Bruce Buschel in a New York Times blog put out a list off one hundred things which restaurant staffers should never do. It might seem a bit finicky or pretentious to some, but I think this stuff is quality. It’s not as if basic restaurant service is rocket science; I think establishments would be well served to establish these things, especially in this economy, and since so many restaurants fail. I don’t work in or own a restaurant but it’s interesting nonetheless.
Yes this guy looks slightly goofy but don’t let that put you off, this site rules. If you’ve been following along with myfoodposts, you’ll know I’m on a bit of a health kick. This site is a little wonky to navigate, but it’s been a sweet resource for me lately, particularly their list of:
Chef David Banks fillets 3 fish for sushi consumption: a rockfish, king salmon, and Maine halibut. Someday I am going to do this and just fricking pig out.
This is pro. I’ve never had rabbit, but I’ve always wanted to try it. I saw one at the store the other week and it was like $25, ouch. Might have to take up hunting.
I’ve been watching a bit of Kitchen Nightmares and Hell’s Kitchen on Hulu, generally preferring the former to the latter for its contestant-less encapsulated format. I don’t know, perhaps Top Chef has spoiled me, but I found HK pretty repetitive; they don’t create enough of their own stuff, all they mainly do is cook Gordon’s same dishes every week. Gordon himself is quite a champ though.
I have no idea where this video is lifted from, but the hypercool Christopher Walken shows us how he cooks his chicken. “400 degrees…. That goes in there for 1 hour. Be right back.”
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