[ARCHIVED THREAD] - Bread pudding (Page 1 of 2)
Posted: 5/31/2016 1:58:37 AM EDT
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Wonderful comfort food or shit?
Poll on the way. |
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Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective.
ETA, they'll reuse the leftover butter pats for your béarnaise, hollandaise, or the clarified butter to cook your Sunday brunch omelet. |
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Quoted:
Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. I don't make it that way and neither did my Grandma or Momma! What are you saying? |
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I don't make it that way and neither did my Grandma or Momma! What are you saying? Quoted:
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Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. I don't make it that way and neither did my Grandma or Momma! What are you saying? I edited my post a bit, but in essence, in a restaurant, the bread in your bread pudding (or the bread crumbs on a chicken milanaise, or the stuffing for the turkey dinner, etc) is shit recycled from the table. I have seen the same bread basket hit multiple tables, and then end up in a special tote at the dish station to be recycled into any of the above. |
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If you would ever see your food cooked at restaurant's you would never eat out again
nothing I mean nothing goes to waste. Quoted:
Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. ETA, they'll reuse the leftover butter pats for your béarnaise, hollandaise, or the clarified butter to cook your Sunday brunch omelet. |
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How the hell can it be bread pudding without raisins and either a bourbon or rum sauce?! Quoted:
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Bread pudding must have raisins, on this issue there can be no debate. You go to hell and die! How the hell can it be bread pudding without raisins and either a bourbon or rum sauce?! The sauce is g2g. |
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Quoted: Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. ETA, they'll reuse the leftover butter pats for your béarnaise, hollandaise, or the clarified butter to cook your Sunday brunch omelet. I cheated and also voted for rice pudding because that is also delicious. Didn't get either of them growing up in a home with a Asian mom but as soon as I was on my own....  |
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Quoted: If you would ever see your food cooked at restaurant's you would never eat out again nothing I mean nothing goes to waste. Quoted: If you would ever see your food cooked at restaurant's you would never eat out again nothing I mean nothing goes to waste. Quoted: Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. ETA, they'll reuse the leftover butter pats for your béarnaise, hollandaise, or the clarified butter to cook your Sunday brunch omelet. There's plenty of "dirty" secrets in the fast food/restaurant biz. |
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Yes. I worked in restaurants for years, including some 4 star places. The only chain places I'll eat at after working there is Cracker Barrel and McDonalds. I will never pay to eat Red Lobster, Fridays, or Applebee's. CB by far had the best food handling and rotation practices of any chain I ever spent time in. I worked in a dozen Fridays in several states (I had a traveling 'red card') and I will never eat there again.
And as you said, nothing goes to waste, not even the uneaten bread on the table. Quoted:
If you would ever see your food cooked at restaurant's you would never eat out again nothing I mean nothing goes to waste. Quoted:
If you would ever see your food cooked at restaurant's you would never eat out again nothing I mean nothing goes to waste. Quoted:
Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. ETA, they'll reuse the leftover butter pats for your béarnaise, hollandaise, or the clarified butter to cook your Sunday brunch omelet. |
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Who gives a shit. Still delicious. I cheated and also voted for rice pudding because that is also delicious. Didn't get either of them growing up in a home with a Asian mom but as soon as I was on my own....
Quoted:
Quoted:
Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. ETA, they'll reuse the leftover butter pats for your béarnaise, hollandaise, or the clarified butter to cook your Sunday brunch omelet. Didn't get either of them growing up in a home with a Asian mom but as soon as I was on my own....
I kinda give a shit as to what I eat. Bread or rice pudding is a dream for a chef, because they can sell some old, leftover shit back to the customer and double their money and look good on their food costs. I've eaten roach-coach arroz con leche that the rice was 3 day old shit from the Chinese restaurant a store front down from the taquaria home base. |
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I'm talking about home made bread pudding! And rice pudding! And pie! Made by Momma and with some half & half on top, maybe a scoop of vanilla ice cream. Then you freaks come along with your boogers and cum.... Jesus Christ... we're doomed.. Is this your first foray into arfcomGD? 
