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Collard Goddamn Greens.
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Sep 18, 2016 06:48
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| # ? May 27, 2024 10:35 |
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By 10pm tonight I will have worked 42 hours between Friday, Saturday, and today. This is how I spent my birthday weekend.
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Sep 18, 2016 14:21
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Soul food/ southern: deviled eggs, chow-chow, fried green tomatoes. Serve sweet tea and make it southern style (adding the sugar while the tea is still hot). Also make sure your biscuits are proper southern biscuits and not some Yankee abomination.
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Sep 18, 2016 15:13
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Verisimilidude posted:By 10pm tonight I will have worked 42 hours between Friday, Saturday, and today. This is how I spent my birthday weekend. Today is my birthday. It's also my 7th day in a row and a double. But I got the fall dinner menu organized/done/out of the way. Next week is brunch menu.
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Sep 18, 2016 16:26
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cods posted:Today is my birthday. It's also my 7th day in a row and a double. But I got the fall dinner menu organized/done/out of the way. Next week is brunch menu. Sorry you're working on your birthday dude, that sucks.
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Sep 18, 2016 16:49
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cods posted:But I got the fall dinner menu organized/done/out of the way I should start giving myself birthday presents, too.
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Sep 18, 2016 16:54
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cods posted:Today is my birthday. It's also my 7th day in a row and a double. But I got the fall dinner menu organized/done/out of the way. Next week is brunch menu. Birthday buddies! Yesterday was mine, and tomorrow I will be on the 6th day of my week. Hoping to get Tuesday off to pack since I'm moving soon.
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Sep 18, 2016 17:40
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cods posted:But I got the fall dinner menu organized/done/out of the way. Next week is brunch menu. We are supposed to have rough drafts of next year's menus submitted to corporate for review by the end of next month. Fffffffffffffff. I envy smaller operations sometimes.
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Sep 18, 2016 17:43
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Verisimilidude posted:By 10pm tonight I will have worked 42 hours between Friday, Saturday, and today. This is how I spent my birthday weekend. cods posted:Today is my birthday. It's also my 7th day in a row and a double. But I got the fall dinner menu organized/done/out of the way. Next week is brunch menu. Verisimilidude posted:Birthday buddies! Yesterday was mine, and tomorrow I will be on the 6th day of my week. Hoping to get Tuesday off to pack since I'm moving soon. Why the gently caress do you guys do this to yourselves?
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Sep 18, 2016 17:47
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Skwirl posted:Why the gently caress do you guys do this to yourselves? Capitalism I suppose.
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Sep 18, 2016 17:55
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Trebuchet King posted:re soul food, kneejerk thoughts: Collards and ham hocks. COLLARDS AND HAM HOCKS.
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Sep 18, 2016 19:13
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Not sure if it's necessarily soul food, but would chicken and waffles fit in that category? Super easy to make, and if you already have gravy around you can dip the chicken before putting it on the waffle and people will eat that poo poo up.
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Sep 18, 2016 19:19
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Phanatic posted:Collards and ham hocks. COLLARDS AND HAM HOCKS. honestly i'd rather see mustard greens over collards oh yeah, hoppin' john, there's something that's good too.
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Sep 18, 2016 19:54
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Shrimp and cheesy grits Fried catfish Corn fritters Mac & cheese Alligator
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Sep 18, 2016 20:27
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JacquelineDempsey posted:Shrimp and cheesy grits Mustard greens and smoked ham hocks Blue crab soup Fried turtle Chicken and dumplings Sweet potatoe hash Creamed corn Green bean casserole Fried catfish Peach cobbler This is just a list of things my Grammy used to make us.
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Sep 18, 2016 23:14
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The draft soul food menu is due by the end of next month? Would it be worth it to have a soul food take on french fries so you can have the same potatoes do double duty?
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Sep 19, 2016 00:07
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RandomPauI posted:soul food take on french fries Toss fries in blackening seasoning, serve with brown gravy or pork fat pepper gravy.
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Sep 19, 2016 02:01
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Skwirl posted:Why the gently caress do you guys do this to yourselves? Because the industry has literally no conception of the idea of work/life balance, and people are dumb enough to buy into it. That's all.
