Excerpt from the "Book"

I decided to put up a few excerpts here and there from the book I am working up. This is part of what I wrote today. I am also working in some recipes here and there so I guess its kinda like a cook book as well. Would still like some input and contributions would be appreciated as well.

“Seniority”

This is just a fancy way of saying “you were hired last so F$@% YOU!”. No matter how many people are so much better, no matter how horrible those people are, no matter how many times they cuss out the chef, stop doing their work, screw everyone else and break every rule everyone else is held to, they are still held in a better regard. They are given the best hours. They are given the best days off. They don't have to stay for rushes, don't have to work the holidays, and they have no reason to do more work than they deem necessary. They think they can walk all over you just because you were hired after them. Even though you could cook better and faster brain dead and strapped to a chair, they are still pampered like the spoiled brats they are.  

Saint Patrick's Day

March 17th, Saint Patties Day. While some will be drinking and worshiping the porcelain throne, I will be making traditional Irish food and watching Boondocks Saints. Every St. Patty's day, I make Shepherds Pie. I know corned beef and cabbage is more traditional, but I don't like cabbage unless its in an egg roll. As for corned beef, I have only liked it made by one person.

This is one I have based my pie off of before:

http://www.food.com/recipe/traditional-irish-shepherds-pie-302120

Of course this one turns out too watery. I reduce the liquid by about 1/4-1/3 the amount they suggest. The wine is optional. It might turn out a little better if instead of the full glass of wine, just using beef stock, au jus, or french onion soup. It would make it a little different. Or, if you are still wanting to go for the St. Patty's theme, substituting the wine for Guinness.

Whenever I make this recipe, it always comes out tasting delicious. I also make my potatoes a little dry because they always seem to soak up too much moisture. Also, I make sure the dish is almost double the size of what I need. Boiling over has always been a problem with my pies.

Happy Saint Patty's Day!

Update

Wow! Its been quite a while since I last posted. I have decided to write a book. Its about chefs: what they like, dislike, can't stand, do, what bugs them, etc. Its going ok, but I need more points of view. Any input on this would be fantastic.

I am also trying to figure out the title. A few votes are for "Yes Chef". Any suggestions would be appreciated. 

Ronetti's, London Ohio

Tonight we went to Ronetti's for dinner. The hubby has never been there and has been wanting to try the place. It was kind of busy and the table we got had $5.00 in quarters left there by the previous customers, as well as a few cheerios and sticky spots. The floor around the table was sticky and covered in food. The only server there was a woman who was the manager at Wendy's when I worked there. She is lazy and has a bad attitude. She greeted the family that sat down before us but refused to come to our table. She disappeared while we were waiting for her to take our drink orders and looking through the menu. We sat there for about 15-20 minutes, giving her a chance because it was busy. By the time we walked out she was nowhere to be seen, the table and floor was still filthy and the money was still on the table. I later remarked that we should have taken the tip because she is so horrible.

I give this place a complete zero.

Rothwell's London, Ohio. Revisited.

As most would agree, repetition is important. However, in some cases, the first time is not necessary to endure. The hubby and I went to Rothwell's for Buck a Burger. He has been wanting to try it, and a burger for a dollar didn't seem half bad. On the menu, they were a quarter of a pound (4 oz). However, you have to pay for every condiment, except mayonnaise. It baffled my mind. So the "buck" would turn out more like $1.75 by the time the order was complete. The corn bread they serve for free is more than likely Jiffy. It was dry and too crumby. Its better than last time, being burnt.

The atmosphere was kind of bipolar. They have cloth table clothes and napkins, giving the fine dining affect. Though, there was butcher paper on the tables, and the food was served in diner baskets. I don't exactly understand where Mr. Rothwell is going with this concept. He even has an explanation on the table saying he is dedicated to food quality, being the highest as possible. Then why is half of the materials screaming diner and the other 4 star?

If there isn't a clear concept, there won't be too much hope for permanent success. I would love to consult for this restaurant, give a fresh perspective on how its viewed and what direction to go for it. The bar is closed off, secluded, like no one wants to be seen in there. About half the time I go by, its a wasteland. There is potential, if the owner will see it. 

Crunch of the Day is changing!

Due to time restraints and research timing, I have decided to change the Crunch of the Day to Crunch of the Week. This will allow me to concentrate more on the entire blog, not just one portion. Also, I can go more into detail in my posts. Keep checking the site, the Crunch doesn't set off email notifications. So if you have been waiting for me to post new ones, you probably have missed a lot. I will leave the ones I have up alone, no sense in changing those. I will just go weekly now. I am not sure which day I will post, it may vary, so make sure you keep checking back.

I am also thinking about doing a recipe portion in the blog. It would be great to share recipes my viewers have created or love to make. You can send me your recipes at hbetts12@gmail.com. Include your name (first only is fine) so I can credit you in my blog. I would love to see some exciting new things!

Sister Blog

View to the Point is proud to announce the collaboration with up and coming blog Owl Bee Hare. We will be working on posts, subjects to be determined. Both sites will keep you up to date with what is going on and for more information, leave comments below or visit owlbeehare.blogspot.com.

Owl Bee Hare is a fashion/DIY blog focusing on photography, fashion, art and helpful tips to improve ones life. It is a creative way to do ordinary, or even extraordinary things. Interesting facts will be shared daily and suggestions are always welcome. The author looks for every source to bring her audience closer to getting things done easy and usually for cheap. Stay tuned for the collaboration post, its will most certainly be an interesting piece.