Biscuits and Gravy

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EMG
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Re: Biscuits and Gravy

Post by EMG » Tue May 01, 2018 1:17 pm

That's fine. I'm sure if he found the market unwilling to pay for his food, he would adjust his pricing.

There's a breakfast place near my condo that charges $9 for Shakshouka. It's plated very well, tastes great, the bread is very good, and the service is excellent. Probably costs them $2 to make the dish. The price of the ingredients is not strictly how I (or many people) base their dining decisions.

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Stephen_Dedalus
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Re: Biscuits and Gravy

Post by Stephen_Dedalus » Tue May 01, 2018 1:20 pm

EMG wrote:
Tue May 01, 2018 1:17 pm
That's fine. I'm sure if he found the market unwilling to pay for his food, he would adjust his pricing.
Which is what I also said, in my own style.

Thanks for mansplaining the basic rules of economics to me.

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Re: Biscuits and Gravy

Post by EMG » Tue May 01, 2018 1:23 pm

Happy to help any time you need it.

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Stephen_Dedalus
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Re: Biscuits and Gravy

Post by Stephen_Dedalus » Tue May 01, 2018 1:27 pm

I think I will wait for someone who isn't failed in business.

Thanks though.

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Re: Biscuits and Gravy

Post by BulletPark » Tue May 01, 2018 1:32 pm

Iolar wrote:
Tue May 01, 2018 10:17 am

April's porridge. No popcorn.
Edible pansies? I remember those! Way back in 1988, they were.

Oh, an angel in the coffee. How sweet!

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Re: Biscuits and Gravy

Post by Moethebartender » Tue May 01, 2018 1:54 pm

EMG wrote:
Tue May 01, 2018 12:46 pm
Those are beautiful plates of porridge. Kudos for being able to turn a bland looking dish into a work of art.
Looks Hibiscus.
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Re: Biscuits and Gravy

Post by EMG » Tue May 01, 2018 1:57 pm

Heh.

Stan In Maryland
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Re: Biscuits and Gravy

Post by Stan In Maryland » Tue May 01, 2018 2:58 pm

That is one beautiful bowl of porridge. Not sure what all the toppings are but I am sure they are good.
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Re: Biscuits and Gravy

Post by leela » Tue May 01, 2018 3:06 pm

I take issue with a lot that iolar says, but that porridge looks really good. Is it rhubarb on May's?

Through winter I was eating porridge every morning. Usually with either banana or blueberries, and some incredibly dark and treacly Malawian honey. No flowers.
Pass the wine...

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section8
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Re: Biscuits and Gravy

Post by section8 » Tue May 01, 2018 3:38 pm

If I had known iolar was going to drop those porridge bombs I would have upped my game and placed a sprig of parsley on my biscuits and gravy.
This is the only musical: the mouth. And hopefully the brain attached to the mouth. Right? The brain, more important than the mouth, is the brain. The brain is much more important.

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Re: Biscuits and Gravy

Post by section8 » Tue May 01, 2018 3:39 pm

Gussied up porridge is a great idea for a coffee shop.
This is the only musical: the mouth. And hopefully the brain attached to the mouth. Right? The brain, more important than the mouth, is the brain. The brain is much more important.

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VinnyD
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Re: Biscuits and Gravy

Post by VinnyD » Tue May 01, 2018 4:11 pm

When leela comes to my place for biscuits and gravy, I will see if I can't find a couple of pansies to decorate it with.

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leela
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Re: Biscuits and Gravy

Post by leela » Tue May 01, 2018 5:01 pm

VinnyD wrote:When leela comes to my place for biscuits and gravy, I will see if I can't find a couple of pansies to decorate it with.
I'm sure that will make ALL the difference, Vinny. Thank you.
Pass the wine...

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Re: Biscuits and Gravy

Post by rezuar » Tue May 01, 2018 6:36 pm

EMG wrote:
Tue May 01, 2018 12:46 pm
Those are beautiful plates of porridge. Kudos for being able to turn a bland looking dish into a work of art.

I think some of you let your general dislike of Iolar get in the way of being able to appreciate something. I wish I could plate food that well.

Edible flowers are like a plating hack though. They make everything look nice.

Now I think Iolar should challenge his cooks to artistically plate biscuits and gravy.
I was just about to type something very similar, but EMG beat me to it.

Well done, Iolar. Normally I don’t eat porridge, but I’d be VERY tempted to try yours.
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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 10:14 pm

Our avocado toast never has flowers and I think it's plated nicely.
15252125756880.jpg
Middle East theme.
15252126361611.jpg
Asian theme.
15252126962782.jpg
Americas' theme
15252127345903.jpg
Americas' theme
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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 10:17 pm

leela wrote:
Tue May 01, 2018 3:06 pm
I take issue with a lot that iolar says, but that porridge looks really good. Is it rhubarb on May's?

