glenn

Checking my credit card bill it was $138 per couple which included everything, including 2 bottles of wine. Looking at the menu, it seemed like it was gonna be more expensive, but it was very reasonable.

We went last week. I was wondering when this place was gonna get mentioned. I wasn't the "note taker" and I don't remember specifics, so I won't say anything that'll embarrass me too much - except, I've gotta think this is THE place in Hoboken now. And Michael Coury was awesome, not only in talent but as you said, his passion. It's funny. What stands out most is the solo diner that sat next to us. He was an elderly gent who said he had been there about 10 times. Considering it had only been open a couple of weeks, that was no small feat. He convinced me to be adventurous and try the oxtail, a superb choice. Not that anything was less than superb.

That's not true, at least any more. And that's more or less my deciding factor at this point. I also don't want a dipping cabinet - I want the display, an ice cream dipping display. It's not up to the ice cream company - it's the distributor since ice cream companies usually don't sell direct. If you have another suggestion, I'd love to hear it. Also, I will be using the ice cream for more than shakes. It's hard to say at this point, but my guess is about 60% of my ice cream sales will be shakes. The rest will be by the cup and waffle sandwiches.

It seems no contest. Plus I see mixers at Ben & Jerry's, not blenders. I see I got the links screwed up, that mixer link was supposed to point to their triple mixer. I ended up calling Hamilton Beach - Holly, you were right, the triple mixer comes with blades for both hard and soft ice cream. And they had no idea why I was told the blender would do a better job. While I'm at it, let me ask if using a super premium ice cream for shakes would be a waste. At this point, I'm leaning towards going with Double Rainbow. They have the highest prices of any of the supers that I checked, but, I get a free ice cream dipping display (which would cost up to $2500.) My personal feeling is that it wouldn't be a waste regardless if you consider I want to be known for having great shakes.

I've been getting conflicting advice about what to use for making milkshakes when using hard ice cream. Hamilton Beach told me I'd be best off using a blender, specifically, this one for milkshakes. They said this mixer was primarily for use with soft ice cream. Two ice cream distributors told me the opposite. Hence, I am confused. [i'm only using Hamilton Beach equipment as examples - I know Waring and others make capable equipment.] It would be nice to be able to use the blender as I also plan on making smoothies. Thanks for any advice.

Holly, at this point, I see my cafe being in both of those worlds at different times. I'm going to play it by ear. Steven, let me preface this, which I think I've already made clear, that I know very little about this stuff. My info comes from various vendors I chatted with at the IH/M&RS. Obviously, they have a vested interest in seeing me shell out $500 for their product. My sole concern is protecting myself from any liability claims that may come from nefarious activity originating from my connection. If there is a way to use a basic wireless router to hold users accountable, great. Or, if as someone else said, I'm not liable in any event, than screw it. I have no desire to play cop. To tell ya the truth, the thought of getting a secure connection never would have even crossed my mind if it wasn't for those vendors at the show.

Thanks for all the input. Not having a laptop and not being a big cafe patron, I had no idea what the story was. You've enlightened me. And thanks to Cucina for the great marketing ideas. As a result, there's no question in my mind that I have to offer free wifi. And see what happens. I also checked with a few local places and they o9ffer it free without a secure connection. I'm not sure if I made it clear, but my intent was never to make wifi a profit center - my concerns were the expense and the ones Holly clearly stated. I'm still left with the issue of whether to go with a secure connection or not. My concern has to do with liability. I don't wanna get sent up the river cuz a friggin' spammer, or worse - mother raper, father stabber or father raper got their jollies off on my connection.

Maybe I bought a load of bulloney, but the rationale for a secure connection as explained to me was to prevent spammers and other malicious conduct from my connection. I don't care if anyone leaches. I tend to agree with you about not charging and will almost certainly start off free and play it by ear.

Holly, I'd love NOT to have wi-fi for the reasons you mentioned. However, people have come to expect it and it's becoming more prevalent in my nabe. In any event, I don't mind people lingering during the day if I have no one waiting - it's good for business in that people passing by will see a busy place. But I'm not afraid to tell someone who's lingering when it's busy to take their laptop elsewhere :)). Suzi, excuse me if this is a dumb question - how can you have a secure connection without requiring someone to register and log in? Otherwise, can't people spam (or worse) and not be held accountable?

I plan to have wi-fi in my cafe. I was planning to allow free access until I got the particulars. Now I'm not sure. Does anyone use their laptop in an internet friendly cafe? If so, I'd love to get feedback. I knew nothing about this stuff until I recently looked into it. Now I know a step above nothing. I'm almost for sure gonna get a secure connection, which costs about $500. That's not counting the set up fee and monthly connect fees. I'd prefer not to have to absorb the entire cost. Okay, here goes... If you pay for the service in a cafe, do you think it's unfair that you're charged and/or do you think the proprietor is being a cheapskate? How much do you typically pay? In those places where it's free, is it a secure connection where you don't have to register or log in? In those places that have a secure connection, does it bother you to have to register and log in even if it's free? Any other comments/advice?

