Author Topic: What we do with leftovers on a Saturday Night...  (Read 2597 times)

Offline terry

  • Full Member
  • ***
  • Posts: 118
What we do with leftovers on a Saturday Night...
« on: October 26, 2010, 12:54:55 PM »
Ever wonder what happens to left over (stuff that didn't sell)?



Unfortunately there was only enough to make two. The rest of us went hungry or ate beer.
technical writer, webmaster and P/T chef at a restaurant OTP

Offline HaagenDazs

  • Hero Member
  • *****
  • Posts: 1335
    • Squirrels & Beer
Re: What we do with leftovers on a Saturday Night...
« Reply #1 on: October 26, 2010, 01:02:46 PM »
So where is this?  Looks like a mighty generous portion!

Offline terry

  • Full Member
  • ***
  • Posts: 118
Re: What we do with leftovers on a Saturday Night...
« Reply #2 on: October 26, 2010, 01:23:48 PM »
Those two bowls were filled with everything that we prepped, but didn't sell on Saturday night. There wasn't much left, but yeah, it is still a lot.

That is not on the menu. If I had to guess the price of it, I would think it would be right around of $100. There is a quarter tray of uni on top of it along with amaebi, negi toro, hirame, hoki, aji, toro, maguro, mizutako...

There is no hamachi and only a small piece of salmon.

The place is where I work.
technical writer, webmaster and P/T chef at a restaurant OTP

Offline HaagenDazs

  • Hero Member
  • *****
  • Posts: 1335
    • Squirrels & Beer
Re: What we do with leftovers on a Saturday Night...
« Reply #3 on: October 26, 2010, 01:26:03 PM »
Cool - the benefits of being a chef!

Offline terry

  • Full Member
  • ***
  • Posts: 118
Re: What we do with leftovers on a Saturday Night...
« Reply #4 on: October 26, 2010, 01:29:35 PM »
Cool - the benefits of being a chef!

I made it for the waitresses. I ate beer.
technical writer, webmaster and P/T chef at a restaurant OTP

Offline uOTPia Dweller

  • Hero Member
  • *****
  • Posts: 1193
Re: What we do with leftovers on a Saturday Night...
« Reply #5 on: October 26, 2010, 01:33:43 PM »
Cool - the benefits of being a chef!

I made it for the waitresses. I ate beer.

I've mastered the art of both.

No not making it for waitresses, but eating food and eating beer.
Gospel of uOTPian dining http://scoopotp.com/author/joe-duffy/

Offline Lorenzo

  • Hero Member
  • *****
  • Posts: 863
Re: What we do with leftovers on a Saturday Night...
« Reply #6 on: October 26, 2010, 02:19:08 PM »
What is hoki?

Offline terry

  • Full Member
  • ***
  • Posts: 118
Re: What we do with leftovers on a Saturday Night...
« Reply #7 on: October 28, 2010, 08:00:30 PM »
What is hoki?

Was hoping someone else would respond...

I hate to say it, but it is an over fished fish from New Zealand (another topic) that has recently started to be farm raised in Japan. The one we got was sold to us as farm raised and flown in from Japan.

Japanese usually cook hoki because the wild ones have parasites. Farmed ones generally don't and are considered safe(r) to eat uncooked. Kind of like how salmon is now. Farmed, safe to eat uncooked. Wild, grill it.

technical writer, webmaster and P/T chef at a restaurant OTP

Offline Lorenzo

  • Hero Member
  • *****
  • Posts: 863
Re: What we do with leftovers on a Saturday Night...
« Reply #8 on: October 28, 2010, 08:22:41 PM »
Thanks.  I had Googled it, and most of the answers said it was a fish.  But I wasn't sure whether "hoki" was the Japanese name for a fish that we might know by a different name.

 

Powered by EzPortal
anything
anything
anything
anything
anything