Our goings on:
1. Editing our recipes (which entails not only making them better tasting, but also coming up with more efficient processes with which to make them).
2. Writing a HACCP plan (Hazard Analysis Critical Control Point- basically how to make our food in the safest way possible, identifying what could go wrong at any point in the food's life cycle at Saus and planning how to avoid that trouble).
3. Drinking our iced coffee (we think the cheese cloth really worked to strain the grounds and make the coffee really smooth).
4. Getting written up in Grub Street's Fall Preview
5. Doing our best to live up to Grub Street's fall deadline.
6. Moving to new neighborhoods (Sept. 1! Moving within walking distance to Saus so that work/life lines get blurred).
7. Craving our own pommes frites and home-made sauces (not to mention waffles). Come on permits so that we can open!!!!!!!
Tuesday, August 31, 2010
Friday, August 20, 2010
Making iced coffee via cold brew method!
Why did we decide to serve cold brew iced coffee (or toddy, in some circles)? Well for one, it tastes better - you can get nice strong, bold flavors without the bite. Also, more machines = more headaches right??
All you need are some coarse grounds, water, a strainer (make sure to use something super fine - we had to use a fine mesh colander lined with cheese cloth), and something to stir with.
Check out the videos if you would like to learn more
All you need are some coarse grounds, water, a strainer (make sure to use something super fine - we had to use a fine mesh colander lined with cheese cloth), and something to stir with.
Check out the videos if you would like to learn more
Monday, August 16, 2010
What's up with our silence?
Our last post was July 29th. Unacceptable.
It's just funny because even though we are up to our eyeballs in work and trying to get this place open (in 2010 at least...) there isn't much new to write about. We are still working on the same permits that we've already written about. Our days are ISD, fire permits, building materials, plead, plead, plead.
On the upside, as you may have seen on our facebook page (Renee posted videos of it) we have been playing with our iced coffee recipe. We are doing a cold brew method, which yields a smoother, less bitter iced coffee than hot brewing it then putting it on ice. The first time we made it, we sifted the grounds through a very fine colander (to replace filters which are used in the hot brew process). However, it turned out a thicker coffee than we wanted. Through a process of trial and try again (we did one time try using traditional coffee filters), we decided how many times we want to strain our iced coffee to get a perfectly smooth, yet strong and rich iced coffee. We hope you like it as much as we do. I personally think it goes perfectly with a liege waffle. Just something to think about while we continue to try to open...
It's just funny because even though we are up to our eyeballs in work and trying to get this place open (in 2010 at least...) there isn't much new to write about. We are still working on the same permits that we've already written about. Our days are ISD, fire permits, building materials, plead, plead, plead.
On the upside, as you may have seen on our facebook page (Renee posted videos of it) we have been playing with our iced coffee recipe. We are doing a cold brew method, which yields a smoother, less bitter iced coffee than hot brewing it then putting it on ice. The first time we made it, we sifted the grounds through a very fine colander (to replace filters which are used in the hot brew process). However, it turned out a thicker coffee than we wanted. Through a process of trial and try again (we did one time try using traditional coffee filters), we decided how many times we want to strain our iced coffee to get a perfectly smooth, yet strong and rich iced coffee. We hope you like it as much as we do. I personally think it goes perfectly with a liege waffle. Just something to think about while we continue to try to open...
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