Hey Chicago folks! What's your e-mail? Shoot me your info at email@example.com.
This is the world of crowdfunding though... I mean, I've backed several crowdfunded ideas/concepts, and while the majority of them have come through no problem, a few have been left dead in the water, and some have taken much longer (usually due to production, like this one) to finish.
Unfortunately, I think Glen just doesn't know how to stay in contact with his backers... now that I've been through the crowdfunding process on both ends, one of the key things I've learned if you're seeking crowdfunding is that you should communicate often with backers. He should be following and responding to this page, sending out update e-mails, etc. But instead, he's tried to get everyone to just follow him on his page, where, to be fair, there are updates: http://www.wokmon.com/news.html but I would much prefer an e-mail and regular responses to inquiries.
It does seem like he's progressing on this goal... just slower than everyone would like.
As for Kenji providing a review on a product, there's no way he could know that there would be such a lag in production time. (Much like there's no way we could have known, otherwise I"m sure far less folks would have funded Glen). He probably just received a cool item, really liked the way it performed, and wanted to share with us a chance to get in on it. After all, the Baking Steel production came out very quickly and performs well...
Just remember, crowdfunding through any platform is still highly unregulated... if you choose to back them, you're basically throwing money into something and hoping that you'll get a product out of it. Caveat emptor.
Hey @Orange3324 and FredipusRex! Indeed, I've finally locked a location.. it's insane how long the purchase process dragged out (which I'll go into more detail on a future post).
The good thing is we've got keys and we're ready to move! (Once we submit plans to the city and wait the 2-4 weeks for them to approve... *sigh*)
Interesting! This will definitely be a welcome technique addition to when I"m making lasagna again, as well as any other baked pastas...
Have you tested this concept on fresh pasta at all?
I've been curious about the Kalamazoo ever since I saw it a few years back before I started making pies... and then when I saw recent videos of Roberto using it and endorsing it, I was even more curious. While I wasn't ready to shell out $7K for the oven (I can build one in the backyard with pre-cast pieces for less I believe), many members of PMF were also showing some great pies coming out of the Blackstone.
I was lucky enough to snag a Blackstone at Lowe's on clearance for $115, tax in... and with a Chauflector mod added in (a piece of turned metal that's been snipped to help deflect more flame/heat towards the pie), I'm starting to see some great results as well.
Like some of the other folks here, I can vouch for the Blackstone. It's not by any means what a thick walled massively insulated brick oven can do, but it get's a decently close approximation and gives me easy pizza party hosting at my house.
Kenji, if you're ever in Chicago, you're welcome to come by for a night (or two!) of Blackstone testing. Just let me know! We'll grab Dennis as well! I'd be interested in knowing how you feel it compares to the Kalamazoo!
@t-dawg - Yup, slice the radish!
@pleiovn - Gochujang isn't used in making traditional kimchi as I understand it... you can probably try, and it should have some similar flavors, but likely won't have the same strength/flavor you're looking for from traditional kimchi.
@Thisisstephenbetts - You can drain the cabbage, but you want to reserve the salt water for adding back into the container you're storing the kimchi in after you'd mixed the wilted cabbage in the spices.
@Orange3324 - Actually, more in the Logan Square area now. Can't share just exacts just yet, but can't wait for when I can!
@Orange3324 - I wish I could say that I've got a place locked in and set... but just when I think I do, there's always something else that needs to be addressed. Let's just say we're very close (for at least the third time) but this one looks pretty hopeful. Thanks for asking!
Phenomenal article, excellent read which highlights a very true fear that I have now that my Chicago restaurant may be delayed into late fall/early winter... Thanks for opening up and sharing, as well as confirming my fears...
This is my father's favorite dimsum item. He's gonna be pleasantly surprised when I get a chance to try this recipe out!
This recipe is fantastic. I just opened up the jar yesterday after a one week ferment, and the flavor is amazing, considering there's no shrimp paste, fish sauce, etc. Thanks for the excellent recommendation on how to make vegan kimchi!
@Varga49 - I had similar concerns, but if you read the comment by danbob, the updates are on Glen's main page it seems. Latest update is here:
As always, excellent read... though now it juts concerns me how long it's going to take for me to open up PG Chicago...
@Orange3324 - Thanks for the heads up! I've got a few folks working on these spots... keep your fingers crossed! (I'm out of fingers to cross already...)
@orange3324 - No location secured just yet... you'd be surprised how long it can take to just lock in a location. (At least, I'm surprised...) Reading Tyson Ho's series on opening a restaurant speaks to my heart more than I'd like it to sometimes... Thanks for checking in though! I'll definitely post something up here once I lock a location!
Coming to NYC in a week to train at PG's. Looking forward to sneaking a meal in at Swine if possible, and hopefully get a chance to meet you and talk a bit!
Congrats on your open! It sounds like exactly what I thought it would be like... And yes, make sure you get some rest... Don't need you crashing and burning in the middle of being open!
Hope to come by in the next few months and try some of that beautiful looking food!
Good luck Tyson! I look forward to coming by when I'm in NYC for a meal, and to share my own misery stories of opening up in Chicago!
@canihavesome - Unfortunately, lots of regulatory agencies, both governmental and not, make their money based on the visits... and additional money if they're hired on for "consultation" to help pass the test. It's quite a racket how they're able to do this! I've seen the same in the healthcare industry where I used to work around the regulatory agencies there. Unfortunately, I had no idea it was the same in the food industry...
Sorry to hear about the crookedness of NYC inspectors! I've had a few investors read this article and told me they don't envy us at all... opening a restaurant is quite a journey... but at least you have plenty of good stories to tell later!
Keep your chin up! Can't wait to try some of your BBQ when I visit NYC soon...
@Kenji - This looks phenomenal! Definitely going to make this for a few upcoming parties... And I"ll have to think about how this may be adaptable to a woodfired oven roaring at higher temps....
So much truth to this... it's scary. Seriously, who knew location would be that tough to find? Tyson, as someone who's been looking for a spot to open up Paulie Gee's in Chicago since Oct/Nov of 2013, I feel for you! Good luck with the new spot, and can't wait to come check you out when I'm in town!
Jonathan has one of the most authentic Neapolitan pies that my wife and I have ever had... it's true, after visiting Naples, we came back and ate at Spacca again, and it was like being transported back... the flavors, the balance. His passion comes through in every pie, and he is a generous mentor as well! (He sat with Paulie and I for a long time, and shared plenty of notes, and then proceeded to give us a tour of his operations!) Phenomenal guy that I've had the honor of getting to know!
@Fredipus - Haha... you sound like a true pizza fanatic... in my case, it will definitely be "my oven has barely had enough time to cure", especially now that I've sold the mobile. (It was like being dumped for the first time watching it being pulled out of my driveway...) The hard part will be restraining myself from firing it up to full force and getting some pies in there once it's installed... that two-three week cure is going to drive me insane.
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