Due to the feedback from our loyal customers, we have risen in the ranks of Urbanspoon.com, a restaurant ranking service to the Pensacola area to the 20th. position. There are 1006 restaurants in the area that we are ranked into. This is simply amazing. We are in the tough territory, where it is difficult to move very fast. Some of these restaurants have 100's of "I likes" along with the feedbacks. Helen and I are so very grateful to our patrons. We work to serve the tastiest, freshest and unusual food from around the U.S. Types of handy lunch food that has proven itself through the test of time. We strive to make sure the food is exactly like the type, or kind of food from those locations in the U.S. This usually comes with help from people that have lived there that simply show up and tell us about there memories. Awsome is the word.
Thought I would write up some fresh stuff.
Well, Helen and I are still a little shook up by the loss of the air conditioner being stolen from behind the chain link fence out back of the building. I estimate it took them 20 minutes to cut a large hole in the chain link fence, jump inside cut the power and the copper lines. Throw the unit in the truck along with the tubing and wiring and skeedaddle with it. Such loss since they would get about $70 for the copper on a $1500 ac. Professional thieves! We were without ac for 4 days, but had a super sales week anyway. People came, ate and tolerated the heat and the flies that came in with the light breeze. Friday was the hottest at 93 on the ac thermostat and the afternoon that the ac was finished on the roof and the cooling back down began. Well that was week before this last one and things change as usual.
All is cool now. So back to work baking pies, pasties, soups, roasts and other items necessary to run Porchettas. We also decided to launch our Cincinatti chili this week also. No takers yet, more from customer surprise for the new offering than anything else. It will likely start rolling this forth coming week.
OH! And just a little ditty.....We have been invited to do a food segment on tv. But that is 6 weeks from now. More on it when it gets closer.
UPDATE: The Cincinnati Chili is on the menu now at $7.50 a 20ounce serving.
Actually it is both. We are soon to offer Cincinnati 5 way chili. Skyline is a brand, well known by many, however the best is Camp Washington. I came across this tasty item many months ago and have been working behind the scenes on offering this on the menu. Well we are getting close. Close enough to do a photo shoot today and some taste testing with customers. This is not chili con carne or Spanish jalepeno pepper chili, but a Greek chili made with exotic spices from the Mediteranean area. It was put together by some Greek immigrants to southern Ohio in 1923 when they opened their first chili parlor. Now the city is known for many, I mean many chili parlors. A typical family will go out and have chili once a week. So what makes this so special? First off it is not served in a bowl all juicy wet like regular chili on a cold day, but served over a bed of spaghetti on a hot day. Thats right, a 21 ingredient chili served over a bed of spaghetti with a mountain of shredded Wisconsin cheddar cheese on top. Our offering will be a full 20 ounces/1 1/4 pounds of tasty, appetite filling Cincinnati 5 way, but in the 3 way version. The 4 way version is with sweet chopped onions and the 5 way is with the additon of red kidney beans. Below is the first pictures of this Cincinnati gourmet item.
Edit note 7-13-11: Since we made these and sold a few, we have determined to not offer these at this time, since they will compete with our Cornwall Pasties. So we have these in park for a future potential release item.
If you have not met them yet, you soon will. We will be offering an old East German/Western Russian sandwich on the menu. These sandwiches are made in many kinds of ways, but ours will be made similar to a pasty. So what is in one? Just another tasty concoction that man has devised to get those gastronomic juices flowing. I think this will be a healthy kind of sandwich. They c0ntain ground beef, ground pork, cabbage, shredded carrots and chopped onions. The flavor combination is enhanced with a special combination of seasonings to bring out that German type of flavor. These are going to be great for lunch or take out. This post will be edited with pictures and price next week. Well I have a picture of some German Bierocks, but will not be pricing for a while. Some of them have opened up during baking and the juice tends to carbonize. Although the carbon is around the outside and not underneath. The flavor is awsome. I used spicy pork in with the beef and the additional seasonings give these a German flavor. I ate 2 small ones without any ketsup or any other kind of dip. Tasty is the word.
