Serious Eats - seriouseats.com

"In The Weeds" lol

I think my thing is I tell everyone to season there soups & sauces (salt & pepper) at the end to taste. I always do it during the cooking process. Though I am a professional and know what I'm doing, I still have on occasion had to put in the potato to absorb some salt lol.

Checkers/Rally's Checkers is called Rallys here in Ohio, They leave the skin on and put seasoning of some sort, they are hands down the best out of all the chains unless I make Jo-Jo fries at home.

Any starch is good eats for me!

Thanks all for pointing out the spelling errors, and for your input all-together. Some of you had legitimate input and some I felt were just grumpy nitpickers. For the legit ones I say thanks, to the nitpickers I say, “then let me see the site you have designed (if you’re a non-techi) and I will learn from you”. I am not trying to be rude, but some of you were. I do not spend my day fishing around blogs to find someone to rag on. I have two kids, a 4 y/o girl and a 2 y/o boy which I currently watch during the day while my wife is at work and while I currently try to get this thing up and running (while supervising them). I took them out of day care to save $300.00 a week to put back into the business (which I just started several days ago). Anyone who has kids can surely identify with that, and the chaos it in tales. But anyways thanks again for the input and constructive criticism and I look forward to more interesting conversations on serious eats.

My favorite is a nice golden brown Rosti Potato with a slice of melted gruyere on top.

Karen Resta- I absolutely agree with the NO changing the recipe in the professional kitchen, consistency is one of the most important things in a restaurant.. If any of my cooks altered my recipes they would lose their job! I was aiming for the Suzy homemaker recipe books.

The last recipe I made was my own and it came out great. The only time I look at recipes is to get new ideas. Like I tell my wife, “most recipes are just a base (betty Crocker) for example". I just look at the ingredients and not the amounts, that I can figure out on my own. When following most recipes to spec, it usually is always necessary to kick it up a notch if ya know what I mean. Recipes are in general always missing the proper amounts of seasonings, every palate is different and these recipes are made for the masses not the individuals. Bottom line is use the recipe, and add what you like, and make it how you like it.

I've done dessert, steaks and fresh Caesar salad tableside but no bacon; afraid the grease might spatter in a guests face. Lawsuits are the last thing I need.