redeyedanimal Posted March 9, 2012 Share Posted March 9, 2012 that's kinda what I thought, my comment was meant to be sarcastic. Also, now that I have a little more experience (not much, mind you) in this new kitchen, I understand what y'all were saying about charcuterie, and I apologize for my closed minded, rookie comments in the past. French classic kitchens on this scale are brand new to me. Phone pics coming soon, if it works out. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 9, 2012 Share Posted March 9, 2012 pics for talking. Nicoisse salad, 63* egg, sous vide tuna Beef Carpaccio, foie gras dust, mustard chip Potato Crusted Tuna, fennel marmalade Local Farmed Lamb, grilled endive, black fig puree Chicken roulade, chocolate and tomatillo sauce Grilled Striper, kaffir lime and squid ink, sea foam 2 Quote Link to comment Share on other sites More sharing options...
theprotester Posted March 9, 2012 Share Posted March 9, 2012 I'm sure the Lilliputian's enjoyed it. Seriously though, I want to punch you in the face for how good that all looks. Glad it's working out. Quote Link to comment Share on other sites More sharing options...
Doodle Posted March 9, 2012 Share Posted March 9, 2012 Large jalapeño peppers stuffed with ricotta and feta cheese wrapped in bacon....AMAZING! 1 Quote Link to comment Share on other sites More sharing options...
Tomfoolery Posted March 9, 2012 Share Posted March 9, 2012 nice Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 9, 2012 Share Posted March 9, 2012 doing that soon, looks amazing. Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted March 9, 2012 Share Posted March 9, 2012 Where you working at now? Still in the same area? Me and the lady are coming that way and I want to eat that. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted March 10, 2012 Share Posted March 10, 2012 2 Quote Link to comment Share on other sites More sharing options...
theprotester Posted March 10, 2012 Share Posted March 10, 2012 Damn rookies... ! Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted March 10, 2012 Share Posted March 10, 2012 Haha.. Per request.. Pork chops with parsley and lemon served up with green beans and bacon. The chops were dredged in flour, salt and pepper. Second joint is just roasted veggies with sausage and lemon rice. That is all. Quote Link to comment Share on other sites More sharing options...
mackfatsoe Posted March 10, 2012 Share Posted March 10, 2012 fuck man, your food is amazing Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted March 11, 2012 Share Posted March 11, 2012 red eye needs to post some bigger pics man. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 11, 2012 Share Posted March 11, 2012 I think i pissed chef off taking cell phone pics, he'd probably flip his shit if I brought a camera to work. I'll see if I can resize somehow. Also, I got to learn how to make a foie gras torch on yesterday. Pretty simple, but really cool. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted March 11, 2012 Share Posted March 11, 2012 if that's the pics your cell takes... Then you need to get a cell phone that's post 1999 Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 11, 2012 Share Posted March 11, 2012 lol, no smartphone for me, fuck payin for the data package. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted March 11, 2012 Share Posted March 11, 2012 Nigga. Do it anyway. Quote Link to comment Share on other sites More sharing options...
Weapon X Posted March 11, 2012 Share Posted March 11, 2012 yo, PE3, you need to wear a hairnet for that islamic hipster beard. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 12, 2012 Share Posted March 12, 2012 Props on the new gig.redeye. Always good to see progression of others. Fois torchons are a rad technique. This week my chef is gonna bring in some pork belly to.test my idea for pork belly bahn mi sliders. If it works out it will go on our spring menu. Also gonna test out some other ideas as well. Im stoked to be in a position where I can help plan menus with my chef. Super fucking awesome! Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted March 12, 2012 Share Posted March 12, 2012 What he said. Red, yall open Mondays? Both my kitchens are closed then, so Im gonna make the drive and eat there. Props on moving up, not even that, getting your hands on new ingredients and techniques. The best days I have are when I learn something new or a better way to do something I thought I had on lock. For real thought, can I get a fuck brunch. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 12, 2012 Share Posted March 12, 2012 Im so glad I dont work brunch at my spot. They did 450 covers yesterday. Fucking insane. We followed that up at dinner with 315. Business has been super fucking good since we opened the new bar. With everything falling into place I finally feel my career is going in the right direction. Cheers to all! Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted March 12, 2012 Share Posted March 12, 2012 We did around 350 today. Sunday only brunch, but considering its a wine bar/brasserie with only 40 seats in the dinning room, excluding bar and patio, we got fucked hard and long. Shamefully running 20-25 min ticket times. 8 different bennys, poached to order. Jameson is flowing hard right now. Amen. Quote Link to comment Share on other sites More sharing options...
anything goes Posted March 12, 2012 Share Posted March 12, 2012 I love bartending brunch, yeah it's annoying because customers are needy pieces of shit but working 6 hours and walking with a fat wad of cash makes up for the bullshit every time. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 12, 2012 Share Posted March 12, 2012 this goes to show that a lot of the people that are in the restaurant industry are wild fuckers. Quote Link to comment Share on other sites More sharing options...
mackfatsoe Posted March 12, 2012 Share Posted March 12, 2012 only worked ONE BRUNCH ever and I made a ton of money and it fucking sucked and I'll never work brunch again Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 13, 2012 Share Posted March 13, 2012 Red you're right. Cooks that live for this shit are of a different breed. No one in their right mind wants to get their ass beat slangin 300 plates of food in a 100 degree kitchen sweatin balls tryin to keep your head from exploding while tryin to stay outta the weeds. I fucking love it! That shit is what its all about man. Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted March 13, 2012 Share Posted March 13, 2012 I live for clearing my board so I can smoke and the shift beer. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 13, 2012 Share Posted March 13, 2012 the new place i'm at doesn't have a ticket board for everyone, we have to rely only on the calls of the expo. I'm a visual type worker, so this shit is really hard for me to keep locked down, gotta to check the ticket board every other round. Is there a 12 oz cooking team thread? I've seen it in some signatures, i didn't come into channel zero much with any other screen names... Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 13, 2012 Share Posted March 13, 2012 I think there was an industry thread but it fell off sometime ago. I'll second that fisting it's the best time of the night when you sell the last ticket. Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted March 13, 2012 Share Posted March 13, 2012 yo, PE3, you need to wear a hairnet for that islamic hipster beard. i may have to start wearing a beardnet since it's highly unlikley that i'll shave this motherfucker off anytime soon. i told myself i'd wait until the next funeral or job interview i had to shave. no one's complained about hairs in their food yet though. i keep it pretty well groomed. Quote Link to comment Share on other sites More sharing options...
50million Posted March 14, 2012 Share Posted March 14, 2012 i made french macarons Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.