gfron1

Castagnaccio is in the oven and Jenni's comment led me to put it in tonight's pizza dough. I wish I had the time to age my dough for tomorrow...

Every idea for growth that passes through my mind is followed with quotes from Bourdain's chapter in Kitchen Confidential on owners and how they can really screw up a good thing. And I'm sure that I, like most who are running restaurants, have ideas constantly flying before them, each being "the next sure thing." But how do you sort through it all? How do you make sure that you don't jump the shark? How do you stay true to the concept and quality that got you to this point? Any tips or experiences from those with...well, experience? Thanks.

Both of those sites are very cool and ones I haven't seen before. Theresa - I couldn't get the instructions to open for me...it said I had 5 free samples (I assume I have to subscribe after that), but they didn't open.

Okay, okay, maybe an idea or two, but anyone want to toss me a chestnut bone and give me some obscure international pastry that I don't know of yet so I can enjoy my day off tomorrow?

Yep, looks just like mine - that shiny domey surface of 72 hours that brought me back to 24 hours. I did find a slightly more caramely flavor with aging, however. thanks for documenting it for us.

Well, I just bought a lamb (138#) and a goat (70#) for .90/lb from the fair. These belonged to one kid who got 4th in both events because they were too short. Bad for the kid and the animals, good for me. The kid wanted .70/lb (the price the packer would have paid them) but I gave .90 since it goes toward scholarships and its still .15/lb less than I paid the rancher last spring. Today is rabbit and poultry judging so I'll be getting some more animals later today. The nice thing about the fair is that the packer is there to take all purchased animals at one time which make shipping very inexpensive.

They're not that bad. I want to say that a dozen large plates were $450 US shipping included. I've been eyeballing the bowl that looks like the top of a lilly. Gorgeous.

I found out that it was alcohol for dietary reasons. Amoretti's marzipan uses non-alcohol extract, so I've sent for a sample.

The dishes are Bauscher. How do I know?...I'm saving my pennies.

I'm afraid to say this since its been quite some time since I did my base recipe, but if I remember correctly it was using Jackal's tutorial...he will now come on and say I'm nutz. The starter is a wet starter and, as I said, I'm making batards, so they are freeform and hold up on their own. Since my base is as perfect as I want it, we won't go there today But I will just start subbing out flours gradually and see what happens. Thanks.

Alrighty...just re-read this topic but I wanted to check in before taking my next step. I've been doing very consistent sourdough batards for the past couple of months. It's time for me to do a whole wheat version. note that I've added the percentage by volume of the total ingredient at the end of each line for easier comparison. My current bread formula is: 2.25 C. AP Flour (11% protein) 35% 2.125 C. Water 33% 2 C. Starter 32% Mix, rest for 45 min, add 2 T. salt, knead, rest for 2 hours, form, fridge, bake the next day. I've seen a few versions of whole wheat upthread. This one looks promising as it follows a similar process: 5 c. AP Flour 50% 2/3 c. whole wheat flour 7% 1 ¾ c. water 18% 2 ½ c. starter 25% 2 ½ t. salt Going off of the percentages, that's a huge increase in flour - up to 57% from 35%. If we work from the starting point of knowing that my current formula is working perfectly for me, are there any suggestions as to a conversion to WW? Thanks

My two favorite recipes are the Hungarian version in Julia Child's book and Amernick's Peanut Butter shortbread. Both are great.

From Wiki: I'm not sure about Methyl, but Xanthan should be at your health food store. I just saw it mine yesterday and ours is really small.

