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haddock
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Mar 15, 2010
No, but I will when I return from SF. I've never had a problem with par-cooking pastas for service. They don't stick together, they've always been fine. This just seems like a complicated solution.
Toggle Commented Aug 17, 2009 on One Minute Pasta at IDEAS IN FOOD
1 reply
I still don't see how this is any different than par-cooking the pasta.
Toggle Commented Aug 17, 2009 on One Minute Pasta at IDEAS IN FOOD
1 reply
So how or why is this substantially different from par-cooking pasta before service?
Toggle Commented Aug 17, 2009 on One Minute Pasta at IDEAS IN FOOD
1 reply
We've been doing this as corn pudding on our summer menu. Serving it with catfish and tartar vinaigrette
Toggle Commented Aug 2, 2009 on Fresh Polenta at IDEAS IN FOOD
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Brian Eno & Peter Schmidt's Oblique Strategies is a good one as well. There are online versions here http://www.rtqe.net/ObliqueStrategies/EditionOther.html scroll down to bottom of page.
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Whenever I put things on the menu *knowing* that people will buy them, I am nearly always wrong. It's surely in part, snobbery on my part, because they are always the more common or pedestrian things. I've learned the hard way to not edit. That's the GM's job.
Toggle Commented May 25, 2009 on Tea Sandwiches at IDEAS IN FOOD
1 reply