To fuck or to cook?

[Sidd Finch]

The dinner for 40 (actually about 25 or so) was a success. Messy, but a success.

Conceptually, I went with French food, but that could be eaten more buffet or tapas style than sit-down. Several tarts, both savory (onion) and sweet (choc-hazelnut, strawberry,* and pear-almond). A number of veggie dishes (celery root, carrot, asparagus-green bean, and a couple of others). Main coursey items included brochettes (French for kabobs -- the pork/pinapple/bacon wrapped prune ones were a real hit), potato gratin (mmmm.... equal parts potato, cheese, and creme fraiche.... a heart attack in every casserole), baked tomatoes (which honestly were mediocre, I should have used a different variety or cored the ones I used), and the piece de resistance -- a pate of duck, chicken, and bacon wrapped in puff pastry.

Puff pastry is such wonderful stuff. A complete hassle to make, but more fun than a barrel of monkeys.

I think I will be eating only salad and raw vegetables for the next 3 days.



*with preserves made by our own Fred Muggs.

[Fugee]

Originally Posted by Sidd Finch

Puff pastry is such wonderful stuff. A complete hassle to make, but more fun than a barrel of monkeys.

This is the most impressive thing you wrote. I buy the frozen sheets of puff pastry so as to avoid having to make it.

[robustpuppy]

Originally Posted by ltl/fb

The Lemon-Ginger Carr's cookies are yummy.

Yes, they are! One of the best packaged cookies ever (at least since they took the lard out of Oreos).

[Sidd Finch]

Originally Posted by Fugee

This is the most impressive thing you wrote. I buy the frozen sheets of puff pastry so as to avoid having to make it.

I've used Dufour before but don't like doing that so much. If I'm going to do that, I might as well have someone else make the pate too (or whatever). Plus, it's nowhere near as much fun to work with.

Mrs. Finch got me a rolling pin that is metal and hollow, so you can fill it with water and chill it in the freezer. It's a great idea for things like puff pastry and pie or tart dough. The only problem is that it really doesn't seal that well, so you have to be careful about leaking water onto the dough. I'm not sure if this is just a defect with mine (or me).....

[Sparklehorse]

Originally Posted by robustpuppy

Yes, they are! One of the best packaged cookies ever (at least since they took the lard out of Oreos).

I'm slightly pissed that, ever since I wrote the first post about these cookies, the grocery store where I shop most often has not been carrying them. At least they started stocking Finn Crisp crackers again.

[Gattigap]

Well, this is sort of food related.

Thinking of Opening a Restuarant? Don't.

Phil Mott, an assistant professor at the Les Roches School of Hospitality Management at Chicago’s Kendall College, has some advice for you.

Q. When someone comes up to you and says, “I love food, I love people, I want to get into the restaurant business,” why try to talk them out of it?

A. I had somebody approach me who had a very good job with a major company and an MBA from a prestigious university. I looked at him and asked, “Is your career in danger?” He said, “No, but I’ve always loved food. I love to cook. I love to have parties.” I told him to invite 20 friends over, throw a great dinner party, and then take a stack of $100 bills and burn them one by one. It will be fun -- and cheaper than opening a restaurant.

Full interview here. A 60% fail rate in the first three years? Ho-lee moley.

[Replaced_Texan]

Originally Posted by Gattigap

Well, this is sort of food related.

Thinking of Opening a Restuarant? Don't.



Full interview here. A 60% fail rate in the first three years? Ho-lee moley.

That, coupled with this article from the New York Times a few years ago explains the bat-shit-crazy characteristic so often seen in chefs.

[Sidd Finch]

Originally Posted by Gattigap

Well, this is sort of food related.

Thinking of Opening a Restuarant? Don't.



Full interview here. A 60% fail rate in the first three years? Ho-lee moley.

As they say, the surest way to make a small fortune in the restaurant business is to start a restaurant with a large fortune.

[Fugee]

Originally Posted by Replaced_Texan

That, coupled with this article from the New York Times a few years ago explains the bat-shit-crazy characteristic so often seen in chefs.

I've recently read 2 books about opening food businesses and they both make it sound like a tremendous amount of work and very financially risky.

I enjoy baking but this book confirmed I don't ever want to do it professionally. The author is Sandra Bullock's sister and got a lot of free publicity out of that and still it doesn't sound like her pastry shop is rolling in money.

The founder of the Momofuku restaurants admits how lucky he got and how easily they could have folded.

[taxwonk]

Originally Posted by Gattigap

Well, this is sort of food related.

Thinking of Opening a Restuarant? Don't.



Full interview here. A 60% fail rate in the first three years? Ho-lee moley.

This surprises you? the fail rate for any new small business is around 50% in the first couple years.

