Mr. Delicious

Wow! How in the world do you get fresh oysters, not to mention, pecan smoked bacon in Bismarck? And on a more serious note, I hope you got through the blizzard OK. Every time I'm about to complain about the miserable cold here, I think of North Dakota and stop whining. pat ← The blizzard was actually pretty tame compared to some. The bitter cold was the worst part. As for the fresh oysters, we have to order them from Coastal Seafood in Minneapolis, MN, as well as all of our sushi grade fish for our monthly sushi nights. Then we substituted applewood smoked bacon for the pecan bacon.

OYSTER ROCKEFELLER DIP! We put this item on our dinner menu in lieu of spinach and artichoke dip. The response was amazing! Oyster Rockefeller Dip

I think you're onto something with that. The Borg likes bibimbap/bop. Actually, I've wondered about it before because it goes on in other areas as well. How does the entire town know what time they're going to eat on a given day? Monday, everybody eats at 6pm. Tuesday, everybody eats at 5:15pm. Wednesday, everybody eats at 7:30pm. And so on. Then next week it's completely different but whatever time it starts, that's when they all want to eat on that day. Does a memo go out? "Ok everybody, tonight it's dinner at 8:17pm... don't tell the restaurant workers!" ← I think there is a mass email that goes out that says where, when and what to eat. Its just too bad we dont get this email

Can you tell us what your "traditional" recipe is. In my tiny world it is either spinach or artichoke and they are made differently. My instinct is that the spinach would overwhelm the artichoke so I never considered them together. ← I didnt have a recipe in mind I am just throwing ideas around. I think oysters sound divine, but down for ideas.

I was looking into adding some additional appetizers and want to make a different spinach and artichoke dip. Any ideas????

I blended it with butter and wow does it spread easily, the taste is not lost either. Thanks for the suggestion!

My brother in laws father sells holland grills, and they are quite popular here, I however dont like them they take forever, like 20 minutes for a hot dog. It isnt really a grill to me. I do know people that bake on them etc. It is just not something that really excites me. Give me a weber.

I am serving a roast beef and brie sandwich with roasted cherry toms onion, dijon mayo... The sandwich rocks it however with the price of cheese its just damn expensive, and not easy to cover the whole sandwich, is there a way to make a spread that wont lose the flavor of the brie, and that will make it more cost effective. Right now I just slice the cheese to order since you cant preslice brie. The sandwich has been super popular and I dont want to change the flavor at all. Any suggestions.

I agree thats what I eat most often, nothing can beat simple. I did however do a candied jalapeno blueberry and a candied jalapeno white chocolate which were both quite tasty. Raspberry ginger is also a new one for me.

I am blown away Fleur de sel caramel, wow wow wow, I tried to avoid the ice cream section, but couldnt help it, I had one bite and made the girlfriend take it and hide it, wow was it great. Best Haagen dazs ever!

Wow I wouldnt have gone that far, not saying its great, i might compare it as cheesecake: Cheesecake factory, I think the two concepts are quite similar but much much better food at PF changs. I had heard they were working on a new concept specializing in the non mainstream asian cuisines (thai, vietnamese), anybody hear this also??

I will be adding a POS system soon and was wondering what others are using, I know digital dining is popular, I am essentially a bakery/coffeeshop now and when I add the POS i will also do a small lunch and small dinner menu, serving beer and wine also. I was wondering what you guys paid specifically for the software, I know the computer and terminal are the cheaper parts. Thanks mucho

My favorite is yelling "hot" and running down the line with a cold pan of baked potatoes and bumping into someone and watching their reaction, they always fall for it. I know its like the boy who cried wolf but its too much fun.

That wouldnt be an issue to cut into smaller roasts, I think that would be even better having each days roast beef cryovacted seperate, cook a couple roasts at a time open as needed.... Is it easiest to use a circulator in a stock pot??

I am interested in buying an immersion circulator, basically I am wanting to cook meats (turkey breasts, roast beef) for sandwichs. This would be commercially and I am wondering on food safety issues of cooking a 5+ lb roast. I know its been covered in 60 pages but I cant search that long. Also is it best to buy a circulator and put it in a hotel pan?? My budget allows 1200 or so for this toy, but I want to make sure its what I want and it will create juicy tender meat for the best sandwiches around??

Yesterday's event was a blast. Susan Notter was our celebrity judge which is quite an honor. She My samoa cheesecake (pics coming soon) went over quite well, I recieved second in peoples choice and third overall by the judges. Today we just had a fondant lesson by Susan which was very informative, the class was attended by all our local cake decorators, and of course I was the only guy. I am quite glad the week is over, its been too long, one of the local TV stations did a live feed Wednesday morning, I had to be here at 4:30 am, I am also training my new employee so I havent really left my business in the last 2 weeks.

Up north we have Goodtimes which has the same or similar fries as Checkers, to me the are always soggy and never salted right but on occasion are good. Wendys at least up here puts almost no salt on the fries and they tend to be soggy I think they just dont hold very well. The local favorite would probably be Big Boy (everyone dips them in gravy) but I find them soggy as well, which reminds me of all fries in Canada. I personally like Arby's curly fries or McDonalds if they are fresh. Taco Johns potato ole's are awesome, great seasoning and usually consistent.

I have had nigiri style sushi with rice, sliced strawberry and a green peppercorn pastry cream, absolutely delish.

That sounds amazing, I will make one monday using brownies with chunks of samoas as crust and chopped samoa brownies in there as well, it ads extra chocolate which is always good for "death by chocolate" Thanks everyone for all your recommendations. Very much appreciated. ← I tried the cheesecake I made saturday and its quite good, but needs more chocolate. I then tried putting samoas in brownies as a crust, but no matter how much samoa's went in there it tasted just like brownies, so I think brownies are out.

I fried up some walleye last night and as a breading I used the new jalapeno cheddar cheetos. I have heard of captain crunch, and every other cereal being used, but I wanted something different. It turned out pretty good, but the flavor was not as pronounced as I expected. What else have you used or want to try??

That sounds amazing, I will make one monday using brownies with chunks of samoas as crust and chopped samoa brownies in there as well, it ads extra chocolate which is always good for "death by chocolate" Thanks everyone for all your recommendations. Very much appreciated.

My sample cheesecake is baking as we speak, I did a samoa crust, layer of milk chocolate cheesecake batter, then a layer of caramel and cream of coconut cheesecake batter. I will garnish with chopped samoas, toasted coconut, milk chocolate and some caramel. Sound good? I will report monday with pictures and my opinion.

It will definately be two layers. I usually use dark chocolate with all the cheesecakes but I think milk chocolate is more fitting to the samoas. I will start to experiment today and have pictures tomorrow. But great call on the visuals, sounds amazing.

It will be quite different than what I did last year. About stepping out of the safety zone, I do some wild cheesecakes (chocolate peanut butter bacon, strawberry green peppercorn) but this event has kids, and it is still North Dakota where peoples opinion of adventure is something new at Applebee's. I will do some additional coconut with maybe cream of coconut, and maybe a bit of toasted coconut over the top as a garnish. Of the cheesecakes I do with coconut only german chocolate is popular maybe because the coconut appears differently?