Lisa Shock

I've got an old 1950's manual juicer that has the slot machine type handle and a domed top. I also have an automatic juicer attachment for my DeLonghi DSM7 mixer. I tend to just use the manual one for a couple of drinks. It seems easier to clean than the automatic one. I've only used the automatic one a few times; when I was making sorbet and needed a lot of juice. That said, the attachment was significantly cheaper than buying a free-standing electric unit and takes up less space.

43° isn't really a problem, yes, food should be stored under 40°. But, the time it spent above 40 was probably no more than a few hours (it wasn't at 43 for 12 hours, it got to 43 after 12 hours) and it's so close to 40, you're fine. Just be aware that some things like leftovers and raw meat may not last as long, I'd make plans to eat those fairly quickly.

One thing that many people neglect to plan for is space for dry storage. You'll need space (usually a whole room) to store cases of napkins, paper bags, to-go boxes, paper cups, hot cups, straws, lids, plastic silverware, paper towels, toilet paper, packets of sugar & sweetener, plus dry foods. I recall one place I worked at that ignored dry storage in the initial build-out and the owner's office was eventually taken over with stuff needing to be stored.

I got a fairly decent one at Ikea a few years ago.

When I managed a wine bar we had a weekly return system for bad bottles. We'd return 20+ bottles every week for credit. They were always ones with corks, I only ever returned one screwtop bottle ever -and it had a fault in the glass bottle not the cap. Some cork-sealed wines were so bad that 25% of the bottles were corked. Oh, and, once a case of cork-sealed bottles all suffering from high ethyl acetate.

Do everything you can to get customers their food as quickly as possible. Make certain that the front of house works with a sense of urgency, in some places they set a standard like 'no more than two minutes greeting a customer and ringing them up' or 'no more than two minutes between paying and being handed their food.' Give incentives to employees for figuring out how to streamline service. Schedule enough time to clean up. Make certain that employees know that closing time isn't the same as the end of their shift. Make a cleaning chart and make sure that people sign off on it, otherwise some tasks will never actually get done. -And make me some doughnut flavored gelato sometime!

Thanks! I am enjoying reading the research.

If you don't have success in finding some, she can make her own if she has access to alcohol. Here's a thread on making it yourself: There are still great grade B beans available very cheaply on eBay. You could ship those to her. I personally now start with grain alcohol (very high proof) then add whiskey later as the infusion starts to be fragrant.

Bon Ami (doesn't scratch), dish soap, bleach. For counters, mild solution of bleach and water. I have UV wand that I use when I remember that I have it. For windows: rubbing alcohol.

Researchers at Cornell have discovered that milk spoilage is caused by a unique, spore-forming bacteria that is triggered to grow by pasteurization. http://www.sciencedaily.com/releases/2012/07/120720201531.htm I found the part about higher pasteurization temperatures accelerated growth to be very interesting. The part about how dormant spores can survive for years despite current best efforts in sanitation makes me start to wonder how we can improve. This work will probably lead to new sanitation procedures not just for dairies, but also for restaurants and bakeries.

Definitelty bake at a lower temp. It only needs to get to an internal temperature of 180° or so, therefore go with a low oven for a longer time to avoid the dark tops -this is like cheesecake. If you were eliminating almonds in the white because you have them in your dark cake and want a different flavor for the white, use a different nut in the white like macadamia or cashew.

White chocolate is very different from dark chocolate. The additional milks solids mean that it tempers at different temperatures, burns more easily, and is less 'snappy' when tempered.Just subbing the dark chocolate for white will make the cake more runny and less solid. What are you replacing the almond meal with? There are bare-bones recipes like this http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478 but, eventually, you just have melted chocolate, some eggs, and butter, (and sugar, maybe -white chocolate may not need it) so, you're essentially making a custard/emulsion that maybe doesn't need to be baked -just whipped up like Hollandaise. Essentially, you're in mousse territory now...

Apple sorbet is difficult because apples (and to a lesser extent pears) contain a fiber that when frozen is like straw in your mouth, very undesirable. This is why most recipes for it call for cooking the apples/pears -or using a commercially processed puree. You can juice them and get a decent result, but, you have to add vitamin C very quickly to avoid oxidation which can give you a dark brown sorbet. Also note that too much vitamin C, even .10gram can make the sorbet too tart. Peaches are also difficult, there are threads around here on just this topic, in essence, peaches and apricots contain a chemical that makes them taste, at best, like chalk unless they are super-dead-mushy ripe, or cooked.

Not exactly what you're asking for, but, the pits can be infused into vodka or everclear to use in cocktails and as an extract. As for savory, they could be used in sauce making from frozen.

On the savory side, http://forums.egullet.org/index.php/topic/127072-blue-cheese-and-pecan-crackers/page__hl__%2Bblue+%2Bcheese+%2Bpecan -these crackers have always been a big hit for me. I add a pecan half to the top of each cracker before baking.

Jam thumbprint cookies are always good. Get a spritz cookie recipe, make it, put it into a piping bag with a large star tip and just pipe straight down and up to make stars on your parchment covered sheet pan. Take a moistened thumb and press down the peak in the center to make an indentation, then fill about 3/4 of the way with jam. ( a half teaspoon or so) The jam is easier/faster to apply if it's also bagged, but with a smaller plain tube tip. You can flavor the spritz to complement the jam: lemon zest with raspberry jam, lime zest with blueberry jam, almond extract with apricot jam, etc. You can also use the raspberry jam to make sauces for meat.

I just saw the film based on the book and enjoyed it. There are some great shots of classic dishes, and the venerable kitchen scale has some fairly prominent appearances as well. The film is available to stream on Netflix.

Bring lemons. Lots of them. There are a million things you can do with lemons, and they aren't native to Cape Cod, so they won't appear at a roadside stand.

We always kept it warm on the steam table. I personally don't think that potatoes re-heat well.

Congrats on the new gig!

Warm items could include: stuffed mushroom caps stuffed mini veggies like tiny eggplants or tiny peppers falafel roasted halves of new potatoes that have been hollowed out a bit on one end to hold a filling and flattened on the other to stay upright filled with veggie curry

As a teenager in Maryland, where it can be very humid, I managed to make some in the summer by sun drying. It only took one day because it's so thin. IIRC I made it on wax paper. -The peaches I tried to dry got moldy, the slices I made were too thick.

I ate at one of the Tokyo locations (vegetarian stuck in a place with no other vegetarian options for most of a day), and it was quite good -especially since Japanese Italian food tends to be sweetened, and this was not.

Yeah, I made it through the first two episodes. Too much time spent on playing silly games, running around, and arguing. The hosts are bland, the challenges too simple and too rigged. I want to see more food and more cooking. I also lost any respect I may have had for the contestants as they struggled with quenelles, which is something, IMO, they should know how to make. This show is clearly aimed at a non-foodie audience.

A peach gastrique is tasty, especially one made with ginger.