I can't quote myself, but home made bread or rice pudding=hellyes, restaurant=nofuckingway |
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which super model and we can predict with 87% accuracy what will be the outcome Quoted:
which super model and we can predict with 87% accuracy what will be the outcome Quoted:
Really, some of you guys could turn sex with a supermodel into a situation requiring EMS. Capiotad FTW! Bony knees and or elbows! Every body but me married WAY above their pay grade! |
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Quoted: I don't make it that way and neither did my Grandma or Momma! What are you saying? Quoted: Quoted: Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. I don't make it that way and neither did my Grandma or Momma! What are you saying? He's telling you that he knows nothing about it. Done right, it's one of the best desserts there is. |
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He's telling you that he knows nothing about it. Done right, it's one of the best desserts there is. Quoted:
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Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. I don't make it that way and neither did my Grandma or Momma! What are you saying? Done right, it's one of the best desserts there is. Tell us about your cooking skills Chef! If you are the chef or kitchen manager of a restaurant, where do you source the bread for your most-excellent bread pudding (that sells 5 or 10 orders a night)? Bake it fresh, in house, or buy it at cost from outside purveyor for real money? Or do you keep profit in mind and recycle any scrap of bread available? Done right is the qualifier. You don't get that from a professional kitchen, you get what is profitable to the restaurant. The best dessert that dear old mom or grandma makes isn't rooted in profit. And yes, I know how to make a good bread pudding, it is merely torn (not cut) shreds of stale bread mixed with a standard custard, left to soak (an important step) and then maybe augmented with macerated raisins, berries, apples and then topped with anything from carmel, a whiskey or rum based glaze, lightly sweetened whipped cream (cool-whip sux) or a scoop of plain ice cream. You can add cinnamon, allspice, nutmeg, sugar, vanilla, etc. Cooked in a million kitchens and written in hundreds of cookbooks. Oui mon chef! |
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Quoted: In before "the cherries are half-chewed, spit out, swept up off the floor." Did I make it?   |
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Quoted: Tell us about your cooking skills Chef! If you are the chef or kitchen manager of a restaurant, where do you source the bread for your most-excellent bread pudding (that sells 5 or 10 orders a night)? Bake it fresh, in house, or buy it at cost from outside purveyor for real money? Or do you keep profit in mind and recycle any scrap of bread available? Done right is the qualifier. You don't get that from a professional kitchen, you get what is profitable to the restaurant. The best dessert that dear old mom or grandma makes isn't rooted in profit. And yes, I know how to make a good bread pudding, it is merely torn (not cut) shreds of stale bread mixed with a standard custard, left to soak (an important step) and then maybe augmented with macerated raisins, berries, apples and then topped with anything from carmel, a whiskey or rum based glaze, lightly sweetened whipped cream (cool-whip sux) or a scoop of plain ice cream. You can add cinnamon, allspice, nutmeg, sugar, vanilla, etc. Cooked in a million kitchens and written in hundreds of cookbooks. Oui mon chef! Quoted: Quoted: Quoted: Quoted: Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. I don't make it that way and neither did my Grandma or Momma! What are you saying? Done right, it's one of the best desserts there is. Tell us about your cooking skills Chef! If you are the chef or kitchen manager of a restaurant, where do you source the bread for your most-excellent bread pudding (that sells 5 or 10 orders a night)? Bake it fresh, in house, or buy it at cost from outside purveyor for real money? Or do you keep profit in mind and recycle any scrap of bread available? Done right is the qualifier. You don't get that from a professional kitchen, you get what is profitable to the restaurant. The best dessert that dear old mom or grandma makes isn't rooted in profit. And yes, I know how to make a good bread pudding, it is merely torn (not cut) shreds of stale bread mixed with a standard custard, left to soak (an important step) and then maybe augmented with macerated raisins, berries, apples and then topped with anything from carmel, a whiskey or rum based glaze, lightly sweetened whipped cream (cool-whip sux) or a scoop of plain ice cream. You can add cinnamon, allspice, nutmeg, sugar, vanilla, etc. Cooked in a million kitchens and written in hundreds of cookbooks. Oui mon chef!  |
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Quoted:
Institution food, and a great way for a restaurant to resell the cigarette ashed, sneezed on, and finger fucked bread basket back to you for profit. Great for food costs from a chef/kitchen manager perspective. ETA, they'll reuse the leftover butter pats for your béarnaise, hollandaise, or the clarified butter to cook your Sunday brunch omelet. Yeah, I heard about some places doing that. The place I worked would use leftover bread that didnt go out to a table, but not stuff that went to a table. One place a friend of mine worked would use the lobster shells (and I assume scraps) from tables to make their lobster bisque. Owner apparently got a kick out of it when people complimented him on the stuff. Everything I heard about that guy was pretty bad. Putting that aside, bread pudding is a great way to make use of the old bread at a house, as long as its put out to go dry before it gets moldy. As long as the house buys decent bread, that is. |
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Don't have my recipe books on me now, but one thing to remember when making BP, is to use a water bath method to bake it. Unless you like your pudding blackened on the bottom (some people like it browned more), it will allow the custard to set and use up all the liquid before burning.
BTW, a little OJ in the custard brightens up the flavor. |