Let's Cooking: TNL!

[Advocate]

Good show.

[icarusfall]

Thanks guys.

I'll be starting on saute which is basically the #2 position on the line. The reason I didn't start on broiler (the #1) is that I only have experience on a salamander, not a real broil station.

[Advocate]

I think one more week and I'll be working the grill/expo area. I worked the fryer on the busiest day of the week ... Wings night.

[Drewbacca]

Good luck!

I ended up only making the entree, no dessert. I have to say, it was one of the most attractive meals I have ever made. I bought some white plates today, and got a white tablecloth a while back... it was classy.

Edit: And I would definitely recommend the salad. For about six or seven cups of greens (I used baby spinach and basil), warm up about 1/2 cup olive oil. Add some pine nuts and 3 cloves minced garlic. When the pine nuts look toasty dump the dressing over the greens. top with parmesan cheese.

C-C-C-Combo edit: icarusfall, I didn't make the cocktail for dinner, but I had a glass left over after they left. I added a few slices of orange, a slice of lemon, and let it sit in the wine glass for an hour. I added some ice, triple sec, and Perrier Lemon and I have to say, it's pretty good. It's the completely unrefined, but it's nice for a warm night like tonight.

The wine I had was Torres Vina Esmerelda. 85% moscado/15% Gewürtztraminer. Apparently, they don't let the grapes ripen as long as in traditional moscado wines, so it's a little drier. It wasn't overly sweet at all; relatively delicate without overpowering the palate.

You need to have a restaurant. Anybody who puts this much passion and effort in to making meals and entertaining others can't do anything else. It's a waste.

[Tones]

You know, over the past few years I have been lamenting how the US doesn't have a viable bachelor's program in culinary studies. While there's nothing wrong with traditional culinary school programs, I would have really liked to use my state scholarship in a field that I am actually passionate about. Other fields that have in the past relied on apprenticeship such as art and architecture have gained the legitimacy of a degree outside of the field; I can't understand why food hasn't garnered the same respect, for a lack of a better term. It easily has as much history and technique involved.

[Nomi]

Seriously Tones, you need to go to culinary school, or work somewhere. You seem to like this way too much to not do anything with it.

[Drewbacca]

Hey stop piggy backing my advice you bastard. I WILL CUT YOU

[Josh]

Tones. You should really open up a restaurant. It seems like such a waste not to.

[Drewbacca]

Time will not heal this wound. My friend of steel will be getting a workout.

[Nomi]

Hey stop piggy backing my advice you bastard. I WILL CUT YOU

It's one of those "maybe if many people say it he will consider it" things. You're genius/first/original/etc, don't worry.