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Are you equating queer male sexuality with anal penetration? That's hella not classy, bro.
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Feb 4, 2015 19:54
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infiniteguest posted:Are you equating queer male sexuality with anal penetration? That's hella not classy, bro. Do you serve roast high horse in your avant garde syrup-free restaurant?
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Feb 4, 2015 19:55
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Tiny Brontosaurus posted:Do you serve roast high horse in your avant garde syrup-free restaurant? Well for that they have to get a hell of a lot of Marijuana for a high horse roast.
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Feb 4, 2015 19:58
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Senior Scarybagels posted:Well for that they have to get a hell of a lot of Marijuana for a high horse roast. Nouvelle Colorado Cuisine
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Feb 4, 2015 19:59
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I'll be honest with you - we aren't syrup free. We serve warm maple syrup with the pancakes at brunch. The high horse is cooked sous vide before being ground, frozen in liquid nitrogen, and pureed in a paco jet. The resulting mealy paste is delivered room temperature to the guest via a feeding tube generally reserved for foie gras ducks.
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Feb 4, 2015 20:00
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infiniteguest posted:I'll be honest with you - we aren't syrup free. We serve warm maple syrup with the pancakes at brunch. Seems like you could skip the hot man-on-man grinding step and just pulverize the frozen horse meat.
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Feb 4, 2015 20:43
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Turkeybone posted:1) Yes, those descriptors infiniteguest used dont seem accurate. You are right, I should not have gotten angry but it was late at night,my pain medication was wearing off (I just had surgery) and his flippant fag comment pushed me over the edge. Also on the onions think stir fry texture.
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Feb 4, 2015 21:50
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 just wanted to say i appreciate both sides of this discussion equally, and you two should probably dock your cocks
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Feb 4, 2015 21:51
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Rajjoble posted:
This is the proper industry advice.
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Feb 4, 2015 21:58
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I had the worst loving dream last night. I made the mistake of telling my boss where I used to work and it gave him the idea to open a Greek-style barbecue restaurant. I was in charge of cleaning six of these giant smokers I used when working at Caveman Kitchens that were each about the size of a prison cell and had years of the most unspeakable filth accumulated in it. And when that was almost done I had to go out and buy about a hundred pounds each of beef, pork, lamb and chicken and trim/cut it all for souvlaki but the only beef I could find was all gnarly and full of bone shards and gristle. 
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Feb 4, 2015 22:54
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Safety Dance posted:Seems like you could skip the hot man-on-man grinding step and just pulverize the frozen horse meat. Obviously it was a joke but you grind something like that to increase surface area and reduce the amount of required liquid nitrogen to freeze, and also so you don't destroy the paco.
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Feb 5, 2015 05:49
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infiniteguest posted:Continued: So what you're saying is... too many notes? https://www.youtube.com/watch?v=dCud8H7z7vU
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Feb 5, 2015 08:01
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infiniteguest posted:Obviously it was a joke but you grind something like that to increase surface area and reduce the amount of required liquid nitrogen to freeze, and also so you don't destroy the paco. I learned something today. Thank you.
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Feb 5, 2015 20:39
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Had our health inspection today, which required minor running around checking for violations while the chef chatted him up. Only thing they found was a pan of recently diced tomatoes at 50 degrees, he said we have to put them in the walk in to get down to 41 in temp. Also mentioned something about how wild salmon should be down at 31 degrees?!? didn't cite us, and I heard it second hand from the prep cooks, but it was something about wild salmon having the possibility of parasites. I'd honestly never heard of that.
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Feb 6, 2015 03:13
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Murkyhumor posted:Had our health inspection today, which required minor running around checking for violations while the chef chatted him up. Only thing they found was a pan of recently diced tomatoes at 50 degrees, he said we have to put them in the walk in to get down to 41 in temp. Was it smoked?
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Feb 6, 2015 06:21
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Murkyhumor posted:Also mentioned something about how wild salmon should be down at 31 degrees?!? didn't cite us, and I heard it second hand from the prep cooks, but it was something about wild salmon having the possibility of parasites. I'd honestly never heard of that. Ten fewer degrees wouldn't make any difference to any parasite that might still be infesting your salmon, which isn't anything you should worry about unless it's legit fresh.
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Feb 6, 2015 08:54
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I have a food safety manager certificate which (in the US) allows me to oversee an entire kitchen or food production facility... I've never heard about any additional restrictions on wild salmon vs. Farmed/conventional salmon, nor ever had it mentioned as part of my education or 15 years in the service industry. It's possible your state has an additional or specific regulation but, yeah. That sounds like bullshit. My understanding is that farmed salmon is actually more prone to parasites than wild but both are to be kept at the temp to not allow parasites or bacteria to foster.
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Feb 6, 2015 09:32
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I mean, from a food cost standpoint you want to keep your fish on ice all the time -- I forget the specific numbers but it's something like one degree above x per hour translates to one day less of shelf life... ANYWAY just keep it iced (cut flesh never touching ice, with plenty of drainage etc)!
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Feb 6, 2015 15:33
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It's sibs weekend at the local university. From 6pm tonight until 3 pm Sunday we're projecting to do about 4/5ths the sales that we'd do in a normal week. Please send booze.
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Feb 6, 2015 20:41
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I believe the unsmoked fish at a lower temp applies in NY as well. May need a refresher.
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Feb 6, 2015 21:25
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Second job interview I have gone into that isn't quite what they advertised on Poached. First one was for head chef. I knew I wasn't that qualified but they called me back and set up an interview. I get there and the guy tells me I am interviewing for line cook... well at least he let me know early. Second job was advertised as sous, which I am qualified for, but I get there and they tell me they are looking for production. This one might be a cool job but man. Getting sort of bummed here. Left my good paying asst. manager job of four years to go try fine dining. Got my rear end handed to me for six months and realized fine dining is not my jam. Being a 20 year industry vet and starting over sucks.
