gfweb

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?

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.