Through winter I was eating porridge every morning. Usually with either banana or blueberries, and some incredibly dark and treacly Malawian honey. No flowers.
Yes, it's organic rhubarb from my sister's farm, which is why the colour isn't very vivid. If we used a mass produced rhubarb, we could get a very vibrant pink colour. I'm currently unhappy with how it looks.

Anyway, my restaurant received a Michelin Bib last year, so the plating within the group tends to be good. We are hoping for a star this year.
Last edited by Iolar on Tue May 01, 2018 10:22 pm, edited 1 time in total.
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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 10:21 pm

Iolar wrote:
Tue May 01, 2018 10:53 am
temporaryhandle2 wrote:
Tue May 01, 2018 10:51 am
Bogans, bogans, bogans.
It's interesting that you find food on the other side of the world silly. I find you silly. A silly woman who is obviously very unhappy.
This from the man who only posts to sneer at others.

Perhaps you should add "hypocrite" to you lexicon of big words.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 10:23 pm

temporaryhandle2 wrote:
Tue May 01, 2018 10:21 pm
Iolar wrote:
Tue May 01, 2018 10:53 am
temporaryhandle2 wrote:
Tue May 01, 2018 10:51 am
Bogans, bogans, bogans.
It's interesting that you find food on the other side of the world silly. I find you silly. A silly woman who is obviously very unhappy.
This from the man who only posts to sneer at others.

Perhaps you should add "hypocrite" to you lexicon of big words.
Is hypocrite considered a big word in Australia? Gosh.
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VinnyD
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Re: Biscuits and Gravy

Post by VinnyD » Tue May 01, 2018 10:27 pm

Those all look good, iolar, but I would want twice as much toast to go with that much topping.

What is the squarish white thing on February? Cheese?

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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 10:33 pm

Iolar wrote:
Tue May 01, 2018 10:23 pm
temporaryhandle2 wrote:
Tue May 01, 2018 10:21 pm
Iolar wrote:
Tue May 01, 2018 10:53 am


It's interesting that you find food on the other side of the world silly. I find you silly. A silly woman who is obviously very unhappy.
This from the man who only posts to sneer at others.

Perhaps you should add "hypocrite" to you lexicon of big words.
Is hypocrite considered a big word in Australia? Gosh.
Ha! I rest my case. I just had multigrain sourdough and marmalade for breakfast. And coffee. No pansies.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 10:37 pm

It's a thick cut slice - maybe 2.5cm.

It's the white of a fried egg.
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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 10:47 pm

Too thick. That's a recipe for indigestion all day. Who invented "cafe size" slices anyway?

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Re: Biscuits and Gravy

Post by EMG » Tue May 01, 2018 10:55 pm

Iolar wrote:
Tue May 01, 2018 10:17 pm
Anyway, my restaurant received a Michelin Bib last year, so the plating within the group tends to be good. We are hoping for a star this year.
Congrats! That must be exciting.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 10:57 pm

Stephen_Dedalus wrote:
Tue May 01, 2018 1:27 pm
I think I will wait for someone who isn't failed in business.

Thanks though.
I haven't failed in business yet. My chefs cost the dishes. We then apply a standard food business margin to get a required selling price. Subsequently, the actual selling price is set at what we believe the consumer is willing to pay - it's always higher than the required selling price.

I don't have a problem with this. It isn't a moral consideration. If customers have an issue, they'll vote with their feet. I had a record-breaking week for revenue last week, so I am happy with my approach.
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Re: Biscuits and Gravy

Post by VinnyD » Tue May 01, 2018 10:59 pm

I don't get indigestion from two slices of toast (I sometimes make a sandwich with two slices of toast and a filling between them), and I don't see why I would from one double-thick slice.

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Re: Biscuits and Gravy

Post by Stephen_Dedalus » Tue May 01, 2018 11:02 pm

I never said you failed in business.

I was informing someone else trying to instruct me on the existence of pricing strategies to STFU

It was only meant as a mild pop at him also. We are all big boys here with thick skins by now aren't we.

Now I am aware your food is approaching Michelin standard the 11 euros for a bowl of oatmeal makes slightly more sense.

I still wouldn't pay it.
Last edited by Stephen_Dedalus on Tue May 01, 2018 11:04 pm, edited 2 times in total.

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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 11:02 pm

I do. Just saying. It takes me longer to eat two slices of thinly sliced toast than it does to eat one huge slice of toast.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 11:03 pm

EMG wrote:
Tue May 01, 2018 10:55 pm
Iolar wrote:
Tue May 01, 2018 10:17 pm
Anyway, my restaurant received a Michelin Bib last year, so the plating within the group tends to be good. We are hoping for a star this year.
Congrats! That must be exciting.
Yes, it is. The restaurant is my least profitable venture. It's really more of a vanity project. We had a Michelin inspector visit my flagship café two weeks ago, though. If that got Michelin recognition, I'd be chuffed, as the food there is very interesting and it recently started to open for dinner (in January).

