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Thread: Biggest Cowboy Tricks

  1. #11
    Senior Member wellminded1's Avatar
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    Quote Originally Posted by turbochef422 View Post
    I fired a guy for washing the cheese of a cheese burger then sold the burger and left the hand washing sink clogged with cheese.

    We must of worked with the same guy???? Same kitchen I seen a guy spill beef jus on the line , then proceed to take the mop and use it to wipe the line.

  2. #12
    Senior Member Mrmnms's Avatar
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    I was a student manager at a huge dining commons in college. Late one night, I went back in, trying to get my stuff for writing schedules, and caught the manager and his protege assistant, Betsy, a charming 250+ pound young lady, trying to figure out (failing)how to use our biggest steam kettle as a bubble bath. I kept mouth shut. My friends and I ate like kings that semester.

  3. #13
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    Great stuff!

  4. #14
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    ive seen a chef wipe raw fish juice up and use the same cloth for wiping a dessert plate..

  5. #15
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    Mash postato in a Hobart is common, but makes me sad when i see it.

    A la minúte cauliflower purée by dumping a head of cauli into a thermomix

    No creme fraiche? Just hang some sour cream...

    This frittata needs more flour so it won't break.

    All of those were the same chef too.

  6. #16
    Senior Member Geo87's Avatar
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    Yeah, mash potato in Hobart seems common. The worst part is the looks these people give when they see you passing mash through a drum seive . Or roasting the potatoes on a bed of rock salt. Almost like, is this guy stupid or what? Hmmm lumpy watery mash anyone? Or smooth & creamy. Sigh

    The weirdest and somewhat controversial thing I've seen that I'm 90% sure is dodgey but some otherwise good cooks swear by this method: custard cooked till its a big disgusting scrambled eggie mess, then purée in a blender and pass . Smooth shiney custard. Still sets my cowboy dectector off like crazy.

    Dogeyist things I've witnessed. Braised meat "refreshed" in a pot of dirty boiling water .

    Deep frying chippolatas . Washing the wrong sauce off meat & re sausing.
    The list goes on.... But it's just too disturbing

  7. #17
    Senior Member NO ChoP!'s Avatar
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    How about rinsing and patting dry smelly meat and fish....

    Adding bachemel to broken hollandaise...

    Adding sugar to something that's been over salted...

    Had a chef touch a resting steak, proclaim it was under, and proceeded to squeeze the daylights out of it, in his hands as juices dripped from it...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  8. #18
    Canada's Sharpest Lefty Lefty's Avatar
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    Not so much a cowboy trick, but it's still one that makes me cringe/laugh whenever I think about it: The owner of a nice chophouse I worked at would occasionally lose it on anyone who dropped a plate (if the owner was, at the time, coming down from his last line of blow). We'd hear crashing in the distance, and we'd peek through the windows to see a 250 Greek man throwing dinner plate after dinner plate, like a frisbee, towards the feet of the offender. As he would do this, we'd hear, "4, 8, 12, 16, 20, 24...should I keep going? 28, 32...oh hell, 36. Now we're up to $40 with the plate you dropped. You drop another one today and you're fired!"

    The funny thing is, he was a great guy to work for 90% of the time and I considered working or him again when he opened up his second butcher shop/deli.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  9. #19
    Canada's Sharpest Lefty Lefty's Avatar
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    Not so much a cowboy trick, but it's still one that makes me cringe/laugh whenever I think about it: The owner of a nice chophouse I worked at would occasionally lose it on anyone who dropped a plate (if the owner was, at the time, coming down from his last line of blow). We'd hear crashing in the distance, and we'd peek through the windows to see a 250lb Greek man throwing dinner plate after dinner plate, like a frisbee, towards the feet of the offender. As he would do this, we'd hear, "4, 8, 12, 16, 20, 24...should I keep going? 28, 32...oh hell, 36. Now we're up to $40 with the plate you dropped. You drop another one today and you're fired!"

    The funny thing is, he was a great guy to work for 90% of the time and I considered working or him again when he opened up his second butcher shop/deli.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  10. #20
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    he tried clingfilming every surface so he wouldn't have to clean down after service
    i know this guy

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