pennbrew

Don't worry, if I wanted to do it half-assed I'd just buy the cheapest bulk hot dogs at Sams Club. Even though I'm keeping it simple it has to be good. ---Guy

All breweries in PA need a brewery license. A second license, the "brewery pub" license, can also be obtained for a pub or tap room. It allows sale of own-brewed beers and PA made wines. No liquor or other beers or "foreign" wine allowed. A Sunday license can also be had for an additional $300. The PLCB did away with the % food sales requirement for the Sunday license a while ago. A licensed brewery pub can also obtain a liquor license if it so chooses (if it can find and afford one). I'm not interested in a liquor license at this point. In any event, seating and food service for 30 people is required. ---Guy

I'd imagine it has to do with the large number of European visitors Disney gets. I met some German friends in Colorado last year for lunch(their first time in the US), they even asked me about tipping here. They grabbed the check at the restaurant, and I noticed they left about $3 tip on a $50 or $60 check. When we left I "went to the restroom" and gave our waitress another $10. Our service had been fine. So I imagine Disney waitstaff got tired of getting stiffed by people who just don't understand the system?

Thanks! I'd love to find a good commercial source of real "mittelscharfer Senf". ---Guy

Yup, I can offer them both. I'm not trying to skirt the law, simply doing no more than what's needed to be in compliance and minimizing any possible objections. I figure the simpler I keep it the *less* chance for hassles, no? Thanks! ---Guy Edited to add: Maybe I mis-spoke above when I said "I'm breaking a lot of rules". I don't mean the regulations, I meant the conventional-wisdom-type "rules" of how to operate a successful business. I'm certainly planning to be compliant with all food service and PLCB rules and regulations.

Thanks for all the responses. Yes the motivation is to satisfy the regulations. My concept is all about the beer, the food is a necessity to get the pub license. Come in, try a beer or 2, buy a growler or bomber or 6-pack to go. I really don't want people hanging around drinking for a few hours and all the problems that can go with that. I'm the brewer, chef, bartender, accountant, purchasing agent, janitor, etc. so I don't have the time or energy to tackle anything more ambitious. And anything else that requires real equipment (fryer, stove, grill, etc.) with a hood and ansul system is out of the question anyway. Making something at home isn't an option either, I can't risk my serving license over a crockpot of chili or lamb stew. Just heat up the chafing dish on the end of the bar, dump in the hot dogs and be done with it. Maybe chafing dish is the wrong term, it's an electric steam table (? steam tray??) with three deep 1/3 size pans. Can you really get away with an electric grill/griddle/skillet on the bar without a hood?? I want to minimize the chance for objections when the Dept. of Ag. comes in for my health certificate inspection. I have a good source for german-style dogs. I'd love to do bratwurst, but they require a grill if you want to do them right. If cash flow becomes positive and there's a demand for real food I'll go in that direction. My ideal menu would be described as German Cajun BBQ Fish Fry Pizzeria. I can make a mean pot of red beans or goulash over spaetzle. But that's more like Phase 3 than Phase 1 or 2. I know I'm breaking a lot of rules doing it this way. But if I'm going to get into business this is they way it has to be. Low investment, no debt, minimal overhead, no payroll (or UC insurance). Just me and my beer. My original idea was a workbench for a bar with a keg of beer in a tub of ice. Thanks to ebay, restaurant auctions, an understanding landlord and a few extremely hard-working friends it'll be much nicer than that. See picture below for the progress of the tap room. Notice the Quiznos barstools, $12 each at an auction. It's in Berwick. PLCB mandates 30 seat minimum (I have 10 barstools and five four-tops) and food on hand to feed 30. That's what they require so that's what I'll have. Oh, and no smoking. So back to the original question, would naked german dogs be too weird for most people? Thanks! ---Guy

I'm on the verge of opening a new small brewery with a tap room. By law in PA, I must serve food to qualify for the "brewery pub" license. Not having the money to fit out a real kitchen, I have an electric chafing dish in which I plan to heat hot dogs "dirty-water" style. I love german-style wieners, pork-based dogs with natural casing. In Germany they're served naked on a plate with a roll and a sploosh of mustard. You pick them up, dip the end in the mustard, and eat. Here's a picture of how it looks (minus the mustard): My question, is this too foreign/strange for Americans? I'm getting a lot of flak about my hot-dog-only menu, but it's all I can afford at this time. Unless I have food catered in which may be an option down the road. Thanks for any advice! ---Guy

Anyone have an idea how the crop's looking this year? Last year I blinked and missed the season...

Indeed. There's also those of us who consider the "all beef" hot dog to be a bastardization of the real thing, that a hot dog should contain pork. ---Guy

If you already have a badge, there is no photo ID check at the door. ---Guy

Just a reminder, tomorrow (Friday July 6) is the last day to pre-register at $35. It'll be $60 and a lot more hassle at the door. I think I'll be there on Sunday, possibly Monday. Should be fun! ---Guy

First of all, it's a brewpub. Fine lagers and ales served at the peak of freshness. The food can be described as: German Cajun BBQ Fish Fry Pizzeria The brewpub is actually getting close to happening. The food, however, is not part of the initial plans. But as soon as is practical......I'm hoping. ---Guy

Went with the family today for an early Father's Day dinner. The chicken and ribs were stellar as always, and there's a new menu item--pork chops. We tried a very generous 1/2 portion, they were good. Only disappointment was the sauce. It was rather sweet, and the flavor was one-dimensional in its sweetness--kind of a grape jelly flavor. I hope it's a one-time aberration; usually the sauce is a highlight. ---Guy

A beer-drinking-Friday-night-beer-chat buddy of mine gave the highest praise to this place. The best burrito you will ever eat. Can anyone concur? ---Guy

OK, I'll ask, what's wrong with using a garlic press???

