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Turkeybone posted:I remember getting an achewood cookbook for like my birthday or christmas years and years ago, it was surprisingly legit -- I think whoever makes it definitely has industry experience. You should read the comic.
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Mar 28, 2019 18:55
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Yeah you couldn't write Lyle without having worked in a "fried bean restaurant"
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Mar 29, 2019 05:50
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Got an interview to manage a cheese shop this morning. It'll be weird not cooking 60+ hours a week, that's for sure.
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Mar 29, 2019 16:59
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So you're gonna be the Chef de Fromage?
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Mar 29, 2019 18:28
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Chef de Cheesenart, obviously.
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Mar 29, 2019 19:09
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Chef De Cuisinart posted:Chef de Cheesenart, obviously. Briesinart?
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Mar 29, 2019 21:46
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Chef de Quesonart
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Mar 29, 2019 22:42
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Chef de Makemefart
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Mar 30, 2019 13:46
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Interest check for management sorts (kitchen or bar) do you feel there's any room for a vendor that sells you well executed prepared ingredients of whatever is the latest trend? Like long-term fermented foods (garums, koji inoculated nonsense) or other time/space intensive things you wish you could do but for a litany of reasons you can't.
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Mar 30, 2019 16:03
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On the kitchen side, if it costs too much to do it probably costs way too much to buy.
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Mar 30, 2019 21:04
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Sextro posted:Interest check for management sorts (kitchen or bar) do you feel there's any room for a vendor that sells you well executed prepared ingredients of whatever is the latest trend? Like long-term fermented foods (garums, koji inoculated nonsense) or other time/space intensive things you wish you could do but for a litany of reasons you can't. It's hard, because the kind of place I'd expect to be using things like that, I'd also be expecting to be making them in-house. I could see a lot of use for this coming from trendy lunch spots where you can list the ingredient and use very little of it, rather than upscale dinner places. I think this would be a very location-dependent thing. Probably not gonna get a lot of traction in rural Utah, but SF or Seattle etc, yeah, I'm sure you could do well.
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Mar 30, 2019 21:04
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Naelyan posted:It's hard, because the kind of place I'd expect to be using things like that, I'd also be expecting to be making them in-house. I could see a lot of use for this coming from trendy lunch spots where you can list the ingredient and use very little of it, rather than upscale dinner places. I think this would be a very location-dependent thing. Probably not gonna get a lot of traction in rural Utah, but SF or Seattle etc, yeah, I'm sure you could do well. I could execute items like this at a fairly low margin for the concept. Also as a vendor my expectation would be clients lying about providence or claiming a collaboration as in-house. Guess I need to find enough clients to justify not just renting space to food trucks.
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Mar 30, 2019 21:19
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Can someone explain to me wtf koji is?
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Mar 30, 2019 22:49
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ApolloSuna posted:Can someone explain to me wtf koji is? It's the mold used to ferment soybeans into miso and/or soy sauce. Strictly speaking, koji is the rice (or sometimes soybeans) that's been inoculated with the mold, sort of like a sourdough starter.
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Mar 30, 2019 23:05
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I think the big thing to keep in mind is that small batch fermentation/pickling for bulk or retail sale requires a ton of HACCP in most jurisdictions which is why the kind of places that serve that stuff are generally set up to from day one. It's not like Brad from BA where you can throw some stuff in a jar with a label on it and let it sit in the corner for however long.
Coasterphreak fucked around with this message at 01:28 on Mar 31, 2019 |
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Mar 31, 2019 01:22
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Coasterphreak posted:I think the big thing to keep in mind is that small batch fermentation/pickling for bulk or retail sale requires a ton of HAACP in most jurisdictions which is why the kind of places that serve that stuff are generally set up to from day one. It's not like Brad from BA where you can throw some stuff in a jar with a label on it and let it sit in the corner for however long. Conveniently enough I've both the certs for writing up HAACP plans that L&I is always happy to see and an already extant commercial space that's currently underutilized, up to date, and permitted for food prep for various venues of sale. This is the one side of things I feel most confident about haha. Sextro fucked around with this message at 01:30 on Mar 31, 2019 |
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Mar 31, 2019 01:28
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If you're comfortable with the food safety side of things, then yeah, if you're in a metro area with a "food scene" you could probably find a market as a niche producer for high end places, I'd think your biggest problem from there would be that the kind of places willing to spend that kind of money won't want to be selling the same thing as the competition down the road.