So since we're talking about our peers now too ... I passed on a cater gig a while back. It was supposed to be fairly lucrative, and my first gig ever. I passed because the family kept downsizing the wedding menu for financial reasons - cool, fine, whatever, its part of the job. Well, I had already done the tasting, and won over the hearts and minds of the betrothed. They HAD to have my sweet potato biscuits and potato salad (both were very good btw). After two downsizings, I just said, "no thanks" thinking it was over, time to move on - I had already spent how much time and money on this non-gig?! Two months pass. Mom of the groom shows up asking me to do the biscuits and salad again - pleading. I explained that I couldn't because it was too small of a job to tie up my time and kitchen, but I offered my recipes for her to make (I just yanked them from the internet). She was appreciative. Two weeks pass. (and now we get to the story!) Out of the blue I get a call from a local caterer who in her opening breath makes sure to tell me that she is a successful caterer and has done much highly acclaimed baking before, and "your recipes don't work. They don't taste good...well, I wouldn't serve them, and the biscuits were dry." Now, she does this at 10 minutes til my lunch service which I am still madly prepping for. I explain that now is not the best time, but she can certainly come in in two days after 2 pm and I'll give her all the time she needs. She responds, "The wedding is this Saturday, I can't wait two days." I of course think, "Why the hell are you calling me now then - why didn't you call me a week ago?!" But whatever, I'm a nice guy, and this is a small town, so I want to be friendly. She launches into an explanation of the problems with the recipes even though I told her I didn't have time. Grrrr...Fine! She gave me a few hints at the problems with the biscuits, so I suggest that maybe she has overworked the dough. Common mistake right. Very likely right. My money is on that explanation. Showing her appreciation, "Like I said, I am a very experienced caterer and baker and that is not the problem." My response, "I've got lunch to prepare, if you're interested I'll be here Thursday at 2." Click. WTH! If you're an experienced caterer and baker, why the F%^K are you calling me in the first place! Get your own damn recipes or fix the ones that you got from me. Its a recipe jerk, not the friggin Bible!!! Yes, I was fuming all through lunch. She did not come in on Thursday, but of course mom of groom did...she was much more willing to listen to my suggestions. I should send that family a bill anyway!

That's definitely a factor since you will always smell bacon and bread in our place every day. But, that's where this theory falters...I do bacon and bread EVERYday, yet bacon only dominated on two days this week. The mystery continues! And for the record, I will not be keeping a journal of such matters - I like to delve into minutia, but not that much.

Here's an interesting update to this saga. From what I've seen, if you go and buy one animal, that's the end of the story. But, if you buy one animal and continue dialogue with the ranchers/growers, then they'll welcome you into the community. I've had just a few conversations with my goat broker (she's not really a broker, but has made the connections for me...which I guess makes her a broker) about buying rabbit meat. Well, with our county fair coming up next week (county fairs are after the state fair in NM, and much more important), she has linked me with the champion rabbit raiser in the area, and he in turn is working on lamb, chicken and turkey for me. Wow! All of a sudden I'm going to have the whole Ark, dead and in white butcher paper sitting in my freezer. It will be interesting next week at the fair when I talk to the 4-H kids, "Hey little boy, I want your cute little rabbit...so I can chop its head off and eat it!" But, they're rancher kids, so its good for them.

I just went through my linked blogs on my own blog and half are dormant! As I clicked other linked blogs, they're stagnant too. I guess that's a lot of busy people. So, my favorite blog is anyone that stays active...like mine

First thing I saw this morning - great way to wake up!

Right, because to me its the epitome of Korean lunch dining (I put bulgogi bbq more as a dinner item), it is the obvious choice for me to serve, and I do a lot of educating of customers. Of all of my specials, it is by far the most requested and best selling...but back to the question. Manggy, I don't change my menu during the week, so that isn't a factor. It could be that whatever is being eaten by the person nearest the front door will be the hot item, or whatever I am carrying out from the kitchen the most leads to more orders of the same. I know that weather plays a factor. Chilly day - double batch of green chile corn chowder. I'd like to think its some universal collective conscious that guides our ordering decision. Those who order something else are off kilter!

I admit, this is a stupid topic, but I'll be damned if I can figure this question out. Customers have 10-15 options each day. For some odd reason, they all seem to pick the same one. Yesterday it was all about my special - bibimbop. Today it was anything with bacon. Does anyone else have this happen? Is there a reason? Was Charlotte's Web on TV last night making everyone thing about bacon? What the hell is going on here?!

Both are good options. I think I want a bit more upscale than takee outee boxes, but they would definitely meet my needs. The other containers are pretty well what I was thinking of, but now I wonder if there isn't something more unique. (I'm so picky!) Thanks for both leads however!

Hmmm...not sure. It was a request from a customer. Maybe its only in the organic marzipans - the one I get from Italy has extract and she wants a non-extract version. I've got a call in to the customer to find out more.

Does anyone know of a commercially made marzipan that is made with pure vanilla and not extract? Thanks.

Yesterday I was pushed into the next phase of my business - gourmet to go. I've already had items for folks to take home (sushi, lasagne, quiche), but now I'm going to have fully prepared meals that you can freeze, heat and eat. This was planned for January, but if the customers need it today, I'm game Currently all of my containers are the compostable corn material which can't withstand heat. Does anyone know of a product that I can use that's reasonably priced? Thanks.

yeah, I saw those and all the other flowers...I'll probably end up with THIS because its pretty, but it will be admitting failure to this sunflower themed event.