.75: Wednesday B was a good day.
Today was the first day that R worked in my kitchen in the last couple of years. He's a friendly, if odd, sort of fellow. He was a bartender for years, then got a state kitchen job. He lives in the motel right next to the train tracks. He and my girl R, the two most accident-prone cooks on the campus, both now work for me.
We got in seven cases of teres major steaks today for tomorrow's dinner. Ordinarily the tedious and considerable job of trimming so many sinewy muscles of their connective tissue would have been done two or three days prior to the service, but we ordered too late for Friday, and thus didn't get the beef until today.
Rather than have R take most of the responsibility, on his first day back at Baldy's, for the service ("Chinese" food at 2, "Mexican" food at 3, and my dinner of barbecued chicken, cornbread, potatoes au gratin, mixed vegetables, and blueberry cobbler at 4, I showed him how to trim the steaks. I got out my 98-cent hairsplittingly sharp boning knife and cut three of them while R watched. I then handed him the knife and he REALLY took to it. I've probably trained 20 people in that technique, and he picked it up faster than anyone else. He proceeded to cut all 7 cases in about 3.5 hours, which wasn't great time, but he did a beautiful clean job.
I love it when I get to teach somebody something!
Now to remember how we cooked the huge, ungainly "barons of beef" when we last served them, also a couple of years ago. The best part is that they have to serve it on my night off. Hope somebody else can carve!
We got in seven cases of teres major steaks today for tomorrow's dinner. Ordinarily the tedious and considerable job of trimming so many sinewy muscles of their connective tissue would have been done two or three days prior to the service, but we ordered too late for Friday, and thus didn't get the beef until today.
Rather than have R take most of the responsibility, on his first day back at Baldy's, for the service ("Chinese" food at 2, "Mexican" food at 3, and my dinner of barbecued chicken, cornbread, potatoes au gratin, mixed vegetables, and blueberry cobbler at 4, I showed him how to trim the steaks. I got out my 98-cent hairsplittingly sharp boning knife and cut three of them while R watched. I then handed him the knife and he REALLY took to it. I've probably trained 20 people in that technique, and he picked it up faster than anyone else. He proceeded to cut all 7 cases in about 3.5 hours, which wasn't great time, but he did a beautiful clean job.
I love it when I get to teach somebody something!
Now to remember how we cooked the huge, ungainly "barons of beef" when we last served them, also a couple of years ago. The best part is that they have to serve it on my night off. Hope somebody else can carve!