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Brooklyn1

On Sat, 23 Oct 2010 01:15:46 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

>In article >,
>Dan Abel > wrote:
>>In article >,
>> sf > wrote:
>>
>>
>>> That's one kitchen concept I just do not understand. It's not okay to
>>> carry a pot of cold water to the stove, but it's okay to carry a pot
>>> of hot water back to the sink? <boggle>
>
>ISTR that the Fatted Calf has a drain in their floor near their setup or
>some means for draining the pot without hauling it.
>
>I sure wish for something like that when I am boiling water for pasta or
>potatoes for 130+. It takes a long time to fill up the pots, and a long
>time even on our commercial range to make 'em boil. If I am in charge of
>the kitchen and Le Menu contains pasta/mashed taters, I go in hours before
>the volunteers come in, fill the damn pots and cover, and turn on the
>burners.

An experienced cook would heat a few smaller pots rather than one huge
pot... and they'd fill the pots the night before.