gfron1

Rio Chama I went on the recommendation of a friend who has impeccable tastes. I ordered the silver coin (cointreau and silver tequilla) which was very good. I didn't get the message to dine in the bar, but that must have been the plan since the other rec was nachos which weren't available in the dining room. We went ahead and had a meal since we were so tired and hungry by the time we got there. I'll be as nice as I can about this. The service, while very friendly, was painfully slow. My Venison Osso Busco was dry and so uninspired. We had a fondue appetizer which reminded us of a can of chile con carne. My spouse had a chicken dish which was just okay, but he raved about the polenta. I can tolerate any meal with enough wine, but my temprillo was totally undrinkable. I left 3/4 of a glass on the table which is not something I have ever done. Okay, to be fair, we were sent for a bar experience and ate in the dining room. The Governor also happened to show up which put the staff in a tizzy. Either way, I won't be back for a dinner any time soon, but if my friend invites me for drinks, I'll be there in 5!

The deal is done and here is our agreement. We agreed to keep this document friendly and non-legalese, and that we would continue to revise it as both businesses evolve. We recognize the risk inherent in this agreement, but its risk we're willing to take in our town that deals mostly in handshakes. I'm offering this in case its useful to anyone.

I just wanted to add that I've re-read the rabbit article in AoE because a customer of mine came in yesterday to sell me some of her rabbit meat. (Universes aligning) Because of the article I now know that the Silver Fox breed was the favorite in a tasting by Tami Lax on behalf of Slow Food. I also know that older rabbits are better tasting and have better texture. Rabbit stock is apparently increcible and requires very little seasoning. Now I'm armed with useful info to talk to my new supplier of rabbit!

If you have access to the current Art of Eating periodical, it has an article on rabbit that's really wonderful (as always with that mag).

With regard to price, I agree that I would pay $200 if it worked and had a nice guarantee on it - say 3-5 years.

And HERE'S how.

All I want is accuracy!!!! Is it so damn hard to do! Wait, add consistent accuracy! I have to have the .1, but it has to give me enough range to go up to say 5#. I haven't found a scale that gives me both which means I need to use 2 scales for many of my jobs. Why not a switch that allows a switch over from mega to micro. Did I mention accuracy? There really aren't any other features that I need.

Purple yams. I'll have to add some blue coloring to it next time

What's not to love about this: Ube Halaya. Jumanggy put me on to it, and it is good, but even he, from the Philippines said he was repulsed by it

Just a note that this topic has been added the Pastry & Baking Index HERE.

It is actually the traditional colors - just bad pic I mean...I chose the Zulu colors to celebrate the diversity and tradition of the season

I didn't say I would give, but at least my employees don't need to wonder what I'm thinking.

I love eGullet! That is the type of answer you won't find on any other foodie website. Thanks. I'm going to salt my eggs now...

Here's my King Cake - from Chef Folse's recipe. I filled with with blueberry and almond.

An early Happy Mardi Gras to y'all! A big honkin' King Cake with blueberry and almond filling. I used to live in NO and love this time of year. In fact, Lundi Gras is where my screen name came from, but don't bother asking I will never divulge that secret (except under the right circumstances).

I have noted some of Chef Mellisa Pearson's creations in a previous topic. Right now she is only doing private caters and special favors. She has previously been at The Orchid Cafe at Cienega Spa. Mel is a graduate of Johnston & Wales in RI, but is a hometown girl from Silver City. We asked her to cater our holiday staff party on Friday. Since we're a gourmet and international grocery, this is the only window we have all year to host a party like this (after the holidays, but before V-Day, Easter...). Here's what we had: Thai Lime Sauteed Shrimp This is one of her standard hits. She keeps promising the recipe for me to share on eG. I always love the taste, but I hate having to deal with shell. She leaves the shell on to maintain the structure for presentation - I say screw structure - give me food! I picked the wine with the assistance of KL Wines in San Fran. We started with this: Outstanding choice - and soooo good. Then we had a stacked salad: Crab, avocado, bacon and red pepper Staff went crazy over this. Soup was cauliflower with sweet basil and toasted pine nuts I brought out the next round of bottles: This was good and the more expensive of the two wines, but not my favorite. A bit too crisp for my taste. The entree was sweet ginger glazed halibut with saffron corn porridge and wilted spinach. The fish was super and the glaze was plate licking good. I loved the porridge, but those who don't have sweet tooths weren't as wild about it. It was hard for me to let someone else do dessert, but I did - playing guest instead of host. Mel made Peach Phyllo Strudel with Goat Cheese Cream. We all agreed that this was the best meal we've had in town in years. Now that's a way to thank our staff for a great year! [Edited to add: I see that my pics became progressively blurry - must have been the wine.]

Busy day!? Looks like all you did was sit around and take pictures. He deserves to get a mouthful of cinnamon roll.

I knew that olives straight off the tree were disgusting, but tonight my spouse says they're poisonous. I say BS. Are they?

So if I say - The loaf has good crumb, then all I'm saying is the loaf has good texture?

Owner speaking here. First, I prefer when an employee asks for a raise versus getting upset and looking for other work because 'they're underpaid.' So, you already are going to ask, so just don't make any assumptions about what management thinks. Second, those are dramatic increases in sales - don't assume that management attributes them all to you. They take credit for you being there, and they also take credit for any marketing efforts that have gone on. That said, I don't think in percentages when it comes to raises. If you're making $25,000 then a $5,000 raise wouldn't be sticker shock for me. If you're making $40,000, then a $5K raise still is where my head would allow me to go. But at $40K, if you asked me for $10K - there's no way. Its too much of a jump at one time. My preference (assuming consistent quality) is to pay for loyalty. Consider offering a creative package that doesn't bind there hands if the economy continues to sour. For example, ask for a $3,000 raise this year, with a commitment for an addition $2K each year, and gas allowance and increased time off. Ask for some non-taxable options. Ask for a $250 a month allowance at your favorite restaurant supply store for products that you get to keep. But also, make a commitment to them. "I am commited to staying with you and growing this business for 3 years if you agree to what I want." Just realize that you're seeking the win-win, and if you are good, your boss knows it, and they'll want to keep you. Good luck! [Obviously adjust all of my figures as appropriate, especially if you're making $7/hr]

I'm embarassed to say this, but I don't know this either since I don't do bread very often (head hangs in shame).

Kerry - I've not had Belcolade chocolate. Not that you want to say anything negative about your host, but how is it? What is best used for - confections, baking...?

I'm hoping for some good technique discussion. These things aren't supposed to be so difficult, but I've never had one that I would say turned out exactly how I want. Bonus points if someone can help me make a perfect sphere (two halves) for my longest running project.

Not sure on the pricing question, but be sure to check out THIS topic on carrot wedding cake. HERE'S another topic on the logic behind pricing per person. Doesn't answer your question, but it gives you something to do while you wait for an answer

The extra bison became meatballs that were cooked for later. I see a meatball sandwich in my future!