Pam R

Yay! Congrats on the job. Ummm... I don't have any really great cookie suggestions ... although, if you have the Martha Stewart Holiday Cookie Magazine from a few years ago there are a few goods ones in there. I like a good, chewy chocolate cookie and you can add things like crystalized ginger or different types of chips or dried fruit. How about peanut butter cookies? Or oatmeal? We used to make a 'cowboy' cookie that had oatmeal raisins and chocolate chips... but you could put anything in them. If you don't have the magazine, let me know and I'll try to find it at work tomorrow.

You don't have to be a famous chef to be a jackass. I worked (briefly) with a chef who liked to throw raw potatoes at his staff. (he also tossed a knife or two, never hitting anybody). He verbally abused his staff as well. The walls in the staffroom looked like swiss cheese because a couple of kitchen staff members took their anger out on the wall, rather than their chef. It happens. Ramsay may be the extreme - but yes, it's TV. I missed a good portion of the show, but what I saw I enjoyed. I don't know if I enjoyed it as much as his Kitchen Nightmares, but I have to see it a couple more times to decide. If he was a kind, nurturing chap would people watch and would FOX want it? Probably not. That's not the type of show they're trying to put out there. I'll try watching it again and take it for what's it is - entertainment.

this is bad because...? no no... not bad... I was just thinking ... maybe... something else?? shhh... don't tell anybody... but I don't like tuna. I'd never do that to you!

On the one hand I'd say go vegetarian .... am I the only one who has noticed a large amount of meat already? On the other hand, the people doing the eating obviously enjoy meat. How about the meatloaf... with a twist? Make it chicken or turkey... or something non-traditional?

Thanks - I'm picking up on that. But you didn't tell me how to make a good cholent Michael

My #1 drink is Iced Tea.... maybe I should be American?? I'm with everybody who is anti-canned fish. I can't handle the smell, let alone eating the stuff. Mayo - don't like it. Never will. The texture, the taste, the... concept. pheh. Caviar - tried it. not interested.

I just read this thread for the first time - it has me wondering if I joined eG too late and missed all of the really good conversations. I loved this one! I've been giving cholent a lot of thought lately. My grandmothers never made it, my mother has NEVER made it, nor have I. The only time I had it was staying on a kibbutz many years ago. I am... ashamed? that I don't know how to make cholent. I wrote a kosher cookbook! There is something wrong here. I need to learn. I read that some of you brown things first. Then what? You add a lot of stock? I would imagine that it would absorb lots of liquids. Does anybody have a fantastic recipe for me to try as a starter?? Then I can play around. I think we just ordered some lamb stewing meat... but there are always flanken kicking around... where should I start?

Thanks Melissa. Now I want to make kreplach. If I have time I just might make a batch. My problem is that long before the holidays come I've almost od'd on the foods. Your link gave me lots of new ideas for things i haven't done yet this year.

Any favorite desserts other than cheesecake? I am, as always, done coming up with recipes and cooking things for Shavuot... so a quick search after the fact and of course there's a thread. How could there not be? I was just curious... why cheesecakes?? Although some may think they are passe, I'm still a big brulee fan... and no better time to have one. Anybody else?

I ordered some agar agar on Friday and am waiting for it to arrive. Any news on whether it worked in the fondant? What about mousse - anybody every try it?

I've just been through all 11 pages and was wondering if anybody had any success with the agar agar?? I've never used gelatin - kosher reasons. I've looked for the Emes brand, and 'truth' be told, can't find it. I just placed an order for some stuff with Eden foods and they had kosher agar agar so some is on the way. Will it work or would I be wasting my time?

Or Jewish. All of the steaks (and every other meat) I cook at home are salted - and they are still juicy. Now I want steak.

THem: "How will you paying for that?" Me: "Well, let's try this credit card first..." Not to be too depressing, but after 21 years we're relocating our business (we hope - as of today we have to be out of our building by July 1st and aren't ummm....sure where we are moving to yet) and it's all starting over again. Maybe I should start a thread on that one? I'm one of those people who is always thinking that if I can just win a small lottery (when I remember to buy a ticket) that means the cards get paid off. That's all I want! it's almost sad. In a completely non-baking related area of our business, we bring in tons of kosher products for retail. We generally offer the best prices in town (which is part of our downfall) and that's why people come to us. I cannot tell you how many times a DAY people ask for discounts. We are the CHEAPEST in town. If I discounted it I'd be selling it at a loss. Go somewhere else and ask them to discount it down to my price, then we'll talk. On the other hand we charge $65-125 for a cake/torte and (rarely) do people hesitate to pay that. Yes, somebody walking in off the street may blink once or twice, but people who know our stuff and want it, pay. End of story. umm... got a spare card i could borrow?

