Sick of regulations!!!
- Thread starter oakswamper
- Start date
I got lucky and was one of the first people to look at a restaurant in Swanton that was closing, I ended up pretty much buying it out. The only things I need yet is a charbroiler and a 4 spot sink. Just waiting on my new plans to get approved
We purchased our liquor license today, sort of took a chance waiting this long but it ended up saving about 7k so it was a good gamble. I have been waiting on the city to approve all the plans (glad I got them in when I did, they are taking longer than what they said it would take)
Gonna be real busy in May to open the second week in June
I'm also looking for a good creamy mac n cheese recipe so if any of you have one you would share I'd appreciate it
Gonna be real busy in May to open the second week in June
I'm also looking for a good creamy mac n cheese recipe so if any of you have one you would share I'd appreciate it
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Great to see you making your way through it all! Maybe we should hold a TOO gathering shortly after the grand opening!
bthompson1004
Member
We purchased our liquor license today, sort of took a chance waiting this long but it ended up saving about 7k so it was a good gamble. I have been waiting on the city to approve all the plans (glad I got them in when I did, they are taking longer than what they said it would take)
Gonna be real busy in May to open the second week in June
I'm also looking for a good creamy mac n cheese recipe so if any of you have one you would share I'd appreciate it
I've always liked mac 'n cheese with Velveeta! There's just something special about cheese that doesn't need to be refrigerated!
I went to an auction Saturday in Michigan and got the POS system my wife and daughters insisted we have lol, paid $750 and they tell me it was over 8K 3 years ago.
I also bid on a beautiful wild boar mount that I wanted to hang in the bar but the guy bidding against me was related to the guy that killed it so I had no chance lol
We for sure should have some meet ups when I get open.
I also bid on a beautiful wild boar mount that I wanted to hang in the bar but the guy bidding against me was related to the guy that killed it so I had no chance lol
We for sure should have some meet ups when I get open.
My smoker was delivered today. UGGGGG I used to make fun of guys that use this type lol. But it's the only kind I can use. ran a load of wood through it (all 8 ounces lol) to cure it. Having a party saturday to try it out at my house, if any of you local guys have nothing to do you are more than welcome. gonna do ribs, pulled pork and brisket. would like your opinion on the taste (I hate trying a new smoker). If you need directions pm me. plenty of food and beer
So I did 15# brisket, 4 racks of ribs, 20# of pork butt, 2 whole chickens and 4 baked potato in the smoker. Was all very good, if you have never smoked potato or chicken you have to try it, was awesome. I also came up with a pulled pork pizza and pulled pork nachos that is going on the menu lol. The brisket, pulled pork with slaw and sauce sandwich was the big hit.
They all mad they gonna have to pay for it soon lol
Still lookin for a creamy mac and chees recipe, I have all the sides ready but the mac and cheese, been through 6 recipes now and didn't like any ;(
They all mad they gonna have to pay for it soon lol
Still lookin for a creamy mac and chees recipe, I have all the sides ready but the mac and cheese, been through 6 recipes now and didn't like any ;(
palmettopredator
Junior Member
My thought was go with a simple cheesy Mac, then add shredded smoked Gouda and crumbled bacon, then finish in the smoker to melt the cheese.
Do you have someone ServeSafe Certified yet? If not, get someone scheduled and studied up. All the HD's I have ran into require it. As for a MC recipe here is mine...I took a pic of my card but it is too small to see so I typed it out. This would be great if you have a warming/steam table so you can make it in smaller batches and run as needed. 1/2 size stainless pans bake well and slip right into a steam table to keep temp. Sprinkle some extra cheese and throw under a Salamander to bring the temp up and freshen before serving. Or after baking put into single serving ceramic dishes and warm in oven per order. Just depends on the speed expected from the dish.
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente (usually about 6 minutes).
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg (Don't let the hot ingredients cook your eggs like they are scrambled, add a little at a time). Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Sometimes I put bacon crumbles on top or add in cooked ham chunks.
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente (usually about 6 minutes).
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg (Don't let the hot ingredients cook your eggs like they are scrambled, add a little at a time). Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Sometimes I put bacon crumbles on top or add in cooked ham chunks.