I spoke with some of the employees yesterday at their booth at the IH/M&RS in NY and they seemed bewildered by what happened to me. I'll consider it an aberration from the norm and give it another shot. benevolent glenn

That's a good point and another thought. On a similar note, to the best of my knowledge, AA does not have a unified policy on the subject, or at least that was the case some years ago. There are some AA'ers though, that believe alcohol in any form is poison. Even those mouthwashes that contain alcohol. While I don't agree with that view, I certainly don't want any controversy.

For sure. My menu is truly egalitarian :)). I vote no, if that counts. I lean more towards a mildly spicy hot chocolate. I also don't think kids and a spiked hot chocolate go very well together. I just wanted to know if it was an option.

Why are "house blended teas" cheaper than "other peoples' teas?" And whenever I ask for an iced tea, they give me a snapple if I forget to ask for the house tea. They shouldn't even sell snapple, aka battery acid. Other than that, I have nothing to complain about.

Turley laced with purple haze. Plus, I was considering adding a liqueur to my hot chocolate recipe.

Thanks everyone. This is what is says under "cooking alcohol": "WHAT IS “COOKING ALCOHOL” AND CAN IT BE USED BY A LICENSEE WHO IS UNDER SUSPENSION? Cooking alcohol is an alcohol product which has been made unfit for beverage or drinking purposes, usually by the addition of salt. It is no longer an alcoholic beverage and is therefore not subject to Alcoholic Beverage Control Laws and regulations. Consequently, it can be utilized by a licensee whose license is under suspension even though no alcoholic beverage activity is permitted on the licensed premises. A licensee under suspension, however, may not utilize any alcoholic beverage, even for cooking purposes." That really is a ridiculous answer. Like, how many grains of salt do you need to add to make liquor acceptable as a food ingredient? According to the definition, liquor straight out of the bottle is unacceptable. I did call the ABC Board in Trenton and left a message - using Tommy's name of course. Common sense dictates that it shouldn't be a problem. I did ask my lawyer and his response was, "Call ABC." Or he'd be happy to do it for $300/hr.

Hah, you don't know Jersey City. In the past months, I've had lots of dealings with many of the city agencies. They all give me the first degree, name, address, etc. And they normally call back, so I can't say I'm Tommy's Tamales. But you're right, and maybe this is something for my overpriced lawyer to handle.

Does anyone know the law about using alcohol in cooking w/o a liquor license? I hate to open a can of worms by calling up the local liquor board.

Suzanne, what is the advantage of using Mexican or Spanish chocolate? Is it spicy? I was looking to make a mildly spicy hot chocolate - I assumed I'd just add chile peppers. One thing I didn't consider - how do I maintain the freshness of the hot chocolate throughout the day? Edit to add - generally speaking (if there is such a thing), what is the law about adding alcohol to food w/o a liquor license. I assume you can use liquor or wine in cooking to a small extent.

Hey Katie, Jubilee wasn't there, or at least I didn't see them and they weren't listed in the schedule book (though they're listed on the website as participanting.) For the most part, the show was of little help except to confirm what's been said here - homemade is better than anything store bought. I'm convinced after a tasting from, uh, MarieBelle, I think. The show was aimed strictly for the public, not the industry, though there's nothing wrong with that. The chocolate fountains were a sight to behold. I found the larger companies, Payard and Jacques Torres, to have the least knowledgeable people on hand - at least as far as my concerns. Janet at Valrona was the only chocolatier of any substantive help -- thanks. NY Culinary Institute made hot chocolate in a crock pot, or something like that. Seemed a bit wacky.

Wow, 18" lighter and still grilling! Congrats on the successful surgery and be well. We were looking to cater Thanksgiving and have now found the perfect answer. Best!

I think Lou should hang up a sign, PROUDLY NOT REVIEWED BY ZAGAT or TIM WON'T EVER GET A RESERVATION HERE.

I sense a sore topic has once again arisen :)). If it helps any Lou, I'll vote for you even though I've yet to eat at American Grill, though I keep meaning to.

It was only at the last second I decided to go. I figured that this event would not be very conducive to my diet which I'm struggling with :)). Thanks for waving temptation at me, Katie. How much work is it? I don't have a culinary background but I'm hiring someone who does. And speaking of espresso machines, I won't have one, at least at the onset. Just coffee and tea to start. But, I'm looking for a frothing machine - the extremely reliable source that recommended ghirardelli, reocmmended this Saeco. Any thoughts?

I'm looking for a premium hot chocolate to serve in a cafe. Someone recommended Ghiradelli which I plan to try. What else? Jacques Torres is out - they won't sell their hot chocolate unless you buy their candy. I'm also going to the Chocolate Show in NY tomorrow and these are the exhibitors. Anyone that I should make a point of seeing?