gfweb

The price of a Per Se meal defines the standard it wants to be held-to. Charge that much...expect scrutiny.

Seems to me that the biggest question is where are you going to try to pull this off. The questions about a vintage car as a key element of your business are good ones. But biggest question is what city is able to make this profitable. Where can you find a coffee culture that can make this profitable? i think location is the prime concern.

Weinoo, that bird looks lewd.

Uggh.

About 20" here. Poor puppy (who was just recently housebroken) won't poop in snow, because snow is for playing and eating. Its a frigging winter wonderland.

That goes for peas and lima beans too

We've got around 2 ft and its still coming down. An annoyance inland, but the people on the coast have real flooding problems, worse than Sandy was in NJ and DE. I have Knob Creek helping me through the trial.

I'd love to see the menus you worked out. I'd bet smaller private schools like the one my kids went to would be interested in this approach.

Padma needs to pack her smug attitude and go.

15" and snowing. But the plow guy came and the internet still works, so we have that going for us. Lunch was hard cider braised brats with wine braised kraut

wine , rum, nuts you are good

We finally got a generator that powers everything. Amazing effect on how I view storms. We went from 3 one to five day long outages a year to a total of 2 minutes a year. Makes country life better.

Philadelphia prepares in it own way for the blizzard.

In preparation, I laid-in some of the above and a good bit of sausage as well

I looked at a traffic map the other night for DC. Must've been 100 accidents due to a light icy snow....

A little farther North in DE the Acme Market looked fully stocked and wasn't any more crowded than usual.

No salt food tastes er...hollow, to me. The standard tricks of adding acid or glutamates (which usually bring a little sodium) helps it, but it still isn't the same. And I'm not one to pour salt on food. I don't use very much when cooking.

Interesting topic. For me, everything needs at least a little salt..even cookie dough.

Just so. And many companies market smokers that need wet wood to work.

I'm in the camp that finds the smoke from wet wood to be steamy and acrid. Not the "clean" bluish smoke that gives the best taste (to me). FWIW

Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.

I use red wine and a little 5-spice or cinnamon, along with the carrots and onions in the pot and a little garlic

It bothers me. At the very least its a PITA.

On the one hand it is much less expensive than other pre-cooked services. On the other hand, it ain't cheap. Cannot one do better with traditional cooking?

I put a $10 hotplate in my Weber gas grill...put a small bundle of twigs trimmed from apple trees wrapped tightly in foil on the plate..and smoke away. The temp in the grill is roughly the ambient temp. Each foil packet lasts about 20 minutes. It takes a little fiddling to find the right hotplate setting. On mine it is about 50% max. It is smokey as hell. A turkey breast will get all smoked up in about 40 minutes. Any more than that is too much smoke taste.