What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
robert 14617
Well-Known Member
The ribeye from last night 
tip top toker
Well-Known Member
Mmmmm. Meat. I have things left over so making up another sarnie, and getting some boglonese on the go for tomorrow, or later maybe. Couldn't afford me no bacon though. Ah well. I'll just chuck a bunch of smoked paprika and alcohol in there 
Whiskey or red wine?
Whiskey or red wine?
my moms wife , when she was head chef and ran basically the main resturant was super fucking fun to watch and eat, and learn, she was so calm cool and collective in the kitchen, just like did it all with ease, i dunno it was so much fun to work in that resturant, and the weddings they did were really fun, i have such fond memories of working for that resturant.
than i moved to the other resturant and it was like fucking chaos everyday , the head "chef" was basically a fucking line cook who cant cook for shit i cant even count how many times she burned shit, she was a fucking disaster, she had no time management skills to save her life, her food was bland, and tasteless.
she was rude, and bitchy i dunno my year there was hell, she was an idiot.
than i moved to the other resturant and it was like fucking chaos everyday , the head "chef" was basically a fucking line cook who cant cook for shit i cant even count how many times she burned shit, she was a fucking disaster, she had no time management skills to save her life, her food was bland, and tasteless.
she was rude, and bitchy i dunno my year there was hell, she was an idiot.
Beefbisquit
Well-Known Member
1 chef, 1 sous chef, me and two other students that will be on at different times than me, most likely. I'm sure there will be some overlap, but for the most part just three of us.
20 tables at the restaurant, they get flipped three times for lunch and three times for supper. 120 covers total, per day, usually 4-5 courses each cover.... So, 500-600 plates per day.
Lunch is from 11-2pm, closed from 2-6pm... then open from 6-9pm for supper.
The chef has two restaurants, and does time between both, so a lot of my time will be with the sous chef (who happens to be a friend of mine!).
The kitchen is SUPER serious. Virtually no talking, unless its saying 'yes, chef' or 'no, chef', or if asking a necessary question that has to do with service. I have to time myself for every task, and beat my time, while maintaining consistency and precision, the next time I do the same task.
Pretty intense! But I'm going to learn a SHIT LOAD.
It was rated one of 'The 20 best winery restaurants in the world', by a fairly popular wine magazine...
I don't take too much of that to heart though.... I'm just happy to be working in a professional kitchen with a reputable staff!
tip top toker
Well-Known Member
Ciabatta tonight. really mixing it up!
Although i just want to dunk it in my bolognese sauce now. It's freaking awesome. Dumped a fuck tonne of oyster sauce and marmite in it
Although i just want to dunk it in my bolognese sauce now. It's freaking awesome. Dumped a fuck tonne of oyster sauce and marmite in it
tip top toker
Well-Known Member
I'd go mad in a workplace like that. My old(old) job, you'd get a telling off for being all "yes chef", my name is not chef! If you cant have some banter and have a laugh while working, then somethings not right. Not talking banter or laughs enough to distract, but we were always able to put out the best quality food while having a joke, much to the managers dismay "No chit chatting, we're in the middle of service!" fuck that haha. We'd keep our menu either 3 course, or 7 course taster menu. While quiet mid week due to location, it would typically be about 150-200 cover a day with 2 possibly 3 chefs. We tried to stay away from the taster menu's though. While it was all well and good, there was no potwash or such, so we tried to do ourselves a favour where we could. Worst time was a 5 course mothers day menu we did, 200 covers just for lunch, finish service, get in front of the sink for 3-4 hours. Typically we would finish service at 11pm and then wash dishes and cutlery till around 12-2am. Having talked to some chefs while looking for this new job, the house seem laughable. 9am-3pm, 6pm-10:30pm. It was normal for me to do 10-12 5 days a week and much longer on fridays and saturdays.1 chef, 1 sous chef, me and two other students that will be on at different times than me, most likely. I'm sure there will be some overlap, but for the most part just three of us.
20 tables at the restaurant, they get flipped three times for lunch and three times for supper. 120 covers total, per day, usually 4-5 courses each cover.... So, 500-600 plates per day.
Lunch is from 11-2pm, closed from 2-6pm... then open from 6-9pm for supper.
The chef has two restaurants, and does time between both, so a lot of my time will be with the sous chef (who happens to be a friend of mine!).
The kitchen is SUPER serious. Virtually no talking, unless its saying 'yes, chef' or 'no, chef', or if asking a necessary question that has to do with service. I have to time myself for every task, and beat my time, while maintaining consistency and precision, the next time I do the same task.
Pretty intense! But I'm going to learn a SHIT LOAD.
It was rated one of 'The 20 best winery restaurants in the world', by a fairly popular wine magazine...
Beefbisquit
Well-Known Member
We have the break inbetween lunch and supper to talk while we work, just not on the line. It is one of the cleanest kitchens I've ever seen too, place fucking sparkles. Luckily, we have a fulltime dishwasher...
