Aloha Steve

Let us know what you have decided to do when you make your decision.

Care to share your recipe for the dough you use to make the pasta ? Do you always make the same shape ?

Portuguese Sweet Bread This formula came out great, really nice taste. However, it is different than what we buy in the store. This is more of a bread with a dense crumb. I wonder how I can get it to be soft like the kind we buy ? Anyone know ?

There are many different ways to value a business. We are an ESOP company and by law we are evaluated every year. We have chosen to use the cash flow method. IMO, it would cost a minimum of $3,000 for an appraisal company to value any business. We pay more than that and the same firm has appraised us every year for the last 10. The easiest method to come up with value for your business would be based on the company's profit. What you would do is determine a multiple of your annual profit before taxes. For a low risk business, that could be as high as 5 x, for a moderate risk business, 3 x is more the norm. How long you've been in business, how many of those years were profitable, current market conditions (you will have to probably provide tax returns to prove all) is what to think about. Doing a multiple of your profit is the easiest way, because you do not have to worry about the value of your equipment, because its was used to generate the profit, so that it is being paid for and is included using the profit method. As far the recipe part, again, without the recipes, there would not be the profit, so its part of the price. If you get a big price/multiple, then you have to decide if they get the recipes no strings. They negotiate you down, or you get a less than stellar price, then they get exclusive use of them for a certain period only. Does that make sense ? BTW, any buyer who has any smarts or seeks any professional advice is going to ask for a 'covenant not to compete', that is for a certain period of time and for a certain geographical area, you and your partner may not operate a competing business. Maybe you tie in the exclusive use of the recipes to coincide with that time frame. Then, if and when you and your partner decide to take up being in business again, you have the recipes to use. Good Luck

Coconut Blondies Have not tasted yet but my BH says they are like a yummy exotic chocolate chip cookie.

Happy Birthday !!!!!! The cake looks yum.

I've been using one of these for a couple of years and I love it. I'm in great company and know I made the right decision !

Just bought this new kit for bread making. http://www.steambreadmaker.com/ I posted about it here Artisan It works really well and gives the baker complete control and safety when it come to steaming.

I made Pain Rustique from J Hamelman's "Bread" This is the first time I have used only THE 4 ingredients which make bread: Flour, Water, Salt and Yeast. Usually I add something which I think will enhance the taste. I did use First Clear flour instead of Bread and increased the water amount very slightly. When I ate the first piece, with just a little butter on, I was blown away as to how those 4 ingredients, prepared and cooked properly (Well, by me anyway:) could make a food that taste's so delicious. I'm new but I think a part of me will always feel this way. I do have a question if someone would know: Should the crumb be so tight ?

Pushed the button and have bought and used the kit. Here are my thoughts and impressions: I really like using this kit. The stone fits perfect on my oven rack. After following instructions on how to make the stone ready for use by increasing the temp by 100 degrees till 600 or the highest possible, in my case 500, and letting it stay at that temp for 1.5 hours the stone performs perfectly. The lid fits perfectly and will accommodate anything I can think of to cook under it. The steamer unit itself, is made of high quality parts as it feels to me. Mark Schimpf, the owner could not have been more accommodating and helpful. He always answered my inquiry's via email thoroughly and usually within 20 minutes! I feel that I got a major boost to my bread baking technique with having steam already made and I am now in complete control of how much to use for how long. Also the safety factor to body and oven is without measure. I highly recommend getting it.

Good question i don't see it either and I know I've used it. Will write the person there who gave me the list. I did not hear back from them, however on the website it does show Unbleached Bread Flour 12.7 % So hopefully the list is now complete.

Good question i don't see it either and I know I've used it. Will write the person there who gave me the list.

Straight from the Bakers mouths 100% organic all-purpose flour 11.8% Traditional 100% whole wheat 14.2% 100% organic white whole wheat 14.4% Unbleached white whole wheat 13.2% Unbleached all-purpose flour 11.7% Organic baker’s classic bread flour 12.7% Organic high-gluten flour 14.0% Sir Lancelot unbleached high-gluten flour 14.2% Queen Guinevere cake flour 7% Unbleached pastry flour 8.0% Unbleached Cake flour 9.4 European-style flours (French-style flour) 11.5% European-style flours (Italian-style flour) 8.5% European-style artisan bread flour 11.7% Irish-style wholemeal flour 10.00% First clear flour 15.3%

I've never head or tasted that I know of a deep fried Hot Dog. What's the difference is taste, Tracey ?

We too, all the Asian and Haole sides of the family. I was going to write that the reason is they are Hebrew National and we all know they make good salami and HOT DOGS. But in my never ending quest to be accurate (Which I rarely achieve), I web searched and found out they are now sell their own brand, Kirkland. I read it here I won't repeat what the article says but I gotta put this: "In 2009, they expect to sell more than 90 million" Hey Soup, sorry it does not count in the EG Hall of Shame.........LOL.....with those many people eating them, its more of a culture thing. PS: They cost $1.50, I THINK a little more here, and include a drink. If its my wife and I, we always share a drink so savings for them there. Sometimes we bring 5 or 6 home to my MIL's for a meal, and then maybe we will get a single drink to share on the ride home. so let's see thats $135,000,000. dollars generated selling hot dogs. Holy Mustard and Relish Batman !!!!!!

