Just one word of advice. If your trying to open an authentic "la Vera pizza Neapolitana" restaurant. You must adhere to very specific rules on ingredients (tomatoes must be San Marzano) mozzarella, flour, dough recipe etc. Even the pizza oven and temp you cook the pizza at must be adhered too. If your just opening a pizza joint have at it and use the best ingredients you can find and want to use.
That's very cold. That will not sear foods. You can use that to hold your foods hot for a buffet.
@ pepperhead Nope. Burger King doesn't really serve Pad Thai. But if they did and it was awful (and it would be). You would sound ridiculous complaining about it. Hell, you would sound ridiculous complaining about the quality of a burger there. eg. I'm so frustrated! Every time I get a burger at Burger King its over cooked. They just can't seem to cook it med rare.
Need an edit thingy. Isn't really authentic.
@Mr.Nick Did it read a little angry? Actually no. I know this is serious eats but I don't think we need to take things like food pronouciation so freakin serious or the fact that the pad Thai at burger king is really authentic....
@ Mike. You sound like an arrogant immature food snob. 1) the fact your CAFETERIA is trying to make pho is really cool. 2) if you know how ( do you know how to make it or just criticize those who don't) to make an authentic pho, show them! 3) OMG they don't pronounce pho properly. What are you going to do? There are so many culinary words that are mispronounced. Not everyone can pronounce every food related word. And quite honestly I would rather be some who mispronounces fuh and says fo than an obnoxious know it all!
@pepperhead Really...no kaffir lime leaves. Thank goodness that you grow your own kaffir lime leaves. Your a Thai restaurant superhero . Better to be food ignorant than completely ignorant.
When a meal/or service is really bad, I will ask for the owner or gen manager. I tell them about our experience in their establishment and depending on "how bad" things were, I let them know I won't pay for that experience or I need specific items removed from the bill. This rarely happens ( I don't go out trying to get free meal everywhere ) but sometimes it's justified. I don't actually get mad unless they aren't cooperative or somewhat understanding. Then I get MAD.
I think white truffle oil is going to get trendy again. Then all the people who said they loved it before they hated it can love it again.
@Roschach You obviously aren't aware of what really happened over the hot coffee lawsuit against McDonalds, not that it pertains to frangiepangies earlier post but I think it's worth mentioning. The 71 year old lady who spilled the coffee on her lap sufferd. Third deg burns, needed surgery and piled up thousands of dollars in medical bills and McDonalds was graceful enough to offer her $800 bucks. The coffee was kept above the 180 deg (near boiling). I understand your point, we live in a litigious society and people will sue over anything. That one was actually well deserved imo.
1) @ everyone that made a big deal about the word foodie, grow up. That's ridiculous.
2) @ people who think that asking for advise about about a food related business that doesn't exist, have a name or a link directing serious eaters to that business is spam, need to readjust their spamometer from hypersensitive to reasonable.
3) @frangiepangie I'm not really seeing how this will fill a need in the marketplace that would be enough to build a business around. On top of that, if there were demand,how would you verify organic. Farms that claim organic must go through rigorous testing and retesting to become and maintain organic status. I can be a miracle grow Gardner (this is not spam for miracle grow products) who claims I'm not.
I don't think your demographic is "foodies" anyways. Foodies = people who really really love great food. Your demographic imo is more organic home gardeners. When your planning on starting a business, you really want to have as broad an appeal as possible. If your going to go after a very small niche market you really need to have a product this group can not live without. I just don't see it.
Su in japanese means vinegar. Meshi in japanese means rice and when you combine the two you su-meshi but it you leave out the (me) you have su-shi which means vinegar rice.
The spiciest chili ever! Ghost pepper, habanero etc. it will warm you up when your out doors viewing the asteroids and the following morning you can shit some asteroids of your own!!!! Hehehe.
A digital probe thermometer.
Weed! You did say California right? Yup weed! That says California.
