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Author Topic: Ask the food professionals at RestaurantBeast.com Anastacia Gibbs Member Member # 86 posted April 03, 2002 04:09 PM                       Hello everyone! I am new to this board and thrilled about our new alliance with the Recipe Exchange. Our website http://www.restaurantbeast.com is exclusively dedicated to foodservice professionals. I am looking forward to helping those who are interested in joining or are part of this most rewarding profession with our food professional feature http://www.therecipeexchange.com/features/pro/beast1.htm and any other information we can provide. Also, while I certainly don't want to steal anyone away from this forum, I would like to invite anyone who has a subject or question specific to the foodservice industry to visit our forum at http://www.restaurantbeast.com/discussion. Hmmm....after looking at all the recipes here I'm realizing that it's past lunchtime. I'm hungry! Best regards, The Big Cheese IP: Logged Gary unregistered posted April 03, 2002 04:20 PM              Everyone Anastacia will be providing us with article and recipes every month. She is very knowledgeable in the restaurant business. You can ask her questions here if you like, or go to her site directly. I know that Dee must have a lot of questions for her. That is why we asked her to come aboard. Next month she will surprise us with another interesting article too. Anastacia I'm so glad you have joined recipeexchange.com. Everyone please welcome her! Thank you, Gary and Jackie. IP: Logged cliff Member Member # 17 posted April 03, 2002 04:20 PM                    Thank you and welcome to the forum. Hope to hear more from you in the near future. IP: Logged Jackie Member Member # 1 posted April 03, 2002 06:07 PM                       Hi Anastacia, Just wanted to welcome you! Hope to chat with you here soon. IP: Logged theresa/thunderbird Moderator Member # 24 posted April 03, 2002 06:47 PM                    Hi Welcome to the board.Can't wait to see your recipes! IP: Logged Anastacia Gibbs Member Member # 86 posted April 04, 2002 12:01 PM                       Thanks for the warm welcome! IP: Logged Dee Member Member # 11 posted April 04, 2002 01:01 PM                    Hello and welcome! Gary is right I will have alot of questions due to I would like to one day have my own restaurant. My first question is how did you get started in the restaurant business, and in what ways were you in the field hands on? Thanks Dee IP: Logged Dee Member Member # 11 posted April 04, 2002 01:11 PM                    I just finally got the chance to browse your sight and it does look like it will be a very helpful place for me in the future Its nice to know that I will have a place to go for tips and advice when I decide its time to start my planning and prearation for my ultimate goal. IP: Logged Carol Vineyard Member Member # 74 posted April 04, 2002 05:51 PM                    Welcome to this wonderful forum! I'm the cheesecake expert, so if you'd like to know just how to get lumps in your cheesecake, I'd be more than willing to oblige!!! IP: Logged Gary unregistered posted April 05, 2002 01:02 PM              Carol, lets have another one of those secret family recipes! IP: Logged Carol Vineyard Member Member # 74 posted April 07, 2002 05:27 PM                    Ok, here's the scoop on the lumpy cheesecake! I made it this afternoon for His Majesty. Since I don't have a food processor, I put the cottage cheese in the blender and just hit the pulse button till it was smooth as silk!!! Got it all ready and put it in the pan. I had to leave to do some grandmother duties, so I told him all he had to do was put the water in the pan. Easy, right? WRONG!!! I came home to the cheesecake in the oven, with the Pyrex measuring cup next to it. Nope, he didn't put the water in the pan. Honest..........I know you all think I make this stuff up about him, but honest, I don't. Next chapter coming......... IP: Logged cliff Member Member # 17 posted April 07, 2002 05:57 PM                    So I take it the cheese cake didn't cook right. Hope you didn't throw it at him but do make him eat it. IP: Logged Jackie Member Member # 1 posted April 07, 2002 06:29 PM                       And I'm looking forward to the next installment! IP: Logged Carol Vineyard Member Member # 74 posted April 09, 2002 12:28 PM                    Well, the cheesecake isn't bad at all ! No lumps this time. Almost choked to death on them last time he made one. As for him and the water bath.....I can't believe what he did. Yes I can. Anybody