GastroKitchen

Ready to pick.

Habenaros

Chili's

Consistence

Same recipe way different result.  Technique is so important to the successes of an operation.  If you give someone a recipe and ask them to make something, you think it will get done.  The recipe is self-explanatory walking you through every step. I blame myself by not being available to teach.  It is important to me that my Biskets are the fluffy flakey big things they are.  We need to have the some things every day. If the Baker is not hear we need to have the some thing.  People Don’t think that baker is on Vacation so the biskets go to hell.   End of the Day Great Catch.

Trade Show.

It has been some time since a post, Working on a lot right now, jest finished reviews, new menus are in the works and we have biasness witch is good. We had a trade show to show what all the different departments are up to changes and such.  It was a time to look and see that yes we are doing a lot of work and forward or even backward thinking. This is some highlights I am righting about all of this stuff but have not posted a lot yet, I will soon.

We jest got this Aztec Wood Burning Grill.  This will be put in use in a week; it will be great cooking on a fire that I make every day.  This my be the masochist in me but I am ready for the challenge.

Featherwise Farm Eggs.  If you know me you know how I feel about Pastured Eggs. This is a great farm and I am so happy to know them.  Some People call these eggs Magic and they are right.

We have started a strong sous-vide system that is working out. It is a lot of work and notes, I have a feeling it will pay off in great food.

One of the things that has taken a few days is about 30 Cs. of Peaches.  We are Pickling a lot and I love it. Everybody is doing different things a really getting in to it.

The Best part of the tread show was dressing the Banquet Chef up like a Bee and having him pass out Dounuts.  You might think that this is wrong of even torture but he loved it.  He mad the whole show.  A truly different kind of person I respect his humor.  Hear is one more.

Peaches

It is now Peach season and that means something in Georgia and I knew we would get allot of peaches the goal is to preserve enough to last all winter.  This is allot of peaches we are starting with 20 cases. 

 

Make an X on the top of the peach, blanch for about thirty seconds. Then put in an ice bath with a little lemon juice, this will reduce oxidization after you peal them. After the peaches are pealed cut them in half and remove the core. The peaches should be firm if they are mushy save them for a spoon jam or chutney.

Make simple syrup with 3 to 5 surge to water, put peaches in the jars add simple syrup to jars secure the lids. It is so important to make shore every thing is clean and sterilized.  Boil the jars for twenty minuets. Take out, let cool, and do not put in the refrigerator.  Remember when you pickle items it is so important to heir the pop when you are opening the Jar.  If there is no pop throw the jar away and be happy you didn't get botulism.

 

Improvisation

We use improvisation all the time in the Kitchen. This was one of thous times.

One will shout the turkey throw the hollowed out bottom then tie it off.  We then Brie it for 12 hr. Then put them under presser. Cook to 160F. The Turkey is used for club sandwiches. We use to buy the expensive stuff but thought about all the money we save, and we do it our self’s witch is better anyway.

Urban Gardening Update.

We don't pay for.

Mint
Basil
Bay leaves
Sage
Lemon Verbena

Not Ready yet.

Bell Peppers
Hobenero
Tomato's

Multiple Use Items.

 

Corn Starch.

Am I Wrong.

I am making a new category thinking about Times that I don't think I am Wrong.  I might be wrong, I am wrong a lot off the time.  I often think I have some strange Larry David moments that might be funny to read.

I am in a pretty good place with a friend for lunch.  Not to many tables are in, so slow day, I see there is a Kobe Burger on the menu, with Apple wood smoked bacon and cheese, like blue cheese and a side like house made shoe string potatoes. Most of the food on the menu was in the thirteen to twenty ranges, apps from eight to thirteen.  The burger was Ten Bucks, OK I think wow I will be heir for lunch all the time. Then the disbelief set in, maybe it is not Kobe (It can't be for ten Bucks).  Had a good rapport with the waitress so I asked is the burger really Kobe beef.  She said yes, that’s when the moment happened. Could I see an invoice?  Its a great burger I jest can't see how you make money on it.  She said let me go check, thirty seconds later I hear from the back of the house in a loud Yell ( ITS NOT KOBE BEEF ITS WAGYU )  I don’t Know if the waitress new about the dinning room hiring the yelling from the Kitchen but she did bring me a ripped side of a box with a sticker saying wagyu beef burger patties. It was really good though and I did go back a few more times before they closed.