For a grab and go section - thinking of adding more cold asian noodle vs traditional green leaf salad. Thoughts?

Putting together a 5 course(as of now) NY inspired tasting menu - and am trying to do a fun spin or something a bit unique off a classic Ny item as a first course/amuse bouche - like a deconstructed pastrami on rye or some take on a Ny hot dog. Any ideas?

Looking to expand with a Seafood Brunch - put some menu ideas down; obviously need to cater to some of those non seafood eating people as well - what am I missing?

Lobster Eggs Benedict; served with mixed greens or breakfast potatoes

Smoked Salmon Eggs Benedict; served with mixed greens or breakfast potatoes

Eggs Benedict Classic; served with mixed greens or breakfast potatoes

Avocado Toast - Add smoked salmon or egg; served with mixed greens or breakfast potatoes

Steak & Eggs; served with mixed greens or breakfast potatoes

Crab Scrambled Eggs; served with breakfast potatoes and thick cut bacon

Challah French Toast with Thick Cut Bacon and breakfast potatoes

Traditional Lobster Roll; served with homemade Kettle chips

Potato Pancakes with Smoked Salmon; served with mixed greens or breakfast potatoes

The Ultimate Bacon Cheeseburger – add an egg

Lobster Cobb Salad

What i really want is to make a kiwi coulis, i love thecombo of kiwi strawberry, but really it's the colors that got my imagination going. But I'm kind of drawing a blank the one idea i have is to make a strawberry ice cream with the green kiwi sauce on top. I like it but it just seems a bit mundane, i was thinking maybe banana slices cause strawberry and banana is great or maybe raspberries for the wxtra red-ness. But any ideas for a strawberry dish that i could put the green sauce on would be appreciated, tysm

This company CloudKitchens, started by the Uber guy, appears to be a tech solution (ie. cashing in) for cloud/ghost kitchens. Their pitch is setting you up in a commercial kitchen and helping get your business working with the delivery services.

I know what you're thinking, "Yes that's obviously how ghost kitchens work, so why the fuck do I need this company to help with that?" Well that's my question too

I was looking for a commercial kitchen space for my meal prep business when I found them. I got in touch and the first phone call was weird. Someone from out of state called, knew nothing of the food service laws in my state, couldn't tell me where their kitchen was, and kept trying to sell me on the 'ghost kitchen concept' even tho I said I didn't want to do that I just need a kitchen

To get setup with them they want me to sign a one year lease, and pay $4,000 a month lmao. I told them I could get an actual restaurant with full dining room for that price

I asked to see the kitchen and instead I'm getting a zoom meeting for a "virtual tour" lol. Like, why virtual? Sound like the place may not even exist yet. I dunno. Super sketchy

Anyone else talk to these people?

Oh, also they're funded by Saudi blood money.

Read these articles for more info:

Ousted Uber cofounder Travis Kalanick has reportedly spent $130 million on his ghost kitchen startup. Here's what it's like inside one of the secretive locations

Ousted Uber CEO Travis Kalanick sparks mayhem with his new ghost kitchen start-up

Uber Founder Turns Real-Estate Mogul for Ghost Kitchen Startup

Ex-Uber CEO Travis Kalanick Plans to Lure Actual Humans to His San Jose Ghost Kitchen

Uber's Kalanick Pours $130M Into Ghost Kitchen Properties

Report: Saudis Pour $400M Into Travis Kalanick’s Ghost Kitchen Startup

Ghost Kitchens function as production facilities for delivery only restaurants.

These Virtual restaurants provide no dine-in service. The food can only be ordered online via apps, hence the term cloud or ghost kitchen.

I've started a new sub related to this topic.

r/GhostKitchens

Got a free one and took home most of it and froze it. How can I incorporate it into something? I think i should heat it in a saucepan and then add chicken stock and a diced large potato. Let cook, add cream, s&p. Any suggestions or pitfalls?

