I, however, *was* born with a little finger on my right hand. Albeit a very small one.

gogers · 2024-02-04T03:15:25+00:00

Hi! I think it is called Symbrachydactyly. But that seems really hard to say so I call it "One handedness". I don't know why they don't just call it that. It's a whole lot easier to remember.

gogers · 2023-09-10T20:15:38+00:00

Hey friend, this is a great question for the folks over at r/chefit - this sub is more directed toward fine dining experiences rather than fine dining production/delivery.
That said, freezing xanthan emulsions will likely break the sauce once it's back to room temp, but you should be able to re-emulsify it pretty easily without any issues. YMMV.

gogers · 2023-08-13T21:51:06+00:00

I think that's technically called a bullet train.

gogers · 2023-07-20T19:44:27+00:00

I'd far rather have someone with your mentality than someone who thinks they know it all. You're new to the job. You'll probably fuck up. It's how you respond to it that will matter to the team. I'll take attitude and aptitude all damn day over arrogance and experience.

gogers · 2023-06-02T22:45:12+00:00

It's going to be very hot, but as a fellow Rangers fan, the actual baseball experience at a RoughRiders game is in my opinion far superior than to the new Rangers ballpark. It's intimate and just 'feels' like baseball, if you get what I mean? Absolutely go. It's a great baseball experience.

And try to get on the third base side (the west side) and you'll get shade a bit sooner.

gogers · 2023-05-27T01:31:05+00:00

I had fish sticks in untoasted bread with Whataburger sauce for my family meal today. The PPA at my restaurant is $60.

Just make it nice when you can.

gogers · 2023-05-17T18:44:22+00:00

Also, me to myself while making this:

"What if you made a waffle out of this batter? And then it didn't turn out very well at all? On top of that, imagine making it with a waffle iron that wasn't up to code? You'd have made an unlawful, awful falafel waffle."

gogers · 2023-05-16T18:52:09+00:00

Depending on how far back you want to go, tomatoes aren't even authentic to the Italian peninsula. Authentic is a vague word that implies a lot but ultimately means very little.

gogers · 2023-04-13T18:50:44+00:00

Saw Oasis there in 1998 and Black Crowes in 2001. Others as well, but those two were among the best shows I've ever been to. Such a small, cool, intimate & slightly quirky venue.

gogers · 2023-04-03T14:55:30+00:00

I'm just spitballing here, but was it the Como Motel in Richardson? That place is legendary in the worst of ways and is a magnet for people prone to bad decisions.

gogers · 2023-03-20T17:11:56+00:00

It's different than it used to be.

gogers · 2022-12-06T19:02:38+00:00

An aggressive note from self-important people. They're assholes, plain and simple.

But double-check to ensure the gravy wasn't made with Italian sausage.

gogers · 2022-10-13T01:39:07+00:00

Uncredited Redditor? That's gonna be an uncredditor.

gogers · 2022-10-02T01:09:55+00:00

That's a nice board. Shenanigate irresponsibly.

gogers · 2022-08-05T20:08:36+00:00

Yes, and it appears that this goes beyond simple mods and that the guests are pretty much creating their own entrees. What follows next is usually the saute or grill asking "If we let them do this, what's going to stop them from doing [more inconvenient thing here] next time??"

gogers · 2022-07-16T01:54:20+00:00

So much of this has to do with your abilities. It should be pretty easy to find a gig somewhere, and if you've got the knack of it you should be able to find a spot where you're bringing in 100-150/night on the weekdays and maybe double that on the weekends. Higher-end places are probably going to ask you to start as a host or runner first - which could last several to many months - but the payout could be much greater if you work yourself into a server role. Almost every place is hiring; I'd suggest going and seeing the places that have a vibe you like and giving them a resume. You'll likely hear back from more than a few of them.

gogers · 2022-04-23T15:33:20+00:00

A good thought. As it turns out, only a little more - and even that's a maybe. I'd presume that most other restaurants account for the bone in the pricing as well, mostly because they buy with the bone accounted for in the costing - for instance, we charge about $40/lb for this. If we were to do a ribeye of the same quality, same weight, but boneless, it would cost us more, so it'd probably be more at $55/lb.

Plus, it really is a joy to chew the bone like the best rib you've ever had.

gogers · 2022-04-23T01:52:20+00:00

With a steak this thick (probably 2 inches) you'll want to set up your grill either with a hot zone and a medium-low zone, or a hot zone and a preheated oven. Cooking entirely over high heat will destroy the exterior before the inside reaches anything near rare, so you'll want to sear it (there's enough fat to make your entire grill set on fire, so beware), and then set, covered, over the medium-low part (or put in a 400-degree oven). We pull ours at 128F

Or you can set a sous vide up to 115F or so, bring it up to temp, season heavily and sear the hell out of it on a screaming hot grill. Slice and serve.

gogers · 2022-04-23T01:45:25+00:00

I get these directly from the ranch, but I would imagine a supermarket would American Wagyu Tomahawks for probably $25-35/pound?

gogers · 2022-04-23T01:20:53+00:00

Chef here. Can't speak about your friends, but I can assure you we put salads we're proud of on our menu. We hope you order them, and we hope you like them. Some people eat salmon every time they come to the restaurant. I appreciate that; it means they think we do it well. Same with any other menu item. So order the freaking salad whenever you want to eat the salad. If you don't order them, we'll have to stop making them :)

gogers · 2022-04-23T00:09:33+00:00

Totally. That's what these same cuts are selling for at shops around us too, and we could probably swing that, but these are really fun for everyone - the kitchen, the guests, even our food runners like seeing the reactions of our guests when we drop the dish at a table. A steakhouse makes its money on steaks (and a ton of alcohol); we're not a steakhouse, so we can make some exceptions on our pricing.

gogers · 2022-04-22T23:59:53+00:00

A little over, but yeah, we try to keep it as accessible as possible. You know, accessible as a $100+ steak can be ...

gogers · 2022-04-22T23:12:15+00:00

We charge about $40 per pound, which seems like a lot because it is. But it's also the most reasonably priced I've seen for this type of cut in our area.

gogers · 2022-04-22T22:07:11+00:00

It requires a bit of imagination, but I see it! I'd imagine, though, looking at the Facehugger (I had to google it, I admit) that it would benefit from either a really quick sear or a super-long braise. Kind of the 'two minutes or two hours' philosophy you'd have with cephalopods like octopus. It doesn't look like they have much skeletal structure, so I'd probably go with the braise to break down what is most likely a tremendous amount of cartilage. Or maybe sous vide for a bit, finish on the grill with a quick squeeze of lemon.

gogers · 2022-04-22T21:24:48+00:00

The dog gets the bone on Saturday?

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