In case you didn't know, i work at the Country Club Of Orlando. I don't know about anyone elses job or where they work but I'm starting to notice a trend where I work. PRANKS! I work full time here in banquets/garde manger and I def. see my fair share of practical jokes going on. A few of the big ones are that "ball gazing" game where you make the "a-ok" hand gesture below the wait and if someone looks you say "GOT EM!" my fellow brigade member find this one particularly funny. Others include hiding knives or other tools and sticking obnoxious labels to each others backs. Make no mistake, we get our work done! but this was just a "mini post" if you will, giving credit to our in-the-kitchen pass times. Do you have anything like this going on where you work? Leave some feedback and let's laugh about it!
-Rich, TPS
Monday, January 31, 2011
Monday, January 24, 2011
Reading Recommendations
It's late (12:35 am) here in Orlando, and I've got classes and work tomorrow so I must be swift! I just wanted to suggest a couple of cook books that I recently Purchased (one was a gift from my lady, so thank you Carmen!).
The first: "Latin Evolution" by chef Jose Garces. My fiancé, Carmen, got me this one for Christmas. I love it, the layout is very new and sophisticated along with a "basics index" where you can reference basic cooking techniques and ingredients to build upon in the featured recipes. Beautiful pictures and awesome recipes, inspired by Latin culture and cuisine, this one is sure to spice up your at-home-menu in no time!
The second: "Stirring the Pot" by chef Tyler Florence. This one is really nice because it is almost like an owners manual for your kitchen, pantry, tools, and knives. It also doubles as something akin to a coach's play book. Giving trendy looking diagrams and directions on how to do things like braise, suatee, bake, and fry. Simple right? Wrong! Tyler Florence does a great job at making this one appealing to novice and experienced cooks alike.
For this month, these are the Culinary reads I would recommend.
Experiment, taste new ingredients and most of all, have fun!
-Rich,
The Pantry Stache
The first: "Latin Evolution" by chef Jose Garces. My fiancé, Carmen, got me this one for Christmas. I love it, the layout is very new and sophisticated along with a "basics index" where you can reference basic cooking techniques and ingredients to build upon in the featured recipes. Beautiful pictures and awesome recipes, inspired by Latin culture and cuisine, this one is sure to spice up your at-home-menu in no time!
The second: "Stirring the Pot" by chef Tyler Florence. This one is really nice because it is almost like an owners manual for your kitchen, pantry, tools, and knives. It also doubles as something akin to a coach's play book. Giving trendy looking diagrams and directions on how to do things like braise, suatee, bake, and fry. Simple right? Wrong! Tyler Florence does a great job at making this one appealing to novice and experienced cooks alike.
For this month, these are the Culinary reads I would recommend.
Experiment, taste new ingredients and most of all, have fun!
-Rich,
The Pantry Stache
Saturday, January 22, 2011
Cravings: Ice Cream vs. Custard vs. Frozen Yogurt?
Yes thats right! In the first ever "cravings" section, we are having a throwdown handicapped match between 3 dessert icons!
In one corner: the classic treat thats been pumped out of factories and machines in diners (diners like the dining spot, not the person dining because that would be gross :] ) alike, topped with almost anything you can think of! I give you ICE CREAMMMMMMMMMMMM! *cue corny entrance music*
In the next corner: Weighing in at delicious and creamy! Being used in gelaties, gelatoes, and anything in between...CUSTARDDDDDDDDDDDD! *more stupid music and some pyrotechnics*
And last but not least in tastiness: The young star that's quickly rising up in cities all over the world...with taste that's not lacking but fat content that is,I give you.... FROZEENNNNNN YOGUUURRTTT!
*confetti and more tunage*
so here you have it: Ice Cream, who could hate on it? The treat thats been used in floats, brownies castles, milkshakes, and almost anything else associated with after-entree dining. Various flavors and volumes, toppings and titles (ben and jerry, we thank you). Ice cream is, without a doubt, a big contender.
Custard, the thicker, denser, creamier brother to ice cream. Out of the two, custard may take the cake (ice cream cake, that is) in my book. It's richer and seems to be more filling and capable of sealing the deal as far as belly-fullness is concerned.
and finally, Frozen Yogurt. Here in orlando, its the newest and biggest craze in snacking and after-meal goodies. With places like Froyos and Minchies, among others, springing up all over the city. Same great taste, but a considerably lower fat and sometimes caloric volume.