I know MidEast Christians despite not having the old food prohibitions, still tended to avoid pork because of their belief in its sanitation similar to how its often theorized Judaism and esp Islam forbids pork for health reasons.

But I cannot understand why Christians in the rest of the world don't get sick from pork? I understand Europe's colder climate often kills of worms and germs associated with pig diseases. But what about Latin America where half of the world's Christian population live in and traditionally had pork as a common meat because of its ease in raising as livestock? Latin America often reach the average heats found in desert countries (and often surpass it!) but it also even has the added problems of humid and wet environment perfect for bacteria to thrive in! Yet no on there gets sick from pig diseases such as trichinosis!

If the scientific theory behind Islam and Judaism's prohibition of pork is because of diseases, why doesn't South America, traditionally a hotbed of Catholicism and pork cuisine, suffer from the diseases ancient Hebrews and Muslims often got from eating pork (which led to the prohibition in the first place)?

I mean the theory is that its the hot environment of the deserts of the Middle East that caused trichinosis and other pork related diseases because it made it a thriving environment for worms and germs to grow in pigs as well as the stuff pigs ate in the deserts. So how come the same doesn't apply to Latin America and the rest of the world where Christians immigrated to from Florida to Texas and Australia?

What are some best high-end luxury Italian silverware brands out there? What is their uniqueness? Maybe top 5 or 10 list?

I am currently watching Hokuto No Ken, and in one incident the hero Kenshiro meets a farmer who raises chicken and sells eggs for a living. The farmer was a nice guy who gave Ken and his kids free eggs so later on Kenshiro got really filled with rage when......

A bunch of bandits killed the chicken farmer and ate his eggs and chicken. They were ranting about how it was worth patrolling for a whole day because they haven't eaten chicken and egg for years and they were having the most delicious meals in a long time. So when Kenshiro heard them talking about this as he snuck into their camp, he killed each and every one of them.

In addition in the TV version of Naruto (which I just finished), the standard food stuff of armies was flavorless foodpills. So an experiment was made in which "Ninja Chefs" were created to bring yummy food from a supply route as well as be attached to units for purposes of cooking tasty food for armies. Initially the project was a huge success as more volunteers came for battle positions and troops fought harder after the Ninja Chefs was created. However it has shown some flaws as soldiers in armies began to hack each other in situations where food was scarce and only foodpills were left.

The project was big enough a success to continue attaching Chef Ninjas to standard combat units but for elite units like special ops and spies, they completely forbade Ninja cooks to be attached because when supply runs out (due to the nature of their missions), the spec Ops, spies, etc kill each other or abandon the mission temporarily to get supplies for the Ninja cooks endangering the campaign.

These two fictional examples remind me of what I read years ago by my high school history teacher.

The first incident was one where a spice trader was traveling in Italy. When a local impoverished family heard of the wagon of spices he was traveling with, they prepared an ambush and killed him, stealing the spice. Now mind you this is a big crime worthy of executions so it was not a joking matter.

And what they did right away was not sell the spices, but eat it later that night and kept it, adding it to meals daily until they won out by the end of the month. My teacher emphasizes that spice was such a rare valued commodity that people were willing to waste it on binge eating rather than selling it for more profits. In addition he mentions trade ships and caravans had problems with employees stealing spice for their own food especially sailors in merchant ships and fights broke out, a couple resulting in murder, because the stealing employee was busted but refused to give up spices.

Hell it was this demand for spices that was the reason for entire exploration expedition and voyages were funded!

In addition my teacher mentions that a sole motivation for Spartans serving overseas in distant lands was better food than what they ate at home. Enough that even retired Spartan soldiers went back to military life just for food. He even told us this quote:

"Now I know why the Spartans do not fear death".

He explained a king from Italy said that when he tasted a bowl of typical Spartan food and he explained that it was proof of how harsh Spartan life was that even their food was designed to be painful to eat.