[ltl/fb]

i am pondering swirling some raspberry jam thru brownies rather than mixing in some Cointreau to make them be raspberry-y. Thoughts?

[Fugee]

Originally Posted by ltl/fb

i am pondering swirling some raspberry jam thru brownies rather than mixing in some Cointreau to make them be raspberry-y. Thoughts?

It works for Nestle so it should work for you. Here's their recipe. http://www.verybestbaking.com/recipe...aspx?ID=129473

[Replaced_Texan]

This week's top chef made me wonder about one of the best vegetarian items I've ever eaten at a restaurant. The restaurant, the Apple Tree in Taos, closed about two years ago, and the item hadn't been on the menu in the few years before it closed. But I googled, just in case, and I found this:

http://www.deseretnews.com/article/591198/

WILD MUSHROOM PATE
1 1/2 cups cooked, drained white beans, pureed
2 cups hazelnuts, lightly toasted and finely ground
2 cups pecans, lightly toasted and finely ground
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
1/2 cup minced scallions
1/2 cup chopped parsley
1/2 cup chopped basil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced shallots
1/4 cup balsamic vinegar
1/2 cup butter, softened
2 eggs, beaten
1 tablespoon brandy
1 cup pine nuts, toasted
2 cups shiitake mushrooms, finely sliced
1/3 cup heavy whipping cream
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 tablespoon salt
2 tablespoons pepper

Preheat oven to 350 degrees. Grease a 5-by-9-by-21/2-inch loaf pan, line pan with parchment, and set aside. In large bowl of the mixer (or food processor), combine white beans, hazelnuts, pecans, Gruyere cheese, Parmesan cheese, scallions, parsley, basil, garlic, shallots, balsamic vinegar, butter, eggs, brandy, pine nuts, mushrooms, cream, cumin, thyme, marjoram, salt and pepper. Beat until mixture is well-blended. Press mixture into prepared loaf pan. Set pan in a larger pan filled with 1 inch of water. Bake 1 hour. Cool completely before inverting onto serving dish. Makes one large loaf.

My sister and I are making it for Thanksgiving. It's absolutely divine.

[Hank Chinaski]

Originally Posted by Fugee

I've recently read 2 books about opening food businesses and they both make it sound like a tremendous amount of work and very financially risky.

I enjoy baking but this book confirmed I don't ever want to do it professionally. The author is Sandra Bullock's sister and got a lot of free publicity out of that and still it doesn't sound like her pastry shop is rolling in money.

The founder of the Momofuku restaurants admits how lucky he got and how easily they could have folded.

here's the thing with a restaurant. you get one strike. once a diner has a problem, a bad appetizer or poor cut of meat or shitty service, they likely will never come back. Too many options. combine that with the enormous cost to decorate and staff a nice place and I don't see why anyone does it.

[Flinty_McFlint]

Originally Posted by Replaced_Texan

This week's top chef made me wonder about one of the best vegetarian items I've ever eaten at a restaurant. The restaurant, the Apple Tree in Taos, closed about two years ago, and the item hadn't been on the menu in the few years before it closed. But I googled, just in case, and I found this:

http://www.deseretnews.com/article/591198/

WILD MUSHROOM PATE
1 1/2 cups cooked, drained white beans, pureed
2 cups hazelnuts, lightly toasted and finely ground
2 cups pecans, lightly toasted and finely ground
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
1/2 cup minced scallions
1/2 cup chopped parsley
1/2 cup chopped basil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced shallots
1/4 cup balsamic vinegar
1/2 cup butter, softened
2 eggs, beaten
1 tablespoon brandy
1 cup pine nuts, toasted
2 cups shiitake mushrooms, finely sliced
1/3 cup heavy whipping cream
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 tablespoon salt
2 tablespoons pepper

Preheat oven to 350 degrees. Grease a 5-by-9-by-21/2-inch loaf pan, line pan with parchment, and set aside. In large bowl of the mixer (or food processor), combine white beans, hazelnuts, pecans, Gruyere cheese, Parmesan cheese, scallions, parsley, basil, garlic, shallots, balsamic vinegar, butter, eggs, brandy, pine nuts, mushrooms, cream, cumin, thyme, marjoram, salt and pepper. Beat until mixture is well-blended. Press mixture into prepared loaf pan. Set pan in a larger pan filled with 1 inch of water. Bake 1 hour. Cool completely before inverting onto serving dish. Makes one large loaf.

My sister and I are making it for Thanksgiving. It's absolutely divine.

After seeing that episode, I'm still wondering why no one made a nice soup, or even a pasta dish. Would it really have been too simple or not "Top Chef-y" enough? Most of the dishes I saw just looked awful or unfilling or both.