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Posted at July 30, 2014, 4:16 am: Really, just the beginnings of one, but I can feel it coming. I have a wedding on Saturday night. It's not far from my shop, but up a dirt road about 5 miles so transportation is sort of an issue since it takes quite awhile to get there and the road is a mess. The wedding is formal and is going to be held in a field at an Inn with the Inn's kitchen about 100 yards away. I can probably have use of the oven there, but I really don't want to impose since it's going to be hot. Anyway... One of the menu choices changed from a stuffed chicken breast to roasted salmon. I make salmon all the time at home, so I thought it was no big deal. Now I'm rethinking. Actually, here's where the panic comes in. If I roast 6oz pieces of salmon at the shop, transfer it to the cambro and let it sit for more than an hour, it's going to steam until it's mush,won't it? Maybe I can roast it the morning of, chill it, and serve it cool. Maybe with a creamy dill sauce? What do you think? I'm not screwed, am I? please say no.... As an aside, the mother of the bride called me yesterday and asked if I knew anyone who can sew since she didn't get the maid of honor's dress finished. And...the baker called to tell me that she hasn't actually SEEN the colors yet, so is in limbo as to what shades of the colors to use on the cake. One of us is going to the florist today and getting a couple of their flowers. Now it's a panic attack. Original of the message was taken from http://www.cheftalk.com/forums/ Replies:What about if I roast it the morning of, chill it, but move it to a ch...Hello lentil. mark em, sheet em, fire em at the site. Sounds good, but I don't have any way to fire them on site. Kitchens are basically hot anyway, right? (we're at over 115 so cons... Thanks, Capers, I'll do that. MOB just called and I told her how hot it's supposed to be and suggest... This post is to share my own reflection, not to offer suggestions, sin... From your lips to God's ears, Adam! Thanks! I appreciate your ins... Might we ask how this all turned out?? And the plural is Margaritas... Thanks for asking, DMT. Sorry to hear it sort of unravelled on you. That wedding has bugged me all week; thinking about how I should have ... Other Topics of Chef Talk:tattoos in the kitchenHow far do you a trim a rack of lamb? potato soup Seasoned Rice Vinegar-Help! ChefTalk.com Culinary Articles November 2005 Pinging Mrs. Fawkes... Who do you think is the best chef? Oh Oh white nougat Stage time! (?) Hello Nice to meet you! Meat substitute but not meat substitutes... rhum balls recipe Blast chiller or freezer - necessary? Stuffed Roulade Lasagna Loaf Waiter Rant Does this count as cooking equipment? Info about Chef's Clogs...? pie goo Hi There! Birthday Cake - white cake Complaints from servers... Cherries... gimme your best! catering Software - can you help us? Sad Day a newbie needs help. :) Cream puffs For those of you who know... Lead Bread buffalo chicken & blue cheese Introduction any one from Montreal? Truffles Introduction Help me please |