All Thangs Pussum and Chad Thread

#36,030
#36,030
My mom got excited about coming down when she did, and ran off and forgot my Grippos. Had Tiffany order me some online, been eating on them, they're so good.
 
  • Like
Reactions: VolNotInNorthCack
#36,032
#36,032
Souce said:
So judgmental!
Click to expand...
Seriously, the shrimp looked dry to me from here but other than that the food looked good. I just didn't care for the presentation. I'm sure he paid plenty for all that and I just think a little more effort could have been put into it aesthetically.
 
#36,041
#36,041
Chicken Curry, I'm making it up as I go. The same as tomorrow. When I come up with a idea for a dish, I think about it for sometimes up to weeks, until I get my mind where I want it to be with it, make sense?
 
#36,042
#36,042
Lulz. Some of my best curry chicken dishes started out as something else. I'd have guessed you had a recipe you used in Jamaica. What sparked your interest to do this?
 
#36,045
#36,045
VolunteerHillbilly said:
what is a shift cook? you only cook one meal/shift or you shift around from station to station in the kitchen?
Click to expand...
I have two shifts at work. Morning and evening shift. The morning shift is breakfast and lunch, evening is supper. I always do morning shift because it's the busiest and I need to be here in case of the management stuff. Evening is too boring.
 
  • Like
Reactions: VolunteerHillbilly and volfanbill
#36,046
#36,046
Orangeredblooded said:
I've been working as a shift cook twice a week for about 2 months. Everything I've prepared felt too easy, so I wanted a challenge and to get out of my comfort zone. You're right about the Jamaican part, but I have to be careful on the spices because of the age group. That's part of the challenge and fun.
Click to expand...
I understand about the spices, I had to deal with that at Snug Harbor. Lost some regulars over my stubbornness with my award winning (Taste of the Beach 1st prize) conch chowder.

It will be a challenge to make a good one and not too spicy, good luck!
 
  • Like
Reactions: Orangeredblooded
#36,047
#36,047
VolunteerHillbilly said:
what is a shift cook? you only cook one meal/shift or you shift around from station to station in the kitchen?
Click to expand...
She can correct me if I'm wrong in her case, but I think better explained is she is a manager, managers of a kitchen usually just help out on the line during peak hours. Cooks have certain responsibilities other than just cooking on their station (position... grill, oven, salad, fry etc) In her case of working as a shift cook, she's actually taking the place of a cook. It's sometimes done to save labor, because of being shorthanded, to be an example, as an exclamation point or sometimes just because she/we/they/managers like the rush.
 
  • Like
Reactions: VolunteerHillbilly and Orangeredblooded
#36,048
#36,048
Behr said:
She can correct me if I'm wrong in her case, but I think better explained is she is a manager, managers of a kitchen usually just help out on the line during peak hours. Cooks have certain responsibilities other than just cooking on their station (position... grill, oven, salad, fry etc) In her case of working as a shift cook, she's actually taking the place of a cook. It's sometimes done to save labor, because of being shorthanded, to be an example, as an exclamation point or sometimes just because she/we/they/managers like the rush.
Click to expand...
Exactly.
 
#36,049
#36,049
You can call your dish Burmese Curry, that way when they ask about it, and they more than likely will, you can tell them it's a not so spicy version of the curry they can't eat anymore because they're old and picky.
 
  • Like
Reactions: Orangeredblooded
New posts
You must log in or register to reply here.
Advertisement





Back
Top