Bon Appetit’s Post

"In the Ask Ina section of the Barefoot Contessa website, a fan asked what brand of butter is her go-to. Cabot unsalted butter was her top choice!" Learn more in this article by Taste of Home. 🧈 #cabotcreamery #cabotbutter

Georgette Paula Tierney (GPT) is going to make someone a good wife someday. Q: Is it better to disolve the flour in liquid and add it to the broth or create a roux and then add the broth, when making turkey gravy? A: ChatGPT (Georgette) Both methods can be used to thicken turkey gravy, and each has its own advantages. The choice between dissolving flour in liquid and creating a roux depends on your preference and the desired characteristics of your gravy. Dissolving Flour in Liquid: Advantages: This method is quick and straightforward. You can mix flour with cold water or broth until it forms a smooth paste, and then gradually whisk it into your simmering broth. Considerations: Be sure to whisk continuously to avoid lumps. This method may result in a lighter-colored gravy. Creating a Roux: Advantages: A roux is a mixture of fat (usually butter) and flour that is cooked together before adding liquid. This method adds a depth of flavor to the gravy and can also contribute to a thicker consistency. It allows for better control over the color of the gravy. Considerations: Making a roux requires a bit more time and attention. You need to cook the flour and fat mixture until it reaches the desired color (ranging from blonde to dark brown) before adding the broth. Tips: For a lighter-colored gravy, you might prefer the flour-dissolving method. For a richer, darker gravy with a more complex flavor, a roux can be an excellent choice. Whichever method you choose, make sure to whisk the mixture thoroughly to prevent lumps. Additionally, it's a good practice to add the flour mixture gradually to the broth while stirring continuously to achieve the desired consistency. ----- I am trying a new gravy recipe with AppleJack Brandi this year. Georgette is very helpful.

Styling secrets you should give a crêpe about Terrible puns over, but seriously here are some quick and easy tips to make your food stand out and scream "eat me!" Perfection 🫐 An obvious one, but you want to pick your best looking food to photograph. The underdone or slightly burnt round the edges crêpe should not be front stage. It's amazing how seemingly small imperfections can stand out and catch the viewers attention for the wrong reason Abundance 🫐 You want your buyers to know what they are getting for their money. An under filled crêpe with sparse filling can be rather underwhelming BUT make sure you're not leading buyers astray; your product needs to life up to the images Fresh Ingredients 🫐 Do you want to eat plump juicy berries or shrivelled old wrinkly ones? I think we know the answer but make sure that your images portray the quality of your ingredients What do these lemon mascarpone and blueberry crêpes say to you? Follow my Hashtag #apFoodCreations for more #crepe #foodstyling #foodphotography #foodie #foodandbeverageindustry #restaurantmanager

A snazzy presentation usually draws attention but... It's what's at the heart of your presentation that matters most. It’s easy to get caught up in the look and feel of what we are doing, at the expense of the depth of purpose and lasting interest we desire. I’ve done tastings and presentations for my clients, and when I was just starting out, the majority of feedback I’d receive was on how the food looked, rather than on the taste. Similarly, It’s clear that people are more comfortable giving feedback on design rather than content. But, if your substance is garbage, no amount of dressing it up can make it better or correct. #presentationskills #substance #avocado Photo: Avocado skin filled with Fresh Raw Salmon, Caviar, and Avocado Mousse

Wow, it's really been a week of it! Small business really is jam packed with the highest highs and the lowest lows. No two days are the same and everything can turn on a knife edge. It's exhausting and exhilarating in the same measure. A lovely friend of mine recommended a book "10x Is Easier than 2x" and it's really changed my perspective on how we approach opportunities as a business. I read absolutely tons of business books a year and nothing has affected me as much as this one has. I've already put into place a lot of the practices outlined in the book. We have some HUGE events in the calendar this year including corporate events, festivals, plus the usual madness of running a B2B and D2C business. Normally we'd have watched on from afar and done what felt "safe" to us as a business, but we're going all out in H2! Have you read the 10x book? Did it change your perspective? P.s. 📹 Below is showcasing our D2C range for April #supportsmallbusiness #corporateevents #corporategifting

My latest substack is on the subject of dressings – how complicated they've become, and how to escape the tyranny by pretending to be Italian. Also, why you should not buy dressings ready-made, and a delicious spice red cabbage slaw.

A 14.5% wine probably contains a sixth more alcohol than one from the same region would have done 30 or 40 years ago. And yet - at a time when we are all being encouraged to embrace moderation - we think it normal to buy and sell wine in the same 75cl bottles we did then, and indeed in earlier times when the strength might have been 11% or less. So, unintentionally prompted by my friend Dr. Laura Catena, here's my rational proposal for a move to more 50l bottles. Who's with me? https://lnkd.in/egDrSesx #Wine #WinePackaging #DrinkinModeration #WineandHealth

A revisit of this bottle size seems appropriate.

This idea is wrong on so many levels - I don't even know where to start. On an emotional level, I'm sorry for you that while opening a bottle of good wine the first thing you think about is how much alcohol you're going to consume. Why not just sit back and enjoy the wine? If you don’t feel like finishing the bottle, use a vacuum system and put it in the cellar for tomorrow. Second - half bottles are shit if you want to age wine. I you are used to drinking cheap stuff then go ahead and buy it in small bottles. But I can guarantee you that trying to age a wine in your cellar using half bottles is going to make you unhappy. And that’s the end of the argument for me because drinking wine is about enjoying it age. Plus serving half bottles to your friends looks really cheap. And finally, while there are Californian winemakers who think that making 16% wines is fun, the trend towards higher alcohol levels in wines is a consequence of shifts in popular grape varieties and growing regions, rather than some evil scheme to make wine lovers ingest more alcohol. You don’t like wines with 14-15% alcohol? Don’t buy them and stick to stuff like Bordeaux or Burgundy. Their alcohol levels haven’t shifted over the years – not one bit.

The Cost of Inconsistency I once frequented a local baker who consistently delivered fresh, mouth-watering bread. Her reliability made me a loyal customer, eager to time my purchases with her baking schedule. However, she suddenly became inconsistent with her baking days, leaving me disappointed and uncertain. As the inconsistency persisted, I sought a reliable alternative, ultimately finding a trusted source that met my needs. Unfortunately, this meant losing my business and loyalty to the original baker. Imagine how many more clients like me she has lost. Lessons for Entrepreneurs: - Consistency breeds trust: Establish a routine and stick to it. Customers rely on your consistency to plan their purchases. - Inconsistency leads to uncertainty: Unpredictable behavior drives customers away, seeking reliable alternatives. - Reliability is key: Deliver on your promises to build trust and loyalty. - Inconsistency can be costly: Losing customers due to unreliability can harm your business and reputation. - Consistency is a competitive advantage: Differentiate yourself by being dependable and consistent in your offerings. At Glitz Galleria, we prioritize reliability and consistency in our services. Trust us to deliver quality makeup, hair, and nail services from Monday to Saturday, and on Sundays by appointment. Call 0208663509 to book a service or inquire about our training services. Experience the difference consistency makes. Makeup and Hair:Glitz Galleria Photocredit:Nana Yaw Nyarko