Workity work work work
Nov. 11th, 2004 07:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rikibethLet's see. Today I made another batch of butternut leek bisque, edamame salad and asparagus/grilled chicken salad, my Fallback Sandwich -- turkey, provolone, roasted red peppers, and pesto mayo on a hard roll, lemon bars, macaroon bars, ginger molasses bars, the ever-accursed truffle tortes, and pumpkin ginberbreads. And I didn't even wear too much of the chocolate.
I personally thought my vegetarian minestrone from yesterday tasted an awful lot like Campbell's Vegetarian Vegetable, lacking only the alphabet noodles, but Laura our resident vegetarian said she really liked it, and Carlos said HE liked it and that it tasted like stuff from his country -- Ecuador, if I'm remembering rightly. Um, okay. The customers were buying it, in any case.
I tried to convince the boss that the truffle tortes were going to be unavoidably rustic looking if they got baked in the dented-all-to-hell pans, which is about half our pans, thanks. She was claiming that they could be made smoother despite the pan problem. I looked at the mixture sitting in the pans and remembered that there was a trick to getting the air bubbles out of custardy mixtures that we used at school: hit them with a blowtorch. I told her this. I do not know if I convinced her to buy a blowtorch, but it doesn't matter now, because I bought myself a blowtorch, one of the lovely Iwatani ones we used at school, and the torch head was less than $30, and she can just buy me fuel as I use it for MY NEW TOY. Fire fire heh heh heh.
I think I figured out why the boss was bopping along with evident enjoyment to Iggy Pop's "Lust For Life." Got it in your head? Good. Now, think of the very opening bars, where it's just a drum riff.
Bomp-bomp-ba-da-bomp-bomp-ba-da-da...
Wait for it..
Honey, love love,
Don't come easy
But I keep on waiting
Anticipating...
Okay, have I hurt your brain yet?
Just because I CAN do a tarte Tatin does not mean I am going to do one as a special order when we're coming up on Thanksgiving, either. I am good at them, actually, but as they are best served right when they come out of the oven, more so than a normal pie that you don't invert to serve, they are NOT well suited to the store. I don't even think we have a suitable platter. Maybe one of the gold cake boards... I do those for people I love.
And the boss listened to me fussing about the labor-intensive lattice tops on the very berry pies and they're OFF the Thanksgiving menu! YAY! They can have pecan (single-crust, easy), pumpkin (single-crust, maple leaf dough cutouts around the edge), or apple (galette style, folded up like a giant shumai dumpling).
Also, she has hired (she says) two more people for prep stuff, at least for the next two weeks. I explained that I didn't really want to count on them rolling out pie dough at least until I'd seen them handle it, but peeling and slicing apples (even with Robert's crank gadget), and dicing onions, and other routine prep? oh yes.
I was still pretty sporky when I got home, but it looks like things might be under control.
I personally thought my vegetarian minestrone from yesterday tasted an awful lot like Campbell's Vegetarian Vegetable, lacking only the alphabet noodles, but Laura our resident vegetarian said she really liked it, and Carlos said HE liked it and that it tasted like stuff from his country -- Ecuador, if I'm remembering rightly. Um, okay. The customers were buying it, in any case.
I tried to convince the boss that the truffle tortes were going to be unavoidably rustic looking if they got baked in the dented-all-to-hell pans, which is about half our pans, thanks. She was claiming that they could be made smoother despite the pan problem. I looked at the mixture sitting in the pans and remembered that there was a trick to getting the air bubbles out of custardy mixtures that we used at school: hit them with a blowtorch. I told her this. I do not know if I convinced her to buy a blowtorch, but it doesn't matter now, because I bought myself a blowtorch, one of the lovely Iwatani ones we used at school, and the torch head was less than $30, and she can just buy me fuel as I use it for MY NEW TOY. Fire fire heh heh heh.
I think I figured out why the boss was bopping along with evident enjoyment to Iggy Pop's "Lust For Life." Got it in your head? Good. Now, think of the very opening bars, where it's just a drum riff.
Bomp-bomp-ba-da-bomp-bomp-ba-da-da...
Wait for it..
Honey, love love,
Don't come easy
But I keep on waiting
Anticipating...
Okay, have I hurt your brain yet?
Just because I CAN do a tarte Tatin does not mean I am going to do one as a special order when we're coming up on Thanksgiving, either. I am good at them, actually, but as they are best served right when they come out of the oven, more so than a normal pie that you don't invert to serve, they are NOT well suited to the store. I don't even think we have a suitable platter. Maybe one of the gold cake boards... I do those for people I love.
And the boss listened to me fussing about the labor-intensive lattice tops on the very berry pies and they're OFF the Thanksgiving menu! YAY! They can have pecan (single-crust, easy), pumpkin (single-crust, maple leaf dough cutouts around the edge), or apple (galette style, folded up like a giant shumai dumpling).
Also, she has hired (she says) two more people for prep stuff, at least for the next two weeks. I explained that I didn't really want to count on them rolling out pie dough at least until I'd seen them handle it, but peeling and slicing apples (even with Robert's crank gadget), and dicing onions, and other routine prep? oh yes.
I was still pretty sporky when I got home, but it looks like things might be under control.
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no subject
Date: 2004-11-11 04:39 pm (UTC)no subject
Date: 2004-11-11 08:07 pm (UTC)