gfron1

I think bringing him on as an employee is a great suggestion...if he'll go for it. He's owned his own restaurant so ego may drive that decision. The win-win is that we get his experience and he gets a space without the facility hassles. Many of your concerns are ones we've talked through (you've given me some new ones) and some are manageable through a good contract. We've looked at this like a marriage...and ultimately a divorce. But there's often a fight that leads to that divorce isn't there. Thanks for the drug inspired feedback

I've been sitting on a bottle of durian extract for over a year...I have no idea what I'm going to do with it.

I'm very happily operating a gourmet and international grocery in the middle of nowhere. We've been in the black from day one (I don't know how that happened) and have received accolades from across the country. We've recently added cooking classes which have all been sell-outs, and started monthly international themed dinners to tie in with our local international film society movies. These latter forays into prepared foods have had people looking at us differently, and now everyone who considers themselves a chef and didn't have their own kitchen wants to partner with us. The chef who is doing many of our classes wants to do gourmet to go - which she will be great at - but she only wants to do dinners. Another person approached us to do paninis and deli-counter foods (high end to match our store). He has an impressive resume (which we will confirm) such as managing a San Fran Whole Foods deli counter. I asked him to make a proposal which was only conceptual. I was hoping to get a business plan that talked finances, insurance, marketing, facility maintenance and upgrades, etc. Part of our mission is to incubate local food businesses, so I'm not totally scared by his weak response since I will now make sure he thinks about these matters. Has anyone done this before? Any warnings you have for us, or positive suggestions? I want to be very careful writing up our agreement just in case they don't work out, so as to minimize the impact on our solid reputation. Thanks in advance.

I think you should use a thermometer. If you had the experience to just feel the heat, I might suggest otherwise, but if your oil is too cool, you'll have greasy beignets, and if you are too hot, you'll burn the outside with a doughy inside. Splurge the $10 and ensure success on your first fry.

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This is a "You know you're an egulleter when..." moment! Good for you (and the lucky cake recipient).

That's what I'm talking about! Show me the guts! Looks great, now slather it with butter and turn it into food porn.

That's unfortunate. Is it unreasonable to take my sweet rice and make it into flour in the processor? Also, many recipes just say "flour" not "rice flour." Does that mean I can us AP or are they assuming I'm not stupid enough to use AP?

Each year I'm a day late and a dollar short, but I have my molds finally and will be making some this week. So let me ask a very rudimentary question. Is "cooked glutinous rice flour" just rice flour or is it something else. I have Swad brand (Indian) rice flour that I used in some Filipino desserts, but I'm not sure if its the same thing. Thanks.

Thanks Ryan. That's a sparse list...is that really all there is? Do cookbook writers feel there's not enough distinction in this genre to make it worth a book of its own?

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Let's see...Leyden, apricot stilton, lemon stilton, blueberry stilton, all of the truffle cheeses...no complaints from me. Yummm. I don't see much difference between this and ingredients that cheeses are often aged in - hay, barolo must, rosemary, etc. I can go psycho foodie with the next guy, but that doesn't mean that purism is the only or best way to go. Rosemary manchego is a mistake in my opinion. Leyden is not. Brescianella Alla Aquavitae is a delight. So, I say to the cheesemakers - have fun and we'll decide which we like.

Host's note - this topic has been added to the P&B Index under the Special Diets section. Thanks.

When I make it next I'll use either a nut mix or pistachios, and honey - not simply syrup.

You know...it wouldn't be above an eGullet member to make their soy milk from scratch There's a great recipe in RecipeGullet - that way you can control what goes into it. Just be careful to follow the timeline on the recipe or you'll end up with THIS.

I thought guinea were more work than the payout, and quail are even smaller...so of course that means you should do your own experiment and let us know

Let me clarify...are eggs included in the restrictions or just the milk/cream part of the quiche?

Beyond Mexican cookbooks, what are your favorite Latin American / South American cookbooks? Are there good ones for Brazilian, Peruvian, Argentinian, etc.? Thanks.

I've done the same thing with marshmallows where I split the side of tubing and then taped it. I've re-used it many times. I'm not sure that is how they did it however. They could have simply used a tall can with the top and bottom removed and lined it with saran wrap. Or, it almost looks like a toliet paper roll - same thing, lined with saran.

I was going to finish the night with everyone tasting a plain fried egg, but we were pretty egged out at that point. And ultimately my only goal was their use is pastries and baking, so I'll leave that to someone else to do