Saturday, November 20, 2010
hickoryworks.com
Every now and again I come across some things I like to share with you, things that when dealing with food, intrigue me. Tonight, hickoryworks.com has the spotlight, and is one thing in line for a tax time purchase, something I'm going out of my way and prolly above and beyond my means, in trying to obtain. A lot of people I talk to now a days live for special events of the year like "Black Fridays". where it's mostly electronics and things of that nature in ones desires, with the exception of my much needed upgrade on my phone, one I can use for business, I'm all good on my gadgets. Expanding my repertoire in the kitchen and all the flavors I can create are 100% my focus and desire.
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Two Weeks ago I met a Purveyor of meats...
I didn't peep the goods so I won't call it fine foods just yet. Just took the garbage out, and tonights rainy weather made me think of this post. His assistant knocked on my door, I began to tell him first, after he told me the reason of his visit, where I'm headed, how to find me on Facebook, and then I met the man himself. Gary promised to cut me deals on his goods, I sorta made a promise to bring him constant business upon opening said business(remember, to this day I've yet to view the meats). he proceeded to tell me he and his wife were once in the concession business, and it's very lucrative lifestyle, if willing to put forth the work. Then with my words of encourgement, he had a moment of clarity. He had asked me what I was gettin ready to make, I quickly answered everything, to which he felt obligated to tell me I had to focus on a few foods.His moment of clarity came when I explained to him the size and ammenities of the concession trailor.
Earlier Today I Recieved Some Disturbing News...
in fact I'm still smh. My landlord, who recently with his dad and wife, bought into a local pizza joint, one fairly more popular than the one I was(and am AGAIN) planning to acquire, but for a totally different reason than before, has already sold out for a whopping $7,500(this is not a misprint). I hadn't really established an other than paying him his rent due every month type relationship, so hadn't really spoke to either of them about the road I'm taking to get MAS-transit off the ground. This information, instantly took me back to my original plan of getting the $2,000 from my mom for food, she is my financial backer, to take this farther than just the words in these posts. Offering a land contract, I could have paid the said $7,500 off in realistically 4mnths., with the potential to have shown a positive income, to be able to obtain bigger and better in the very short time frame I know it is going to take for me to succeeed at this venture... just by word of mouth of current co-workers who are promising me 1st sells, not counting the ones who have ate something and are willing to pay me also. Just off my recent post of a planned meal, I stand to make a quick $32 and get to partake in the festivities and take a plate for my wife, plus a new roaster(the handle just broke today, off the one I had planned to use). Just know my plan is set in stone, once the finances are procured, the world will slowly start to chant the saying "Man, I ate @DaGrill, and OH!!! the cook, he had dat fya"
Saturday, November 13, 2010
Friday, November 12, 2010
Planned Since 11/8/10
I'm preparing, once again, to bake this years Thanksgiving Celebration Ham, for my requesting co-workers. The centerpiece of the dinner was a success last year, and it will be once again. Check back after the holiday for an update on the event.
Saturday, November 6, 2010
Care of FB Fanpage Patron
LA VIDA VERDE FRESCO
INVENTED BY MARK K
1.75 oz. Patron Silver
0.75 oz. Fruit Lab Citry Organic Orange Liqueur
0.50 oz. Market Fresh Organic Lime Juice
0.25 oz. Organic Agave Nectar
0.50 oz. Egg White
6 cubes Market Fresh Mango
3 thin slices of Jalapeno Pepper
2 sprigs of Cilantro (10 leaves, removing stems)
1. Muddle jalapeno, cilantro, mango and lime juice in a mixing glass.
2. Add agave nectar, orange liqueur, Patron Silver, egg white and ice into mixing glass with muddled ingredients.
3. Shake all ingredients vigorously with Boston Shaker.
4. Strain into rocks glass filled with ice.
5. Garnish with slices of jalapeno pepper and a sprig of cilantro.
6. Enjoy :o)
INVENTED BY MARK K
1.75 oz. Patron Silver
0.75 oz. Fruit Lab Citry Organic Orange Liqueur
0.50 oz. Market Fresh Organic Lime Juice
0.25 oz. Organic Agave Nectar
0.50 oz. Egg White
6 cubes Market Fresh Mango
3 thin slices of Jalapeno Pepper
2 sprigs of Cilantro (10 leaves, removing stems)