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Sep 19, 2016 02:17
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I mean last month I picked up a bazillion shifts so I made a promise to myself to pick up zero shifts this month, so far I haven't broke my promise.
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Sep 19, 2016 02:22
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Skwirl posted:I mean last month I picked up a bazillion shifts so I made a promise to myself to pick up zero shifts this month, so far I haven't broke my promise. I booked next weekend off from all 3 jobs! To volunteer help the local game store owner run the Magic: The Gathering pre-release this weekend since he tore his Achilles' tendon and can't walk for the next six months. Upside: I finally have a day where I can sleep in!
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Sep 19, 2016 02:41
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Mezzanon posted:I booked next weekend off from all 3 jobs! 
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Sep 19, 2016 02:45
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Liquid Communism posted:Because the industry has literally no conception of the idea of work/life balance, and people are dumb enough to buy into it. That's not totally true. Lots of new blood definitely do, and that's why we're stagnating so badly. The restaurant industry is going to crash in 2-3 years pretty badly, and maybe something will happen about it. I personally refuse to be at work if I have a personal thing to take care of. My boss isn't that kind of guy, he's a passive agressive manbaby who can't handle the fact that people don't want to be at work 24/7.
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Sep 19, 2016 02:48
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Chef De Cuisinart posted:That's not totally true. Lots of new blood definitely do, and that's why we're stagnating so badly. The restaurant industry is going to crash in 2-3 years pretty badly, and maybe something will happen about it. It took me a couple years of having a desk job to remember that overtime isn't mandatory, and taking time off and expecting to not be bothered is a thing that can happen.
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Sep 19, 2016 02:54
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RandomPauI posted:The draft soul food menu is due by the end of next month? Would it be worth it to have a soul food take on french fries so you can have the same potatoes do double duty? That was someone else that had menus due. I just got out of my menu meeting (I was the guy that asked about soul food) and we're going to continue to figure out a new menu over the course of this week, prep it Monday, and launch it Tuesday. I appreciate all the everything that you've all thrown at me so far. Thanks!
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Sep 19, 2016 03:01
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That's something I want to try and figure out at this new restaurant. The chef is apparently a bit of a workaholic (he works 7 days a week), and he said straight up he'd work me hard (50-55 hours a week) but he seemed relatively reasonable at least in regards to me having some autonomy if I'm reliable, do things the way he wants them done, and don't let my ego get in the way of his. Honestly though, right now I need the money bad. NYC is crazy expensive, and unless I want to live in the boonies two hours away or share an apartment with crazy people (which I'm doing currently and trying to leave) I need to work my butt off in this biz. At least until I finish school for occupational therapy and can make $60k/year working 6 hour days.
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Sep 19, 2016 03:02
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Verisimilidude posted:That's something I want to try and figure out at this new restaurant. The chef is apparently a bit of a workaholic (he works 7 days a week), and he said straight up he'd work me hard (50-55 hours a week) but he seemed relatively reasonable at least in regards to me having some autonomy if I'm reliable, do things the way he wants them done, and don't let my ego get in the way of his. Everything about this sounds like your new boss is breaking hella labor and wage laws. Fifty hours a week shouldn't be a normal schedule, people literally died for a forty hour work week. I get it when people making six figures work insane hours, or filling in for emergencies, but expecting fifty hours a week out of a line cook as a normal schedule is loving insane and the reason he needs new ones constantly. Also, what's the loving point of being in New York if you have no free time to enjoy it.
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Sep 19, 2016 03:15
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Skwirl posted:[..] expecting fifty hours a week out of a line cook as a normal schedule is loving insane and the reason he needs new ones constantly. thanks for that gutshot of a reminder that this very recently was my life for the better part of a year coming up on the 1 year anniversary of being promised a management role, which then became a shared position, which promptly evaporated into thin air. KM had the chutzpah to say last week how I'm "not currently" paid to tell other cooks how to do their job while strongly implying that I should. that's when I decided to stop giving them free advice and just be the fuckin line cook I'm paid to be *ahem* gently caress You Pay Me, Smoke Weed Everyday, namaste y'all
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Sep 19, 2016 03:48
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Verisimilidude posted:That's something I want to try and figure out at this new restaurant. The chef is apparently a bit of a workaholic (he works 7 days a week), and he said straight up he'd work me hard (50-55 hours a week) but he seemed relatively reasonable at least in regards to me having some autonomy if I'm reliable, do things the way he wants them done, and don't let my ego get in the way of his. Wait.... You want to work for 50-55 hours a week and take home 500 bucks? That's a terrible loving deal.