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Mar 31, 2019 01:35
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Initial idea in my head has a limited/seasonal "off the shelf selection" but with the real meat+potatoes being getting chefs to work with me to get "bespoke/crafted/unique/whatever floats their boat' items for just them alone. Can even blow smoke up their skirts about their product having its own unique heritage of bacterial cultures if they order consistently.
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Mar 31, 2019 01:43
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I totally just ferment poo poo in a storage room that the food inspectors don't go into... KIMCHI GREEN BEANS
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Mar 31, 2019 06:40
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pile of brown posted:I totally just ferment poo poo in a storage room that the food inspectors don't go into... KIMCHI GREEN BEANS hey man, i'm a natural winemaker. it just comes with the territory
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Mar 31, 2019 19:23
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idiotsavant posted:hey man, i'm a natural winemaker. it just comes with the territory Do you serve it with canned sardines? It's weird but there's a bunch of restaurants serving natural wine with sardines around here now. In my mind it's the last combination I could think of wanting to eat. I don't know who came up with the name natural wine but it's a great marketing move because I think it should be called sour gross wine. They seem to be a hit though.
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Apr 1, 2019 03:01
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Working with a postnasal drip due to spring allergies sucks.
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Apr 1, 2019 13:31
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Eh, sardines taste fine with the right wine. Also it’s an easy appetizer that’s shelf stable and doesn’t require any prep other than opening up a tin and cutting some bread. And there are definitely some gnarly natural wines out there but volume-wise there’s way more gnarly conventional stuff. “Sour gross wine” is more on the shop curation imo.
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Apr 1, 2019 15:03
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1. CdC: gouda luck on the cheese shop job! (sorry, I couldn't resist) 2. Today I learned about natural wines, never heard of that before. Is there a big difference, other than catering to the organic co-op crowd? 2a. I freaking love sardines (and make art out of the cans, if anyone's willing to ship me some*), but I always enjoy them with beer. What kind of wines do they pair them with? 3. Just picked up my first full 81.12 hour paycheck from the new job and  thinkin bout thos digitsOn that last note: we get paid on Mondays, which is a first for me (except when I was a county library employee, we got paid the 14th and 28th of the month. If one of those days fell on a bank holiday, we got paid the Friday before). Any industry folk ever have that? I can think of some reasons why it would make sense, but I'm just kinda curious if it's an anomaly or standard practice in more froo-froo places than I've worked before. *Edit: shoulda specified, empty cans, if anyone's store goes thru a lot. Though hey, I'll take full cans too! JacquelineDempsey fucked around with this message at 20:43 on Apr 1, 2019 |
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Apr 1, 2019 20:38
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Classic article https://www.latimes.com/food/la-fo-nyc-restaurant-scene-april-fools-2019-story.html
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Apr 1, 2019 20:48
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Phil Moscowitz posted:Classic article
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Apr 1, 2019 21:42
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JacquelineDempsey posted:1. CdC: gouda luck on the cheese shop job! (sorry, I couldn't resist) When I was still cheffing it was unusual to not get paid on a Monday but that was Australia so ymmv
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Apr 1, 2019 22:12
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JacquelineDempsey posted:On that last note: we get paid on Mondays, which is a first for me (except when I was a county library employee, we got paid the 14th and 28th of the month. If one of those days fell on a bank holiday, we got paid the Friday before). Any industry folk ever have that? I can think of some reasons why it would make sense, but I'm just kinda curious if it's an anomaly or standard practice in more froo-froo places than I've worked before. Payday is almost always dependent on what day the pay period ends, my current place runs their week W-Tu so we get paid every other Wednesday.
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Apr 2, 2019 01:31
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We pay twice a month on the 5th and 20th, regardless of the day of the week, but if it's sat or sun we get paid the Friday before.
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Apr 2, 2019 01:39
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JacquelineDempsey posted:2. Today I learned about natural wines, never heard of that before. Is there a big difference, other than catering to the organic co-op crowd? This is a challenging thing since there's no regulations in place on what saying "natural" on your label actually means to the consumer. Common practice is generally that you're not using pesticides, you're not fining or filtering with anything, you're not adding sulfites as a preservative, and you're fermenting with the yeast that naturally occurs on the skins of the grapes (e.g., what is native to the environment and thus a truer expression of terroir) instead of pitching a lab-made yeast blend. This is all done by the winemaker in pursuit of a product that more accurately expresses its native region's terroir, for the most part, but no one will deny that it's beneficial these days to have those words on your label to profit off of those chucklefucks who buy things because they say Natural! and Organic! on them. I would do sardines with maybe a Muscadet or Sancerre, which are both very dry, mineral and zesty French whites. But my preference would be to do as the Spanish do and have sardines with a glass of fino sherry.
