Beignets Ruined my Weight Loss Weekend

You may or may not have seen my previous post about Puddleglum's beignets. They are fabulous and wonderful. The problem is that I am supposed to be back on South Beach Phase I for a while because of my holiday splurging. The other problem is that Puddleglum tried a new recipe that wound up making a gajillion beignets. How could I eat just one? Well, I couldn't. I ate several while he was at the stove making them, giving him feedback about the texture and the taste. Then I ate more while we all sat at the table. Then I snacked on them throughout the day. Because I had been so bad with them, I tried to be careful about everything else that I ate and get some healthy protein in. This morning I was surprised to find that I hadn't gained any weight, but that my percent body fat was up. I have no idea how those scales work, but I think they must be pretty acurate. I would tell Puddleglum not to make them anymore, but the boys love them. I just need to learn self control and moderation.

My Restaurant Resume

(I've noticed that this post gets the most hits on my statcounter because so many people are writing a restaurant resume. If you are looking for tips on how to make your resume look professional and stand out, go to the this webpage. My advice is that perspective employers want to know about two things; any training that you have and about your experience. If all you have is a high school diploma, well, that's okay. Just put that on there so they know you have your diploma, but if you can think of any other training- a seminar at your church about how to work with the elderly, a seminar at your last job during an employee meeting about food presentation or table side cooking, a food safety course you took for your last job, a customer service lecture, whatever- just put it down. If you have no experience, then put down any volunteer work. Explain at the bottom of your resume or in your cover letter that although you have no restaurant experience, that you are dependable and that you are eager to learn. The fact is that there is high turnover in the restaurant world, and sometimes the hiring manager is so desperate that they'll hire someone with no experience hoping that you'll learn fast. If you've never stayed at one job for very long, then you should explain why (ie the jobs that you worked at were in low volume restaurants and the tips were not substantial, etc). One word of advice- NEVER, NEVER talk negatively about former employers or coworkers. It just makes it sound like YOU are difficult to work with. Don't say that you left your last job because the executive chef was a jerk (come on. They're ALL jerks sometimes). Say that you enjoyed certain aspects of your last position, but that you are interested in a change because you didn't feel that it was the "right fit" for you. You should emphasize that you are looking for the "right fit" for you in a "long term" position. Again, sometimes the hiring manager is so desperate that they don't care that you've never stayed longer than three months at any one place. At least you're trained. Don't talk about the negatives. Emphasize the positives (I show up on time. I dependably show up for work as scheduled. etc etc). I suppose the best place to give this big push is in a cover letter rather than in the body of the resume itself. Assume that the person reading your resume or interviewing you WANTS to hire you, but you need to give him reasons why so that he when he approaches the general manager, he can justify wanting to hire you. On your resume, in my opinion, they don't care if you roller blade and collect stamps, but if you want to put down your hobbies at the end, that is kind of the traditional thing to do, so go ahead. It's possible that the hiring manager may also enjoy bird watching or whatever, and maybe that will help you. If you've been in the restaurant business for a while, then you know how hard it is. If you are a newbie and looking to get your first job, then I want to warn you. It's late nights and your schedule is always different. You can make some money, but it's a lot of work. I will tell you the Monday through Friday 9 to 5 is easier. But if you really want to do this, best of luck, and I hope you get the job you want...).
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My waitressing career started when I worked for Marriott Foods and ARA at the age of 18 working banquets when I was in college. My next job was at a Chinese restaurant called the Peking. The best food I ate there was not on the menu. It was when the owners had a Chinese New Year party, and I was invited. The owner/chef made the most amazing food I had ever eaten. I guess the good stuff was not reserved for customers. I spent a summer at home, and got a job working for Griggs, which wasn't bad (except that I was working full time and taking General Microbiology and Anatomy & Physiology during the same Summer session and they both have labs). Griggs probably does make some of the best flat, red enchiladas out there (don't forget the fried egg on top). That year I also worked at a pub as holiday help when I was home for Christmas.

