gfweb

So whilst my kitchen is in a dumpster in the side yard I've been limited to a Burton induction plate, SV and the BSO and CSOs. And its working out OK, sort-of. I'm finding the induction plate to be a PITA to work with. It super-heats a ring in the pan which is fine for boiling water but horrible for making a sauce. I burned the crap out of a nice cream sauce tonight at a setting of 3 (out of 9). What's the trick? Do I have a cheap crappy unit? Am I doing it wrong?

Usually diced with any overcooked edges chopped fine and mixed in

But you have the CSO !

Refund and priority for the next booking is the easiest to keep the books on. Making up the income for lost days is an ongoing headache if you are in a business that is already at capacity all the time (May this be your fate). I do not know of a way to do it other than adding hours ...which after one good winter season could tax you badly. Several places in Phila routinely tweet or FB out when they have last minute openings. Seems to work well so long as the no-show diners are kind enough to call in advance.

Indeed it is. Odd that t hey caught the Zep and Schmidtter and missed cheesesteaks, roast pork with broccoli rabe, and sausage egg and cheese sandwiches from Philadelphia. These are far more common in the area. The Zep is certainly hyper-regional, available in about a 8 mile corridor from Conshohocken to Norristown which also features an oddly sweet pizza sauce in the local places.

@Jacksoup yours is going faster than mine.Looks great too.

@FrogPrincesseThis whole Modernist thing is just careful cooking. Not that novel or crazy.

At a certain age, everything has a lifetime guarantee.

the other one

@dcarch Is there a suction cup on the base?

If you get a jamon, you'll need a slicer. https://smile.amazon.com/Andres-Garrido-Gondola-Ham-Stand-Jamonero/dp/B0084SROMC/ref=sr_1_14?ie=UTF8&qid=1484148110&sr=8-14&keywords=jamon+holder

Julia Child so hated food sharing that, on occasion, she would insist on ordering for the table and get everybody the same dish. So there!

And toxin -induced food poisoning eg Staph aureus and botulism required no viable bugs because the toxin was formed pre cooking. Apologies to @chromedome and all others who know this already.

The selection at the store is different than the warehouse. Not much food online.

Mustard > Mayo here

I'd say borrow one ASAP. Their Choice beef is way better than supermarket Prime. I don't understand how this can be so, but in my area it really is true. And they have flap steak. And big hunks of salmon to pop in the fz. And bricks of ground beef to store away for when you need to make meatballs. And big bags of meatballs to freeze away too. I get a couple big ass beef tenderloins a year...NY strip packs several x a year...flap steak...salmon that I portion into meal-sized aliquots and then I make gravlax out of the end cuts. Their veg aren't that great. Too big a bag to use before they go bad. But you can get canned diced tomatoes and tomato paste essentially for free. And a case of Ramen noodles for $8. EIGHT DOLLARS. Great for nuts too.

Cooking the the basement while my kitchen is torn apart. Cook beef and thyme/butter mushrooms on the induction thing, keep warm on the steam boiler in back. CSO for the au gratin pots. Maybe I don't need a new kitchen.

Were I in the business, and it became a problem, I think I'd offer certain half plates on the menu and let it go at that. You want a 1/2 Beef Wellington? Nope.

@rustwood what was your Genl Tso sauce recipe?

And yet you love her...

@quiet1 Try frying halved sprouts face down in butter till well-browned. then mix pinch of salt, maple syrup:water 1 to 5 and add enough to be 3mm deep (in a small crowded pan).Boil it off to a glaze and slosh the sprouts around in it.

Consider the B. sprout. Or braised cabbage.

@JoNorvelleWalker Not a pea-eater. Nor limas. But they are green aren't they. Legumes in general are suspect. Except soy, after fermentation etc. I prefer my greenness in the form of brassicas or leafy greens. Or grass on a baseball field. Which is the best green of all.

@JoNorvelleWalker Gin is never a mistake

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