1. Muddle jalapeno, cilantro, mango and lime juice in a mixing glass.
2. Add agave nectar, orange liqueur, Patron Silver, egg white and ice into mixing glass with muddled ingredients.
3. Shake all ingredients vigorously with Boston Shaker.
4. Strain into rocks glass filled with ice.
5. Garnish with slices of jalapeno pepper and a sprig of cilantro.
6. Enjoy :o)
Wednesday, November 3, 2010
Iron Foodie 2010 Foodie Blogroll Challenge
For a couple of different reasons I am going to enter my name into this competition. First and foremost, this is the 1st of its kind, who wouldn't want to be the first "CHAMPION". Secondly, I'm not venturing down this path of culinary bliss for nothing, inside me there's a beast ready to be unleashed on the world of cooking, so if this is the avenue I must take to get my name out there to prove my worth then so be it.
I researched a couple of the Chefs(I knew of Julia, and James though I didn't know he had passed, because his name is still so prominent), and came to the conclusion that barring how bilingual I would have to be, Ferran Adrin, is the one I would love to spend the day with. Again, going back to the point of me proving my worth in the industry, I've never made a meal that anyone left from in disgust, for me to please his pallet would be an honor. It said he picked up tips in his early days of becoming the success he is today, and I know myself, there are still things for me to learn, more presentation than anything, who better to learn from than the best there is. The one question I would have for him is how someone of his stature has managed to steer clear of his own television program... at least until today his name had eluded me.
If we were eating a meal together and you just happened to have it in your meal, and you turned your back on me lol, you would be minus a slice of ham when you returned to your plate. Breakfast, I would hit you up for bacon, there's never enough to go around.
The meal I eat today that brings back memories of my youth is Pigs-in-a-blanket. Now with so many options in the market today with all the gourmet dogs and sausages and cheeses, the adult versions of my childhood fave, just thinking of the endless possibilities is making my mouth water writing this. BRB!!! lol.
Let me say here, that again because of the path I am taking down this culinary road, my pallet is open to all sorts of "Good Eats". In my childhood existence I was very extremely picky. I've said it time and time again that I believe your tastebuds grow and mature with you as you age, here I will bring to light my claims of this. The first food I came to love that I didn't previously like befor was the onion, in its raw form. I remember working for the fast food chain Rally's, when that experience changed my very being. It's not like I would turn my nose up to people who would eat them, at this point I had put them onhundreds, Hell, tens of thousands, of sandwiches, and then one day the smell became intriguing, so for lunch that day, the meal I ordered had onions on the burger, and guess what, I'm still alive, it didn't kill me. Now nearly every meal I eat has some form intertwined. Green peppers where the next obstacle I overcame, though I still sometimes shy away from them and opt more for red or yellow, those roasted flavors are melt in my mouth beautiful. And finally just a little over a year ago I overcame the fear of the radish, and if you've followed me to this point, you know that I am soon going to create a Roasted Radish Vinaigrette, that fear has subsided. So to end this the food I am still not convinced belongs on any plate, and I believe is more of a condiment are Capers... NASTY.
I researched a couple of the Chefs(I knew of Julia, and James though I didn't know he had passed, because his name is still so prominent), and came to the conclusion that barring how bilingual I would have to be, Ferran Adrin, is the one I would love to spend the day with. Again, going back to the point of me proving my worth in the industry, I've never made a meal that anyone left from in disgust, for me to please his pallet would be an honor. It said he picked up tips in his early days of becoming the success he is today, and I know myself, there are still things for me to learn, more presentation than anything, who better to learn from than the best there is. The one question I would have for him is how someone of his stature has managed to steer clear of his own television program... at least until today his name had eluded me.
If we were eating a meal together and you just happened to have it in your meal, and you turned your back on me lol, you would be minus a slice of ham when you returned to your plate. Breakfast, I would hit you up for bacon, there's never enough to go around.
The meal I eat today that brings back memories of my youth is Pigs-in-a-blanket. Now with so many options in the market today with all the gourmet dogs and sausages and cheeses, the adult versions of my childhood fave, just thinking of the endless possibilities is making my mouth water writing this. BRB!!! lol.
