>On the kitchen side, you have no idea how evil hollandaise is
>until you have to prepare and keep up to par enough of it to
>serve upwards of 140 people in a five hour period. That shit
>SUCKS.
>

(glad you mentioned that^) so sounds like maybe it's the hollandaise for you..

doing a quick google search, it takes roughly the same amount of time to make a bearnaise sauce or a beurre blanc sauce..and i'd imagine the line cooks at Le Bernardin/French Laundry/Jean-Georges/etcetc need to churn out gallons of it nightly--but i'd also imagine none of those workers would ever say "fuck french food"?




(it's like im on a PR-crusade for brunch..)