SundaySous

Give the canned ones a quick bath in apple cider vinegar and then rinse and drain really well. Take some paper towels and roll them around in those trying to pat them dry. Roll them in bread crumbs and "sweat" them in butter, olive oil and minced garlic. Very nice introduction to snails.

No idea but curious, are you making something like Boston steamed bread?

Excellent point. Hook up with the pharmaceutical reps. They have exspense accounts and often bring in goodies for the whole staff of a Doctors office.

I kinda doubt a legal challenge. You can't call a sparkling wine Champagne unless it's made there. Champagne itself is in the public domain. I forget do the grapes have to come from Champagne or just be made there? I may be thinking olive oil.

How much is the loan. We can cut right to the chase by knowing. The bank's number one concern is your ability to make the payments. Your numbers have to add up to that. Looking at google maps I think you have a good location. I'm going to install google earth to get a better look.

Wish I could help. What you need is an outrageously priced consulting service that will take in the areas demographic profile and make a nice little report for your bank. I hope this you, if your not even open and already generating a buzz that's a good thing. I found that link here. Why don't you paste the bakery's name and address and then I can talk about it on a few blogs and you can get some google recognition. If you haven't been to the Small Business Administration yet I highly recommend it. Once you have cash flow SBA grants and or loans should be easier to obtain Who knows maybe they can do a sales estimate for you.

You left out the cakes made to order, Danish Trays and bread. Doesn't matter if you're doing them or not what matters is the bank thinks you are.

The above done with roast beef and there is one other sliced deli meat I can't think of.

from the website: Apparently Zhanna is a bakery located in St Petersburg. I don't know how but we have to get them on this site for Q&A.

I think your Post traumatic Stress has more to do with waiting on a bunch of people nonstop for almost 4 months than your loss. I'll bet your sister and her demons end up getting you back in game. You and your cook book just might have brought her understanding and happiness countless "professionals" never thought possible. It's only a matter of time before she asks for your advice.

Interesting I just saw something on TV about turn of the century restaurants for the rail road traveler. Supposedly these people were seated, fed and back on the train within 20 minuets. The conductor would take orders and keep a tally of the total of each offering. Then they would whistle ahead to the restaurant. Ya know that is about the only thing I use my cell phone for. Ordering food on my way to pick it up. I lead a simple life.

Well Dave you have proven to be nothing but trouble. I can't get the damn rock candy out of my mind. *shakes fist* here are 51 rock candy recipes from cooks.com. If I'm looking through them I hope you are too. This one mentions the use of flavored oil. Tell me Dave, tell me you can get a smokey flavor in oil, for the love of God Dave tell me you can do that. This one looks interesting as they go the horizontal route. When I was a kid our parents took us to a rustic resort where they made rock candy. This rock candy would have crystals as large as 3/4ths of an inch. Can't find mention of it anywhere on the net, burned down 4 years ago. In 1970 they gave demonstrations. By then they were somewhat automated but I seem to remember someone tying knots in the string with a crochet hook. Not sure if you want larger crystals or not. I seem to remember it was a process of repeatingly dipping not sure. Just for snicks maybe try cooling your skewers or strings. Don't know why this comes to mind I have many thoughts I have no idea where they come from. Could you pour a sheet of hot syrup with infused oil or what ever, freeze it and the grind it?

Can you tell us where in Namibia?

Let this be a lesson to me. The tenth damn post, that's all I had to read. And did I? No I just went ahead and posted willy nilly. OK if you need me I'll be reading the rest of the thread.

Having not read the entire thread I'll go ahead and post any way, (it's a character flaw). Alton Brown has an interesting take on local sourced food supply found half way down the page here. He talks about the E. coli outbreak of last September, due to tainted spincach. Speculates that it could of possibly been identified earlier if our food wasn't produced by centralized industrial concerns. He talks about people in 21 states the CDC says people in 26 states were infected. The FDA traced the outbreak to one field in California. Alton's argument seems to be if the food was local sourced the outbreak would of been easier to catch. Possibly the bacteria may not of even grown to harmful levels due to shipping. He also mentions the US Government telling people to eat no spinach while all this was going on. Mind you this was one field, everybody that grew spinach had to take the hit. I'm pretty much up in the air on this one. When I saw this on Alton's site I thought of you guys. I suppose I should read this thread now.

I think you better bring a couple of indoor tomato plants. Think about an herb garden. Start looking for sources in South Africa that will ship to you. Learn how to cook with dried fish and look forward to sardines.

I'm trying to outfit my kitchen so I can cook this whole book. I think there are over 300 recipes. I see it referred on the net as culinary training, the basics.

Al you have accomplished today is to make me hungry and for that I thank you. I'll be at the market if anyone needs me.

I have never seen a sandwich like theis served. ← Pretty common at pizza places. Hot dog stands don't always have an oven.

If your interested in a career in cooking you can get a pretty good idea of what is expected from the Cullinary Institute of America. You can find downloads for study guides for ASSESSMENTS AND EXAMS. These are not educational but they do give you an idea of what you need to know. I'm using them as a source of direction. A few sources for internet videos: google, Imcooked, and Ifood.

roll up lunch meat in cream chesse.

A nutritionist once told me that one of the healthiest fast food items is the Big Mac. And since then I keep hearing it repeated. Is this something they teach in school or is it reality?

Onions hate me; I have to stop to close and wipe my eyes probably 3-4 times during one onion, just because of the pain and profuse tearing. Unfortunately, onion goggles don't fit on my head/over my glasses. I think I need those big-n-ugly goggles from chem lab, and then to stop up any ventilation holes. ← If you have contact lenses wear them while cutting onions; never a tear or blear! HTH! ← I used to work at a pub and onions were part of the daily grind. Like ten to twenty pounds depending on the day of the week. Swim goggles are my favorite. Hard to find at a decent price, wrap around sunglasses. The goggles make you look like a geek but are more effective than than the wrap around sunglasses which look way cooler.

I had the good fortune to be stationed in Biloxi Mississippi in the early 80's. You could buy whole shrimp for like $6 a pound. Or you could wade out in the water up to your waist and drag a simple crab net and get them for the price of getting wet. I used to let these experiences ruin my seafood dining experiences. Then I went back to the Gulf Coast and it dawned on me a good shrimp cocktail that cost $18 dollars is less expensive than a $1,500 dollar trip to the coast.

I'm jealous.