Let me say here, that again because of the path I am taking down this culinary road, my pallet is open to all sorts of "Good Eats". In my childhood existence I was very extremely picky. I've said it time and time again that I believe your tastebuds grow and mature with you as you age, here I will bring to light my claims of this. The first food I came to love that I didn't previously like befor was the onion, in its raw form. I remember working for the fast food chain Rally's, when that experience changed my very being. It's not like I would turn my nose up to people who would eat them, at this point I had put them on
Tuesday, October 5, 2010
Where I was Supposed to be
June 2010, I was supposed to have my menu complete. It's in my head but not quite the finished product on paper for shopping. I was supposed to have this menu at work and around the neighborhood, with some people from work prepaying me, to do the shopping and to deliver their meals to them. This is by the way, the neighborhood in which I reside(straying from the actual post; Burlington, by way of South Point,Ohio. Home of the 1st 37 freed slaves... lots of history here), I can still at this time, 4mnths later, on my days off, in my current Profession, working as a R/STNA(where I've garnered lots of praise for my attention to detail for the dishes that I create), can deliver their lunches to them on there lunch breaks.
In August, a birthday bash for a friend, was to bring me my 1st catering gig, because of money issues that didn't happen.
The way I had it planned, when things turned out good(me showing positive income), September was supposed to bring me tomatoes, from the profit I was to make in June. I was to then add the item, Fried Green Tomatoes, done with that @DaGrill twist, to the menu.
None of these things have happened, but that has not slowed the pace at which I am to accelerate at, once this idea does take off. The delayed startup has only given the quest time to mature, time to seek out the funding, time to gather resources, time to spread the word, time to nurture the relationship between myself and my future customers.
In August, a birthday bash for a friend, was to bring me my 1st catering gig, because of money issues that didn't happen.
The way I had it planned, when things turned out good(me showing positive income), September was supposed to bring me tomatoes, from the profit I was to make in June. I was to then add the item, Fried Green Tomatoes, done with that @DaGrill twist, to the menu.
None of these things have happened, but that has not slowed the pace at which I am to accelerate at, once this idea does take off. The delayed startup has only given the quest time to mature, time to seek out the funding, time to gather resources, time to spread the word, time to nurture the relationship between myself and my future customers.
Wednesday, September 1, 2010
Reachability: Customer Satisfaction
Being in the position I am planning to immerse myself in, in a few short coming months, I had to step back and take a look at the whole lot of it all. This isn't about me, it's about you, the customer. There is going to be more than one at any given time, and it's at those moments I have to be prepared for that. It took me going back over my words of the past few weeks on my Fan page, to stop and take notice, of what it is I am trying to accomplish. Back some months ago, it took me talking to a close friend in, Lafe Taylor, who I hadn't seen or heard from in twenty five plus years, seriously, last time I seen him, it was the summer before my sixth grade year. Isn't Facebook grand? Stemming from that earlier conversation we had, the plan had broadened, mainly at that time to expand my line of pizzas.
So why am I just now writing this, well in all actuality, this is the second time, I have mentioned this conversation before. The reason I brought it back up was to let you know as a customer, and this is mainly directed at my soon to be Muslim customers, for you to are in my good graces. I've got dishes for you also, as to not discriminate between the religions, hoping to increase my customer base in the long run. The thought that brought me here, was just a simple number error. I updated the status of my fan page a few weeks back, letting you know of an updated hotdog sauce, enabling what I misinformed you of, was two(2) options of sale, when the truth of it is, it enables me twelve(12) methods of sale to you, from one(1) item. But the customer satisfaction I seek to gain from you is not from this sale alone, but from my whole line of dishes I plan to bring you.
So why am I just now writing this, well in all actuality, this is the second time, I have mentioned this conversation before. The reason I brought it back up was to let you know as a customer, and this is mainly directed at my soon to be Muslim customers, for you to are in my good graces. I've got dishes for you also, as to not discriminate between the religions, hoping to increase my customer base in the long run. The thought that brought me here, was just a simple number error. I updated the status of my fan page a few weeks back, letting you know of an updated hotdog sauce, enabling what I misinformed you of, was two(2) options of sale, when the truth of it is, it enables me twelve(12) methods of sale to you, from one(1) item. But the customer satisfaction I seek to gain from you is not from this sale alone, but from my whole line of dishes I plan to bring you.
Monday, August 30, 2010
The Coming New Year Will Bring Brighter Things...
