gfweb

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?

What is the recipe for the mayo? Is there an emulsifier?

I don't get it yet. So a chef would do this with no guarantee of pay?

Sausage and mushrooms in a mustard cream sauce

I was thinking more of the venue and the chefs. Do they come out ahead?

Neat idea. Money will be an issue for all concerned. Does everybody involved come out ahead?

Mouthfeel like demi-glace.

Wondra is a treated flour that can be shaken into a sauce without clumping if whisked briskly while being added to hot liquids. Doesn't take a lot to thicken several tbsp sauce esp if it is already partially cooked down. It isn't hard to use...just shake in a bit...whisk for a moment ...shake in a bit more if needed. Hard to overshoot with.

There's something to be said for having enough stock to use it profligately. It doesn't need to be hoarded, use the shit out of it!

I often cheat using Wondra flour to thicken a cream sauce. When it is of the volume and flavor that I want, I whisk in Wondra until its right. Different taste? Maybe a little, but I think you'd have to know I did it to suspect a difference

Looks very nice. I'd skip the peas though.

go for it!

Because you can!

Probably you've done better than most with this guy. You used the words 'diligent' and 'free'...rarely combined with 'contractor' .