Hell one of the reasons for frequent famines across Europe in WW2 my teacher said was because the German army would frequently steal all the good healthy stuff for themselves because Hitler believed German people have the right to excellent food my teacher said. So much that they didn't just steal the bare minimal for daily military nutrition but they stole even stuff the German army didn't need from the commoners of Netherlands and other countries (such as yummy candies Dutch kids ate and the daily bread Ukranians needed to feed a village a day). Simply because Hitler wanted the German army the benefit of eating as much as they want and the finest nutrition and tastiest food spices and sauces to make the best food. It wasn't enough that they take enough to constitute an average diet German men ate during that time, the Nazis wanted to steal even unneeded amounts at the cost of starving the people of Europe just to give German soldiers a pleasant daily culinary experience.

I am wondering why were people willing to kill just so their food can taste sweeter with much sugar? Is it necessary to starve entire towns just so your army has an extra piece of bread per soldier? Was food so bad that not only did people finish a jar of spice on the spot rather than saving it and selling it, but people were even willing to risk their lives on the battlefield and kill people from other country just so that their morning breakfast is tastier?

Can anyone explain why historical peoples acted that way? The notion of serving in war just because Spartan food lacks flavor is ludicrous ! In addition its beyond logic and very hilarious that a group of highwaymen would kill you just because they haven't eaten beef for years (to quote Hokuto No Ken)!

What is the logic behind this? Why did historical peoples act this way?

Closed burger meaning, tomato, sauce etc. Doesn't spill, at least it doesn't until one bites into it ..

I'm thinking of using a basic piroshki recipe with tofu or meat filling.. ==>Only difference I want to introduce is integrating fresh cold tomato, salad and sauce...

The issue is if I need to fry/bake the dough with the contents unclosed in it, hence 'closed burger', the salad will get soggy and the tomato is no longer 'raw' and the sauce might evaporate/dry up....

One homemade solution I've thought of, but haven't tried is to get silicon cupcake molds and fill them with salad strings+ sauce + tomato and freeze them... making the burger would then be: put grill burger on the dough, put on frozen salad disk and close the whole and chape it to my liking. Fry enough till the dough is done.

My question is will this work, I will definitely try it anyhow, but I'm curious if anyone has experience with this or a similar ' technique '

Thank you in advance!

Hi everybody,

I am currently researching a class of sauces that consist of a watery base (usually slightly thickened), into which oil is coarsely mixed but not emulsified. Watery base can be buttermilk based, or based on a vegetable velouté, etc. Oils are often herb oils, or flavourful oils like pumpkin seed. The sauce can be used in savoury but also sweet applications.

My gut feeling says that these sauces originated in the new nordic movement - but I can't really put my finger on that.

Around here, chefs refer to these types of sauces as "split sauces" (but English is not the main language here). While this is in a way quite descriptive of what they are, there seems to be little information available about their origin (which is what I'm researching at the moment).

How do you call these types of sauces where you're at? Do you have more information about them and their origin?

Let me know if what I wrote needs further clarification - and thanks in advance.

I'm playing around with creating some dehydrated non-meat "jerky" (for lack of a better word) and I'd love to hear any suggestions as to how I can make the texture a bit more jerky-like. I would like to be able to take something vegetative, puree it with some sort of texture agent, then dehydrate to achieve a pretty shelf stable snack. Obviously there would be flavor elements, possibly wet and dry, that would come in to play as well.

I understand that getting the full on meaty chew that a piece of meat provides is not going to be a thing, but I'd like to incorporate a little bit of resistance and chew to the texture, I'm primarily looking to do mushrooms and vegetables because there are enough dehydrated fruit products out there. Anyone have any suggestions for hydrocolloids or other "molecular" (I hate using that term) ingredients I should look in to?

I'm going to start by using glucose and a couple of modified starches to see if I can balance the texture, moisture, and mouthfeel.

First, thank you for sharing your thoughts and experiences. I'm looking for multiple techniques to thicken citrus juice to a sauce (nappe) consistency.