Well I have been wondering myself when I was going to get around to some new menu items again? What have I been doing. Staying busy! I decided a few weeks back to just coast awhile with the restaurant before doing anything new. Just run it and make the food and talk with our wonderful customers etc. Quite frankly I had plenty of other things to do elsewhere in my daily work. Anyway the new items. A fish sandwich. Reasonable in price and not as big as our Nawlins Poboys. I decided using our big momma roll and some lettuce and our homemade tartar would do the trick. I also made my first peach cobbler. Turned out well and will yield big slices. All that have seen it wanted some. Stop on by and try these items out.
Well, I recently did some cooking with beans. White northern navy beans to be exact. Interesting the history of these beans. Yup, the standard food staple of the worlds navies. Beans and salt pork right from a barrel. They packed the sailors in small quarters and it got noisy and smelly. Beans will do that. I studied up on them and they fall into 3 categories, reasonable, middle of the road and definitley gaseous. Navy beans fall into the 3rd category. I made a big kettle of bean soup and simmered all the ham bones we saved from our Cuban sandwiches and saved the broth and scraped off the meat from the bone. That soup was the most excellent tasting soup ever, however it did hit hard. From my studies, beans are one of the favorites of Vegans and vegetarians. They have to contend with the ongoing problem of good tasty source of protein and put up with side effects. Beano is not very effective from reports I read. The only thing to reduce is to soak, drain, soak, drain, ad infinitum. The one thing positive is the reason one has so much reaction is because the intestines have not developed the proper bacteria to digest the basic bean and their cooked husks. So after eating beans for some time, the system developes the bacteria to primarily digest without so much of the side effects. That soup tasted so good, I know since I ate most of it by myself day in and day out.
Peas porridge hot, peas porridge cold, peas porridge in the pot, nine days old. Ha Ha!
The other item I made with beans was an Oklahoma bean pie. It came out fine. Reminded my wife entirely of Chinese Red Bean dessert items. The pie itself was plain looking in the single crust. I think some melted chocolate in a layer or drizzled around would have done wonders on appearance. Probably will move on to something more appealing like Rob't E. Lee orange pie. Just the name sounds appealing.
Porchettas recently had the opportunity to feed some various folks on 3 occasions. So we decided to make the elegant version or Porchetta. We made a number of roasts along with quite an assortment of other foods including pies for their meals. Here you see a couple picturs of the same roast. You are looking at a spice infused pork loin wrapped in a skin on bacon belly. It has been roasted until the bacon skin is crispy and edible. All who had the opportunity to sample were impressed. The roast itself is eye candy. We served it as fairly thick slices as you can see with lots of Au Jus to moisten further. We can certainly do these as a catering item for an unusually elegant meal served in a rustica type offering.
Well I became inspired to play around with a new side. I call it meteorites and remoulade. It is really some gourmet hush puppies that are all spikey from the vidalia onions and the spices in them, making them spicey. We serve them hot along with the spicyness of the remoulade. Nice little side appetizer.
This is a link to Airin Owens Blog site http://www.airinowenblog.com/. On her Feb. 5 blog, she shows pictures of our Porchettas Diner. She has entirely captured that quaint look that we so desire to show to the public the first time they come in. We rented this place on its old worn looks on purpose. We wanted to look like we have been here a long time, when in reality, only 18 months or so. Her photography is excellent. She took the interior picture with a wide angle lens while I was talking to her. I did not know she would have so captured the content of our intent. Like the wall of menu pictures and the light blue color schemes, etc, the I would want the public to see. Many thanks for the blog and pictures to Airin and Chase.
Actually I am working on this dog of a commercial panini press. We have been using a couple of the biggest home presses you can buy. They work good, but nothing beats a heavy cast iron press. Presses cost big bucks. I got a very sweet deal on this one only because they never cleaned it. It had a built up carbon layer in the central portion of the press that was all the way to the top of the grooves all around the central area. I used easy off and a butter knife with fine teeth on it to scrape and chisel off the the carbon. Heat is transfered to the iron and the iron transfers heat to the sandwich all the while pressing it flatter. This press weighs about 60#. If the carbon is built up, then it acts like insulation and the heat does not get transfered and heat up the interior of the sandwich. So it called for a major clean up. In 1975 I used to restore antique furniture on fixed quote. Every now and then I would get a tough one that cost extra time (hours). We called those a Dog.