Jump to content

curls

participating member
  • Content Count

    1,214
  • Joined

  • Last visited

Everything posted by curls

  1. @liamsaunt best of luck making it thru the storm, hope you're soon back to your regular schedule of wonderful meal and beautiful sunsets.
  2. curls

    DARTO pans

    Please report back when you do. Hope you like them.
  3. curls

    DARTO pans

    Started seasoning my 20 using the stovetop method from Serious Eats (https://www.seriouseats.com/2019/06/how-to-season-carbon-steel-pans.html). Liked the way that it looked so switched to the Serious Eats oven method and added seasoning to the 25 & the 20. Here is a picture of the 20 with 6 coats of seasoning (the 25 has more but I've lost count). Will cook on the 20 tomorrow (and clean the cooktop!) and see if it does as well with eggs as the 25. @Hassouni, @j89k, and other new Darto owners how are your pans doing?
  4. Concept sounds similar to a pizza chain restaurant we have in Virginia, Mod Pizza https://modpizza.com/.
  5. @Nickos perhaps you may be interested in the online courses at Savour... a number of people here have taken these online classes and spoken well of them --> http://www.savourschool.com.au/online-classes.aspx What in particular do you want to learn from Ksenia Penkina? Perhaps if we know that, people can provide a better answer to your question.
  6. Looks like the OP x-posted on Facebook and Renee from Chocolat-Chocolat has a packaging solution for him.
  7. Have you checked Nashville Wraps, Gleurp Revere, and ULine? Please let us know where you have oozed so we can suggest other shops.
  8. curls

    DARTO pans

    Started seasoning and using the 25. Was able to cook a sunny side up egg and some potatoes after following one round of the oil, salt, potato skins stove top method. Following up with some thin coats of oil done on the stove top. May try an oven seasoning method on one of the other pans. Really enjoying the Darto pan!
  9. Just wondering how much chocolate you usually work with at one time and how long you want to hold the temper of your chocolate... knowing the answers to this may help us give you better advice. As Jim D. mentions, the Rev 2 machines are very noisy. They also do not hold a lot of chocolate. When I first started, I was given a Rev 2 as a very generous gift from a wonderful and well-meaning person. Honestly, I haven't pulled it out of its box in years. It may be the right solution for you but I would not recommend it for many scenarios. Where do you live? If you're nearby, perhaps you would like to purchase my lightly used Rev2. The larger Rev machines are far more capable and quiet... still, my general recommendation is getting a melter and the EZ Temper.
  10. curls

    DARTO pans

    Mine have arrived! Next, find the time for cleaning, seasoning, and cooking.
  11. curls

    Virginia wineries

    Some great recommendations donk79. To your list I would add the following recommendations: Linden Vineyards and Pearmund.
  12. curls

    DARTO pans

    Haven't gotten mine yet but I also got a DHL shipping notice.
  13. Looks delicious. How was their croissant?
  14. @BVWells wonderful that you will be taking a class with Melissa Coppel! I would suggest that you email her and ask her your question about which class would be the best fit for you. She might have additional questions for you but I suspect that this would be the best way to ensure that you take the right class. Enjoy!
  15. More info about Peter Yuen and his expertise in Viennoiserie, https://pastryartsmag.com/people/peter-yuen-interview/.
  16. You're welcome! I was surprised to see them at the store before I saw them on eGullet. Usually eGullet is my early warning/reminder system for the Hatch chiles. 🙂
  17. Hatch chile roasts have begun at the neighborhood Wegmans. I picked up a small box of roasted mediums. This year's mediums were less spicy than last years... might have been safe for me to work with the hot peppers. Made a batch of @Jaymes' enchilada sauce with the hatch peppers and a jar of homemade canned tomatoes. Added some to a batch of chili and put the rest in freezer bags to for later inspiration.
  18. A 9"x13" pan of Paul Young brownies that I baked to bring to a potluck party. This is a chocolate batch, no additions. I'd love to make a batch with a tahini swirl... just need to make sure that there are enough people around to help me eat them!
  19. Great memory @Jim D., wasn’t expecting you to remember that I go to Staunton for their glass festival. Interesting information about Zynodoa, I’ll try to check it out next time. Excellent that they are offering your chocolates!
  20. @Jim D. Staunton's customer base is starting to be interested in quality and the prices are going up -- that is if the acclaim that The Shack, https://www.theshackva.com/sample-menu, is getting is drawing in locals as well as out of towners. For pricing, I would go with raising the pricing to $1.50/piece now (vs. staggering your price increase). If you can, sweeten the deal for your favorite customers by giving them a little something extra (lagniappe) with their purchase. You decide the criteria for being a favorite customer (close friend, family, regular customer, large order, etc.). For example, I have some smallish resealable food safe bags (https://www.uline.com/BL_5561/Resealable-Polypropylene-Bags?keywords=Resealable+Polypropylene+Bags) that I can write a presonalized message on (Sharpies are your friend) and tuck a treat into that I add to my favorite customer's purchases. These treats are usually something that I do not offer for sale, they are made with the same Valrhona chocolate that I use for all my bon bons, but the treats can be reimagined "mistakes", chocolate covered pretzels, chocolate bark, small mendiants. I try to make this treat the equivalent of eating 1 to 1.5 bon bons. One lagniappe per applicable customer no matter the order size.
  21. At what price will you break even? At what price will you begin to make a profit? Looks like you should find the price that allows you to keep doing what you love without taking a tax hit. @Jim D. it sounds like your goal is to not lose too much money... what price do you need to charge to meet that goal? That is the price to set and then see how your old & new customers react. Wishing you all the best.
  22. Do you know what your costs are? Not just ingredient costs but packaging, labor, rent, utilities, insurance, taxes, licenses, etc.? Start by figuring out your actual cost for making wedding favors. Find out what the competition in your area is charging for wedding favors. Can you charge what they are and make a profit? Think about what makes your product better than your competitors. Find out if you can bring in enough wedding business to make it worthwhile for you. Good luck!
  23. @Anna N thilled to see that you are home again and had a nice meal at home with Kerry! Enjoy eating what you want and sleeping in your own bed. Welcome home! Looking forward to seeing you post in your regular topics.
  24. Sadly it looks like a breakfast put together from vending machine raids. Does the hospital have a functioning kitchen? Maybe they only reheat institutional food in microwaves. So glad to know your doctors and nurses are good. With this food, people will be running out the hospital doors as soon as they are well (and some will try to escape sooner than that)! Anna, I'm wishing you strength and some contraband meals.
  25. @Anna N tons of sympathy for the hospital food. If that was breakfast, what will the rest of the day's meals look like!? Hope they improve. Glad to hear your family is supplementing your meal plan. Wishing you a speedy recovery!
×
×
  • Create New...