So what's your favorite? Why? Leave some feedback and let's talk about it!
any recommendations? thepantrystache@yahoo.com
or http://www.facebook.com/pages/The-Pantry-Stache/145136318873999
In one corner: the classic treat thats been pumped out of factories and machines in diners (diners like the dining spot, not the person dining because that would be gross :] ) alike, topped with almost anything you can think of! I give you ICE CREAMMMMMMMMMMMM! *cue corny entrance music*
In the next corner: Weighing in at delicious and creamy! Being used in gelaties, gelatoes, and anything in between...CUSTARDDDDDDDDDDDD! *more stupid music and some pyrotechnics*
And last but not least in tastiness: The young star that's quickly rising up in cities all over the world...with taste that's not lacking but fat content that is,I give you.... FROZEENNNNNN YOGUUURRTTT!
*confetti and more tunage*
so here you have it: Ice Cream, who could hate on it? The treat thats been used in floats, brownies castles, milkshakes, and almost anything else associated with after-entree dining. Various flavors and volumes, toppings and titles (ben and jerry, we thank you). Ice cream is, without a doubt, a big contender.
Custard, the thicker, denser, creamier brother to ice cream. Out of the two, custard may take the cake (ice cream cake, that is) in my book. It's richer and seems to be more filling and capable of sealing the deal as far as belly-fullness is concerned.
and finally, Frozen Yogurt. Here in orlando, its the newest and biggest craze in snacking and after-meal goodies. With places like Froyos and Minchies, among others, springing up all over the city. Same great taste, but a considerably lower fat and sometimes caloric volume.
So what's your favorite? Why? Leave some feedback and let's talk about it!
any recommendations? thepantrystache@yahoo.com
or http://www.facebook.com/pages/The-Pantry-Stache/145136318873999
Cravings: new section!
So, along with the restaurant review and the video blogs, Im going to be doing another segment called "Cravings." In this segment, we will be discussing 2 similar products or foods and talk about which one is better. For example; Carrots vs. Parsnips, then discuss the pro's and con's of each. If you have any ideas or suggestions for "Restaurants Reviews" or "Cravings" hit me up at: thepantrystache@yahoo.com
stay tuned! because we are only getting started!
-TPS
stay tuned! because we are only getting started!
-TPS
Monday, January 17, 2011
B.B. King's
so, sorry for the wait... got a little busy :) but here it is, the B.B. King's Blues Club review:
Visual Appeal:
I have to say, the reason why my fiancee' and I even tried B.B. King's is because we were walking to the movies one night and we happened to pass by. We heard the music and saw the dim blue lighting through the window, it just seemed like a "cool" place to hang out. The outside is covered in junior-high grade drawing of famous blues musicians; i.e. Ray Charles, Eric Clapton, Stevie Ray Vaughn, etc. The inside is akin to an old "hole-in-the-wall" night club, and I mean that in the most charming way possible. Of course, it is dolled up a lot, but they purposely deliver that kind of familiar sense that you get while watching old flicks that have a jazz or blues scene(s) in it. If you know what I mean. If not, sorry. There is also a nice sized stage in the middle with a surrounding D.D.A. (designated dance area). In case you feel like shimmying around to the in house, B.B. King All-Star Band's, smooth grooves. All in all, you'd have to visit to get the full effect. But to address the topic, YES, the place is very appealing.
Customer Service:
Now I will have it know, I did visit twice so far and both within a week and a half of each other so that says something already. However, the first time, i'm guessing they were a little short staffed. The waitress brought us our water and then vanished, leaving the near by bartender to take our orders. She later re-surfaced to bring us our check and pitch dessert at us. The second time, I went with a couple of church buddies and I will say it was a slight improvement, seeing as though the waiter was constantly checking in with us. But to be honest, he was just a tad bit rude (walking away before i finished talking several times) and Never once made eye contact with any of us. EYE CONTACT IS CRUCIAL. it's like saying "you have my attention." so although the wait staff was kind of lame both times, i could see and hear the other tables and they seemed very pleased with their service. So maybe its just situational or simply just luck of the draw.
Presentation:
I'll just cut to the chase, there was absolutely nothing engaging about the plating itself. It is southern styled-soul food so it naturally looks tasty but there was nothing additional or extra curricular done to make it look "elevated" or "really well thought out." All entrees are served on white and red checkered paper on white plates....thats it. So aside from the actual food itself looking good. It was basically standard. No more. No less.
Taste:
Now, like I said before, it is southern styled-soul food. Comfort food, I don't think, is capable of being terrible. Otherwise it wouldn't be comforting. It would be disgruntling. I ordered the 'Catfish Po'Boy." Deep fried catfish chunks served on a hoagie bun with cole slaw and fries on the side. Carmen, my fiancee, got the "Good Ol'Cheeseburger." A juicy beef patty with melted american and cheddar cheese served on a bun with fries. So both of our dishes were basic. They have some pretty big bangers on there but i figured, "get the basic stuff and if that can wow you, the more complex dishes must be awesome."