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Feb 7, 2015 00:07
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Well tonight's Mardi Gras party is off to a good start. 20 covers before the band even started and their groupies haven't even gotten here yet. I hope I made enough étouffée.
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Feb 7, 2015 03:30
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sporklift posted:Second job interview I have gone into that isn't quite what they advertised on Poached. First one was for head chef. I knew I wasn't that qualified but they called me back and set up an interview. I get there and the guy tells me I am interviewing for line cook... well at least he let me know early. Second job was advertised as sous, which I am qualified for, but I get there and they tell me they are looking for production. This one might be a cool job but man. That is no fun man  . If you live near Houston I know a few places that are looking for capable managers and chefs. If anything, you could always get into the service side of things and walk with a couple bills every night in fine dining.
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Feb 7, 2015 04:49
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Secret Spoon posted:That is no fun man I'm in Portland. We have, like, four culinary schools so the market is saturated and the pay is pretty lovely. Cooks tend to get tips in this town though. I am not cut out for front of the house. Can't stand people. The prevalence of open kitchens and chef's counters kills me. I just wanna keep my head down, bust some rear end and go home like the good old days. I am busy and I don't need some dumbass who calls themselves a foodie and twitstagrams the entire meal asking me questions in the middle of getting crushed. poo poo. Just frustrated.
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Feb 7, 2015 05:47
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sporklift posted:I'm in Portland. We have, like, four culinary schools so the market is saturated and the pay is pretty lovely. Cooks tend to get tips in this town though. I hear you brother. I made a huge shift in gears a year and half ago getting into what I'm doing now. Went from handling millions of dollars in aircraft parts and repairs to selling steak (and literally making double doing). I was super frustrated for like 5 months and felt like I had become a huge failure. If Portland is where your net is, where your family and friends are, you can make something work man. Im honestly so green I cant even think of a way to help, but I can say that I totally understand losing years of your life on a mistake. I will also say this, it inst anything you cant recover from. With 20 years experience, there have to be people who want you working for them.
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Feb 7, 2015 06:15
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What's the legal situation if I have the flu officially and my work still wants me to come in? Is there any law protecting me from repercussion for not coming in?
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Feb 7, 2015 22:38
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goodness posted:What's the legal situation if I have the flu officially and my work still wants me to come in? Is there any law protecting me from repercussion for not coming in? do you live in the US? if so, lol
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Feb 7, 2015 22:51
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EAT THE EGGS RICOLA posted:do you live in the US? if so, lol Yeah, does the health oversight agency not care?
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Feb 7, 2015 22:58
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goodness posted:Yeah, does the health oversight agency not care? I'm sorry, I can't parse the words you just used when applied to the United States.
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Feb 7, 2015 23:01
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goodness posted:What's the legal situation if I have the flu officially and my work still wants me to come in? Is there any law protecting me from repercussion for not coming in? It depends on your state. But if you have a doctors note showing you have the flu they would be loving stupid to want you at work. Edit: also keep in mind firing you for being sick with a doctors visit to back it up is prime unemployment money scenario. Errant Gin Monks fucked around with this message at 00:22 on Feb 8, 2015 |
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Feb 8, 2015 00:16
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Errant Gin Monks posted:It depends on your state. But if you have a doctors note showing you have the flu they would be loving stupid to want you at work. Well, I've never been on unemployment but I'm always up for a new experience.
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Feb 8, 2015 01:12
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The only time I've ever claimed unemployment I spent 8 months in court for 3 weeks pay because apparently my employer is allowed to appeal and request a hearing, then not show up for it, over and over FOREVER. It didn't stop until I accused the court of being complicit in harassing me since I'd missed 6 days of work at my new job at that point trying to attend appeals that the appellant wasn't coming to.
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Feb 8, 2015 19:27
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God damned bartender came to work last night with the flu. So of course my immune system is shot because of my surgery a week ago, now I have the loving flu. Stay home if you are sick.
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Feb 9, 2015 00:13
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Errant Gin Monks posted:God damned bartender came to work last night with the flu. So of course my immune system is shot because of my surgery a week ago, now I have the loving flu. We can't if we get in trouble :/
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Feb 9, 2015 04:53
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Trouble is a fake idea! Or something. I'm seriously weighing my options between a computer engineering scholarship that will pay 50% of my tuition at a reputable university if I keep my grades up or getting screamed at over moules au safran full time. Help.
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Feb 9, 2015 09:16
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Simoom posted:Trouble is a fake idea! Or something. learn. make money.
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Feb 9, 2015 09:20
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Simoom posted:Trouble is a fake idea! Or something. One of these things will leave you broken and useless by 40, the other is a field full of high-paying desk jobs that just require you to keep semi-recent and have some kind of work ethic to prosper. You know your path.
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Feb 9, 2015 14:48
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Simoom posted:Trouble is a fake idea! Or something. I make literally more than 10 times what I made cooking (which I did for a decade) as a software developer with no degree. This shouldn't even be a question.
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Feb 9, 2015 15:12
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Same here. ~10 years in kitchens, made three times my best year's total in nine months of datacenter work this year.
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Feb 10, 2015 09:23
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Shut the gently caress up all of you, I'm still trying to make this kitchen poo poo work. I'm only 6 years deep, but I'm 6 years removed from my almost-completed engineering degree so there ain't no going back now, suckaaaaaas.
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Feb 10, 2015 10:04
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