So detailed, it looks like a piece of porcelain ! Gorgeous

Is there any difference in taste between kosher chicken and non ? I'be read someplace in EG that the poster preferred kosher chicken to non ?

Did the bulbs have many babies ? Sorry could not help myself. What a great looking bread and I be it tastes delicious. I will give it a try too.

This should make us smile. Not exactly sure whee to post. here it is: At my Doc's office yesterday. He used be very heavy and has slimed down. Owns is own gym a very health conscious atmosphere abounds. Posters adorn both examining rooms about the food pyramid, another showing vegetable's vitamin and nutrient content etc, and of course, the one I dread the most, the height/age/gender graft where you see what your healthy weight should be, mine is pegged in the darkest shade of red I walk out to the desk to get parking validation, the head nurse's daughter just get's dropped off from school, hellos, introductions, goodbyes, she proceeds to take out her McDonalds Happy meal and starts to eat LOL

No offense taken by most, if not all of us. When reading what you wrote, I thought, you know what ? "WHAT," thundered from above... Maybe, that's what JC was trying to do (if he really existed) , make a Jewish Vatican II ! Change the kosher laws as example. Myself having enough knowledge to be dangerous, I do not believe that he ever intended to start a new religion but wanted to reform, the old. Someone up thread mentioning that pigs are, well, like pigs and are very messy. Probably way back when, we did not have the husbandry knowledge to raise them along side, say chickens. I think the book you mention probably addresses all this. Meaning there WERE good reasons for not eating certain foods during certain times, but with out knowledge today. most edible foods are OK to eat if properly cared & prepared.

Fabulous looking boule ! Looks so crunchy......hmmmmmm

Over the last 3 months on my airplane flights, there is a short that is shown called "Man vs Food." It is really a TV show on the travel channel hosted by Adam Richman. Now, I can enjoy very fine dinning but am not a food snob. I grew up eating deli sandwiches, egg sandwiches from diners, which we wrote about on EG, and do not always, in fact mostly do not eat finely made, small portioned food. Watching this guy attack food and that is what he does, its in the title M VS F, is like watching a bloody boxing boxing match. I like a good boxing match, do not mind seeing a guy knocked out, as long as he is not permanently hurt. With this show, its like he KILLS his opponent. I don't care for the show. Have any of you seen it ?

I worked at a kosher butcher during high school and grew up in a conservative Jewish household and my parents kept kosher until my grandparents passed and then no more. I've always thought it not fair that folks who keep kosher will never know the taste of a Porterhouse steak or a Fillet Mignon. Until I tasted these cuts I did not now the difference and the best part of the meat from a cow is from the back. I'm not sure at which rib the front half stops and the back half starts ? There are thirteen ribs on a cow. How cab 1-7 (7th one I think) be ok to eat, and 8-13 not ? The meat inside must touch between 7-8 ? Same cow, same way butchered, ate the same food while alive, ITS THE SAME COW, how can it be OK to eat the front and not the back? I asked a co-worker who is the first generation in his family to not be a kosher butcher, WHY ? He came back to me and said its because the technique, of butchering the rear of the cow has been lost. I did a web search and sure enough I found this: "The backside of the cow is not kosher due to the story of Jacob fighting with the angel. After the fight he was limping in his thigh. Basically because of Jacob's struggle and his injury was in his thigh this was transferred to the cow. This was related to the hind quarters from the cow because unless the sciatic nerve (I believe) is removed from the hind quarter of the cow, the cow is not kosher. If the vein is removed then it becomes kosher. It's all inter-related. The issue is that the nerve is rarely removed these days because it takes a highly skilled shochet (trained butcher) to remove it to make it fit for kosher consumption. " First of all is this the reason, does anyone know any other reason ? Secondly, us Jews need something like Vatican II, where the powers that be update our customs. I'm sure there was a good reason not to eat pork way back when, or maybe not since the rear of the cow business is based on a fictional story or legend but wow, can you imagine a world without spare ribs or bacon...? What is the reason cloven hoofed animals are forbidden too ?

'system' Almost all who have used it, wrote about it, which I have read their reviews/comments agree it works extremely well. I will be pushing the easy button and buying the kit, its just a question of when. I do need a larger stone than the 13' diameter one I have now and a gun, that puts me 1/2 way there anyway. PS: Dough in bucket, same hight 24 hours later. Just pushed the easy button and ordered the kit. Dough in bucket: Chapter III.....I noticed a dark brownish color on the bottom of the bucket. Hmmm, cannot be something not good as there was really no culture happening before mixing the new batch. I did not clean out the old stuff, following Zoe's advice of leaving any old bits for a sour dough thing to happen. I think it is the liquid Barley Malt settling, OK, in for a penny in for a pound with not following formula directions, I turned the bucket upside down, to allow the stuff on the bottom to mix with the rest. I then noticed solid white stuff which I can only think is not mixed well dough. So, LOL, this should be very interesting when I finally attempt to make a loaf from this mixture. Oh, one other thing, the mixture is now the size of the ingredients, rather than having any rise like it did. I know I botched the whole thing up and am expecting junk bread, if a loaf can even be made! Stay Tuned:

I wish one day to have the skill and nerve to make a whole fish prepared like that.