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Search: Posts Made By: VeraBlue
Forum: Dining Out Forum 05-06-2015, 03:40 PM
Replies: 33
Views: 6,446
Posted By VeraBlue
Re: How many of you would send a meal back to the kitchen?

Okay, coming in again a full year and change later...

There's a big difference between sending something back because it was prepared incorrectly and sending something back simply because you...
Forum: Dining Out Forum 05-06-2015, 02:32 PM
Replies: 22
Views: 5,075
Posted By VeraBlue
Re: Why are restaurant/bar owners exempt from paying miniumum wage?

There are several schools of thought regarding tipping, gratuities and service fees. If you look at a server as an independent contractor working in your restaurant you can understand the lower...
Forum: Dining Out Forum 05-06-2015, 02:00 PM
Replies: 19
Views: 5,377
Posted By VeraBlue
Thanks Buzz!

Clearly, accomplishing this listing has taken just about all my time, efforts and energy! I miss the days I used to hang out here, reading and posting pictures! If you could see the sad condition...
Forum: Introductions And Questions Forum 08-23-2013, 05:53 PM
Replies: 13
Views: 2,153
Posted By VeraBlue
Re: Canning and curing?

I've been curing my own guanicale for the restaurant for about 6 months now.

Once you can find pork jowls, it's not at all that difficult.

I also can all the jams for the restaurant in...
Forum: Dining Out Forum 08-23-2013, 05:48 PM
Replies: 2
Views: 1,336
Posted By VeraBlue
Re: Red Gravy on Vacation till 8/10/2013

That vacation is nothin' but a memory now!

It was great meeting your daughter!
Forum: Introductions And Questions Forum 08-02-2013, 07:53 PM
Replies: 7
Views: 1,286
Posted By VeraBlue
Re: Pizza Sauce

You can use fresh tomatoes - just make sure to seed them first. I don't both with skinning them because I roll them through the food processor first.
You'll need olive oil and garlic to start with....
Forum: What's Cooking Forum 06-12-2013, 04:31 PM
Replies: 15
Views: 1,888
Posted By VeraBlue
Re: Just So Y'all Know - Finishing Butters

I'm making my own finishing butter tomorrow..taking the marrow out of roasted bones and blending it with grass fed cow butter. Then, it's going into the mashed potatoes for dinner.

Don't buy...
Forum: Pasta, Rice & Noodles Forum 05-12-2013, 03:35 PM
Replies: 12
Views: 3,078
Posted By VeraBlue
Re: Ideas for ravioli?

This is a huge hit at the restaurant.

You'll need:

Italian sausage - hot or sweet.
Diced red tomatoes - not canned, they have to be raw
minced garlic
chicken stock
butter
basil
Forum: Chit Chat From the Pot Rack Forum 05-09-2013, 03:06 PM
Replies: 8
Views: 880
Posted By VeraBlue
Checking in!!

Hi everyone! When I finally counted the hours I'm at the restaurant, it makes sense that I never get to check in at NCT any longer. We're coming up to our slower season and I may actually have the...
Forum: Introductions And Questions Forum 04-09-2013, 09:50 PM
Replies: 281
Views: 22,345
Posted By VeraBlue
Re: Happy Birthday, VeraBlue!

Who said take a day off????:yum: I got my liquor license just before the super bowl...added another night to dinner service, survived Mardi Gras, now looking at French Quarter Fesitval and two weeks...
Forum: What's Cooking Forum 01-26-2013, 10:24 AM
Replies: 179
Views: 37,963
Posted By VeraBlue
Re: Roving Apron Thread part III

It's good to see you again Andy!!! Pictures look great!
Forum: Introductions And Questions Forum 01-20-2013, 03:34 PM
Replies: 3
Views: 987
Posted By VeraBlue
Re: Cream Cheese

It really doesn't. It will be crumbly and curdly when you defrost it.
Forum: What's Cooking Forum 01-12-2013, 07:45 PM
Replies: 1,287
Views: 131,931
Posted By VeraBlue
Re: The "Breakfast" thread

It's Carnival so I do my King Cake French Toast during weekend brunch.
Start with a nice sized piece of King Cake. Remove the sugary top and hold aside.
Take the bottom and dredge in your...
Forum: What's Cooking Forum 01-12-2013, 07:38 PM
Replies: 77
Views: 8,934
Posted By VeraBlue
Re: What's Cooking NCT Sun. 1/6/2013 to Sat. 1/12/2013

Going to attempt to cook tonight! Right now, we're drinking Tito's handcrafted vodka with satsuma slices...

