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The Test Kitchen Two Video Crew

The global pandemic has spurred the need for creative thinking when it comes to… well, everything. In this case, rethinking video production.

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The Many Faces of Biscuits

Biscuits are on a top tier in the comfort food category, but there’s a lot of untapped opportunity for restaurants and food service operations using biscuits.

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Making Dye with Your Dying Beets

In my opinion beets are one of the most versatile root vegetables on the market. Beet juice is an all natural food dye that can add a layer of brilliant color to many dishes.

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Episode 60 – Peer to Peer with Paul Saval

If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months, this episode is a can’t miss.

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Episode 59 – A Full Comp Crossover

This episode brings timeless and relatable wisdom to the forefront of foodservice in a back and forth conversation between two podcast hosts reflecting on the ideas and advice shared by past guests.

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Save Your Aging Bananas

There comes a point when your bananas become limp, soft to the touch with a dark spotted skin that’s less than desirable in appearance and texture. But, there’s a sweet opportunity underneath that blemished peel…

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What You See is What You Get

Unfortunately not all new restaurant owners and chefs have the ability, or capital to outfit their kitchen or establishment with all the bells, whistles and gadgets one would envision being in the culinary space of their dreams.

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Delivering Normality in Foodservice

Whether it be the weekly date night, family movie night, birthdays or anniversaries; your restaurant has the ability to create packages geared towards maintaining a feeling of normalcy.

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The Thyme to Save Your Herb Stems is Now

By simply submerging your herb stems, thyme, oregano and rosemary work best, in a container of vinegar you will soon have (after a resting period of a few days) an herbal infused vinegar…

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Bacon, Rendering Phat Flavor

Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…

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My Feelings on Peelings

There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…

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To scale or not to scale?

Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.

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Naked Cob… Corn off the Cob

Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.

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Scrape It, Don’t Scrap It!

It’s safe to say we have all witnessed containers brought to the “dish pit” with a substantial amount of product remaining within the holding vessel. Although the remnant may appear to some staff as minimal, and not worth the time and effort to scrape the container, in my opinion it’s a wasteful practice…

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Vegetable Stalks, More than Stems

For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice…

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Poutine Potato Cups

This recipe captures the wicked-craveable flavors of a French-Canadian classic. That of course, is the cheese curd covered and gravy smothered French fry dish known as poutine. This poutine dish however is prepared uniquely, in a fried potato cup.