Goal: To thicken citrus juices to sauce consistency while retaining acidity, color, and freshness of the citrus juice. Sauce will be used in a savory application and served slightly warmed above room temperature.

Possible avenues I've thought about are reduction (worried about changing color and killing "freshness"), gelatin (again worried about overheating the juice and would gelatin even be effective with the high acid juice), starch (heat issue again).

Are there gums or other hydrocolloids that would be better for this application? Thank you again for the help!

So a new head chef has started and he we were chatting and I mentioned how I'm an avid fermented food fan and he gave me the go ahead to start some ferments at work. So far we have kvass (traditional and beet) a ginger bug, fermented pineapple, fennel kimchi, and a nice lemon verbena kombucha. And I'm just wondering what people have used them for. So far the kimchi has been served with a chilli and ginger pickled mackerel, the ginger bug is now being used in a concoction of cider and rhubarb, and were toying around with the idea of serving a shot of kombucha with a dessert maybe either prior to the course as a palate cleanser or alongside as an enhancer

So there seems to be hints of picking and jam-ing baby pine cones (under 1 inch) in northern Europe, but nothing definitive that I can find and they're just about to start here... Has anyone made them, or read anything thorough on the topic?

The founder of a national beef jerky brand that has ties to Sasquatch and five members of his family are flying out to our little town to have a plated dinner with a celebrity that lives here. Since we are currently without a chef, the owner has asked me and another key cook to come up with a menu for them. He also thinks it would be nice to feature their beef jerky in some way. So far, we don't have much. We did consider making beef jerky from one of our steaks and setting up a little charcuterie board using it or using one of their "tender nugget" products in a soup of some kind. Any ideas you guys could throw my way?

I'm opening a bbq food truck and my partner wants a Vegan option. We will be specialising in sandwichs. Now I've narrowed it down to Portabellas, Jackfruit, and Soy Curls. I've had BBQ Bellas and love them. But haven't had the other two and was wondering if they would be a better option or should I just stick to the Portabellas.

First I'm really happy I found this sub. I'm not a professional chef, but I've been working hard at continuing my education in the culinary world for a long time. It's great to have a place that is setup to kick around ideas. I've been watching some of the Mind of a Chef episodes on LudoBites and it's got me thinking again.

Here's my thought on a dish I'd like to try to put together.

• Sous vide chicken breast medallions with crispy skin
• Sage brown butter sauce (I have sage in my little herb garden)
• Slivered carrots and spring onions poached in a little seasoned water and butter
• Chive flowers (These are available in my herb garden now too)

So here's where I am reaching outside my experience.. I want to add something fresh and bright to counter the richness of the brown butter and sage.. the chive flowers will give it a little bite.. but I was thinking of doing a quick pickle of snow peas with a chiffonade to get something along these lines

I would be after the brightness of the acid and the crunch of the snow peas. Would this be better executed with a raw snow pea and a light vinaigrette? I kind of like the idea of the pickle.. for a little sweetness. Am I off base going in this direction?

I'm trying to create a dish in which the star is a black rice pudding. I've put some thought into it and decided to pair it with ripe jackfruit(which is preserved in melted jaggery) coulis and then a coconut crumble which would form the plating base for the rice pudding(kinda semi solid) and some candied banana slices. It seems to be missing a crunchy element. Any ideas or suggestions for improvement of the existing.(note I'm a beginner)

I followed this recipe but it says to just throw the tater tots after its been thawed but is there a way to make the tater tot waffle crispy with out it being greasy? Here is the recipe I followed

wanna make a VEGAN apple jelly, tried with carrageen & carob bean gum, & agar agar as well. however the apple juice &gelling agent need to bring to boil to activate, which loss the freshness of apple flavour! Any practical suggestion?? thank you!

I love the idea of peanut butter powder (HUGE PB fan here..), but not totally sure how to use it. Does anyone have any good recipes with PBP?