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Thread: Family/Staff Meals

  1. #11
    The "chain" from cleaning tenderloins sliced up w/ mushrooms,peps and swiss cheese on day-old baguettes = awesome cheese steak family meal. Always a crowd pleaser (myself included).

  2. #12
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    sachem allison's Avatar
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    My staff always love it when I do a proper seafood paella for staff meal or good old fashioned homemade tomato soup and grilled cheese sandwiches. They fight over mashed potatoes or mac & cheese.

  3. #13
    Senior Member wenus2's Avatar
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    At the last place I worked my favorite "family meal" was simply a nice beef tip stroganoff.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  4. #14
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    Quote Originally Posted by macmiddlebrooks View Post
    The "chain" from cleaning tenderloins sliced up w/ mushrooms,peps and swiss cheese on day-old baguettes = awesome cheese steak family meal. Always a crowd pleaser (myself included).
    It's n ot tough as hell? do you clean it up first?

    My favorite go to family meal is chicken tikka masala... Also I like making biryani, soups (Sancocho), indian rice, meatloaf, sausage.... etc...
    Music--Food .:':. Dancing--Eating

  5. #15
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    Quote Originally Posted by AnxiousCowboy View Post
    It's n ot tough as hell? do you clean it up first?
    Nah, the chain is real good eating. One of those "butcher's secret" cuts, like the flat iron steak.

  6. #16

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    Quote Originally Posted by AnxiousCowboy View Post
    It's n ot tough as hell? do you clean it up first?

    My favorite go to family meal is chicken tikka masala... Also I like making biryani, soups (Sancocho), indian rice, meatloaf, sausage.... etc...
    Now you're just making me friggin hungry! Haven't had sancocho in like 7 months.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  7. #17
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    Funny having a smaller staff and it being my own staff family meal and how it was done was something I found myself involved with more then ever this past summer, before I just had my sous handle it. Me and my line cooks take turns making it, and yea when time is short pasta is the fall back. When it's my turn I do pizza a lot as we make our own bread and day old dough works for that. Last night they got a spicy chicken and blue cheese sour dough pizza for staff meal. I also like to make hot dogs, sloppy joes and grill cheeses. Potato scrap is usually around so fries and mash pot is done often. I do a big egg omelet on a sheet pan in the combi-oven and give them egg sandwiches, big hit. Once hamburgers hit 2 days old they go into the family meal pot, as burgers if I have enough or as sad before sloppy joes.
    Funny story about the left over ground beef. Earlier this summer I had a new cook victor take ground beef cook it down in heavy cream and tomato paste and serve it over pasta and call it bolognese. I had a few problems with this. one he used the last heavy cream, I don't like them using heavy cream to begin with as it's expensive and tends to make a heavy slow you down meal, not good for a staff that's about to work 8+ hr's before they eat again. 2nd it's slop! Terrible for staff moral to look at there dinner and say " oggg this is going to make me sick" or not eat it at all and go hungry. I yelled at him for using the last cream and for making slop. He told me that's one of the most popular dishes at the last place he worked?????? I asked him what slop house that was and them mumbled under my berth " that's what I get for not checking references". Victor got upset and quit. Now the funny part is about 2-3 weeks ago I had another new cook, Orlando make the same thing! I asked my sous chef were all these guys learn to make this victor sauce?? Orlando also called it bolognese. I then asked every one in the place if they have ever seen bolognese made this way, thought maybe it's a pizzeria place thing? No one seen this slop before so I still don't know were this stuff is made. Orlando quit the next because I would not pay him in cash. Staff all thought it was because of the victor sauce, victor sauce the kiss of death.

  8. #18
    Wow. That is disgusting. I mean, seriously. Bolognese is not rocket surgery.

    They cook the beef down IN the cream!?

  9. #19
    Senior Member stevenStefano's Avatar
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    Wish it worked this way where I work. Sometimes I work 12 hour shifts without a break so I usually make myself some roast beef with pepper sauce, but I don't get a break so I have to eat while I work. Lost count of the number of times I finish eating it about 4 hours after I make it

  10. #20
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    I have not heard or seen of a cream bolognese.. Ever...

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