush. If you're demoted, you may never get the opportunity to rise again in that kitchen. I would suggest you ask your CdP for...
  9. sgsvirgil

    July 2020 Challenge - Italy

    This pasta dish is a recipe I picked up while I was in Rome. Its called "Pasta alla Gricia." Like many Italian dishes, this one varies from region to region. However, traditionally, the sauce in the dish is made up of three ingredients: guanciale, Pecorino Romano and freshly ground black...
  10. sgsvirgil

    July 2020 Challenge - Italy

    Pasta Aglio e Olio is the most common way Italians in Italy eat their pasta. It was a staple in my house growing up and one of my favorite after school snacks. When I came home from school, I could smell the garlic before I stepped foot in the driveway and that's how I knew my mother was...
  11. sgsvirgil

    July 2020 Challenge - Italy

    That's pretty dish! :-)
  12. sgsvirgil

    July 2020 Challenge - Italy

    Focaccia. What a delicious, simple and wholly overlooked bread. Despite the fact that its cheap, simple to make and a crowd pleaser, I rarely see it offered in restaurants this side of the Atlantic. I had a lot of fun making this bread with my 11 year old granddaughter. She's the artist...
  13. sgsvirgil

    Cooking mussels

    No, mussels don't have ink sacs. Its very unlikely the black goo is from something the mussels ate, either. It could be the sulfites in the wine reacting with something else in the pan, probably the garlic and/or shallots. Also, the Tannic acid in the wine can react with Iron Chloride that...
  14. sgsvirgil

    Blanched Snap Peas Yellowing

    Please describe your blanching process. Peas should be blanched for no more than 90 seconds in boiling water (depending on their size) and immediately placed in ice cold water to stop the cooking process. Is there a reason why the peas are not used immediately after blanching? Generally...
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