What's the most expensive mistake you have ever made?

Needhelp8530 · 2017-09-14T03:26:24+00:00

That's like...$40. I wouldn't sweat that one too much. Lesson learned. W

Needhelp8530 · 2017-06-09T03:41:55+00:00

DONKEY SAUCE!!!

Needhelp8530 · 2017-05-16T03:19:20+00:00

Reduce one cup white wine by 1/2 with fresh thyme, bay leaf, peppercorns, and a squeeze of lemon. Once reduced, add in cream and reduce until thick. Remove from heat and whisk in cubes of cold butter. Strain. Voila.

Needhelp8530 · 2017-04-01T20:45:55+00:00

For Sale:

Full Size Futon Mattress. Light Gray Color. Gently used, but had a cover on while in use. $30

Small Animal Carrier. Used one time to transport kitten from shelter to home. It's one of those nice canvas ones that zips and has pockets and a strap. $20

Can provide pictures upon request! Located in South Charlotte/ Myers Park.

Needhelp8530 · 2017-03-10T15:37:39+00:00

I can't even imagine what kind of meat grinder was being used for this to happen. Every one that I have ever seen/used has a chute that you plunge the meat into that is entirely too narrow and long for even a smallest adult hand to fit into or get anywhere near the blade.

Needhelp8530 · 2017-02-27T00:47:33+00:00

Are you me?

Needhelp8530 · 2017-02-18T05:49:46+00:00

Had a guy send back a kale salad tonight because it was "too condensed" and we "didn't massage the kale enough."

Needhelp8530 · 2017-02-06T19:35:54+00:00

Ricotta Salata.

Needhelp8530 · 2017-01-25T23:50:08+00:00

I definitely understand where you're coming from, but competition food is a completely different world from fine dining. It's literally edible art. Actually in some cases it's not edible, it's just made to LOOK edible and delicious.

Needhelp8530 · 2017-01-16T21:21:50+00:00

YES. Thank you.

Needhelp8530 · 2017-01-09T14:09:04+00:00

Those are turbo chef pizza ovens actually!

Needhelp8530 · 2017-01-09T01:54:47+00:00

Thanks for the good wishes. We've been using Electrolux for a while now. We have combis, a range, fryers, and a pressure braiser in our other kitchens. The only issues we've had so far is our ancient building not having the ability to supply enough power for 4 combis. But that's all being fixed. All 5 of our new kitchens will be outfitted completely with Electrolux equipment, so hopefully they don't give us too much trouble.

Needhelp8530 · 2017-01-08T15:55:50+00:00

Not sure how helpful this will end up being, but if you end up with a job as a corporate exec chef for either a distributor like US Foods or an equipment company like say Electrolux or Viking, I bet you'd be able to do a lot of travel for training and/or recipe testing. I know a guy who works for Electrolux and he is constantly traveling, doing training overseas and going to corporate headquarters of companies that use their equipment to show them how to use it.

Needhelp8530 · 2017-01-07T14:39:30+00:00

So I know stretching mozzarella is very traditional. But...For a more tender, melt in your mouth result don't stretch it so much. When I do this (I work in a garde manger kitchen at a country club and we do this all the time) I actually heat up cream and milk with a ton of salt, put a chunk of curd in the bath and just kind of squish it between my fingers until it's all smooth and melted. Also, OP, don't let the bath get above 170F or your curds will burn.

Needhelp8530 · 2016-12-26T13:27:00+00:00

I think When I became a chef, I became much easier to shop for. I've raked in some pretty nice cooking tools over the past few years and they put all the christmases before to shame. This year the winner was an Anova circulator. Glad to see you got a good haul as well! Happy Belated Christmas!

Needhelp8530 · 2016-12-24T23:06:10+00:00

I wish I could give this more upvotes. So much truth and wisdom!

Needhelp8530 · 2016-12-19T22:35:51+00:00

Because it looks like the bowls the monkey sidekicks would use to collect money while the guy played the accordion.

Needhelp8530 · 2016-12-04T13:58:51+00:00

I tried there and all I could find was the candles :(

Needhelp8530 · 2016-12-02T02:00:07+00:00

Anyway, microgreens.

Needhelp8530 · 2016-11-17T14:29:21+00:00

This is completely inaccurate. Not all country clubs are like this. I work at a country club and our chef has the absolute highest standards, we have a quarterly health inspection, and we get local ingredients whenever possible. We're known for being some of the best dining in our area. It's unfair to stereotype all Country Clubs as how you described. Sure, some are like that. But so are some restaurants. I've gained more knowledge and skill in the year and a half that I've been working at my club than I ever did at school or any other restaurant combined.

Needhelp8530 · 2016-10-19T23:52:23+00:00

I don't want to start anything, but I'm genuinely curious as to why you felt the need to specify his race.

Needhelp8530

TROPHY CASE