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Commercial Countertop Manual Griddle - KITMA 24'' Liquid Propane Flat Top Griddle - Restaurant...

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Imperial Griddle Commercial Restaurant Equipment

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Restaurant scene: At Udipi Cafe, the pancake-like ...

When it comes time to make the dosa, the cook heats a greased griddle called a tawa. Next, she ladles in a circular motion a quarter cup of batter to coat the pan. When the batter browns and the edges begin to curl up, she adds filling. Then she folds

For luxury homeowners in Las Vegas, only the best appliances will do in the ...

Especially in food-obsessed Las Vegas, many residents want to showcase their culinary skills with impressive outlays of convection ovens, capon-roasting rotisseries, infrared griddles and beyond. This is the gourmet America that started as a sparkle in

Luzerne County restaurant inspections: July 27-31

Violation: Hood located over griddle is not an approved hood system. Silver Bullet Saloon, 432 West Third Street, Nescopeck, July 27. Regular inspection; in compliance. Violation: Observed a build up of static dust on the fan guards in walk in cooler

Restaurant scene: At Udipi Cafe, the pancake-like ... - Pittsburgh Post-Gazette

Source: www.post-gazette.com

What brings a dish into the lexicon of Pittsburgh’s iconic foods. And it requires that one of their everyday dishes is served in more than one place for longer than a fad. It helps if the dish is served at a wildly popular restaurant that’s been around for at least a decade, preferably longer. And if the dish comes with a story — like the origin of the Primanti’s sandwich — all the better. Such is the case with dosa or dosai, a dish poised to join pierogies, beans and greens, crabmeat Hoelzel and the Devonshire sandwich as an iconic Pittsburgh food. Indeed the dosa can be found in other cities, but it has certainly made a mark here, especially at Udipi Cafe in Monroeville. A dosa is a flat pancake with omelet-like consistency toward the center and a crispy crepe texture at the edges. It could be rolled and stuffed with vegetables such as potatoes for masala or have a simple layer of hot chutney, although there are infinite variations. The specialty from southern India is made in homes from Murrysville to Mount Washington. Manjunath Sherigar opened Udipi in 1996, inheriting a modest restaurant space with checked linoleum floors, swinging doors to the kitchen and a counter with the cash register at the front. Udipi is a reference to the town (spelled Udupi) on the southwest coast of India known for a particular style of vegetarian cuisine that has become widespread around the world. It is a city of temples, but it’s also known as a haven for aficionados who appreciate the local cuisine. Although Udipi opened nearly 20 years ago, it has only grown more popular here — quite rare considering the short life span of most restaurants. It benefits from its proximity to the Sri Venkateswara Temple that, since 1976, has served as North America’s oldest major Hindu shrine. For many, a trip to Sri Venkateswara temple includes a visit to Udipi after a service. And this temple along with the Hindu Jain temple in Monroeville are among the houses of worship for the more than 10,000 Indian-born residents and their families in the region. Manager Vivek Amin, who has worked at Udipi for 12 years, said he’d be hard pressed to say how many people visit over a weekend. He works the front of the house while at least six cooks are busy in the kitchen. Most patrons are Indian, although it is becoming a place to dine for non-Indians, too. On an average day, it’s not unusual for the restaurant to sell 500 to 600 dosas — enough to prompt my tablemate to declare he has gone into the wrong business. Dosas in India are often eaten for breakfast or for tiffin (an early evening meal), although they can be enjoyed anytime. Most people eat them with coconut chutney and the aromatic sambhar. The dish’s foundation is made from a combination of rice and lentils, which are soaked in water for at least half a day and then ground to make a batter. The more the batter rises, the better the dosa tastes. When it comes time to make the dosa, the cook heats a greased griddle called a tawa. Next, she ladles in a circular motion a quarter cup of batter to coat the pan. When the batter browns and the edges begin to curl up, she adds filling. Then she folds the dosa into a triangle or rolls it like a cigar and transfers it to a plate. The dosa also can also be served flat, and often it will hang off either side of the plate. Some places pride themselves in making family-sized dosas, which are 3-feet-long and require multiple plates. It’s not all about South Indian dishes at Udipi, where savory vada (like doughnuts), uthappam, and an assortment of dishes arrive as part of a thali. The menu at Udipi also includes vegetarian dishes from Northern India, such as baingan bharta (eggplant), as well as a handful of Indo-Chinese dishes. The menu’s range is the restaurant's point of pride. But watch the kitchen doors for a minute or so to find dosas that come out in a rhythm: Two dosas for the couple at the third booth. Four dosas for the family near the door. When I said I wanted one, a server revealed his leanings. He said the dosa is a meal in itself. Udipi Cafe.

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Vollrath - 1102R - Grill Tender Griddle Scraper Blade

Vollrath - 1102R - Grill Tender Griddle Scraper Blade

(Rakuten.com)

Price: $12.22

Vollrath - 1102R - Grill Tender Griddle Scraper Blade


Bakers Pride Restaurant Series Range, gas, 48" W, (4) 40,000 BTU burners, 24" griddle w/1" thick polish plate, , (1) 30" convection oven w/(2) racks, (1) 10" storage base, s/s front, ledge, sides, back guard w/shelf and kick plate, 240,000 BTU total

Bakers Pride Restaurant Series Range, gas, 48" W, (4) 40,000 BTU burners, 24" griddle w/1" thick polish plate, , (1) 30" convection oven w/(2) racks, (1) 10" storage base, s/s front, ledge, sides, back guard w/shelf and kick plate, 240,000 BTU total

(Meat Processing Products)

Price: $8261.39

Bakers Pride Restaurant Series Range, gas, 48" W, (4) 40,000 BTU burners, 24" griddle w/1" thick polish plate, , (1) 30" convection oven w/(2) racks, (1) 10" storage base, s/s front, ledge, sides, back guard w/shelf and kick plate, 240,000 BTU total


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Google Books

Restaurant Business
Restaurant Business
2000
ISBN
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Successful Restaurant Design
Successful Restaurant Design
Published by John Wiley & Sons 2010
ISBN 9780470250754,0470250755
336 pages

An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in...



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Ingredients:vegetable oil, chicken broth, tomato, cilantro, garlic, rice, green chilies, salt, tomato paste, yellow onions

Restaurant-Style Chicken Scampi
Ingredients:flour, alfredo sauce, garlic, green pepper, olive oil, olive oil, onions, chicken tenders, red pepper, yellow bell pepper

Fried Rice Restaurant Style
Ingredients:baby carrot, eggs, rice, peas, vegetable oil, soy sauce, vegetable oil, water

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The Comprehensive Commercial Kitchen Equipment Retrofit Project will take place ... Higher efficiency broilers, fryers and griddles can easily save 30 percent, while new convection ovens can save up to about 20 percent. Simply shutting down the HVAC ...

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The mobile kitchen, roomy enough for five to work, is equipped with commercial refrigerator ... avocado and salsa ($6), plus a much-in-demand Cuban: a griddle-pressed sandwich with ham, pulled pork, Swiss cheese, pickles and mustard ($7).

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While smaller pans may be stowed away more easily in a tiny kitchen, a larger pan will give you more room to work (great if you're cooking for a big family or company, or want to grill something substantial, like a large fish or tri-tip).

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Lamborghini Dal Toro Restaurant 1

RMW Designed Bar located in the Lamborghini Cafe also known as Dal Toro. Located in the Palazzo Hotel Casino, Las Vegas, NV. Commercial Kitchen Design Commercial Kitchen Design

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Charlie Palmer's Fin Fish
Charlie Palmer's Fin Fish

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