fayehess's Profile
Do cafes make any money?
this is excellent info for thought--here's another tidbit--most of your profit is on drinks--coffees/juices/sodas--the way to make more money on food is produce more via having a commissary kitchen and more than one location for your cafe (which of course means having more start up money.) You could open one cafe, get a name going for yourself and then start to invest in others. Single cafes are often passion projects. (I have owned one and sold it a profit.)
Is Morton Rock salt food safe?
Does anybody know if Morton rock salt is food safe? It's meant for ice cream makers and I want to pack a whole fish in salt and bake it.
Cook from NYC; I have a weekend job cooking in Orlando
Any suggestions for where to find excellent bread, olive oil, fresh artichokes, fresh mozzarella?
are you obsessed with any food product in particular?
someday you have to try the nutella where it orginated at a cafe in Florence called the Rivoire. Oh my gosh, it is soooo good.
are you obsessed with any food product in particular?
Can you believe it? At the coop in Camucia (Italy) I commute there for work (I teach cooking) and a friend of mine got me started on them. The nuts come from Brazil, but they are manufactured in italy.
what can't you get?
Do you miss anything from your home town in the states or afar? I love Ashey's ice cream from New Haven--I don't even know if they make it anymore, and Pepe's pizza...
are you obsessed with any food product in particular?
I forgot I am also stuck on yogurt with grated apple, flattened oats (bob's red mill are my fave) raw honey or jam, blueberries and chopped nuts. luv luv and more luv.
are you obsessed with any food product in particular?
what else do you with tomatillos? I use them for a spicy red sauce, and black beans, and sometimes a mayo to serve alongside corn on the cob, but otherwise I'm stumped.
are you obsessed with any food product in particular?
I forgot I am totally into dark chocolate covered organic brazil nuts. They are full of selenium, something like 400 mg per nut and so after just one, you're happy all day.
are you obsessed with any food product in particular?
I wonder how you would make it?
are you obsessed with any food product in particular?
I am so going to plant arugula next year. What a great idea. Can't get enough of it. My fav:
pasta w/frsh ricotta, lemon zest, parm, sauted slivered garlic, fried basil and a ton of fresh arugula (no cooking) tossed in at the end w/ pgnoli or homemade garlicky croutons.
are you obsessed with any food product in particular?
I love Danish butter on those rye crackers that they sell at Ikea and I love really good home style summer fruit jam and I love La Macchia olive oil and I love these crazy candied vegetables that they do at a place in Montevarchi (crazy, crazy good) and I love frozen mallow bars (but I can't spell it)
Doctoring canned baked beans. Suggestions?
I say forget canned baked beans--especially if you are going to spend all that time adding your own ingredients. Throw some dried beans in the fridge the night before and simmer to make from scratch--or even canned beans that haven't had flavor added are good. You can never get away from that processed over sugared flavor.
what's your go-to recipe on the back of a box?
Mock Apple Pie on the back of a Ritz Cracker
Your neighborhood slice
manducattis rustica on vernon in LIC, Queens. she serves gelato made fresh daily for dessert.
How can I lighten this chicken bake recipe
AHHHHHH! no artificial butter. that has a (noticeable, horrible) taste all it's own. If you don't want to use all butter, use half olive oil and half butter. I say, if it's for a pot luck, don't worry about lightening it. It's a one shot deal and the hell you pay for trying to make something the first time out without being sure if it will work or not, isn't worth the calories. fayefood.com
Most schools have commercial grade kitchens. What would YOU do, or suggest, toward a solution to lunch programs/ obesity / food stamp hunger, using the school kitchen as an evening training ground?
do most schools have amazing kitchen facilities? As I understand it, most (new) schools only have equipment to heat food up. In the city of new york, a school cafeteria cannot receive raw chicken breast--it has to come precooked, as most food does, either from a distributor or commissary. I know this is just a dream, but why dream? Start a cooking club, and use your own kitchen, a church kitchen, or even the firehouse! (now THERE's a kitchen) fayefood.com
mini crustless quiche
to help with the fear of crust--freeze it after it goes in the tin and before it goes in the oven, then bake it at at least 400 degrees, even 425, with a piece of parchment covering the whole shebang and the parchment filled with dried beans. When the crust has set, pull out the parchment and beans and return the crust to the oven until it is a gorgeous golden brown. Bake your quiche filling the same size pan (exactly) with a piece of parchment underneath, and when it's done, just slide it onto the cooked crust. voila! youtube.com/dinnerconfidential
It's MASCARPONE!
The thing is, it's tricky--there is the formal language of Italian which stems from the Florentines, but the truth is that theirs was one many "dialects", of which there about a gazillion. The Florentine dialect became dominant in 13 century, due to the concentration of writers/poets/scholars but wasn't 1870 that Italy was even unified as a country. The words that you have mentioned are very close to a dialect in the South of Italy--where many Italian Americans come from, and so words from this style of dialect--that chops off the ends of the word--was absorbed into the American mainstream.
The rolled "r" gets lost in translation when people can't pronounce it all together. It's frustrating to people that love the pure Italian, but it's history, which is the whole truth.
What is one tip that you learned about cooking that was simple but made a huge difference? [old]
Sear.
Easter 2010
I love lamb chops--they're good room temp as well. served with a salsa verde with plenty of fresh mint; to start a classic watercress soup and on the side little rosti (potato pancakes) or you could always just roast the potatoes with rosemary and garlic. I love a mixed fresh fava, aspargus and artichoke salad with bits of pancetta, a beautiful wine and a lemon tart for dessert. (or cheesecake--I am having a craving for classic ny style cheesecake)
youtube.com/dinnerconfidential
black truffle oil at Fairway NY
Here's the site info for an excellent truffle hunter, who preserves his own stuff in Umbria:
www.tartufibianconi.it/
He is called Severio Bianconi.
black truffle oil at Fairway NY
I find that the "essence" oils have a weak and even artificial taste. I don't think they're worth it when you are looking for that true truffle flavor. I would look for either the just plain truffle oil (it does cost a whole lot more though) or even a quality packaged truffle in oil and shave it super thin (you'll have the bonus of being able to use the oil it comes in.) I know of a great guy in Citta di Castello in Umbria (I work in Italy) but when I'm home, I don't tend to use them because of the price.
what are your favorite taste picker upers in the pantry that you couldn't do without?
I used to dried porcini and tried soaking dried shitake for the first time. Maybe it was the brand, but the smell of the mushrooms before I cooked them was like old kitchen sink water--terrible. have you ever experienced this before?
Best cold app
I don't like her recipes in general, but the old Martha Stewart book for app's from years ago is a great resource, and still around at most libraries. fayefood.com
black truffle oil at Fairway NY
Is it actual truffle oil? Or essence of truffle oil?
