…on the Fifth Day of Christmas…

…on the Fifth Day of Christmas…
The Yuletide continues. Not weary of it–since Christmas comes but once a year and it’s barely New Years.
Gold rings…golden onion rings + 5 Golden Rules of  Training… excerpts from The Waiter’s Tips by James Poling.
The Menu Shoppe gets it covered.
Onion Rings
Classic gastro-pub snacks.  Here’s a Cajun variation.
1 cup buttermilk
1/4 cup hot sauce
2 large yellow onions, peeled and cut into 1/8-inch thick rings
2 cups all-purpose flour
Peanut or vegetable oil for frying
1/4 cup Emeril’s Creole Seasoning ( recipe follows )
Combine all ingredients thoroughly and store in an airtight jar or container.
  • 2 1/2 tablespoons paprika  
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of the Creole Seasoning. Add the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour.
In a medium pot, heat the oil to 360 degrees F. In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Creole Seasoning.
Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Creole Seasoning, and repeat with the remaining ingredients.  Serve hot.
Recipe from “New New Orleans Cooking“, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Old Fashioned Onion Rings
1 large onion, cut into 1/4-inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping.  Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
Also a few excerpts from The Waiter’s Tips by James Poling.
An informative training manual with real life stories about the food, beverage, and in general customer service industry. Common sense approach on how to treat customers and guests.
Five Golden Rules of Training.  With the turnover in our industry we need to have a precise and concrete method for a consistent training procedure.
Rule One – Tell your employee about their job and what you are about to show them
Rule Two – Show your employee what their task is
Rule Three – Actually demonstrate the task you want to them to do so they can see it.
Rule Four – Let your employee do the task with you giving constructive criticism
Rule Five – Follow Up, after a few days on the job, follow up with the employee to assure they have not developed some bad habits and shortcuts. This is one of the most important steps in the process as it never ends.
from The Waiter’s Tips
find out more at: www.waiterpros.com 
If it’s on the menu…the Menu Shoppe has it covered.
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One Response to …on the Fifth Day of Christmas…

  1. James Poling says:

    thank you Menu Shoppe.

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