gfweb

Salmon steamed over onions, diced baked tomato and shaved carrot in white wine sauce, butternut squash, mashed yukons. Tasted way better than it photographed

Say over the past month, what books have you turned to repeatedly? With the exception of Bittman which I use for cooking times mostly, they all are more for inspiration and interest than specific recipes, although I use them for that too. Mine are: How To Cook Everything- in which I usually don't quite like the recipes and have to tweak them. Flour and Water (thanks Okanagancook) for its great stuff on pasta. Think Like a Chef- which has helpful discussions as well as great recipes. Top Chef contestants would do well to memorize it. It predicts what Tom will love and hate. Rustic Italian Food- Marc Vetri's really excellent thoughts on food in general, pasta, and salumi. Jacques Pepin's Table- No explanation needed. Great recipes.

Oh please. BBQ is the opposite of sous vide insofar as it is hard to reproduce BBQ results without lots of experience. Its all cooking. One is well-worked out and teachable and one is more soul than science. Which is more admirable, Grasshopper?

The dog got some of the eggs because he always does.

That's kinda yellow in spots....

Hot sausage pizza

Duck breast with lingonberry sauce, farfalle, sprouts

Omelet with Mexican chorizo to warm up a nasty morning. Rotuts, we just got all the snow you ordered, where can I send it?

Carrot tops have a unique taste. Kind of astringent, but not in that oxalate kind of way. Vaguely in the dill spectrum, but different. Maybe use a little in a cole slaw..... Nah.

I know nothing about industry standards. That aside, it seems like you get to promote to his customers and he gets access to your customers that are in his area....so both benefit somewhat. I'd ask for a fair number. $750 does have a nice sound. But if you don't get the answers you want, you can't back out at this point without taking a reputation hit. Would that be significant? I don't know. Probably not. But I'd lean toward going on with the dinner in any event and being a stickler on hammering out terms when the next gig is offered. Do you have any expenses from doing this dinner?

Is the dinner for a charity? Might change the host's expectations of your compensation.

With a very few exceptions our contractors have been like Mr. Haney on Green Acres.

We are about due for a new dishwasher. We have a 25 year old Maytag that still works fine, but is getting noisier. Never a good sign. The end is near. That's about 9000 hard water loads with never a hiccup. Impressive. But from looking at CR and at the comments here I think a Bosch is in our future. Are there any issues with septic systems and dishwasher choice?

Looks tasty, scoob. I googled sachicha and got nothing relevant. How's it different?

Filet tip "pizza" with horseradish / bacon / onion jam

Back in the 70s, a friend had a fireplace filled with Mateus bottles plugged with candles. Might've been a Lancer's rose in the lot too. Very romantic,in an urban grad student kind of way.

I only drink Bloody Marys when above 25000 ft. Somehow better aloft. And they never put frigging celery in them up there, so there's that.

My intuition says its a funny oil that caused the problem. Eggs are eggs. Mustard is mustard. But the oil is the variation from normal. When I make mayo with peanut oil, eggs, mustard and lemon it is fridge-stable until I use it up weeks later. Whether it is an impurity in your oil, or the oil itself...who knows? Why not do an experiment. Make mayo with avocado oil and with veg oil. See which lasts longer.

The improvement is the QVC show that is filming right now. All it needs is Ron Popiel to do the spiel.

Here it is. Dinner Lab. For Philly its $125 to join. Sounds like a really bad deal. It would be interesting to see reviews http://www.entrepreneur.com/article/234147 https://dinnerlab.com/sampleevents.php ETA-Well if their FB page is an indicator, I was wrong. Looks to be thriving and with commercial tie-ins too. https://www.facebook.com/dinnerlab

I vaguely recall some deal in the past year or two where patrons would pay $100 to be put on a list for pop-up dinners that would feature young chefs trying to build a following and test recipes. Similar idea but larger scale. Seemed like a bad plan. Wonder if it worked

Pay for at least a chef and a sous x 2 + food cost + rent the space + a server or two The chefs would normally be at their own places at work, so who replaces them there...or would this be on a day off?

I guess I am incapable of getting it. Do you understand the economics of this as presented so far Weinoo?

I think I'd have the wall color determined by the cabinet/counter colors when you redo the place.

why the nitrile and denim? Fashion statement?