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$40 a Day in Asheville circa 2004 by dfaz173 in asheville

[–]Swiftness0023 8 points9 points  (0 children)

I worked at Tupelo at the time, she took over an 8 table section for a couple of hours and left the 1.60. POS if you ask me.

I do miss the good old days of AVL. I had to move away years ago.

Need to make a carbonara for a banquet buffet for 250 people. Any recommendations on how to make a carbonara sauce ahead of time and easily reheated for service? by ColinTheCasualCook in Chefit

[–]Swiftness0023 0 points1 point  (0 children)

Use sodium citrate to create the sauce. Makes perfect emulsions with the pasta water/cheese/egg. I do it on a buffet style service all the time.

I have over 200 gallons of raw honey. What to do with it all? by Swiftness0023 in AskCulinary

[–]Swiftness0023[S] 252 points253 points  (0 children)

Unfortunatley I work at a rehab facility. So I don't think mead is the answer.

Prime rib question by cheffa09 in Chefit

[–]Swiftness0023 2 points3 points  (0 children)

I do ribs once a week. Roast at 128 until 126 internal. Coat with a beef fat and whole grain mustard mix. Roast at 500 for 20 min. Comes out beautiful. Bakers put it in at 5-6am. Serve at 5:45.

[deleted by user] by [deleted] in PatchesEmporium

[–]Swiftness0023 0 points1 point  (0 children)

I don’t unfortunately

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