Turkey, stuffing, candied sweet potatoes, mashed potatoes run through a meat grinder. Make into ravioli served with gravy and cranberry relish.
Some pies actually benefit from being made a day in advance and the reheated if you want them served warm.
My nephew counted how many brands of hot sauce I had in my fridge. I really enjoy spicy food but did not realize that I had 36. What can I say...I love it hot.
@bleu_ I can't believe you have Ragu in your pantry...You should be banned from serious eats. He he he.
I dont believe Wells meant a properly cooked, gelatinous, stuffed beaver tail. For starters they wouldn't cook beaver tail properly at Guys....so I think they all taste lie SHIT!
If you wrap them in foil then plastic wrap, then throw them into a cooler and cover with a blanket ( something you wont be sleeping in) or a few layers of towels (beach size) they should stay hot for a long time and warm even longer.
@KB in Toledo. Yeah, but the new York times and Serious eats are only regurgitating what yelpers and urban spooners have all ready been saying and although the times and eats may not reach such a large audience the later does.
Bring them up to a full rolling boil for five minutes. Turn it down to a simmer and continue on
@msecondo I think your totally missing the point of the review. I think it's actually a favor for guy to have someone tell him the truth about his restaurant because it appears as if those around him are not. The truth can be painful sometimes and I'm sure that review stung quite a bit but if Guy gets over being all butt hurt, he may actually be able to right the wrong (or find a chef who knows how). You see, the restaurants that Guy visits on DDD are by proxy a representation of Guys restaurant in Time square and when someone walks through those doors, they may be expecting that their meal is going to be the sum of everything they have seen Guy representing on his show. Then they sit down and experience what Wells describes and realize that they have been scammed. That the triple D shtick that Guy is selling is just that. So Wells is telling Guy that he's taking advantage of all those hard working mom n pops out there, the immigrants with dreams to bring the foods of their lands to this country, the kids who rebuilt after their place burnt to the ground and are still putting out killer food. The irony in all of this is that if this wasn't Guys restaurant he wouldnt step one foot inside of it. Maybe he should.
I would make a chestnut purée. Cook the chestnuts in plenty of milk and heavy cream. Purée in blender or food processor with butter and cooking liquid from chestnuts. Season with kosher salt and freshly ground pepper. Will go great with your thanks giving meal!
Been making the same pound cake for years. The only change this time is the flour. I usually use king arthur cake flour and this time it wasn't available so I went with the swan stuff. I don't think that would have made the difference but I don't know. Please help. Also Im baking them in the nice paper pound cake molds (like the pannetone mold) just in the pound cake form.
I make a really really good ricotta pound cake but someone has asked me to make it with a "strip" of ricotta running down the center. How do I do this? I don't want it to sink to the bottom or melt into the batter. Should I start the baking process and then add the ricotta? Anyways please help me. I need to make a doz of these cakes.
Im getting ready to travel to Utah and the elevation will be about 6500 ft. I will attempt to make brioche there. Is their anything I should change about a basic brioche recipe in order to achieve success?
Thanks
I was just reading the Serious Eats Guide to Sandwiches international edition and now I MUST devour a pambazo...the problem is I live in Vegas and haven't found one. Soooo if you know where I can find a good one please let me know...quickly!
Here is the deal folks. Im a professional chef. I can cook. I mostly use cook books for inspiration but on occasion when I am preparing something that I have never done before I might turn to a cookbook. One of the books that instantly comes to mind that is a serious offender of incomplete or error filled recipes is the Alinea cook book but I have a few hundred cookbooks and their are plenty more offenders. It blows me a way when a Chef creates a recipe that is measured to the gram how a recipe can be off by let say 150 grams. I think when chefs write cookbooks they need to do a better job with their recipes or not write them at all. Just curious what others think of this.
Im not sure why I'm posting this here...the line outside of this San Diego Barrio Logan taco shop are long enough and when they sell out of food they close their doors for the day, usually around 3 pm. I guess I'm just shocked that I haven't seen a review of this amazing place here. I think Kenji should have one of his SD SE contributors give this place a try. If any one here has tried this place out let me know what you think. I just finished working out to make more room in my gut and I'm on my way to Los Cuatro Milpas .
