Quantifying Cooking Performance, and How to Menu: Musso & Frank’s Grill
Mar 21, 2024
56:15
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Discussions on quantifying cooking performance at restaurant and industry levels, menu strategies at Musso & Frank’s Grill, assessing culinary skills, fantasy promotions, unique dining experiences, and humorous food debates.
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Quick takeaways
Brioche is recommended for French toast due to its texture, which absorbs well without getting soggy.
Choosing between gumbo, jambalaya, and etouffee is like 'F, Marry, Kill' to enjoy all three Creole dishes.
Deep dives
Perfect Brioche for French Toast
Brioche is considered the best bread for making French toast due to its light yet dense texture that holds up well during cooking. While other bread types like challah or pain perdu are mentioned, a thick slice of brioche is often preferred for its ability to absorb the egg and milk mixture without becoming too soggy or falling apart.
Gumbo, Jambalaya, and Etouffee
When choosing between gumbo, jambalaya, and etouffee in the 'F, Marry, Kill' scenario, the playful analogy lands on 'F, Marry, Kill' all three dishes. This light-hearted approach emphasizes the enjoyment of all three iconic Creole dishes without singling out one for elimination or exclusion from a delicious culinary experience.
Dave is joined by Chris Ying as the two discuss attempts to quantify the performance of cooks, both at the restaurant and industry level. Chris then asks Dave how to menu at Musso & Frank’s Grill in Los Angeles.