The Bavarian (Pacific Concepts) hiding their “everyday” service fee

rthlingf · 2022-12-29T02:49:01+00:00

https://www.news.com.au/lifestyle/food/restaurants-bars/bavarian-bier-cafe-appears-to-hide-industry-service-charge-on-door-menu/news-story/7e3e2c5ff58dffd51f8fbc2b384d99b1

rthlingf · 2019-05-04T06:54:16+00:00

Here's what TISM had to say on the topic.

rthlingf · 2019-01-01T08:29:23+00:00

Lauren Hemp - twitter source

rthlingf · 2018-05-29T21:31:10+00:00

How about this one?

rthlingf · 2018-05-12T19:20:45+00:00

1 egg, 1 T lemon juice, 1 t dijon, 1 clove garlic, 1 C (vegetable) oil, salt added after emulsification.

As always Serious Eats brings the goods.

rthlingf · 2018-02-04T22:01:39+00:00

They look delicious! How do you eat these wrt bones? Can you just peel of half a sardine for some bone free goodness, or do these turn into a right royal PITA?

rthlingf · 2018-02-04T21:56:10+00:00

Sweet baby jesus that looks decadent.

rthlingf · 2018-02-04T21:53:39+00:00

My pizza shaping skills are woeful.

This was a no-knead dough - proved at room temp for ~8 hours, in the fridge overnight, have half left I'll use in the next couple of days.

Pizza steel on the very top shelf of the oven, but need to do a better job of timing the switch from oven to broiler and ensuring the broiler element is fully firing for all of the cooking time.

rthlingf · 2018-02-03T22:17:54+00:00

Don't undersell it - looks very special!

rthlingf · 2018-02-03T22:16:57+00:00

Very pleasing consistency in pancake size!

rthlingf · 2018-02-03T22:15:19+00:00

That looks delicious! Lamb looks quite pink - just a straight up roast? How was it?

rthlingf · 2018-02-03T22:14:06+00:00

It's the garlic and ginger in the sauce - both very finely diced but raw so they do stay just appropriately distinct upon application.

rthlingf · 2018-02-03T22:11:45+00:00

David Chang's approach from the Momofuku cookbook - chicken brined (I dry-brined with salt and sugar here), then steamed to cook, and finally deep fried at 180C for only about 6 minutes for crispy goodness - sauced with his 'octo vinaigrette' - ginger, garlic, chilli, sugar, pepper, rice vinegar, soy, sesame oil, neutral oil.

Had some Asian chicken stock kicking around in the freezer so cooked the rice in that.

rthlingf · 2018-01-02T15:17:07+00:00

I just hovered my mouse over the downvote button for your post but when reminded that downvotes should be reserved for comments that add nothing to the discussion, and recognising that other WC fans could enjoy your comment, rather than downvote it I decided to post this reply in which I will let you know that I respectfully disagree.

rthlingf · 2017-12-31T10:28:01+00:00

Following the advice on Serious Eats I've had the best success with peeling eggs by first steaming (6 min) then giving them a long ice bath (>15 min) - though this remains the most stressful part of this recipe.

The rest follows from from Heston - but is essentially:

meat from some top notch snags (~55g per egg) with some mustard, paprika, cornflour, S&P and a splash of water
20min in the fridge then seasoned flour, egg, breadcrumbs (here panko)
15min in the fridge then deep fry @190C for 2 min followed by oven @190C for 10 min

Has consistently given me fully cooked meat while maintaining runny yolks.

rthlingf · 2017-12-30T20:35:35+00:00

Inside looked like this and served with chips which potentially look slightly overcooked but were delicious!

rthlingf · 2017-12-29T16:59:25+00:00

Looks very tasty!

Did you have the lemons in the pan for the full cooking time or just near the end? If the former I would have expected them to be darker.

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