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Sep 19, 2016 04:09
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Errant Gin Monks posted:Wait.... You want to work for 50-55 hours a week and take home 500 bucks? That's a terrible loving deal. With overtime, tips, and after taxes it's about 700/week, conservatively. And yeah, it's literally the best paying job I've ever had. I'm a cook with less than a year's worth of experience, and I need to pay rent, tuition, and put some money into my savings. Don't get me wrong, if another job came my way that paid more I'd jump at the opportunity, but I'm gonna take what I can get. I'd love a 40hr/week desk job, but I haven't found one that I'm qualified for and pays decently. If y'all know anyone, please send me their info.
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Sep 19, 2016 04:22
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I don't know why I do this to myself. Oh yeah, because I had next months rent paid one week into September and I'm trying to pay off 8 grand in credit card debt
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Sep 19, 2016 04:45
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Verisimilidude posted:With overtime, tips, and after taxes it's about 700/week, conservatively. How old are you? because if you're 26 you can get a Pell grant for school without your parents income being counted against your eligibility. Also how's the tipping work if you're in the kitchen? I seriously don't understand how you kitchen folk put up with this bullshit.
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Sep 19, 2016 05:03
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Skwirl posted:How old are you? because if you're 26 you can get a Pell grant for school without your parents income being counted against your eligibility. Also how's the tipping work if you're in the kitchen? I'm 29, and now I'm gonna apply to this immediately. Thanks for the heads up! I deal with it because mentally it keeps my mind busy and when my mind isn't busy I tend to get depressive and bored. I told my new boss straight up that I want Tuesday and Friday nights free so I can chill with my fencing friends, and honestly in comparison to my last schedule this new one should be a cake walk.
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Sep 19, 2016 05:15
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Today I turned around to see a barista and a cook underneath the counter, vaping in the open kitchen. That's my whole story.
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Sep 19, 2016 05:24
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Naelyan posted:Hey industry friends. So, I've taken a position at a mid-range ($16-28ish entrees) southern soul food place. I know how to cook things and smoke things and stuff, but don't know much about actual proper soul food. Does anyone have any online reading they would recommend (book recommendations are welcome as well, but I have a menu meeting on Sunday that I'd like to be able to bring an idea or two to) or restaurant menus to look through? I'm in Canada, so nobody knows poo poo about real soul food up here anyway, but the exec/owner spends a lot of time in Louisiana/Missouri/etc and knows his stuff. I would like to have at least some kind of an original thought to contribute, so if people have any ideas or favourite restaurants in the south that I could look up for some inspiration/learning, that'd be great. We need to do a pretty thorough menu overhaul because the head chef that I'm kinda-sorta replacing was a complete incompetent and lazy shitbird who just underseasoned the gently caress out of literally everything I just ate when I went there tonight, and also a lot of the menu is pretty loving boring. Normally I'd be a lot more prepared and have had more time to research (and not ask the internet to do my homework for me), but it ended up by being kind of a quick move and I've got hours and hours of office poo poo to get caught up on before I leave my current place (in two days) (while working 12 hour days in the kitchen) so time is kind of short. you gotta kinda just know it in your bones. southern food is dead simple, but also very regional, close to heart, and it's really really easy to accidentally make mediocre. I went to Gulf Shores, AL over the weekend and taught someone how to make fried okra properly (I'm texas/georgia, she was alabama - no clue why she didn't know how to make fried okra) - and she taught me her mum's smothered okra recipe. fried okra though right? dead simple dish. you slice up okra, make a mix of cornmeal, garlic powder, paprika, cayenne, black pepper, and salt (and/or whatever seasonings you're partial to) - toss in cornmeal, shake off extra, fry in a shallow pan of oil until it stops sizzling / almost looks burnt. but, if you go to like 80% of lovely restaurants and order fried okra, you'll get some breaded, completely bland unseasoned sysco bullshit with the breading practically falling off the effectively steamed okra. it's just like that for most southern food. there's fried chicken, and then there's fried chicken that is brined / marinated in buttermilk, actually tastes good, and is properly executed. there's creamed corn that is bullshit, and then creamed corn that is actually good. there's etouffee that tastes like starch and MSG, and then there's etouffee cooked by someone who has been doing it their whole goddamn life, used all the proper ingredients, and that will make your soul sing. ditto for BBQ, etc. dunno, I know that isn't hugely helpful - but the devil is in the details. you've probably already had your meeting though anyways, so I guess I wasn't going to contribute anything meaningful. good luck with your new position, let us know how it goes! ps just watch justin wilson videos and let da souf soak in ya blood via osmosis  https://www.youtube.com/watch?v=xI4Ra-jxdrY