The plan, now 3yrs old, is coming to a culmination. My ideas of the past year have blossomed, and I tell you it's by the grace of God that this happened, or else come this year, I'd prolly still been stuck in last years rut. Last year was but a mere dream, this year, I'ma latch on like kung-fu grip. I've got a Plan, I've got the Credentials and this year, I've got the financial backing. I now walk with a restored since of purpose. If you've seen or heard of the Cooking Channel, http://www.cookingchanneltv.com/, then you more than likely are a fan on their facebook page, and should be aware of the ice cream truck that's been going long distances for exposure, I plan to take this same route at least a couple of times. I've got the craziest marketing scheme in place. Free advertising and maybe a spot on the evening news, on all four local channels. I'll tell you it has to deal with a police scanner and a high stakes crime scene.(This idea caused me to change the name of the L.L.C. I have planned)
This Year at tax time, I plan no weird purchase of chicken coupes and such. I'm thinkin' on payin down some debts. Right before I plan to go on this truck route, if I have to out of this money I am to receive, I will pay down the remaining debt if any, that's hindering me from obtaining any loans for the equipment I plan to obtain, with the money I plan to front it with. If in account I hafta relocate in order to obtain said loan(not the money that is already coming to me), but with the money coming to me that is also already covered.
Expect more updates more quickly and more frequently in the near future... in the past year more on the side than anything in some spare time, I've become more creative. Not in any plan, that most of you are aware of, but one that is known by only a select hands few. I've now ventured into writing my own recipes, the one I will leave you with, it'll give you a sence of what I'm about. Seared Scallops w/Chorizo and Rosted Radish stew. Let this marinate in your mind and whet your appetite, and when I come to your neighborhood, just ask for a batch.
This Year at tax time, I plan no weird purchase of chicken coupes and such. I'm thinkin' on payin down some debts. Right before I plan to go on this truck route, if I have to out of this money I am to receive, I will pay down the remaining debt if any, that's hindering me from obtaining any loans for the equipment I plan to obtain, with the money I plan to front it with. If in account I hafta relocate in order to obtain said loan(not the money that is already coming to me), but with the money coming to me that is also already covered.
Expect more updates more quickly and more frequently in the near future... in the past year more on the side than anything in some spare time, I've become more creative. Not in any plan, that most of you are aware of, but one that is known by only a select hands few. I've now ventured into writing my own recipes, the one I will leave you with, it'll give you a sence of what I'm about. Seared Scallops w/Chorizo and Rosted Radish stew. Let this marinate in your mind and whet your appetite, and when I come to your neighborhood, just ask for a batch.
Saturday, August 28, 2010
Monday, April 12, 2010
Saturday, April 3, 2010
For Those Who Care to be In The Know of What "IT" is that's Goin' on.
An up and coming event just a few short weeks away, that one so intrigued by the world of food, would love to be part of. I fit wasn't for the lack of money and resources I would definitely attend.
They've uncorked a sumptuous weekend just or you. Friday, May 7th and Saturday, May 8th. As connoisseurs of all of life's finery, go out and enjoy this special uncorked weekend at Bellagio. And for being Bon Appetit readers, Belllagio proudly presents an exclusive event accomodation package.
During this remarkable engagement, enjoy a presentation of culinary delights featuring: celebrity and world-renowned chefs including Todd English, Michael Mina, Julian Serrano, and Chef Jean-Marie Auboine.
Our chefs will be joined by Master Sommelier and Bellagio director of Wine Jason Smith, who will perfectly pair wines with the masterpieces created for this special weekend.
Space is limited. For reservations, contact Director of Concierge Services JC Reed, at 707-693-7076 or jreed@bellagioresort.com.
They've uncorked a sumptuous weekend just or you. Friday, May 7th and Saturday, May 8th. As connoisseurs of all of life's finery, go out and enjoy this special uncorked weekend at Bellagio. And for being Bon Appetit readers, Belllagio proudly presents an exclusive event accomodation package.
During this remarkable engagement, enjoy a presentation of culinary delights featuring: celebrity and world-renowned chefs including Todd English, Michael Mina, Julian Serrano, and Chef Jean-Marie Auboine.
Our chefs will be joined by Master Sommelier and Bellagio director of Wine Jason Smith, who will perfectly pair wines with the masterpieces created for this special weekend.
Space is limited. For reservations, contact Director of Concierge Services JC Reed, at 707-693-7076 or jreed@bellagioresort.com.
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