As part of my ongoing efforts to create a database for servers to reference regarding fish that appears on restaurant menus, here are some fun facts and trivia about mahimahi and swordfish. Mahi-Mahi Common Name(s): Dolphinfish, Lampuga, Lampuka, Rakingo, Calitos, Maverikos, Dorado Scientific Name: Coryphaena hippurus Max Size: 88 lbs (40 Kg) Common Size: 15-28 […]
Warning: Illegal string offset 'singular_portfolio_taxonomy' in /home/davhdnfk/foodieknowledge.com/wp-content/themes/canvas/includes/theme-functions.php on line 803
Choosing The Right Steak
I am asked frequently by guests, “What is the best steak?â€Â This question is not easily answered. It is similar to asking someone who sells cars, “What is the best car?â€Â The “best†car depends on a number of factors and will be different for each person. A teenage boy will answer this question differently […]
The Best of Foodie Knowledge
Foodie Knowledge was one of the concepts I had when I started my original blog tipsfortips. The food posts started right away with my first feature “Foodie Fridays.â€Â Eventually I discovered that writing food related posts on a weekly basis was a bit of a strain. Instead, food related posts were featured on the blog […]
The Groupon Effect
I remember a few years back when people would post pictures of their newest purchases on Facebook and MySpace. Their new car, watch, or house would be displayed for all to see and envy. It was a subtle form of bragging intended to show their success and maybe even inspire jealousy in others. They were […]
Wild Salmon Season Has Begun
In one of the greatest rites of spring, the salmon have started heading back to their spawning grounds. This also means that wild salmon will be popping up on restaurant menus around the country. The farm-raised Atlantic Salmon most restaurants have been serving throughout the off season will soon be replaced by wild Sockeye, Coho, […]
How To Make “Bubbles†For Drinks
As part of my continuing adventures in beverage making, I decided to share some quick tips on making tapioca pearls (or bubbles) for beverages. These are most commonly used in a variety of drinks collectively known as “bubble tea†or boba. These beverages originated in Taiwan in the 1980s and quickly spread throughout Asia. The […]
How To Make Flavored Syrups
There are a wide variety of tasty syrups available in stores. These can be used in a variety of drinks from Italian sodas to milkshakes. There are two problems with most of them. The first problem is that they are made with artificial colors and flavors. The second problem is that acquiring a variety of […]
Adventures in Beverage Making
I get asked from time to time how I manage to keep on top of writing five blogs as a hobby. The answer is that I write about the things that are interesting me at the moment. I also try to work topics that I encounter or discuss with friends into blog posts. While I […]
Mixed Greens / Spring Mix
Salads have becoming much more confusing over the years. We have moved from iceberg and romaine to a variety of weeds, leafs, and greens. Spring mix and mixed greens can be found on even casual restaurant’s menus. Still the components of these mixtures can be a mystery to even the most knowledgeable foodies. Some of […]
Ahi Tuna and Mako Shark
Many month ago I came up with an idea. Â Seafood is one of the toughest areas for most servers to learn. Â Growing up in the Midwest most of the seafood I ate was called “fish” and usually served in “stick” form. Â Early in my restaurant career I served tilapia and cheap salmon. Â It wasn’t until […]
Does It Really Matter?
I have been accused of being a food snob on occasion. In some areas this is probably accurate. I won’t eat any garnish that comes from a bar tray. I won’t eat farm-raised salmon. I won’t eat anything grown in poop. I won’t eat gulf oysters. I would also point out in my defense that […]
About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.