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Apr 2, 2019 07:01
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Herbicides, too. The general idea behind natural wine is that there’s a lot you can do behind the scenes to manipulate the wine you make and natural winemakers want to avoid as much manipulation as possible, especially manipulation through chemical additions and subtractions. Generally that’s pretty much what prayer group said: organic or beyond organic farming, no inoculations, little to no chemical additions, no filtering/fining. The analogy I make is bread baking. You can grow your own starter from your friendly neighborhood yeasts, maybe use heirloom grains that are local to the area, and make a “natural” bread. You can inoculate flour and water with bakers yeast and make regular “commercial” bread. Or you can use all the technology at your disposal to produce the exact same loaf of wonderbread over and over regardless of ingredients. Given that it isn’t an official designation of any sort, natural wine can be kind of a mess. One person will say it’s only natural wine if you don’t use any sulfur (a preservative) at all, ever. One person will say you can use so much sulfur that it’s almost meaningless, and that you can find the wine but you can’t filter. Some of the anti-chemical stuff is about healthier integrated farming practices, and some is straight up woo. I think a good comparison can be biodynamic farming. There’s definitely some wacky stuff involved but at the same time it generally gets you to pay more attention to your crops, and that can lead to some amazing quality or unique ingredients that are really exciting to cook with. Sometimes, though, it leads to a lot of wormy broccoli.
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Apr 2, 2019 11:55
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Natural wine can also be a mess because it is basically discarding several centuries of human experience in how to ferment grapes without getting off-flavors and thus waste.
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Apr 2, 2019 20:49
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I'd rather end up with a weird bottle of pickle juice than "91 points wine spectator" of generic whatever that just tastes like someone dialed in a flavor profile they found on a wiki. So if I'm not already familiar with something, or have guidance in my shopping I almost always go for a bottle of "natural wine".
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Apr 2, 2019 20:56
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Do you feel that way about all foods and beverages, or just wine? As I get older I appreciate things tasting like I expect them to.
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Apr 3, 2019 15:35
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I absolutely shift my expectations based on mood or the folk I'm with. Sometimes it makes sense that I'd just want a crisp lager or a cheap basic buttery Chardonnay, other times I'd absolutely order the weirdest poo poo on the menu. Gimme that chocolate desert with powdered shiitake mushroom dust and matcha that everyone else at the table is scared of.
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Apr 3, 2019 15:57
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An oversimplification, but pretty much yes. If I'm looking for something specific that's not the case, I want what I'm looking for of course. But if I'm buying a bottle or trying a glass just to try some wine. Yeah. I'm going for the option with the highest chance of being a novel experience. I've never once ordered the steak entree outside of the last time I went to a steak house because a steak is a steak and every menu is going to have something more interesting that I'm less able to do a better job of myself.
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Apr 3, 2019 15:57
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Sextro posted:I've never once ordered the steak entree outside of the last time I went to a steak house because a steak is a steak and every menu is going to have something more interesting that I'm less able to do a better job of myself. Even before I started working in restaurants, that's been my game plan. I'll always order the poo poo I couldn't make at home (or can't be assed to). Even if it's a taco truck, hell yeah i am ordering lengua bc I'm still a bit squeamish about dealing with a whole cow tongue, but gently caress if it isn't delicious. That said, sometimes it is nice to try someone else's take on a dish you're comfortable with. Like, I love my coquille st Jacque recipe, I've been making it at home for 20+ years now (yes I am old), but if I see that on the menu I might be tempted to order it just to see how someone else does it.
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Apr 3, 2019 17:14
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Having had uncountable numbers of lovely craft beers foisted on me as a 'novel experience', there is absolutely a lot to be said for best practices. Jesus H. Christ the number of sins they try to cover with hops.
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Apr 3, 2019 21:02
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I love me sours and I'm afraid that vinegar will be the new hops to do the same. Place I used to buy all my beer from isn't convenient anymore and after stopping by a few other shops I realize how hoarder it is. Lots of IPAs, good selection of sours, maybe 1 or 2 different wheats.
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Apr 3, 2019 21:11
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Natural wine + salty fish is super common in Portugal, Spain, Italy & Madeira and it's loving delicious. Just did a Portugese wine seminar + grand tasting yesterday and ate hella little fishes with bright whites and it was a good rear end day.
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Apr 3, 2019 21:12
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