Pictures, Finally

I have decided to put the e-mails M and I have done back and forth regarding our Four n Friends adventure. It will be a better documentation of our process.

The Thanksgiving holiday is over. Back to business. The hummus recipe is set. Now to work on different flavors. I think I have achieved the right texture and flavor of the flatbread. However, to get the farinata crunchy a fair amount of uneven cooking and carmelization occured, even with my pizza stone as a heat diffuser. The flatbread stayed flavorful and crispy being left out in the air four days. So I still have some work on the best baking method and another pan to use. I think a convection oven will do wonders, that is in the future, but I also think knowing how to get the right crispiness and color with a regular oven is useful for plain old experience. Who knows, you may have a time where all you have to cook with is a bunson burner and a toaster oven. That is life in any professional kitchen.
M and I have talked about, and I believe it to be a good plan, getting a booth at Upper Westside street fairs and introducing our products and catering service. We now need to get the permits, licenses and HAACP certification. With that done the food and menus will fall into place we have until at least May to nail down recipes and just a list of ideas to present to the event planners. Now is the time to button that up.