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Old 07-12-2016, 03:51 PM   #11
Sous Chef
erehweslefox's Avatar
Join Date: May 2016
Location: Hatfield, PA
Posts: 578
Originally Posted by CWS4322 View Post
.... We've had Scotch Broth, salmon tacos, lemon chicken, caramel rolls, molasses-orange cookies, Rommelgrot (too lazy to get the diacritics), and other dishes. Mom is eating something besides cottage cheese and fruit/tomatoes. The breakfast roll ups in taco shells are a big hit. She can hold those and feed herself. And, my dad is loving the oven-roasted potato wedges I make about once a week. Bergen fish soup with walleye stock is today's project. I have scaled a lot of the things I learned to make to four servings. The places I have worked BOH focused on "from scratch" so I was able to add to my arsenal.
Sounds like you are good at 'from scratch' and I have never been, though I worked BOH under a professional chef. worked my share of lines.

The fish stew you are talking about is something you can do as a home chef, but might not get away with in a restaruant.


sourdough isn't a recipe, it is a process.
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