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Thread: My new acquisition

  1. #21
    Senior Member Crothcipt's Avatar
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    Only problems I have had with american range is older equipment that has not been taken care of, but it still worked like a tank. If I remember right they are also easy to get parts for when the time comes.

  2. #22
    Thats really good news, BTW anyone have any tips on getting rid of the glue or whatever it is that griddles have on top? mines came with a darn construction paperish thing with glue and oil, I tried burning it off and the griddle is all black and gluey...

  3. #23
    Senior Member Shinob1's Avatar
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    Goo-Gone might work.

  4. #24
    GoogleFu San steeley's Avatar
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    Scotch-Brite™ Quick Clean Griddle Liquid 701, Quart.[IMG][/IMG]
    A clever cook can make good meat of a whetstone.” Erasmus

  5. #25
    Waiting to see more of this project. I too second the notion of smaller menus versus larger ones and i would gladly love the idea of no menu offered just tastings with changing menus all around, but we allknow this is a tough sell outside metropolitan areas for the most part.

    The space is beautiful for sure .
    I wish much sucess and a lot of repeat customers . Making a new start is always difficult butmuch rewarding once everything start falling into place. And of course decisions are always easier when a steady desirable stream of income is achieved.

  6. #26
    Hello all! I have been missing for a while, as all the pro's know the restaurant biz is freaking killer. My knees hurt, my feet hurt, all my sheet hurts lol but boy have I been having fun, and all I have been doing is small parties for like 6 people only but about 8 different dishes. The hard part is the cleaning part, doing dishes is hell for me since I am OCB and literally over do it all the time. I plan on making another video tomorrow so you all can see what it looks like with all the equipment in place (most of it, missing a faucet and a work table). Been messing around with the spinalis ala Salty thing and I think it probably won't get in the menu since people around here freak out for some reason.

    Wondering if any one knows the French names for the Fillet, the skirt steak and the rib eye? I think I am going to sell the cote de boeuf (ribeye) I know the fillet can be the chateubriand and the mignon or whatever but I need names with more pizzaz, people are used to the names of things being the usual and I think a good market strategy is naming my things waaaay different than other restaurants. Just for the record the 2 thing people have liked most are A.- onion puree and B.- rice wine vinegar pickled cucumbers... go figure.

    That should give people a good idea of the flavor profiles people around here like... the beef part though.... UGH medium well and well done is what people ask... pisses me off.

  7. #27
    I think it's a Mexican thing. My girlfriend, who's Mexican, told me most Mexicans eat beef well done. Most of her family does as well.
    Michael
    "Don't you know who he is?"

  8. #28
    Senior Member DeepCSweede's Avatar
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    A certain chain calls the bone in ribeye Delmonico even though I am pretty sure it is just a regular thick cut ribeye.

    The top loin strip can be called an ambassador cut

    You could always make something up too like Gibson's steak house in Chicago has the W.R. Chicago Cut which is a ribeye with a spice rub named after a Chicago writer named William Rice.

  9. #29
    Senior Member DeepCSweede's Avatar
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    Quote Originally Posted by memorael View Post
    That should give people a good idea of the flavor profiles people around here like... the beef part though.... UGH medium well and well done is what people ask... pisses me off.
    I would have a tough time not coming out of the kitchen and smacking people upside the head to ruin a cut of beef like that. If that is how they want it, you could probably serve them a choice steak and they wouldn't know the difference.

  10. #30
    Quote Originally Posted by DeepCSweede View Post
    I would have a tough time not coming out of the kitchen and smacking people upside the head to ruin a cut of beef like that. If that is how they want it, you could probably serve them a choice steak and they wouldn't know the difference.
    Trust me, I have to bite my tongue quit regularly... SOB's

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