Search results

  1. rgm2

    Ipad or android app for recipes.

    I am currently in the beginning stages of setting up a part time personal chef business that will hopefully grow into something bigger. I am currently looking for an app that similar to Mastercook or Living cookbook. Something that will hold my recipes and allow me to build a menu for each...
  2. rgm2

    Dicing an onion....

    This might seem like a stupid question... however, I always see people making horizontal slices through the onion and I can't seem to understand it. I have tried it with and without the slices and I can not really tell the difference in the finished product. The horizontal slices actually make...
  3. rgm2

    Vegetable knives and cleavers...

    What are your thoughts on these types of knives? I use my 10" chef for just about everything ATM. I have read some great reviews on these other types of knives but I am curious what you all think of them... I would prefer to hear from those that have used them, but all feedback is welcome.
  4. rgm2

    Newbe question...

    I am not one to follow recipes when not at work. I am not really practiced at cooking techniques so I am not sure how to do this. But there have been times when I was able to make a vegetable soup and keep the vege firm and delicious long after they should have broke down. I am referring to...
  5. rgm2

    Good books on management... Chef style???

    I hear and understand that being a Chef is more about management than it is about cooking, though cooking is VERY important. Do you guys have any recommendations for books on this. I can find tons of recommendations on books to teach you to cook, but not make on how to be a Chef. Yes, there are...
  6. rgm2

    Your funniest flub up so far...

    Today I totally ephed up and it was tragic and hilarious at the same time. We were ephin around before service and someone asked who would like to go home early today and I started jumping around waving my hands about and my phone popped out of my pocket and fell in the fryer... Cost me a few...
  7. rgm2

    Stage opportunity...

    I was checking craigslist the other day and saw that the great little Italian place down the block from me is looking for a cold side line cook. They were asking for someone with 3+ years experience and a culinary degree... I decided to send a note: I didn't really think I would hear back from...
  8. rgm2

    Gyros...

    Anyone have a spice mix recipe for gyros? Here is what I use now, but it does not really hit home like I would like it to... 9 parts salt, 3 parts sweet paprika, 1 part hot paprika, 1 part white pepper, 1 part black pepper, 3 parts dried parsley, 2 parts garlic powder, and 3 parts of dried oregano
  9. rgm2

    A question about Covers...

    I was reading in another thread that 100 covers is very very busy. I have never worked in the BOH in a regular restaurant as anything but an expediter/food runner. 100 covers does not seem very busy for the places I have worked, but is this pretty busy for you guys? My partner and I server about...
  10. rgm2

    Idea needed for a sauce...

    This is a very basic cafe grill steak sandwich. I have what I think of as a very nice marinade I came up with, but I need a sandwich sauce to go with it. I have these crap NY strip steaks that I marinade and grill for a bit of smoke and sear, then I throw them in the blast chiller and then thin...
  11. rgm2

    Need Advice from you all please. (Long post)

    As an older guy(for starting in this business) just starting out in the BotH. I am at a bit of a crossroads. I am 38 and finally have myself in a position that I can follow my dream of cooking and someday owning my own place. I have a dream job in this industry... I work Monday-Friday 6-2:30pm...
  12. rgm2

    fenugreek leaves...

    I live in Seattle and I am experimenting with Indian cooking. I have seen it on many recipes and am curious what kind of flavor it has. I am new to these spices, so I am not able to distinguish that flavor from the dishes I have had with it as an ingredient.  I love the Karai Gosht that I get...
  13. rgm2

    Seattle: source for veal bones

    I have been looking for a good butcher here in the Seattle area. I live in Eastlake, but I have yet to run across a good butcher here. Do any of you have any recommendations for a butcher or just a place to get veal bones?
  14. rgm2

    Lamb...

    I have moved to Seattle about a year ago. I have not found any great butchers yet. I have a place called Bill The Butcher close to home. I bought some ground lamb the other day to make gyro meat with.... it was awfully gamy in flavor and smell. I haver read that the smell in mostly in the fat...
Top Bottom