You won't really touch Lewis or wings that good outside or a very small amount of restaurants in the country imo
Up in the mountains, and the cookbook is back in town. Found a copy of the recipe on this website: http://atlantarestaurants.blog.ajc....n-satterfield-kevin-gillespie-and-sean-brock/ I haven't played around with adding garlic, but adding a roasted clove or two might work.
So checked out the space today. Lot bigger in the back than I realized. Comes in around 3200 sqft. Does allow us to get the special liquor license for $1700 instead of $300k though. Putting numbers together for worst cases to see feasibility like I always do for new locations. My worst case has us around 14k a month in overhead and a 40% blended food cost which will be high with alcohol and coffee service and the menu itself probably lending to a closer to 25% blended cost. But with that and a $17 check average we need 47 people a day to come in. Seems very possible.
If Mix opens a full restaurant, there will be a TMB pilgrimage to visit Orlando and eat there. Can't wait to see the TMB guest chef/poster-inspired menu items.
Florida (like most states) has dumb liquor laws. They release like 10-20 liquor licenses a year so the secondary market is massive and pricy. But if you have over 2200 or so sqft and 51% of your revenue is from food you can buy a special license from the state for $1700.
Anyone have any must have cook book suggestions? Particularly into southern cuisine but open to any suggestions
Twenty by Micheal Ruhlman The Food lab by j Kenji Lopez alt Any book by Frank stitt Any book by Micheal Ruhlman Any book by Hugh Acheson Big fan of all Ina garten cookbooks as well Im kind of addicted to buying cookbooks when I see them. Especially if it's an independent bookstore, I'll buy 1 or 2 when I'm in and just read them. Kind of a weird little hobby
Didn't do so well with the Chile Corn Pudding The flavor was great but the consistency and texture were not. Recipe probably only made enough for ~4 and we had 14 people so I decided to double everything up and at least try to let everyone try it. But instead of making it in two separate pans I put it in one, deeper pan and the cheese on top was getting to where it was about to burn before the rest was cooked enough to be consistent. Error in judgement there. Live and learn. Etc. still gonna try it again for family thanksgiving but just make the amount provided by the original recipe and whoever doesn't get some... tough titties. Also gonna have to substitute jalapenos for chiles but I'm fine with that
oven space mostly. we've always got "umpteen" dishes that are getting heated/cooked. I'll be lucky to actually be able to make it now that I think about it. Would it be a bad idea to cook it on a BGE??? Dad has 2 grills and I'm pretty sure the egg will be available
This might be a little too informal for what you are doing, but it literally costs $5 and is a hit if you have a smoker. Take 2 blocks of cream cheese and put them on a small square of tin foil. Put as much freshly cracked pepper as possible on them. Shouldn't be any white showing. Smoke on the lowest heat you can for about 1 hour. Serve with some cut up baguettes. Pepper jelly optional.
it might be tough for mix to pull off because the secret to making a brisket is the quality of the sauerkraut that just felt absolutely horrible typing out
If you guys really want to show off with kitchen toys there is this. No idea what you would use it for. http://www.eater.com/2016/11/22/13709546/spinzall-dave-arnold-searzall
Anyone ever used Foody Direct? Seems like a cool idea but not sure how the service is, or how the food is once it gets to you. https://www.foodydirect.com/
Amazon has 10 bucks off 25 dollars in print book purchases if anyone needs any cookbooks. Use Holidaybook for the code
Kopped. Wife has been fighting me on getting a rice cooker. The multi function shit won the day. Thanks.
People have issues, sometimes, that don't allow them to enjoy the little things in life (NOTHING SEXUAL) and I feel bad for them.
Did a jambalaya tonight that was pretty tasty. More or less used the Epicurious recipe with tasso, chorizo, chicken, andouille and added some shrimp.
I'm doing my first sous-vide cook today, with my shiny new wifi annova - this may be a dumb question, but I'm dumb so bear with me. Right now the water temp is 50 or so degrees, when it says to cook 2 chicken breasts at 145 for 2-4 hours (what google has told me)...is that once it reaches it's target temp of 145, or does that include the time to get to that target temp. Any other tips, recommendations, etc....am I just an idiot?
Wait until the water is up to temp (145) then add your chicken breasts. Cook for 2-4 hours from that time.
It means once it reaches that temp. The anova will beep once it hits the 145 degrees. Once you get that then you're ready to submerge and begin the timer for however long you're aiming for.