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Message
re: Had a really good meal at Louisianna Laginappe last night (pic)
Posted on 8/3/16 at 4:14 pm to cito
Posted on 8/3/16 at 4:14 pm to cito
quote:
We have more waste on drum than tuna loins.
Really?? even with the skin, blood line and any trims you need to make?? I'm not doubting you at all, just curious. I've been out of the game for about 6 or so years. But i could def see how larger filets would be a problem.
Why don't you just half them shits into 5 oz portions?? 2 per plate.
What kitchen you cutting these fish in?? If you don't mind me asking.
quote:
I'm with you there. I sell plenty of both and frankly I don't like it.
Lol. Its a necessary evil in BR. I found also that if you explained your dishes in a way that helped them think about the dish a little more. in terms of flavor differentials, textures, temps, etc.
1
Posted on 8/3/16 at 5:46 pm to mrservon
quote:
even with the skin, blood line and any trims you need to make?
The bloodline is usually mostly out with the tuna. I guess my fish guy likes me.
quote:
Why don't you just half them shits into 5 oz portions?? 2 per plate
I wish it was that easy. My drum average today was probably 16-18oz
quote:
What kitchen you cutting these fish in?? If you don't mind me asking.
A nicer kitchen in BR. If you live in BR I'm sure you've eaten there.
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