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Sep 19, 2016 05:52
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oh also I'm an idiot who can't just suggest actual menu items fried plantains okra (because I don't think anyone else suggested it, recipe pre-supplied!) I'll second biscuits and gravy - but read up on sawmill gravy. props if you can pull off red-eye gravy, but this is hard for even folks who know their poo poo pickled okra motherfucker succotash (light on the beans, heavy on the corn - I'll throw in zucchini or a squash myself, and add cracklins on top for some next level poo poo) if you're the 16-28$ kinda place, a thick cut berkshire pork chop cooked mid-rare/medium is a beautiful thing. pimento cheese in general chicken fried anything campy wedge salads with ranch, red onions, tomatoes, and bacon chicken livers country ham froglegs (though don't actually do this, I've never had them done well in a restaurant) mindphlux fucked around with this message at 06:38 on Sep 19, 2016 |
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Sep 19, 2016 06:36
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The green beans need to be cooked in the left over bacon grease from breakfast. Also throw in any left over pork roast bits from the night before.
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Sep 19, 2016 07:21
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The French spot I work at as a server/bartender does great poo poo with frog legs. Brine them in herbs/salt/peppercorns, then pull them out of the brine straight into flour to coat, then dip back in the brine, then in the flour, then in the fryer. Serve with roasted garlic aioli.
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Sep 19, 2016 07:41
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It's been a while since I posted here but I have to tell you the terrible bad thing. I work in pizza and have for a very long time. I work for a franchise of like ten stores. Anyway. We're having a GM change over (from me to someone else, long story, not really my fault, probs retalliation for OSHA/injury poo poo, I have a lawyer, blah blah blah) and the new guy doesn't know how to do things so the DM is doing a lot. He dropped the ball so hard I'm out of and/or will run out of 8 things tomorrow. 8 important things. Like dough for pizza. And pepperoni. I only have a 90 pie order (that I don't have dough for) to worry about on top of this. For fucks sake. I could have done the drat truck order like I've done dozens of times and this wouldn't have happened. Oh and apparently I had health insurance since August 1 and they just charged me for it on my last check. I have yet to receive any information and I've been using my old insurance this whole time? Either this is fixed by the time I come in tomorrow or I'm done. Edit for fun: Last night I had an extremely drunk customer come in and tell me she wanted to "show me a trick" then started trying to climb on top of the counter. First time in years I've had to threaten to kick someone out, her friend had to physically restrain her. I don't know what the trick was but I'm certain it would have ended in a head injury of some kind. Silver Nitrate fucked around with this message at 13:43 on Sep 19, 2016 |
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Sep 19, 2016 09:10
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the more i think about a recent firing and its context and lead-up to the more I'm feeling like this place...fosters complacency, maybe? like everyone (myself included) just gets comfortable and stops trying to up their game as consistently. For a small op is there anything reasonably easy to do to start effecting a change in that regard across the board, or should I just let the coziness be for everyone else's sake and try and find a greater challenge for myself? Sorry, I'm really philosophical today.
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Sep 19, 2016 16:39
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| # ? May 27, 2024 10:35 |
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Trebuchet King posted:the more i think about a recent firing and its context and lead-up to the more I'm feeling like this place...fosters complacency, maybe? like everyone (myself included) just gets comfortable and stops trying to up their game as consistently. give use details and context.
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Sep 19, 2016 17:15
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