I went out to a local casual Italian restaurant earlier today and had a really bad experience. The bruschetta had so much garlic that it was rendered inedible. We sent it back to the kitchen and over heard (he shouted) the owner say "if they wanted light garlic they should have asked" then our entrees arrived, my son and I ordered the same thing, chicken franchaise. It was so salty but what really ruined our meal was that my sons was still raw. We sent it back and they didn't charge us but the owner didn't come talk to us. That really bothered me and I won't be going back. I'm tired of wasting money on bad meals and poor service. So I have a policy of letting them know if there is a problem. I'm curious how my SE amigos handle bad meals and service issues. Do you complain to the server? Ask for the owner/manager? Ask for items taken off the bill? Let me know.
I know, I know...you have to use older eggs. Fresh eggs are more difficult to peel because of the albumin. That's what all the experts say. But I scoff at those so called experts. I am a chef and have peeled or attempted to peel thousands of eggs in my career and have tried all of the tricks. I have successfully peeled farm fresh eggs and made eggs so old look like road kill. So what's the real trick to getting eggs peeled cleanly? I know it's not what we're being told, that's for sure. Soooo what's your method to this egg madness?
Sooo Sad. He will be missed!!!!!!!!!!!
I have been trying to make tempura that comes out super light. extra crunchy, not greasy and with those little bits of batter that seem to barely cling to the item your cooking. I have followed all sorts of recipes and some are decent but none give me the real japanese tempura texture I'm looking for. Any suggestions.
Im looking for advise and recipes for cooking in a tandoor oven. Yes I do have one and have been mildly successful making recipes in it. My tandoor chicken will come out tasty but it will burn if I leave it in there long enough to cook all the way through so I finish it in the oven. My nann never sticks to the side the way its supposed too. It just falls into an inferno and puffs immediately to smoke and char. Im not looking for recipes prepare in a reg oven, grill or stove top. Only Tandoor. Thanks.
How come some of my comments dont make it on the community forum. In some cases I spend a lot of time trying to answere someones question and then I never see it. Is this a serious eats sensorship thing or just a glitch? Just curious. Anyone else have this problem?
Hey,
I am in the process of writing a business plan for a new food truck on the west coast. I have been cooking profesionally for over 22 years in high end celeberty chef type restaurants and privately for about 5 yrs and want to go out on my own. I understand the cost associated with a brick and mortar establishment but a rolling restaurant throws me. So if anyone out there has any info on starting a food truck I would appreicate any help. Here are some areas that I really want input.
Start up cost: Please be specific about cost and where the funds are going. i.e. $38 thousand on a Truck. $4thousand getting truck wrapped.
Operating expenses.
Partnership Agreements/contracts
Food Cost Avg
Labor cost Avg
Profit margins
getting business owners/manament to let you park your truck to sale your products.
Starting a social media presence
Fule cost
Anyting really but this list is a good starting point I think
Has anyone succesfully made the Pistachio cake recipe out of the milk bar cook book? I have tried 3 times and it comes out really really moist to the point where you can squeeze it together into a ball that resembles the batter before it was ever baked. I emailed them at the restaurant and they said that I over baked (left it in the oven for 45 min) it the first time and to trust the recipe and leave it in the oven for only 22 minutes tops. I tried it two more times and same result. I am a chef not pastry but I do all right in the sweets dept. I think the recipe needs to be tweeked by removing a lot of the pistachio paste and adding a bit more flour. Appreciate any feedback.
Culinary travelers will tell you pizza in Italy is a distant cousin to pizza here in the U.S. The way we make it, the ingredients, the way we eat it, too. So, isn't it time we made it part of... More
Juicy LA. I have a blond lab you could eat. Just give me an address. I will pay for shipping!!!!!
Bon appetite!