Family meal is pretty jovial (get to eat like kings), and after evening service everyone gets a couple drinks for free.
There will be a SHIT LOAD of weddings and banquets to do as well.
Sounds like a tight ship, my man. 200 covers for lunch would be insanity... lol My Chef instructor was telling me about a night they had back in the 80's where he had some crazy covers..... 15 feet of uncalled orders in his mouth, and 15 feet of uncalled orders in each hand, and the tickets were still just shooting out of the machine. Full ticket board and x3 20 foot passes FULL of food to go out... lol
I hope I never experience that... lol
Spud Dauphinoise, trout and spinach for me and trout on a bed of Bakers for fat pants, I had the bigger trout though
As usual I forgot to get lemons, there was one tangerine in the fruit bowl so half was cooked in the trout and I squeezed the other half on when cooked.It didn't do much for it though, probably too sweet or something.
SirGreenThumb
Well-Known Member
I'm trying to decide what to fix for dinner tonight so I've been looking through here for ideas, tiptop, them hoagies look good.
Secret about me, when I was 19 I was a lead cook a Shoney's.
Secret about me, when I was 19 I was a lead cook a Shoney's.
SirGreenThumb
Well-Known Member
I'm leaning toward spicy fried chicken hoagies...
D.L. Jardine's Texas Champagne cayenne pepper sauce)<I've been wanting to use this, it is really good.
Fried chicken breasts cut in half, tomato, lettuce and mayo.
D.L. Jardine's Texas Champagne cayenne pepper sauce)<I've been wanting to use this, it is really good.
Fried chicken breasts cut in half, tomato, lettuce and mayo.
clint308
Well-Known Member
Sounds great , what's a hoagie ?I'm leaning toward spicy fried chicken hoagies...
D.L. Jardine's Texas Champagne cayenne pepper sauce)<I've been wanting to use this, it is really good.
Fried chicken breasts cut in half, tomato, lettuce and mayo.
View attachment 3028012
SirGreenThumb
Well-Known Member
Basically subway type bread. You have to cut it yourself. I usually get cobblefield.
The dinner was delicious, but I ended up using that sauce and tabasco sauce also, set that thing off.
The dinner was delicious, but I ended up using that sauce and tabasco sauce also, set that thing off.
Beefbisquit
Well-Known Member
clint308
Well-Known Member
That sounds real good !
Hey beef you know what ?
Just thought I'd add a pic....
i'm gunna start calling you chef from now on !
Is that ok with you ?
Beefbisquit
Well-Known Member
That's a friggin' awesome compliment! But....
I haven't earned that title yet!
Did you mean my AV? Or sirgreenthumbs? If me, thanks man! It's pretty ghetto, but it made my point.
SirGreenThumb
Well-Known Member
Thanks!!, I was being lazy so I just told what the brand was.
Just thought I'd add a pic....
I toasted it also.. I should have taken pics, but I was so fried I forgot and ate it. hahaIt was real good, I forgot to add that I put a little but of ketchup on mine also. The multiple flavors just work well together imo.
I know..
How could you not.. haha
Beefbisquit
Well-Known Member
So, we totally made BBQ pulled duck sliders today.
Fresh made kaisers with black poppy seeds, pulled duck slathered in a customer BBQ sauce, creamy carrot-slaw, and fresh-made grainy mustard.
Good lord they were amazing.
Here's some half eaten pics! LOL
There's caesar salad, Marinaded Roast veggie salad, Dry rub ribs, Arctic char topped with scallops, and the almost eaten slider... LOL
The cake is a Chiffon cake, with French butter cream frosting.... HOLY FUCK FRENCH BUTTER CREAM IS AMAZING..... sooo much glucose went into that shit... lol
Fresh made kaisers with black poppy seeds, pulled duck slathered in a customer BBQ sauce, creamy carrot-slaw, and fresh-made grainy mustard.
Good lord they were amazing.
Here's some half eaten pics! LOL
There's caesar salad, Marinaded Roast veggie salad, Dry rub ribs, Arctic char topped with scallops, and the almost eaten slider... LOL
The cake is a Chiffon cake, with French butter cream frosting.... HOLY FUCK FRENCH BUTTER CREAM IS AMAZING..... sooo much glucose went into that shit... lol
SirGreenThumb
Well-Known Member
Looks great beef...
I'll be making blacken chicken alfredo tonight. Had some left over chicken breast and I make a specialty alfredo sauce.
If you like alfredo, you should try this mix:
while you are heating up the sauce add a half a cup of parmesan cheese and 1 tsp of garlic salt.
I'll be making blacken chicken alfredo tonight. Had some left over chicken breast and I make a specialty alfredo sauce.
If you like alfredo, you should try this mix:
while you are heating up the sauce add a half a cup of parmesan cheese and 1 tsp of garlic salt.