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  1. sushigaijin

    Choosing a Cutting Board

    I have mixed feelings on cutting boards - on one hand, the ease of use with plastic boards is very nice, but i have found some of them to be too soft. After repeated use, the surface becomes very rough and abrades my hand severely - this winter I had open wounds on ALL of my left fingers...
  2. sushigaijin

    Knife roll or....?

    When I used to cater a lot, I would just put plastic edge guards on my knives before they went into the roll. Before I got that sophisticated, I would just wrap each knife in a little newspaper and carry them in a bag- just like they do at the knife shop. E
  3. sushigaijin

    Calling in sick.

    In the five minutes that it takes to ask for the day off in person, the amount of contamination possible is not great. I wouldn't let a really ill person work, would you? Of course, it depends on the situation - If i was bed ridden, I might call in. Calling ahead only helps if there IS a...
  4. sushigaijin

    Calling in sick.

    My personal opinion is to ALWAYS show up for a shift - THEN ask the supervisor for permission to go home. No one is going to argue if you really are sick, and if they do, they shouldn't be running a restaurant. I feel that showing up is at least as good as actually working the shift, most sick...
  5. sushigaijin

    Tasks you hate doing

    that's interesting, I really like the monotonous tasks - it's kind of a zen moment for me, the calm before the storm. Erik.
  6. sushigaijin

    ingredients that are being over used

    There is a certain amount of escapees that occur with farm raising of salmon, but my understanding is that the vast majority of escapees do not survive their first year, and all fail to be competitive with the native wild fish. I also read an article which claimed that a lot of wild fish were...
  7. sushigaijin

    ingredients that are being over used

    You are absolutely correct. A funny side note, Atlantic salmon are very critically endangered. That is why you never EVER see wild caught atlantics. They are suffering from habitat destruction, more than overfishing - no rivers left to spawn in, can't get up the dams. Edit: Aquaculture is...
  8. sushigaijin

    ingredients that are being over used

    Ah, interesting. but only half the story. Cod fishing was pretty much banned in 1994, to allow stocks to rebuild - what populations are allowed to be fished are considered large enough to sustain legal fishing. The population still fluctuates from year to year, and stocks and management...
  9. sushigaijin

    ingredients that are being over used

    hmmm... it bugs me when I hear the term "overfished" used to describe why a fish isn't on a menu - most people have NO IDEA what fish are over or underfished. It's not their fault, it's just what the media tells them. for instance: Tuna - not overfished. cod - not overfished. Caviar...
  10. sushigaijin

    Kitchen Personalities........

    The prankster: He's the person who makes the night bareable, whether it's leaving a scoop of butter (with chocolate sauce, just for effect) in an ice-cream bowl or a hockey-puck of espresso grinds dressed up with whipped cream for an unsuspecting server...and, who the heck put that sardine head...
  11. sushigaijin

    Chefs' Shoes

    I'm not sure it will make too much of a difference to you. Last I checked the Dansko brand clogs are the only clog approved by the American Podiatric Association. That doesn't mean a whole lot, but at least it indicates that Dansko is trying to make a quality shoe. I'd suggest that a home...
  12. sushigaijin

    Kitchen Personalities........

    I have one - The Sucker: Works his/her *** off for a business, possibly for years, spurred to super-human acheivements by promises of the Big Time/big paycheck - which of course will never materialize in that particular business. Generally a very competent employee who is too trustworthy and...
  13. sushigaijin

    Create an entree.......

    i'd put it all in the vita-mix and make breakfast. :lol: your entree sounds good, I would have gone with a wasabi/ginger/ponzu sauce, potato gratin, braised bok choy and balsamic redux. still it's an aweful lot of strong flavors, I would definately take some time thinking about which ones...
  14. sushigaijin

    A Rachael Ray Confession

    she's a TV personality. she probably hasn't cooked a real meal in years, she's definately not a Chef. I've seen her interact with her crew and the staff at restaurants at shoots, and I can't even say I came away with a positive opinion of her offscreen personality. BUT, she's making big...
  15. sushigaijin

    Tattoos

    Oh it is definately discrimination, it's just not illegal. Fortunately the industry is rife with other like-minded and tattooed souls, so you shouldn't have too much trouble finding a home once you are looking for one. You definately handled it the right way, now he doesn't have ANOTHER reason...
  16. sushigaijin

    Chefs' Shoes

    I like Dansko clogs. They are sturdy and comfortable, I don't really have any back problems from standing like I used to. My current pair are going into their fourth year of service, two years at 50 hrs or so and two years at 70 hours or so. Even though they now look like crap and need to be...
  17. sushigaijin

    Chef Apparel

    Dunno, I always prefered blue jeans. Levi's 501's, preferably. and a dishwasher shirt. an apron if aramark didn't screw up and only bring half a weeks worth. I've worn the official pants, but they didn't make me a better cook. I'd suggest wearing whichever pair of pants is cleaner at the...
  18. sushigaijin

    Chicago Restaurants/Eateries

    they do a good job at Sola, Avec and Blackbird. Even though I've cooked for Stephanie many times and worked with one of her expatriots, I've yet to dine at Scylla. I guess the stars just haven't been in alignment. my favorite nicer spot for a cheap and easy dinner is francesca's forno on...
  19. sushigaijin

    Chicago Restaurants/Eateries

    If you don't mind me asking, where do you work? Erik.
  20. sushigaijin

    Is FoodSaver OK or do I need to spend $$$$

    Foodsaver vacuum sealers are NOT legal for commercial use - you must use a HACCP certified vacuum sealer. Not that I haven't used a food saver commercially before :D Erik.
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