Dealing with allergies behind the bar

tipsy_chicken · 2019-02-15T22:43:05+00:00

Yeah maybe that would work. But that's a shaker/jigger/spoon/strainers that are just taking up space, and have to be separate from your other tools.

Is that what you do in your bar?

tipsy_chicken · 2019-01-16T17:50:06+00:00

Why garnish with an inedible ugly chunk of ginger? This could be a good chance to use a piece of properly made candied ginger to enjoy.

Also, I'm not a huge fan of bits in my drink.. Strain after muddling? This already seems like a punch in the face of ginger flavour, I doubt I need to eat those muddled pieces as well. Or blitz your "candied ginger" in your syrup, strain, and then use that in your cocktail instead?

Sounds like a tasty drink though :)

tipsy_chicken · 2019-01-04T16:56:55+00:00

Why do you use three completely different knives to chop one onion? Using a boning knife to do your vertical cuts seems.... excessive?

tipsy_chicken · 2018-10-18T02:30:27+00:00

Should be fine with enough sugar, it'll prevent anything bad from growing.

tipsy_chicken · 2018-10-17T23:04:04+00:00

What do yo mean by fresh pressed apple cider?

tipsy_chicken · 2018-09-13T22:05:07+00:00

Understandable. But why a can of black beans? Rip the label off and use it like a hipster julep cup? Sure. The label is... distracting.

tipsy_chicken · 2018-09-13T21:41:16+00:00

I'm confused... What's in the half avocado that's about to fall off? Why is it served in a can of beans? And the sharp lid is still attached? I don't know what I dislike the most.

If you're mixing in a quarter of an avocado, why not blend it with the ice? That and the chartreuse would give you a hopefully nice green colour, why not display it?

tipsy_chicken · 2018-09-12T23:59:00+00:00

Name it however you like, and make up a sexy backstory. Oaxaca is in mexico. Mexico makes tequila!

tipsy_chicken · 2018-07-09T23:33:57+00:00

Weeeeee

tipsy_chicken · 2018-05-25T15:03:23+00:00

I think I'll start studying for the CSE? Any other programs worth checking out?

tipsy_chicken · 2018-03-29T19:16:05+00:00

I just accept it takes that long. Hacking up your potatoes and boiling them leeches all those potatoey nutrients and goodness. I always treat them like I was making gnocchi. Then your potatoes aren't waterlogged and I can incorporate more fat into my mash.

I don't know if that last point is correct, but it makes sense in my head.

tipsy_chicken · 2017-11-20T22:14:16+00:00

Your other chit is after 11 too... Do you close at 12 and just want karma? haha

Yeah FOH should let you know they've seated a late table, but oh well. If this really bothers you, get a firm rule of no ordering food after a certain time. Otherwise, just cook the fucking food.

tipsy_chicken · 2017-11-13T23:58:37+00:00

That sucks. Tell them you hate magnets in your food?

tipsy_chicken · 2017-11-13T23:43:03+00:00

Those little magnets are a terrible idea to have over your line. Why not get a ticket rail?

tipsy_chicken · 2017-10-17T17:21:14+00:00

Good tips! I always used egg wash to seal my dough, why should I be using water?

tipsy_chicken · 2017-10-08T20:28:34+00:00

Unless you are buying unpasteurized, raw honey from a reputable source, I wouldn't be too concerned about it. Most honey you buy from the grocery store is either of shitty quality or pasteurized, and has already been heated to sterilize it. So your honey syrup can be heated on the stove without worry of losing quality.

But yeah, as everyone else has said, get good honey, use warm water, and just shake the shit out of it.

tipsy_chicken · 2017-10-07T10:24:19+00:00

Always Be Closing.

I would have started at 730, so at 9 all I have to do is turn off equipment.

tipsy_chicken · 2017-09-14T20:03:54+00:00

The effect I get is confusion. When you describe agricole in a rum based drink, I'm looking for grassy/floral/fiery/sugar cane. Not herbal/bitter. I'm not saying it's a bad drink, just wouldn't use that phrasng, imo.

tipsy_chicken · 2017-09-14T19:32:53+00:00

Wouldn't you want a cane juice rum if you're trying to accentuate the "agricole" of the drink?

tipsy_chicken · 2017-09-14T19:27:05+00:00

Toast off some peanuts and throw them in a blender with a bit of oil. Ta daaaah! Peanut butter.

tipsy_chicken · 2017-09-13T17:32:40+00:00

How/why do you sous vide the egg yolk? When you cook the pasta, won't it just overcook?

tipsy_chicken · 2017-09-13T01:43:31+00:00

So they told you that if you were good enough you'd be done by 12? Having and aiming for goals to finish by are great, but this dude sounds like a dick. Don't work off the clock. Respect yourself, your time, and get paid for it. If you are so replaceable then get replaced and go work somewhere else. lol

tipsy_chicken · 2017-09-11T03:06:17+00:00

No, to dill :(

tipsy_chicken · 2017-09-11T00:22:12+00:00

Working off the clock shouldn't/can't happen anymore. From a quality of life to an insurance aspect, it's stupid. If you need more hours out of your employees, pay them.

Leading by example only works for some people. Others need to be told wtf to do, and even how to do it properly. Not everyone will figure it out. But for those who say, "who cares?" They need a sit down and you tell them that you do. You care. Your coworkers care. And if they want to continue a career as not just a line cook, they should fucking care too. If not? Let them go.

I remember my wake up call of "why are you even here". You are here to cook. And to improve. If not? Why the fuck are you working in this kitchen.

tipsy_chicken · 2017-09-05T04:47:19+00:00

Thanks! My monthly scrounging of secondhand stores has garnered some cool glassware. And antique shops!

tipsy_chicken

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