Then when I got into grad school in the big city in the early 90's, I got my fancy shmancy job in a fine dining restaurant that, in it's hayday, was really something special (from what I've heard, it's changed a lot, and not for the better). It was called Vargo's, and it was here that I learned what the restaurant industry is really about. I waited on Louie Anderson, and President Bush (the older not the younger) came in while I was working, but they gave him to the top waiter. I was one of only four waitresses who ever worked the dining room while I was there (it was an almost all male staff). There were three executive chefs that came and went; the first was not great, the second was fantastic but ran the kitchen cost up so far they couldn't afford him, and the third was good but crazy. The first one eventually was rehired. He wasn't the best, but he could keep food cost down. The sous chef was there the entire time. I wonder if he's still there. Vargo's really was a neat place to go to because it overlooked a few green, lush acres with a "lake" and trees and a small "river" with two bridges, a gazebo, swans, and peacocks, and the azaleas were gorgeous when they were all in bloom. It was a beautiful place to have a wedding. Too bad the least talented chef was the chef for most of my stint there. He actually had "salmon bella" on the menu. I'll never get that dish. Don't people realize it sounds like salmonella?

I also moonlighted at the Houston Racquet Club which had a great Swedish chef. It was actually a much nicer environment, and the food was better, but the money was not as good. It was cool to see how wealthy people do up a party. One of the fanciest dinners was for about fifty people with five courses where a dinner bell was rang and all the fancy, shiny plate covers where removed at the same time. The food manager was really nice. He let me tend bar. He sort of looked like Weird Al, but with a heavy New York accent. He wound up taking a job at a resort in Austin. I hope he's doing well.

I will say that there is a lot of drama in fine dining. I once was screamed at by the manager for telling a customer we were out of hot tea on a night where we were so busy it's a miracle any food got out at all. Everyone was running around like chickens without heads, and the manager stops to scream at me for what seemed like a full minute (which is a lot of time on a night like that) in front of the entire kitchen staff near the kitchen door, and I'm sure it could be heard in the dining room. That's not the only drama. Don't get me started on the drugs, the parties, the soap opera dating, the philandering matre d' who just couldn't keep his... well, you get the picture.

I had a great idea for a screenplay about the world in a fine dining kitchen, and of course, someone else got that idea and actually did it. Vargo's had waiters and kitchen staff from Iran, Nigeria, Mexico, South America, Cuba, Austria, Germany (East and West), Ireland, and we even had a former Miss District of Columbia work in the party room, and a former pro baseball play tended bar in the lounge (he played pro ball in the 70's before they got paid millions). Everyone had a story. Maybe someday I will write that screenplay. I know it's been done and redone, but mine would... nah. I'll never write that screenplay.

Bad Housewarming Gift

A respected couple in our community has built an enormously fancy house in the lot across the street from us. It's simply gorgeous. We have found out that the husband is a vice-president at one of the local universities. On Wednesday when we got our mail, we found that the post woman had placed their Sears card bill in our mailbox. So I thought it would be a great idea to send a housewarming gift from us when we took it over to their house. I have an abundance of loose tea leaves. I purchased the peppermint leaf, alfalfa, nettle, and raspberry leaf for a tea recipe where you throw it all together and brew a nice cuppa. After I mixed the dry, green leaves together so the wife could brew a "spot of tea" whenever she wanted, I placed them in a bag to be delivered. That's when I looked into the baggie and realized what it looked like. "Puddleglum, we can't send this gift. Look at it. What does it look like to you?" I believe this gift would have left an erroneous impression of who we are. Fortunately I also have an abundance of Korean chili powder and sent over a jar of that instead.

