Continue to Site

Search results

  1. S

    Fresh Pasta Question

    YOU will taste the difference, but have someone try both side by side and see if they can. There’s something about cooking something yourself and knowing what’s in it that seems to make it more obvious when you taste it.
  2. S

    Tom: Got a recipe for "butt rolls"?

    Also, Tom, on the dough recipe above, is the butter melted, room temp but solid, or cold solid?
  3. S

    Tom: Got a recipe for "butt rolls"?

    Thanks Tom! The recipe I’d used called for butter as well. I haven’t worked out the bakers percents though. But since we’re talking about milk vs butter… if butter is only cream that has been beaten senseless, why doesn’t butter taste exactly like cream? In theory, we’ve changed the texture...
  4. S

    purpose of rise, punch, rise?

    Thanks Brad, However, it really doesn’t answer my question. Let’s say I’m making a dinner roll. Why not take the dough immediately after mixing, roll into a ball and throw in the muffin tin and then let rise and bake? Why let it rise, punch it down and let it rise again? If the dough is already...
  5. S

    Fresh Pasta Question

    I’ve been playing with this at home. I think it would be a unique “selling point”, but there’s some pretty decent frozen pastas out there and people are simply “used to” dry pastas. With filled pastas, you now have an endless selection of fillings. The downside is that filled pastas are very...
  6. S

    purpose of rise, punch, rise?

    I understand why we let dough rise. I also understand the flavor that yeast adds. However, I see a lot of recipes that call for allowing the dough to rise, deflate it, let it rise again, and sometimes even deflate and then do a third rise. What is the purpose of multiple risings?
  7. S

    Tom: Got a recipe for "butt rolls"?

    Thanks guys! I found a copycat recipe online and it uses milk. I tried it and I’m glad I did! I never could “taste” the milk in dough before, but now have an appreciation for the flavor it adds. I couldn’t have picked the taste out before, but somehow, just making the dough and knowing what was...
  8. S

    Tom: Got a recipe for "butt rolls"?

    Okay, it’s my name for them. They’re the dinner rolls where you put two small dough balls into the muffin tin, they expand and the top has a line down the middle where the two halves have joined together. These are the type of rolls served at Lambert’s Cafe, if you’ve ever been lucky enough to...
  9. S

    DOMINOES

    Discuss the issue with your landlord (assuming it’s the same one as Dominos). Let the landlord handle it. Notify Domino’s corporate office. The behavior reflects poorly on their brand. Only if neither of the above work… Make sure that on those coupons you have something stating “American owned...
  10. S

    Sizing a vent hood?

    George, Thank you for the information. What is an air brake? How do you determine the amount of cf of air that’s needed?
  11. S

    Tip envy

    They cannot be required to, but I have seen instances of the busboy not working quite as quickly for the non-tippers. So, while the owners may not REQUIRE it, the busser can certainly work slower on your tables for not tipping.
  12. S

    We finally got Smart... Car.

    FrostGiant: Here’s how you have to look at it. It’s fun and whimsical. It beats a car topper. I look at delivering much like banner shaking or other marketing. It has to be done, might as well make it fun. It doesn’t matter who is laughing at you as long as you’re already laughing at yourself...
  13. S

    Facebook post costs waitress her job

    For some reason, I thought I originally saw that story in the PMQ newsletter recently. It makes sense. I understand her frustration, but it was done in poor taste and can’t be tolerated.
  14. S

    Buy this book!

    Does this book discuss “Net Promoter Score”? I’ve come to loathe that measure.
  15. S

    math wizards

    Rockstar: How do you determine the area of a pizza? TT: Pi r squared Rockstar: My pie aren’t square. 🙂
  16. S

    A question of staff durability

    Piper: My wife refers to general funk as JBS (juicy syndrome). Piper, have you ever known a person who sweats very little? You may be one of those. But let me tell you, when you’ve EATEN pizza like it was a job you wanted to outperform everyone else, you weigh a bit more. The more you weigh...
  17. S

    anyone use MyFreePOS.com?

    Any new info on this? The version out now (can’t speak for previous versions) isn’t single terminal. They start charging past 2 or 3 terminals, but the fee seems quite reasonable. The question though is whether it’s any good.
  18. S

    A question of staff durability

    Mid-length briefs. You could also get your thigh area of your pants silk-lined (look at your suit pants). The ace bandage idea seems pretty good, though I’d rather it be something like the wrist wrap (one long piece that velcros against itself instead of wrapping around). I see people swear by...
  19. S

    Equipment provided by vendors?

    How long did you have to agree to put up with Pepsi? I cannot stand Pepsi and I know serving their products instead of Coke will cost me sales. But $5k is $5k. How’d you pull that off? The problem with used equipment is not knowing what you’re getting. Things like a walk-in cooler where the...
  20. S

    Sizing a vent hood?

    Can anyone lead me toward a direction on how to size a vent hood and make up air system?
Back
Top