Snack Bar · i am a food blog i am a food blog
I always think of opening my own restaurant. I have so many ideas that I am not exactly sure which I would go. I love to offer restaurant themes and create fun menus and dishes that are featured. So when Restaurant startupThe CNBC Super Fun show asked me to offer a restaurant idea, a bit like I would be a candidate in the show, I jumped at the opportunity.
The format of the show is: two teams of potential restaurants present their restaurant ideas in Joe Bastianich, Elizabeth Blau, And Tim Love. They choose a winning team to launch their restaurant with 36 hours and $ 7,500. After checking the decor, Observe customer serviceAnd eat pop-up, they decide if they want to invest. As they base their investments both on the business side and on the food side, I asked Mike to team up with me to be my guy. Then I focused on the funny part: food! If you like to eat outside for food, my friend has recommended Kingston brunch very strongly. I would certainly take a look!
Click to enlarge!
Mike and I found our concept of restaurant together and I had fun thinking about what would be on the menu. We thought a kind of snack bar influenced by the Japanese, with a lot of funny snacks to drink, a bit like an Izakaya. I love the idea of names that proclaim what they are (a bit like the way I named this blog, to think about it!) So we decided: Snack Bar.
Of course, each good restaurant needs a signature dish. These are snack bar: potato snack. It is a 64 ° vacuum egg on the smoother and most butter potato puree, served with grilled toast. It is a combination of all the things I love: eggs, potatoes and toasted bread. I love the texture of mash potatoes with soft eggs on crunchy toast.
As this is a restaurant dish and a signature to that, I played a little with cooking methods. Instead of a simple shell, I went with a vacuum egg, which is essentially the most perfect poached egg you ever have. To follow this, I also empty the potatoes in mash.
I based the potato puree on the potato puree of Heston Blumenthal, which are the smoother that I have ever eaten. He empties his potatoes at 72 ° C, which locks the starchs and guarantees that the potatoes are smooth, but not gummers. Basically, starch in gelatinized potatoes and granules that contain the starch as refined, which makes break and gum more difficult during puree.
After the vacuum, the potatoes finished cooking in regular boiling water. They are placed through a rivery and bent with butter and milk that have been impregnated with potato skins for an additional flavor of potatoes. It is a long process but is worth it when you taste the end result. Definitely signature dish equipment.
I want you to all come and eat in my restaurant. Although I’m really not sure I am a good chef – I don’t think I have time management skills and I am not very good under pressure. But if you agree with the dishes that come out a little slowly and chat with you while I cook – I would completely make an open bar / kitchen concept – then we are good!
Speaking of open kitchens and bars, I had fun buying decoration items for the snack bar. Because Mike is a designer, I had additional money to spend for cute things. I even made a small mood painting so that you can have a good idea of what I am going for: a natural background palette with touches of metal and color, funny dishes and many, a lot of lights so that everyone can instagram to their heart content.
I like to think that Joe and Tim would invest completely in Snack Bar. Maybe one day I will open a restaurant. In the meantime, I’m going to watch the new season of Starting the restaurant on CNBC. It will be presented on January 6 and to put you in the mood, I give a price to start restaurant price full of cooking books and treats. To enter, let a comment knowing me what you would command from snack bar. And don’t forget to consult the show!
Potato snack: 64 ° eggs, 72 ° potatoes, toast
Yield: 6 portions
- 6 average eggs, from the refrigerator
- 1 lb of potatoes, rubbed and peeled, reserved peels
- 1/2 full milk cup
- 1/2 cup of unical, dice butter
- Fresh thyme, flat parsley with flat leaves or other herbs
- Sea salt puff pastry and freshly ground pepper, to taste
- toast in leaven, to serve
To empty the eggs: fill in a large pot with water and adjust the machine under-death to 64 ° C. When the water reaches 64 ° C, gently place 6 eggs, directly from the refrigerator, in the water. Adjust a timer for 43 minutes. When the 43 minutes are sold, remove the eggs from a double boiler and immerse yourself in an ice bath.
To make the potato puree: wear a pan of unical water at 72 ° C over medium heat. Or use a vacuum machine to wear water up to 72 ° C. Cut the peeled potatoes into equal pieces, rinse for 5 minutes and place in the pan and bring the water temperature up to 72 ° C. If you use a vacuum machine, place the potatoes in a vacuum sealed bag. Hold the potatoes at 72 ° C for 30 minutes. After 30 minutes, drain the cooked potatoes and rinse under cold running water.
Bring a pan of fresh water to a boil and add the potatoes. Cook until it is extremely soft and collapse.
Meanwhile, add the potato peels to the milk, bring to a boil and remove from the heat. Let stop for 20 minutes before collapsing and throw the peels.
Drain the potatoes and turn over the pan over very low heat to dry slightly.
Use a rocter and rice the potatoes on the butter in a bowl and fold together, push the mixture through a fine sieve, add the hot milk and salt. Heat the eggs by placing very hot tap water. Break the eggs in a small dish and slightly meet the dish to pour cowardly whites.
Place a small spoonful of potatoes in a bowl and gently slide the egg on top. Season with salt and pepper with a taste and garnish with fresh herbs. Serve with hot toast toast.
Speaking of restaurants, my friend recently opened a small restaurant and told me about certain important parts of the logistical process he had to consider to make his business as profitable as possible. He told me that for Compare commercial energy is a great idea to make sure you don’t spend more than you should be in bills. My friend found a wonderful quote through Usave which allowed him to save a pile of money!
Notes: Potatoes based on Perfect mass of Heston Blumenthal.
For eggs, if you don’t have a vacuum machine, you can try this Slow breha method.
Reveal: CNBC offers a restaurant startup price pack with cooking books, a coat of chefs and tasty snacks.
To enter: Let me know what you would order on my snack-bar menu sample! Open to American residents only. The competition ends on Friday January 8 at 12 p.m. PST. Good luck!
Update: This competition is closed! Congratulations James! Keep your eyes away for an email shortly!
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