New Years Day Meal

We made the traditional Southern New Year's meal- black eyed peas, cornbread, and greens. We always have a ham for Christmas dinner so we can save the ham bone for the black eyed peas. Last night I soaked the black eyed peas with 1/8 teaspoon baking soda. The reason you soak the beans and then discard the water and rinse and drain them is that it gets rid of most of the indigestible sugars that are in beans thus reducing flatulence. The baking soda helps get rid of even more. I cooked the peas with the ham bone, ~3 tablespoons bacon drippings, ~1/4 of an onion (chopped), and the rest of the leftover ham from Christmas cut into cubes. At the end of the cooking I added salt and pepper to taste and a good sprinkling of curry powder. Southerners eat black eyed peas for New Year's because the peas swell, and this ensures luck and prosperity. The greens ensure lots of cash will come your way, and the cornbread ensures lots of gold. We're not superstitious, but it's still fun. Tae wouldn't eat the peas, but he liked the ham and drank lots of the broth. Baby played in everything and ate a little. Jax didn't eat a ton, but he did eat some.

No Knead Bread

I have a no knead bread recipe where you bake the bread in a coffee can. I enjoy making it, but the bread is a little on the heavier, spongier side for bread. Sam at Becks and Posh just posted her favs for 2006, and this recipe for bread was one of them. I found this terrific five minute New York Times video that has the author of the above recipe, Jim Lahey (owner of Sullivan Street Bakery in Manhatten's Hell's Kitchen) showing how to prepare this very recipe. The video segment is hosted by Mark Bittman, who is huge with foodies. Update (1/4/07): Here are the "fine tune" tips Bittman wrote to help with the recipe.

Spaetzle

Tried the goulash. Kids don't like goulash. I think it's the complex flavors. Little kids don't really care for a lot of flavors. That's why they like Kraft Macaroni over really good homemade Macaroni and Cheese made with three different cheeses and nutmeg and eggs and evaporated milk. Baby did like the spaetzle plain and dry. Tae just liked the carrots. Jax didn't much care for any of it; although he did eat some spaetzle. I may try to modify goulash so it is simple so the boys might like it.

The spaetzle- I love making spaetzle. I whisked together 4 extra large eggs and 1 1/2 cups milk. Then I added 4 cups of flour and 2 tsp of salt and mixed it all together with a wooden spoon. I spread several scoops of the thick "batter" on a cutting board. Then I used this to scrape small sections of batter into boiling water (you'll dip the edge of the scraper in the boiling water, and the noodle will fall right off). After all the spaetzle floated to the top, I used a mesh scoop to fish out all the spaetzle and put it in ice water. There was enough batter to make five batches. My guess is that just as crepes are best really, really thin, spaetzle pros probably pride themselves on really thin spaetzle. That Graham Kerr Bash n Chop made it easy.

So thumbs up on the spaetzle- thumbs down on the goulash.

The picture above is my rendition of goulash next to a glass of "the Little Penguin" shiraz which is a pretty darn good cheap Australian red wine. I liked it better than the Llano Estacado cabernet we got. I think the next time I try making goulash I won't use balsamic vinegar and I'll tone down the spices. BTW "the Little Penguin" wines would make good Christmas gifts. The cork has little penguin "footprints" on it. Too cute!

Ghoulash

I was readling my bloglines and got inspired by this post to make goulash. When researching goulash, I found it is a very different dish for different people. When Puddleglum makes his mother's goulash, it is really a baked pasta dish with shells, tomato paste, ground beef, and cheese, and it is flavored with Lowrey's. My guess is that it was Puddleglum's mom's fall back dish when there wasn't much to make, and she just called it "goulash". When I think of goulash, this picture to the left is what I imagine.

Elise from Simply Recipes had fluffy dumplings with her goulash, but I decided to make Spaetzle instead. Click this link to see one way to make spaetzle, and click this next link to see a video of two German guys making spaetzle. The show in the video below also shows how to braise veal and lamb as well as how to make spaetzle, and I am going to use some of the techniques on the video to make my goulash. It's a 28 minute video, but you can move the arrow to fast forward to get to the good parts. I hope the goulash turns out, and I hope the boys like it.

This video is kind of funny because at certain parts there is some tension between the two hosts, and it's easy to think in SNL mode and come up with some funny things the younger guy is thinking. If this video were an SNL skit, then they would wind up in an insult match toward the end that results in a brawl.