Text 33965, 123 rader
Skriven 2015-12-04 08:08:43 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Sysco
=================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I looked at their web presence for the Elkridge (Route 1)
 DD> Maryland store. Looks
 DD> a lot like my local GFS place - and they *do* carry kitchen tools,
 DD> etc. I'll bet their range of Italian stuff will surprise you. I think
 DD> they supply meatballs, canned marinara (Olive Garden style), etc. to a
 DD> number of restaurants.

 DS> As a restaurant supply place, they are no where as great as the place
 DS> that Dave Sacerdote took us to years ago.  That place had every thing
 DS> from fry pans to $1000+ stoves.  This Sysco does have a pretty good
 DS> selection of cooking utensils, some of which are a suitable size for
 DS> home kitchens and most of which are restaurant grade.

It's about the same as my GFS with respect to the kitchen/cooking/serving 
tools carried. I have scored a number of knives and utensils there as well as 
thick walled/heavy duty cooking vessels. For cast iron I visit my local farm & 
home store (Big R or Tractor Supply) who carry Lodge stuff as well as 
cheap-made Chinese junk. I got one of the Chinee knock-offs once and was not 
happy with it (to put it mildly). Since then it's either LeCreuset (if doing 
enamelled) or Lodge.

 DS> As a food supply store, they carry a limited supply of fresh
 DS> vegetables, a lot of canned and frozen goods.  There are things like
 DS> monster packages of frozen shrimp, refrigerated full briskets, frozen
 DS> vegetables, spice containers.   I have the distinct impression that
 DS> what they sell to restaurants if pretty high quality.

GFS carries all that sort of thing - they are a restaurant supply at root, 
after all. They also carry very good - cost effective cheese, 3# packages of a 
very nice, thick-sliced bacon @$9/pkg, etc. They also have roast beef sliced 
and pre-packaged and cured ham, too. And a limited deli section where they 
will slice your beef, cheese block or ham for you (certain hours only).

For restaurant equipment (should I have a need) there is Erio Sales and 
Engineering which sells used restaurant equipment. Or any of a number of 
dealers from Serve-U through Hobart - whose mixer lines *still* looks a lot 
(externally) like Kitchen Aids.

BTW - GFS has opened a big distribution centre in Aberdeen, MD. Look for GFS 
stores to begin popping up around your area. I recommend them wholeheartedly 
for the lines that they carry -- keeping in mind that they are not and do not 
try to be a "fits all" stupormarket.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp & Vegetable Biryani
 Categories: Asian, Seafood, Rice, Herbs, Vegetables
      Yield: 24 Servings
 
      1 qt Water
      1 tb Vegetable Base
     12 oz Extra Virgin Olive Oil
      3 lb Jumbo Spanish onions; diced
      2 oz Chopped garlic
      3 lb Yukon Gold potatoes; sliced
      3 lb Cut green beans
      3 lb Peas & carrots
      3 lb Roma tomatoes
      2 tb Mild chilli spice mix
      1 tb Ground turmeric
      1 tb Ground ginger
      1 tb Ground cumin
      2    (3") cinnamon sticks
    1/4 oz Fresh mint leaves; chopped
     12 oz Plain yoghurt
      3 lb Basmati rice
      9 lb Turmeric rice; separate
           - recipe
    144 md Peeled, deveined shrimp
    1/4 c  Fresh mint leaves
 
  Wash hands. Wash all fresh, unpackaged produce under
  running water. Drain well. Dissolve the vegetable base in
  1 qt. of hot water. Stir until dissolved.
  
  Add 2 oz. of olive oil to a nonreactive, heated rondeau.
  Add the onions and garlic. Sauté until onions are
  translucent. Add the stock potatoes, green beans, and peas
  and carrots. Simmer 2-3 minutes. Season to taste with salt
  and pepper. Add the tomatoes, chilli spice, turmeric,
  ginger, cumin, cinnamon sticks, mint, and yogurt to the
  vegetable mixture. Mix together using a rubber spatula.
  Simmer 1-2 minutes. Stir frequently. If mixture seems too
  dry, add water or stock. Spread out in full stainless
  steel hotel pans in thin layers.
  
  Allow to cool uncovered.
  
  Transfer to storage containers. Cover and refrigerate
  until needed.
  
  CCP: Refrigerate at 41oF/5oC, or below.
  
  FOR SERVICE: Prepare the basmati rice in a rice cooker per
  manufacturer’s instructions. Season to taste with salt and
  pepper.
  
  TO PREPARE Ā LA CARTE: Add 1 Tbsp. of olive oil to a
  nonstick, heated sauté pan. Add 6 shrimp to the pan. Sauté
  until opaque.
  
  CCP: Final internal cooking temperature must reach a
  minimum of 145oF/63oC, held for a minimum of 15 seconds.
  Add 10 oz. of stew. Sauté until just warmed through.
  Alternate 6 oz. each of warmed turmeric rice and basmati
  in sectional layers in a heated serving bowl or on a
  serving plate. Spoon the Shrimp mixture over the top of
  the rice. Sprinkle 1/2 tsp. of chopped mint over the top
  of the shrimp mixture.
  
  Yield: 24 servings
  
  Recipe from: http://www.gfs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never put off until tomorrow what you can do the day after tomorrow.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)