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VPF

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  • Location
    Chicago
  1. I find that both honey and mustard act as emulsifiers. I like using honey in vinaigrettes because it helps to provide a balance against the acidity.
  2. Does anyone here have exact weight measurements for making pasta with Farina 00 flour? The chef that I work for only wants yolks, 00 flour, and salt as the ingredients. He told me to just add the yolks to the flour in a robo coupe till it forms a dough but I've found that if I add too much yolk, the dough starts to buckle and warp as I roll it out. Any suggestions?
  3. Renka, Your creations look phenomenal! I would love to get that Earl Gray cake recipe. I have a great love for anything Earl Grey.
  4. I bought an off brand of vanilla paste a couple months ago. When I went to use it today I found that the top of the bottle and crystalized over. It looks like looks like the bottom is still in paste form. What can I do to salvage it, if it is even salvagable?
  5. I go to the Potbelly's on State/Lake all the time and they have lunchtime music all the time.
  6. I've never had the tuna salad sandwich so I can't comment on that. Have you tried their italian or wreck sands? Those are the best, the italian is my personal favorite. Do you really believe that Potbelly's, Subway, Quiznos, and Jimmy Johns puts forth the same product? I highly disagree.
  7. I didn't realize that Potbelly's is only in a few states. I definitely see this company growing. Here are some pics: They don't look like anything special. They just look like your basic sub/grinder. I haven't tried their shakes or malts yet. Their soup is tastey, though. Alex, they usually just pick a local artist for music.
  8. I love a good sandwich and Potbelly's has 'em! Their quality is far beyond Quizno's, Subway, and Jimmy Johns. It seems like their ingredients are pretty straight forward but the taste is always fantastic. Italian on wheat with everything but oil is what I always get. The Wreck is pretty good too. What do you guys think??
  9. I had this soup for the first time the other day. Delicious! Beef, broth, avocado, radishes, and bacon- what a great combo. The Mexican version of "Jewish Penicillin" maybe?? Does anyone have a recipe? I'd love to make this stuff at home.
  10. Honestly, I don't know if they have the same cheeses at both locations or not. I did here that tha have Jamon Iberico at the Broadway location. It's not cheese but I think it's worth mentioning.
  11. Do you still live downtown? There is a Pastoral on Lake east of State (might be east of Wabash.)
  12. VPF

    Lunch! (2003-2012)

    Ahh, onsen eggs! I used to have to make those in bulk for a restaurant that I worked for. Those were a pain to make, you couldn't really keep your eyes off of them.
  13. I would try that. I love sweet red bean paste.
  14. Beautiful! The cake is vegan? Can I ask you what you made your buttercream out of? I'm assuming shortening?
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