North Carolina has a chain called Biscuitville Biscuitville webpage Their country ham biscuit beats hollow anything McDonalds offers. ---Guy

I know, I was expecting too much. The place certainly looks like it has potential, the renovations they did were rather elegant. Seeing the "same old, same old" menu was a disappointment. And the execution is worse than the older place in town, a whole quarter-mile down the road. So why'd they bother? That's a rhetorical question...

Yeah, I know, give the public what they want; you won't go broke underestimating the taste of the American public, etc. Just give me a Ma Po Tofu and I'll be happy. There's plenty enough room on the menu. But I'll bet you any amount that this restaurant doesn't own a single Sichuan peppercorn.

OK, I'll admit that where I live (just south of Wilkes-Barre PA) is not a foodie hotbed. A brand-new Chinese restaurant just opened at the end of my street. Actually it was previously a Chinese restaurant (Peking Chef), but it's under new ownership and has undergone a complete makeover. We have another Chinese restaurant in town (China II), which is OK for a standard American-style Chinese joint. You know, with the illuminated photos hanging above the counter of dishes that clearly were made elsewhere (with names and prices not found on the menu), with half the backlighting burned out. This new place looked like it would be different. The new name looks exotic. I can't remember it now but it's not "Happy Lucky" or "China Delight" or some such. And the grafitti-covered vans that have been parked there during the renovation are clearly from New York. So my expectations were up, my imagination ran wild. Maybe shades of Grand Sichuan??? One can hope. I just carried out from there. First of all the menu was a clear disappointment. It's all chicken and broccoli, Happy Family, etc. I swear all Chinese restaurants must get their menus from the same print shop. The only thing that caught my eye was called simply "Beef and Shrimp Hunan Style", but the description promised shrimp and Chinese vegetables in a chili sauce; and thin, crisp strips of beef in a sesame sauce. It also indicated "spicy", so I asked for extra spicy. The "Chinese vegetables" turned out to be broccoli and bell peppers. Maybe a canned baby corn or 2. Soggy, tough beef and rubbery shrimp. Everything was in a lifeless, brown, gooey sauce. Not a hint of spice (where's the chili???) or flavor other than salty, mucky blandness. Why must it always be this way? I know those of you in New York and San Francisco can find some decent stuff, but why don't the other 152,000 Chinese restaurants in the US even try? Hell, around here even the hot dog joints try to differentiate themselves from each other. Sorry for the rant but it's tough to have your hopes dashed so completely. ---Guy

I've eaten clams all my life, raw, steamed, fried, in chowder, in pasta sauce, etc. Until recently, when I've started experimenting with seafood pizza, I've never personally handled them. I realize now how little I know about clams. First, here's an example of what I'm doing (shrimp and clam white pizza): OK, I've been buying my clams from Wegmans, $0.46 each for cherrystone clams (I use about 8 or 10 per pizza). I steam them for about 2-3 minutes, just long enough to kill them so they're easier to open. Would they be better if uncooked, if so, what's the trick to opening them? What determines how gritty they are? Sometimes when I buy them they are perfect, sometimes they are full of grit. Is there any way to tell the difference? So when I open one, it looks like this: So here I show my ignorance of all the terms I hear about clams. What is the "neck"? What is the "belly"? What part is the "strip" (as in, fried clam strips)? Also, each clam has a round, dark, mealy section within the body that sure looks like a pile of clam poop. What is that? is it edible?, I'm sure it's not removed in any of the preparations I've eaten. You can see what I'm talking about here: Thanks for any help/wisdom/insights you can impart to this clam neophyte. ---Guy P.S. The pizza tastes as good, or better, than it looks. However it takes too d*mn long to make with my fumble-fingered handling of the clams.

Are you looking for someone local, or are you willing to fly someone in? ---Guy

I'm the "guy" who posted on pizzamaking.com. Perhaps I misunderstand your point, but I have no financial stake in any aspect of this discussion. As I admitted in my post I have no experience with real Naples-style pizza, and perhaps it is simply not a form that I prefer. As my first taste of the style I found it underwhelming. Good, but not my top choice for pizza. Everyone's taste is different. As for the questions raised about your connections with the restaurant, it's not a matter of whether you'd gain any direct financial benefit from your review. In a forum such as this it's considered proper to disclose *any* professional relationship with a place you're reviewing. ---Guy

So is the season over? It looks like I'll be in the Portland area on Friday or Saturday, any chance of finding about 20 lbs. of fresh shrimpy goodness to bring back home to Pennsylvania? Thanks! ---Guy

Just saw a big display in the local Wegman's (Wilkes-Barre PA). Priced at $1.39 per 2 liter bottle, last year it went on sale for $0.79 for a 1-week promotion. I think I'll wait a while to see if that happens again, then I'll stock up. ---Guy

Consider this another vote for the El Yucateco habanero sauces. Both the red and the green are delicious, hot and unique. El Yucateco website Tabasco is in its own league, and I think it is a necessary staple. Crystal is probably my most-frequently-used, all-purpose hot sauce. I've had a lot of really good Caribbean-style sauces, of course I never remember the names once they're gone. The one currently residing in my fridge is called "Chesapeake Bay Old Style Sauce Company Traditional Caribbean Hot Sauce"/"Authentic West Indian Recipe". It is amazingly good. ---Guy