Featured Threads Archive
This month will mark the 47th consecutive monthly challenge! So as you can imagine, a lot of the obvious topics have been done before, some even twice. I thought vinegar would be an interesting topic opening the doors to all sorts of pickling, vinaigrettes, sauces, marinates, as well as certain cuisines that leverage vinegar such as Philippine use of coconut vinegar.
So dig into your cabinets and knock the dust off those bottles of delectable acid! Or perhaps you've left a bottle of wine sitting for 40 years with the cork missing?! Have fun!
Edit: For those new to the monthly challenges here's the community guidelines
- The challenge begins on the 1st of every month and the last entry must be made by the last day of the month.
- You may post multiple entries.
- All entries must be cooked during the month of the challenge.
- If you use a documented recipe, please cite your...
I've been reading about making cold brew coffee and would love your input. I myself am not a cold coffee drinker, my husband is and I got him a cold brew coffee maker (just a jar with a filter basically) for father's day. I'm just getting around to using it today and I thought I'd ask around about it. I'm reading that I can just leave the coffee to brew at room temperature overnight. It's pretty warm here in the summer time and we turn off the AC at night except for the bedroom. Is it ok to cold brew in a warm 85degree room or will the job be done just as well in the refrigerator? Will the refrigeration affect the cold brew process?
I've also read that cold brewing doesn't necessarily mean cold coffee. Some people brew their coffee cold over night and then warm it up to drink it. Supposedly this cuts down on the acidity of the coffee which would be very helpful to me as I suffer with with acid reflux and my doc lectures me to eliminate my treasured single cup of coffee...
Hey all... I own a bbq restaurant in south central TX. Our entire dining area is outdoors and every year when the Texas heat and humidity comes rolling in we experience a horrible fly situation. I know being outdoors flies will be natural and I can live with that... but that's not what I'm talking about. I'm talking about when I set down someone's food within seconds there are literally 10-15 flies swarming their table. It's ruining our reputation, sales are decreasing, and quite honestly it's embarrassing. I've tried everything we can think of. We keep the restaurant as clean as possible, spray down the gravel outdoors every morning with a bleach solution, wipe down the tables with bleach after every customer, and don't keep any trashcans in the dining area. I've gone through 2 different pest control companies now... each one tells me there's nothing that we are doing wrong but they can't seem to help the situation. I've tried hanging several of the plastic baggies with water and...
Sooo recently graduated???
Which path would you take? A la carte restaurant service or Banquets and catering?
Ive worked both and stuck with volume catering, banquets and weddings.. I am all about the structure and the planning of an event! plus the challenge of quantity cooking without sacrificing quality..
I have been meaning to start this thread, but haven't seen the time to do so. The whole point of this is for me to log my time at the International Culinary Center. Hopefully it will give some people insight for when they are making the choice. I am not a writer or good speller. Sorry for any bad grammer.
My first job I ever had at the age of 14 years old was in a kitchen. I was the porter. It was exciting for me because it was the first time I was able to have money in my pocket. I thought that I wanted to become a bartender. The bartender always seemed cool, made a lot of money, and got to make cool drinks. I quickly realized that all the fun happened in the kitchen. I was totally hooked. I worked in the kitchen for 4 years. Starting as a dishwasher and finally moving all the way up to sous. It was a blast.
I went off to college and after a year dropped out to travel the United States playing poker. Did that for 5 years and decided the life...
I am exploring the probability of starting/buying an existing restaurant. Nothing big (80-100 seats max) since I don't want to take all the fun out of what I love.
I'm at the point of the process where I'm running numbers trying to figure out my break-even point when I realized I forgot something extremely important.
What have your experiences been in the monthly costs of gas and electric.
I know to answer this question successfully involves a lot of variables, so I'm not looking for an exact answer here just ball parks.
I'm estimating that I would have
3-4 beverage coolers
3-4 sandwich/salad prep tables
1 3 ft grill
1 6 eye burner
1 walk in cooler
1 Large kettle
1 convection oven
Basically the normal kitchen hardware.
Hours of operation is still up in the air right now but let's assume there is lunch and dinner served 7 days a week.
Like I stated earlier I know there are a lot of variables that I do not have right now but your...
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