Looking for Restaurant Recipes

a reply to: bigfatfurrytexan

Pics!!!

You make the stock, right?

a reply to: TheAlleghenyGentleman


typically, no. i don'tmake the stock. i ust don't have a lot of beef bones that often. And if i do, i'd rather eat the marrow than boil it into stock.

The last batch i made:



and some asado from some time in the last couple years:

a reply to: bigfatfurrytexan

Hombre, trust me. Make that stock!

It will be a world of difference. It will elevate that already delicious looking dish.

Find your inner saucier

originally posted by: bigfatfurrytexan
I can drop a TON of Mexican food on this thread. Are they restaurant worthy? I don't cook professionally, but work with restaurants on the accounting side. And I cook the best, most authentic mexican food that you will find.

Yes. In this thread or a new, dedicated one, authentic Mexican is one of my favorites since there is so much depth and complexity to the food. I say treat us to your ability.

a reply to: AugustusMasonicus

The best thing about Mexican food, at least as I experience it, is that its a loose association of concepts. Tacos and my house are quite different than tacos at the neighbors house. And no 2 mole's are ever the same....only similar.

Its a cooking style. You have "dishes"....but its not like theres a set recipe for any dish. None of it is chemistry, outside of pan dulce (pastry is always chemistry) and tortillas.

My only real complaint is that mexican cheeses tend to be far less cultured than their european counterparts. No one has done cheese like europe did cheese. But they do a decent job. Like cotija....very similar to romano or parm....but lacking that nutty flavor that hits in the back. The problem is, i just can't stand the idea of using non-mexican cheese in my food. I feel like my ancestors would cry over it if they knew. My grandmother would certainly slap me across the back of the head.

a reply to: TheAlleghenyGentleman

yeah, i agree.

if i ever have extra cuts of meat laying around it isn't uncommon for me to make stock.

originally posted by: bigfatfurrytexan
The best thing about Mexican food, at least as I experience it, is that its a loose association of concepts. Tacos and my house are quite different than tacos at the neighbors house. And no 2 mole's are ever the same....only similar.

Its a cooking style. You have "dishes"....but its not like theres a set recipe for any dish. None of it is chemistry, outside of pan dulce (pastry is always chemistry) and tortillas.

I like that micro-regional aspect of the cuisine. It reminds me of Italian cooking as well where every town how a different preparation for a dish but then in that town every family makes it 'the right way' as compared to their neighbors. They're all equally as good, just slightly different.

a reply to: Advantage

Thank you Advantage! I was really mad when they temporarily discontinued their French Onion Soup in my area, you are amazing!!

I'm looking for a little bit of everything, but some really good Tikka masala or curry, or a really good pink sauce. Or anything Mexican (I can't get enough of the rice & beans with my meals, but no recipe I've found had ever gotten it right)

a reply to: Rookseven

And thank you to everyone for your recipes! They all sound so amazing, not sure which to try first!!!

originally posted by: AugustusMasonicus

originally posted by: SeaWorthy
If you are in small towns, tourist areas or average restaurants, they all use microwaves. It simply is not possible to cook everything to order. It could not be made fresh. If you cook large quantities if you you have a heavily served dish, you reheat in microwaves.

Today a lot of the actual cooking is done in microwaves even baked potatoes.

Sorry, whatever the excuse is, that is just lazy cooking to me.

Well as a restaurant owner who knows all the other owners I can tell you that without it you would be out of business in no time in a small tourist area.

originally posted by: SeaWorthy
Well as a restaurant owner who knows all the other owners I can tell you that without it you would be out of business in no time in a small tourist area.

As a former restauranteur who went to culinary school I am going to tell you we did not have one. I would rather not be in the business as opposed to taking short cuts with my prep work and finishing.

Also any jambalaya or Benihana (hibachi) recipes would be awesome!

a reply to: Marky83

Love me some Krystal burgers!


Thanks for that!

Respectfully,
~meathead

a reply to: Advantage

Hiya advantage,

Haven't seen you around in ages, glad to see your still kickin'.

Thanks for the recipe, meathead wholeheartedly agrees bread bowls rock!

Not just on presentation but, there's nothing like scraping the soup soaked bread off the crust(from the inside).

respectfully,
~meathead

originally posted by: AugustusMasonicus

originally posted by: SeaWorthy
Well as a restaurant owner who knows all the other owners I can tell you that without it you would be out of business in no time in a small tourist area.

As a former restauranteur who went to culinary school I am going to tell you we did not have one. I would rather not be in the business as opposed to taking short cuts with my prep work and finishing.

I thought you said you worked at not owned? As far as schools there are plenty that offer no more than experience of working does.

A restaurateur is a person who opens and runs restaurants professionally

Yes well even the boonies like to have a place to eat out, even if it is not possible to get fresh anything often and not enough business off season to keep food fresh. People do what they can with what they.No since in everyone being to uppity to use a microwave.. I suppose you bake every hot apple turnover to order.

a reply to: SeaWorthy

But a hot oven or a nice salamander will do the job almost as quick, if they are already kept warm. And the result is light years better.

if you don't do the volume to keep them hot all the time....then a microwave or toaster oven is likely a best bet. Maybe a convection oven. just depends on space and start up cash available, i guess.

originally posted by: SeaWorthy
I thought you said you worked at not owned?

Where did I say that?

As far as schools there are plenty that offer no more than experience of working does.

If 'experience' is teaching people to microwave diner's meals then that is really poor experience.

A restaurateur is a person who opens and runs restaurants professionally

That would have been me, I had two.

I suppose you bake every hot apple turnover to order.

If I had that on the menu your damn right I would. I would be embarrassed to serve frozen and then microwaved deserts. Or anything microwaved for that matter.

originally posted by: bigfatfurrytexan
a reply to: SeaWorthy

But a hot oven or a nice salamander will do the job almost as quick, if they are already kept warm. And the result is light years better.

if you don't do the volume to keep them hot all the time....then a microwave or toaster oven is likely a best bet. Maybe a convection oven. just depends on space and start up cash available, i guess.

Yes space especially, have you ever had steamed fish with lemon butter sauce from a microwave, we had it for the first year as our best selling dish.

a reply to: AugustusMasonicus

If I had that on the menu your damn right I would. I would be embarrassed to serve frozen and then microwaved deserts. Or anything microwaved for that matter.

Lol

originally posted by: SeaWorthy
Lol

What? You can't make apple turnover without a microwave?