Culinary term of the day – miso

Miso. A simple thing, this aged, pureed soybean paste. And yet, it is quite complex in its own way. According to the book, “How To Cook With Miso” by Aveline Tomoko Kushi (©1978, Japan Publications, INC, ISBN 0-87040-450-4), miso “contains living enzimes which aid digestion, and provides a nutritious balance of natural carbohydrates, essential oils, vitamins, minerals, and [...]

Been a while…

This is the longest lapse of posting since I started this blog. It wasn’t intentional, but I’ve had a dearth of inspiration for writing about the art of waiting tables, or even writing about the restaurant business. Last year was a return to the earnings of years before the great financial crisis, at least in [...]

Some positive restaurant industry news from Nation’s Restaurant News’ Breaking News

10 trends to watch in 4Q reports Restaurants expected to outline higher sales, future price hikes January 21, 2011 | By Mark Brandau Fourth-quarter earnings season kicks into full swing next week, and many restaurant companies are expected to report improving sales and profit, said restaurant securities analyst Jeffrey Bernstein of Barclays Capital. Restaurants also [...]

Advice about starching

If you are a waiter who has to have starched aprons and starched shirts/jackets/etc. and you’ve been disappointed with spray starch, you’re not alone. Spray starch has some drawbacks as well as its advantage in terms of convenience. It tends to clog and it just doesn’t seem to give you the stiffness and crispness that you [...]