Search results

  1. greyeaglem

    Spice company seeking Irish chefs/cooks

    Penzey's, a family owned spice company from Wisconsin, sent out an email asking for help finding Irish cooks as they want to feature cooks/ chefs from Ireland in their next  catalogue . I am forwarding their message to the Chef Talk community for help. Penzey's is a great company with quality...
  2. greyeaglem

    Are we being responsible?

    Something has been toubling me for some time, and I'd like to know what everyone else thinks. Years ago I used to buy excess local produce from neighborhood gardeners. When they had a bumper crop of anything, rather than try to unload it on the neighbors, I let them know that I would pay. This...
  3. greyeaglem

    Are we being responsible?

    Something has been toubling me for some time, and I'd like to know what everyone else thinks. Years ago I used to buy excess local produce from neighborhood gardeners. When they had a bumper crop of anything, rather than try to unload it on the neighbors, I let them know that I would pay. This...
  4. greyeaglem

    Bar sales

    Does anyone know what percentage of the gross revenue for a restaurant should be from bar sales? This would be for a supper club type place that serves only full meals, no sandwiches, with a decent wine list and clientele that like the old drinks, old fashioneds, martinis, ice cream drinks...
  5. greyeaglem

    How do you handle this?

    The other night one of the waitresses came back with a plate and said there was a big long hair in it and the customer would lke it to be replaced with a different entree, which we did. The problem was, it was the customers's own hair. My hair is long, dark and straight. I always have it rolled...
  6. greyeaglem

    Substitute for andouille

    I live in the midwest and work in a seafood restaurant. I would like to make a stuffed catfish entree using a cornbread/andouille stuffing. Andouille sausage is not available in my area. Could you recommend an alternate sausage that would be close to it? Thank you.
  7. greyeaglem

    Quality of beef

    Welcome Bruce, and thank you. I want to ask if it's my imagination or does beef really not taste the way it used to. I particularly have trouble finding hamburger that doesn't outright stink when I cook it and tastes like hamburger used to. It seems like even choice beef is dry and flavorless...
  8. greyeaglem

    False rumors re: baby carrots

    I received a forwarded email from a co-worker regarding baby carrots. The email claims to be from Lorrain C. Kelly at Health Canada. It claims that baby carrots are made from mis-shapen regular carrots (that's how they came to be) and that they are soaked in chlorine (common in fresh cut...
  9. greyeaglem

    The Emperor's New Clothes

    I have often wanted to pose this question to my peers, and with the economic times we're headed into, this may be the time. To me, it seems there has been a trend where we, as chefs, have fostered a culture where we are dictating what is good, and what is not. For instance, we have long sneered...
  10. greyeaglem

    Help with seafood restaurant please

    I just took over as manager at one of the places I've been working at off and on the past couple of years. It has been in business for over 150 years in the same building, which I think is really cool. it was always known in the area for having good, reasonably priced food. The menu is primarily...
  11. greyeaglem

    Need help with seafood restaurant

    I juat took over as manager of one of the places I've been working off and on the past couple of years. It has been in business for over 159 years in the same building. it was always known in the area for having good, reasonably priced food. The menu is primarily fish. This got started because...
  12. greyeaglem

    Mousse Cake

    Can someone tell me how to make a mousse cake? I just love it, but not being a pastry chef, don't know the first thing about making it. Thanks
  13. greyeaglem

    Mysterious dumpling problem

    :mad: This is the second time this has happened to me. The incidents were some years apart and so not a priority on my solving list. The other day, I made chicken dumpling soup. I make the dumplings with whole eggs, all purpose flour, baking soda and salt. I used 8 eggs, about 1 tsp. soda, a...
  14. greyeaglem

    What kind of fish is this?

    I work in a place that specializes in fish. I do not do the ordering or talk to the suppliers. Our current "catch" of the day is a fish the supplier calls pongo. I have tried to research this fish on line, and am coming up empty. The manager says it's supposed to be from Viet Nam. The fillets we...
  15. greyeaglem

    Practical Jokes in Restaurants

    Every reataurant has something they do to break in the newbies. Just wondering if you guys would like to share some of your classics so we all can have a laugh to relieve some of the stress of the season. I'm talking about things like sending the new guy to a neighboring restaurant to borrow...
  16. greyeaglem

    Another New Kid on the Block

    Hi, I'm new here, and happy to find a forum where I can learn from other people. I live in S.E. Minnesota in a town along the Mississippi river. I have worked in the food industry for more years than I care to admit to. I'm currently looking for work as I have just come away from a horrible...
Top Bottom