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How do restaurants make _______ to order? - Page 4
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Thread: How do restaurants make _______ to order?

  1. #31
    Senior Member ThEoRy's Avatar
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    Tomatoes should definitely be held at over 55 degrees f. However, we just don't have the shelf space in the pantry and unfortunately I'm sure if I kept them out in the open kitchen they would grow legs and walk away.

    I use the water when I start the mayo in the robot coupe to add a little height so the blades can actually hit the product and for some reason I am able to start the emulsion much easier. I've tried it without it and it can be hit or miss on splitting. /confused face With the added liquid I have never split one however.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #32
    much more awesomer
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    Quote Originally Posted by NO ChoP! View Post
    Mayo, not NATO...damn auto correct...
    LOL!!

    http://www.damnyouautocorrect.com/13...cs-first-year/
    Francesco
    Unskilled flunky

  3. #33
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    bprescot's Avatar
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    Quote Originally Posted by NO ChoP! View Post
    Mayo, not NATO...damn auto correct...
    Ah dang... I had visions of Keller and Blumenthal just going apesh!t and taking out NATO in a minute flat. You gotta admit... that would be pretty bad@ss.

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