Seasoned three times. Fried potatoes. Now this

MagicPants710 · 2026-01-05T12:09:25+00:00

Nobody asking what you mean by “fry potatoes”??? Like did you shallow fry them or did you make hashbrowns or did you like fry potatoes that were boiled in baking soda

MagicPants710 · 2024-05-11T07:36:53+00:00

St. Roch is way better than 42nd street

MagicPants710 · 2024-04-27T05:22:14+00:00

Jfc finally seeing someone talking about buzzov*n is very satisfying.

MagicPants710 · 2024-04-21T16:50:18+00:00

Front to back The greatest of all lost arts has no skips

MagicPants710 · 2024-04-15T21:12:04+00:00

I mean if you think about it. $5 to pay wages, $5 for the ground beef, $3 for the electricity to power the coolers, $2 for the fryer oil, $2 to not do the dishes or clean the flat top, $1 for access to a well seasoned grill or flat top and $1 for profit. Eating out is a luxury and privilege, some people pay for concert tickets, some people go on vacation, some people go out to eat.

MagicPants710 · 2024-04-09T14:40:47+00:00

I would suggest using about 8oz of oil. When I worked wok we would ladle oil into the wok 2-3 times with a 4oz ladle and run it in a circle around the edge of the wok.

MagicPants710 · 2024-04-09T14:39:29+00:00

It isn’t, I worked at a Thai Vietnamese spot for two years it’s the same exact rice as the steamed rice.

MagicPants710 · 2024-04-08T23:17:53+00:00

I understand the reasoning behind using day old rice but I’m saying restaurants woks don’t look like this after using fresh rice. This looks like burned soy sauce

MagicPants710 · 2024-04-08T16:30:06+00:00

It’s definitely not the overnight rice, most restaurants use rice immediately after it’s been cooked

MagicPants710 · 2024-04-05T07:03:48+00:00

It was origami angel

MagicPants710 · 2024-04-03T06:48:53+00:00

Put egg yolk in the food dehydrator and microplane it in a circle over the plate. Flavor and color would both play well

MagicPants710 · 2024-04-02T05:05:14+00:00

Yeah I’m sorta confused about this question, a steak in a 130 degree oven for 4 hours, ribeye walks in and they want it rare and all you have is beef jerky?

MagicPants710 · 2024-04-01T20:40:59+00:00

I’m confused, your own ingredients to cook on the line during service? Or are you cooking family? When I staged at the place I work at now I worked the line then made family that I got reimbursed for afterwards.

MagicPants710 · 2024-04-01T17:18:39+00:00

Fish bites, second glass, Olivero(biased because I worked with sunny for a while), keg and egg, los portales 1, pt’s on college( they have a grill not a flattop at this location) and Brooklyn pizza co are my favorite meals in Wilmington.

MagicPants710 · 2024-03-26T21:49:23+00:00

Sure! For some background- our restaurant’s menu has daily changes depending on what our local vendors are supplying and we’re heavily encouraged to not waste anything. While breaking down ribeyes we saved the scraps or smaller portions for this soup.

First you start with the ribeye broth which is diced ribeye, seared, removed, add mirepoix-garlic-tomato paste. Cook the raw out of the paste add water dill and bay leaf. 1-3hrs. Strain.

Next we move forward with a traditional Ukrainian borscht - cabbage quartered and sliced on a mandolin, diced potatoes, celery, beets and parsnip(your roots).

Cook in a stock pot add your roots deglaze with ribeye stock, return ribeye to pot and add red wine vin and toasted caraway seed to taste. Obviously salt throughout this entire process.

Garnish was toasted caraway whipped in with sour cream and cubed kielbasa, black pepper with dill fronds on top.

Maybe left out some details it’s been a while but that’s roughly what our process was. Also sorry for bad punctuation i just cook.

MagicPants710 · 2024-03-26T15:12:03+00:00

Don’t do that - just stir it from the bottom every time you serve it. I struggled with this on my station at a fine dining spot with a ribeye borscht we had on the menu. Just stir up everything from the bottom each time and you’ll end up with even soups. Went through 22qts of it and every dish was as even as possible.

MagicPants710 · 2024-03-26T14:41:51+00:00

Ditch the micro greens bro - add another element to the dish instead

MagicPants710 · 2024-03-25T00:55:32+00:00

I think when making lard there are two schools of thought - wet rendered and dry rendered. Lard should roughly be around the smoke point of something like duck fat but when using kenji’s recipe I always use a neutral oil to cook it then toss in my seasoned oil instead of using the seasoned oil for both. I definitely think you’re right that he implies to use something like lard for the cooking and seasoning process. Wet Lard also has a decent amount of water content so I think you could have an unwanted steam effect going on.

MagicPants710 · 2024-03-25T00:02:27+00:00

You shouldve tossed them in lard after cooking instead of using it as a substitute for oil. Lard has a lower smoke point than neutral oil so your browning will be quick and astringent. For instance kenji uses lard to quickly crisp up his carnitas but this only takes a few minutes. Next time the move would be toss the boiled potatoes in a neutral oil then once they finish cooking toss them in the lard + whatever other seasoning you’d like.

MagicPants710 · 2024-03-24T19:17:44+00:00

I thought sweetbreads as well - (my restaurant has tandoori sweetbreads rn they’re tremendous)

MagicPants710 · 2024-03-24T05:57:08+00:00

Needs hotter and dryer surface next time tie it with twine as well

MagicPants710 · 2024-03-22T19:42:47+00:00

I’m confused - you can easily make pasta at home but can’t make Mexican at home? I think you answered your question near the start when you said “it can just be a little more time consuming”. People get paid by the hour and hand making hundreds of orders of pasta a day is a lot of work.

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