And, although it doesnt happen to often, I was correct! The simple food that it was, was great! the burger was still juicy and the po'boy was tender and crunchy. Yummmmmm! In short: the food was good :)
Returnability:
Based off of all the criteria... if I had to rate B.B. King's out of 10. I would give it a solid 7. no higher because the service could be a little better and the presentation could be a lot better. But I have definitely referred it to a lot of friends already and I would definitely go back!
So there it is! B.B. King's Blues Club: 7/10. Go check it out and let me know what you think of it!
For pictures of the dishes and of the club go to The Pantry Stache facebook page: http://www.facebook.com/pages/The-Pantry-Stache/145136318873999
Visual Appeal:
I have to say, the reason why my fiancee' and I even tried B.B. King's is because we were walking to the movies one night and we happened to pass by. We heard the music and saw the dim blue lighting through the window, it just seemed like a "cool" place to hang out. The outside is covered in junior-high grade drawing of famous blues musicians; i.e. Ray Charles, Eric Clapton, Stevie Ray Vaughn, etc. The inside is akin to an old "hole-in-the-wall" night club, and I mean that in the most charming way possible. Of course, it is dolled up a lot, but they purposely deliver that kind of familiar sense that you get while watching old flicks that have a jazz or blues scene(s) in it. If you know what I mean. If not, sorry. There is also a nice sized stage in the middle with a surrounding D.D.A. (designated dance area). In case you feel like shimmying around to the in house, B.B. King All-Star Band's, smooth grooves. All in all, you'd have to visit to get the full effect. But to address the topic, YES, the place is very appealing.
Customer Service:
Now I will have it know, I did visit twice so far and both within a week and a half of each other so that says something already. However, the first time, i'm guessing they were a little short staffed. The waitress brought us our water and then vanished, leaving the near by bartender to take our orders. She later re-surfaced to bring us our check and pitch dessert at us. The second time, I went with a couple of church buddies and I will say it was a slight improvement, seeing as though the waiter was constantly checking in with us. But to be honest, he was just a tad bit rude (walking away before i finished talking several times) and Never once made eye contact with any of us. EYE CONTACT IS CRUCIAL. it's like saying "you have my attention." so although the wait staff was kind of lame both times, i could see and hear the other tables and they seemed very pleased with their service. So maybe its just situational or simply just luck of the draw.
Presentation:
I'll just cut to the chase, there was absolutely nothing engaging about the plating itself. It is southern styled-soul food so it naturally looks tasty but there was nothing additional or extra curricular done to make it look "elevated" or "really well thought out." All entrees are served on white and red checkered paper on white plates....thats it. So aside from the actual food itself looking good. It was basically standard. No more. No less.
Taste:
Now, like I said before, it is southern styled-soul food. Comfort food, I don't think, is capable of being terrible. Otherwise it wouldn't be comforting. It would be disgruntling. I ordered the 'Catfish Po'Boy." Deep fried catfish chunks served on a hoagie bun with cole slaw and fries on the side. Carmen, my fiancee, got the "Good Ol'Cheeseburger." A juicy beef patty with melted american and cheddar cheese served on a bun with fries. So both of our dishes were basic. They have some pretty big bangers on there but i figured, "get the basic stuff and if that can wow you, the more complex dishes must be awesome."
And, although it doesnt happen to often, I was correct! The simple food that it was, was great! the burger was still juicy and the po'boy was tender and crunchy. Yummmmmm! In short: the food was good :)
Returnability:
Based off of all the criteria... if I had to rate B.B. King's out of 10. I would give it a solid 7. no higher because the service could be a little better and the presentation could be a lot better. But I have definitely referred it to a lot of friends already and I would definitely go back!
So there it is! B.B. King's Blues Club: 7/10. Go check it out and let me know what you think of it!
For pictures of the dishes and of the club go to The Pantry Stache facebook page: http://www.facebook.com/pages/The-Pantry-Stache/145136318873999
Sunday, January 2, 2011
Restaurant Reviews
So I decided, for the new years, I would like to try new restaurants...nice restaurants. So every time I try a new place, a review of the establishment will be posted. Not that my opinion matters that much but I think it would be fun, good enough explanation? GOOD!
The review will based off of a few things:
1.visual appeal- how inviting does the place look?
2. Customer service- were the workers professional and timely
3. Presentation-plating creativity and eye catchiness
4. Taste- is it yummy?
5. Returnability- would you go back?
I will also provide pictures for your enjoyment :)
So, whenever these jump off...check them out and let me know what you think...
Facebook me @ www.Facebook.com/bearcooks
The review will based off of a few things:
1.visual appeal- how inviting does the place look?
2. Customer service- were the workers professional and timely
3. Presentation-plating creativity and eye catchiness
4. Taste- is it yummy?
5. Returnability- would you go back?
I will also provide pictures for your enjoyment :)
So, whenever these jump off...check them out and let me know what you think...
Facebook me @ www.Facebook.com/bearcooks
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