Eventually, I plan to make some PEI mussels with a light tomato sugo.

It's...
Forum: Introductions And Questions Forum 01-06-2013, 04:38 PM
Replies: 233
Views: 25,952
Posted By VeraBlue
Re: Happy Birthdays, Adillo and Luckytrim!

Yes yes! Happy Birthday!!
Forum: Chit Chat From the Pot Rack Forum 12-01-2012, 04:13 PM
Replies: 13
Views: 1,005
Posted By VeraBlue
Re: Meet OJ

Magnificent!! congratulations to the whole family.
Forum: Chit Chat From the Pot Rack Forum 11-23-2012, 07:20 PM
Replies: 5
Views: 701
Posted By VeraBlue
Forum: What's Cooking Forum 10-25-2012, 05:02 PM
Replies: 179
Views: 37,963
Posted By VeraBlue
Re: Roving Apron Thread part III

Those are arancini, stuffed rice balls. I have them on the dinner menu and had a couple left over. They were starting to 'deflate' so I brought them home.


I don't know if I'll have time for...
Forum: What's Cooking Forum 10-25-2012, 09:32 AM
Replies: 4
Views: 867
Posted By VeraBlue
Red Gravy at night!

http://i130.photobucket.com/albums/p270/VeraBllue/347.jpg

http://i130.photobucket.com/albums/p270/VeraBllue/350.jpg

http://i130.photobucket.com/albums/p270/VeraBllue/351.jpg
Forum: What's Cooking Forum 10-25-2012, 09:29 AM
Replies: 179
Views: 37,963
Posted By VeraBlue
Re: Roving Apron Thread part III

a few more

http://i130.photobucket.com/albums/p270/VeraBllue/365.jpg

http://i130.photobucket.com/albums/p270/VeraBllue/366.jpg

http://i130.photobucket.com/albums/p270/VeraBllue/368.jpg
...
Forum: What's Cooking Forum 10-25-2012, 09:24 AM
Replies: 179
Views: 37,963
Posted By VeraBlue
Re: Roving Apron Thread part III

Here's some pictures from the weekend...not sure what days they were..they all blend into one lately!
http://i130.photobucket.com/albums/p270/VeraBllue/356.jpg
...
Forum: What's Cooking Forum 10-20-2012, 09:12 PM
Replies: 179
Views: 37,963
Posted By VeraBlue
Re: Roving Apron Thread part III

okay.....here we go....
Forum: Vegetables Forum 10-14-2012, 07:14 PM
Replies: 6
Views: 1,088
Posted By VeraBlue
Re: Diet vegetable help needed.

I try to avoid fried food, too. I make eggplant parm at home by baking the slices after I bread them. It's a bit drier than usual eggplant parm, but you can always add extra sauce. Use part skim...
Forum: Chicken & Turkey Forum 10-14-2012, 02:58 PM
Replies: 4
Views: 1,619
Posted By VeraBlue
Re: Good brine recipes for turkey?

apple cider, brown sugar, kosher salt, poultry seasoning, granualted garlic.
Forum: What's Cooking Forum 10-13-2012, 04:02 PM
Replies: 179
Views: 37,963
Posted By VeraBlue
Re: Roving Apron Thread part III

Pretty sure the apron has arrived here in New Orleans! There is a large white envelope in the foyer with my name on it. We've been slammin' here, and started dinner service two weeks ago so my time...
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