Suppose your business was asked to cater a backyard picnic for forty that consisted of several side dishes say like: texas caviar (a blackeyed pea cold salad kind of dish), potato salad, spinach salad, corn bread. The main dish is Fried Chicken.
Lets say your commercial kitchen was not really outfitted for a fryer but added a small one (and I mean small, one basket tabletop) as a side thought 'just in case' would be the reply.
After cooking all the other dishes for the event you had the bright idea of saving yourselves some time and headache and increasing your chances for delivering hot, juicy (maybe still crunchy, the event was 30 minutes away from our kitchen) fried chicken by just picking up several 'mixed' chicken buckets from a local fried chicken place (closer to event, 5 minutes away) and then just putting them, the buckets of chicken, in your chafing dishes.
What would be the harm in that? Is there some line the caterers would cross by doing that? Or, is it ethical?
Hmmm...there is a poll please cast your vote or leave me a comment. Just leave a comment please, crusty old poll froze up on me!!!
[poll=1]
Blue Mesa
Stephanie and I got...[Uh, yeah sorry for the interruption. Here is an update:]
While being back in Dallas for travel we went back to Blue Mesa and now I am glad I just saved this as a draft that I almost never got back to...because this last time was HORRIBLE.
Service, food, everything.
Imagine chicken tortilla soup tasting like a watered-down version of Campbell's vegetable soup. There was nothing that made it discernable from a bad chicken and veggie soup. Maybe if you squint and close one eye you can imagine seeing a few sprigs or flakes of cilantro? Nah, I can't taste it.
Eat at your own risk.
Michael Ruhlman - The Elements of Cooking
The Elements Of Cooking, by Michael Ruhlman.
An article/blog by a colleague of his can be viewed at this link -
A Hunger Artist:
The Elements of Cooking by Bob Del Grosso...or an Amazon article at this link - Essay.
If you reference my 'Tyrone' page on the right panel I have a pictorial of a few culinary books I have referenced or read in the past and Michael Ruhlman has written at least 3 of them.
I will be excited to read how Michael 'puts it down on paper.
The Elements of Cooking by Bob Del Grosso...or an Amazon article at this link - Essay.
If you reference my 'Tyrone' page on the right panel I have a pictorial of a few culinary books I have referenced or read in the past and Michael Ruhlman has written at least 3 of them.
I will be excited to read how Michael 'puts it down on paper.
Backup
So I (we) was in a couple of stores tonight to buy an external hard drive to backup our laptops on and I turned and said to my wife, "What do you think? The Seagate, or the WD My Book?" She looks at the boxes, then she looks at me...then she says, "Give them to me so I can see which one is lighter, thats the one I think we should get!"
No comment.
No comment.
Hometown, homegrown, homemade...
Whatever you want to call it, specialty places, stores/food services that have been in place for generations...that's what real food is made from, or at least originally came from. I am glad to see that these days have not gone by the wayside yet.
Although I was a bit disappointed that Krohn Dairy Store would not let me tour the facilities (9/11, regulations, insurance, blah blah blah) I still managed to get my hands on some fresh samples and Judy (my mother-in-law) made sure we went away with a few pounds of their best cheese and cheese curds.
Mark Konop at Konops Meat Market seemed a little taken back that I would actually want to see his families operations...apologizing that the particular day we came there was not a whole lot of 'excitement' going on, but come tomorrow...that's ok Mark, I had to get back to work.
I would have gotten more pictures but I didn't want to get anyone nervous.
And don't ya know, after packing all that meat and cheese in my check-in bag I had one of those 'inspection' tags in my luggage upon returning home and unzipping it to put it away. It was sittin' right on top...and luckily for them, nothin' was missing!!!
Although I was a bit disappointed that Krohn Dairy Store would not let me tour the facilities (9/11, regulations, insurance, blah blah blah) I still managed to get my hands on some fresh samples and Judy (my mother-in-law) made sure we went away with a few pounds of their best cheese and cheese curds.
Mark Konop at Konops Meat Market seemed a little taken back that I would actually want to see his families operations...apologizing that the particular day we came there was not a whole lot of 'excitement' going on, but come tomorrow...that's ok Mark, I had to get back to work.
I would have gotten more pictures but I didn't want to get anyone nervous.
And don't ya know, after packing all that meat and cheese in my check-in bag I had one of those 'inspection' tags in my luggage upon returning home and unzipping it to put it away. It was sittin' right on top...and luckily for them, nothin' was missing!!!
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