I don't know where to start. Over the last week, I've read your 'blog' (I've been reading a couple of pages every night after work). I wish I had been taking notes along the way because there is so much I'd like to say to you Mel. First: Congratulations on your lovely bakery. All of the pictures look fantastic and from your press and the first-person reports here, I'd say you've done an amazing job in a (I know it doesn't feel like it) short time. Next, I've felt for you and I've laughed with you, and I may have even cried for you! When I was a child my mother started a specialty cake shop which turned into a full catering company. My father and I are now in the business with her. Everything you've been going through is familiar to me. I've been printing off a part here and there and giving them to mom to read. Staff - You seem to be well on your way with staff now (I hope). I always find it amazing that there are so many people out there who are looking for jobs, yet it's hard to find good help. I've hired people and had them not show up. What's up with that?? They don't even call to let you know they won't be coming in. You can check as many references as you want, when you're talking about the food business people may think it'll be fun to work in a kitchen, but once they start to think about everything you've told them will be going on they rethink things and realize it's hard work! I've had people who like to slip their friends free food and bev. I've had people who call in sick a lot or like to show up late. People can talk all they want about 'paying more money for better staff". I'll tell you what, as soon as I get a regular paycheck, we'll talk about paying other people more money. (Let me also point out that we always pay over min. wage) Money - oy. It seems something always needs more. Things are going smoothly and the 10'x10 walk in cooler breaks down. That's fixed and next week the largest hobart needs a new something-or-other. Then the toilet needs a plumber. The van we use for deliveries and going to the wholesale (because if you had everything delivered from the big suppliers you'd go broke faster) dies. (we're still in morning for it). Anyhow, the point is that while people may seem to understand money issues - if you've never owned your own small-business, I don't know if you can really understand the issues. Have you heard this one yet "Oh! You have your own business. You're so lucky to 'have' something. Not like me who has a regular job with a steady paycheck." We've heard from other people (never the actual source) that we're rolling in dough. Eh?? One of my favorite parts of your blog was when you were telling us (and people on here were suggesting to you) that people were telling you to take some time for yourself and relax. Go to a spa. Get a massage. Take a nap. Ummm... then who's gonna do the work? It's not like you have a boss who'll pick up the slack. It's your ass on the line and you are the only one who is really looking out for it. How about your friends and family having to stop by the bakery if they wanted to see you? A lot of my old friendships didn't survive once I returned from University and started taking on more and more responsibility. I guess they weren't great friends. I still have some people (all with desk jobs) who don't understand why I may not want to go out on a Friday night after pushing out g-d knows what for the weekend. Some people have no clue how hard it is to work in a kitchen. Physical and mental I'm exhausted. I don't want to have a 2 hour phone conversation with you at the end of the day. I want to read Mel's blog and go to sleep. Or these days after being at work all day I need to finish testing recipes and writing my columns once I'm at home. Time!!! There is no time. My cousin just got engaged and will be moving to New York (where his fiance is from) . My parents and I are the only family members that are thrilled that the wedding will be in Winnipeg and not New York because we'll actually be able to go! I digress. One last thing before I stop my ranting: I was sorry to see one thing in this thread. Mel, you have to stop defending yourself!! There is no need. Some people may have issues with some of the things your saying, and while it's good to discuss these things, you don't have to defend what you feel and say. If this blog helps you vent, then vent! Mel, you're amazing. It take a lot of guts (and other things) to do what you've done and many people don't do nearly as good a job as you have. Be proud of yourself. As your working (because I would never suggest taking time off to do so) don't forget to remember what you've accomplished. And please keep those of us who are far away and can't stop in for lunch updated on the goings-on in your life. Thanks, Pam PS: How do YOU like your eggs cracked?

Hallelujah...ummm...again.

Hallelujah. I am guilty of a number of these sins against food.... and I'm ok with that.

Chilled soup.

Northern Pike? Pickeral?

oooooh.... this is going to be good. Can't wait to see how you both pull it off - beautifully I'm sure.

I usually buy whatever looks best. At times that leaves me only with grape tomatoes (which I love, but aren't always the form one wants). I noticed recently that the 'on the vine tomatoes' (red, orange and yellow) were actually the LEAST expensive tomatoes available at my local grocery stores. Eh? When did that happen. I thought it was a fluke, but it keeps happening. They are cheaper than romas and your regular, light pink grocery store variety. And for somebody who lives in my climate, the on-the-vines in the store are the best ones available right now.

So I should consider myself lucky that not a one of my customers would know that my Fondant covered multi-layered cinnamon chibouste, chocolate genoise torte isn't really a torte and just continue on?

See, I probably would have called Ellen's desserts a tart. What do I know? What about the layered desserts that have cake-like or pastry layers that ARE made with flour? (I'm thinking of things like Cinnamon Torte that is basically 6-8 layers of a cinnamon flavoured biscuit-round layers with cream - and there are many of those) What are those called?

I agree with fifi (Linda) that the internal temp isn't the real issue - it's cooking it for a good long while. Cooking it longer after your post should have and hopefully did help. But the temp you were using should be ok... we cook ours at 300 F for 3-4 hours (they are 10-20 lbs. though). It will probably be more tender if it has some fat marbling, but when we cook those huge ones, they still consist of both parts - so a good section of it isn't marbled. Because your brisket was so much smaller, a lower temp. wouldn't have hurt, but 300 (or around 300) should still have been ok. I hope it became more tender for you... I'm scared to ask how it tasted... how did it taste?

One half of me is agreeing with much of what's being said - the other half of me is fighting to tell what the restaurateur hates about the customer!! I guess that's another thread eh?

Don't think I'm not seriously considering this