who puts 3 cups of flour in a mixer and starts it, just because the first ingredient on the list was flour..........can do about anything. The cheesecake didn't crack at all. His only complaint is that it didn't rise as high as the other one did. Of course it didn't rise as high, the lumps made it rise! All in all, it's good. He took some into work today so all his co-workers could taste the wonderful cheesecake. IP: Logged Gary unregistered posted April 09, 2002 01:56 PM              Carol you should write a comedy shit for us! Can your husband cook at all? What can he make? IP: Logged Jackie Member Member # 1 posted April 09, 2002 03:34 PM                       Do you mean skit Gary????? IP: Logged Dee Member Member # 11 posted April 09, 2002 05:15 PM                    LOL lOL LOL!!! Thanks I needed that laugh!! IP: Logged cliff Member Member # 17 posted April 09, 2002 05:33 PM                    I hope so Jackie but I did need a laught after my AC quite again. IP: Logged Jackie Member Member # 1 posted April 09, 2002 07:13 PM                       IP: Logged Gary unregistered posted April 10, 2002 07:45 AM              Carol I apologize, my fingers did the walking on the wrong key once again. I hope I did not offend you! "comedy skit!". I guess I should start proof reading! IP: Logged Carol Vineyard Member Member # 74 posted April 10, 2002 11:14 PM                    Gee, Gary, I do hope you meant S K I T !!!! Yes, I know you did. Let me see.....what can he make......well, once he made baked ziti. Nothing but ziti and canned sauce. Oh yes, for extra zing he added a can of Manwhich. Not so good. He makes a delightful dish for himself....I refuse to eat it. It's canned hominy, fried in bacon grease, with 3 eggs floating on top. Not too greasy !!! He does make venison for himself. I don't eat that either. Once, long ago, when we were keeping company......he asked me over on a Sunday, just to visit. He had his kids then. His wife left him for a singer in a country band. Yep, it's the truth. He raised his kids himself. Anyway, back to the story. I arrived in the morning, and something was in the oven. I took his daughter shopping for the day, and came back around dinner time and whatever it was, was still in the oven. Well, I had to ask what he was making! You can't guess...........ok, give up?? It was BEAR!!! Someone had given him bear. Nope, it did not pass my lips! I left quickly. But, I do have to tell you, he's really a good person. Took care of me thru many surgeries, loves my kids and grandkids like they're his own. I have to admit though, I really try to keep him out of the kitchen! IP: Logged Gary unregistered posted April 11, 2002 11:04 AM              Carol, what crazy things HAVE you tried that he has cooked for you? What is his favorite dish that you cook for him? Can you share it with us? IP: Logged Carol Vineyard Member Member # 74 posted April 13, 2002 11:21 PM                    Hm......he eats anything I make, except for cooked carrots. Hates them. Pineapple is another taboo item for him. You know, I really can't think of anything that he's made for me that's different. I make manicotti, the way I made it for my kids. He's been known to eat 10 or so of them. The only thing I do differently is I mix chopped sirloin in with the cheese mixture that I stuff them with. I don't know why I made them that way, but my kids really loved them that way. I guess he did too, because the first time he ate them he nearly ate half the pan himself. One thing I don't do is put Manwich in with the sauce. BLAHHHHHH . He asked me recently to make him stuffed cabbage. I guess I'll do that this week. IP: Logged Anastacia Gibbs Member Member # 86 posted April 19, 2002 08:56 PM                       You all are quite funny - I especially like Dee's signature quote! Dee, I'd be happy to give you advice before you venture (so to speak) on your restaurant endeavor. It is by far a much tougher business than people realize with a 95% closure rate. But it's certainly doable with the right tools and support. I have several clients that I'm working with currently that are new to the business (e.g. Doctor who purchased an existing site as one example). IP: Logged Gary unregistered posted April 19, 2002 11:05 PM              Carol, did you make the stuffed cabbage. I have a great recipe I placed on the site called Rolled Cabbage I believe. I just adore stuffed cabbage. My Grandmother used to make it all the time sweet and sour style. She had some Austria-Hungarian in her blood. I guess so do I! IP: Logged

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