This is one of the large plates. The lighting isn't good as it was taken under heat lamps in the kitchen.
15252156109980.jpg
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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 11:08 pm

I am actually going to make something similar to that for our dinner tonight. Grilled crisp skin salmon on a broad bean puree. It wont look that pretty, though.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 11:12 pm

temporaryhandle2 wrote:
Tue May 01, 2018 10:47 pm
Too thick. That's a recipe for indigestion all day. Who invented "cafe size" slices anyway?
Maybe I did. I can't remember. I know that my cafés currently have the best café food in Europe and would be right up there in Melbourne. We have better coffee than anywhere in Melbourne, though.
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Re: Biscuits and Gravy

Post by Stephen_Dedalus » Tue May 01, 2018 11:17 pm

How much is the avocado toast?

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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 11:18 pm

You beat me to it Stephen!

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Re: Biscuits and Gravy

Post by Stephen_Dedalus » Tue May 01, 2018 11:20 pm

It had better be reasonablish or I'm going ape shit.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 11:22 pm

€12. Which is very reasonable. I was very reluctant to put avocado on any menus, but people are mad for it.
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Re: Biscuits and Gravy

Post by Stephen_Dedalus » Tue May 01, 2018 11:24 pm

£10

I wouldn't say that is crazy, given circumstance.

Looks nice.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 11:26 pm

15252170550670.jpg
My favourite breakfast dish is our fig one.
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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 11:27 pm

Well it's not Biscuits and Gravy. I'll give you that.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 11:33 pm

We currently have a loose Americas' theme, so I'll get them to make biscuits and gravy as one of our brunch specials this weekend before I go on holiday. I'll post a picture here.
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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 11:36 pm

I look forward with interest to seeing how you tart up a dish that looks like vomit poured over scones.

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Re: Biscuits and Gravy

Post by Stephen_Dedalus » Tue May 01, 2018 11:41 pm

I'd like to see how you tart up a fry, although I know you won't. Which is understandable.

I'd pay 30 euros for a near Michelin star one of those.

I wouldn't even ask for two eggs
Last edited by Stephen_Dedalus on Tue May 01, 2018 11:41 pm, edited 1 time in total.

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 11:41 pm

I think the addition of something green may help the visuals. Pea shoots maybe. In my opinion, plating seems to be less of a consideration in casual dining restaurants in the US (where the goal seems to be to fit as much food as possible onto a plate) than it is in Europe or Australia.
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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 11:45 pm

It'll just look like the greens couldn't be digested.

But that's just my opinion ...

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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 11:48 pm

Stephen_Dedalus wrote:
Tue May 01, 2018 11:41 pm
I'd like to see how you tart up a fry, although I know you won't. Which is understandable.

I'd pay 30 euros for a near Michelin star one of those.

I wouldn't even ask for two eggs
That would be easy. This is probably the most basic dish on our breakfast menu. Eggs and bacon. I think it looks ok. The addition of sausages and pudding wouldn't look sloppy.
15252182765280.jpg
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Re: Biscuits and Gravy

Post by Iolar » Tue May 01, 2018 11:49 pm

temporaryhandle2 wrote:
Tue May 01, 2018 11:45 pm
It'll just look like the greens couldn't be digested.

But that's just my opinion ...
I am confident that the guys could make it look somewhat visually appealing.
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VinnyD
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Re: Biscuits and Gravy

Post by VinnyD » Tue May 01, 2018 11:50 pm

You don't get biscuits and gravy in a restaurants.

You get it in diners and luncheonettes.

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Re: Biscuits and Gravy

Post by Stephen_Dedalus » Tue May 01, 2018 11:51 pm

Nice.

2 rashers!

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Re: Biscuits and Gravy

Post by section8 » Tue May 01, 2018 11:55 pm

It wouldn’t be hard to dress up biscuits and gravy. It’s a low lying gray blob, almost a blank canvas.
This is the only musical: the mouth. And hopefully the brain attached to the mouth. Right? The brain, more important than the mouth, is the brain. The brain is much more important.

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Re: Biscuits and Gravy

Post by temporaryhandle2 » Tue May 01, 2018 11:57 pm

Iolar wrote:
Tue May 01, 2018 11:48 pm
Stephen_Dedalus wrote:
Tue May 01, 2018 11:41 pm
I'd like to see how you tart up a fry, although I know you won't. Which is understandable.

I'd pay 30 euros for a near Michelin star one of those.

I wouldn't even ask for two eggs
That would be easy. This is probably the most basic dish on our breakfast menu. Eggs and bacon. I think it looks ok. The addition of sausages and pudding wouldn't look sloppy.

15252182765280.jpg
Now that's plating. No prissy pansies there.

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leela
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Re: Biscuits and Gravy

Post by leela » Wed May 02, 2018 12:10 am

I would absolutely eat at any of your places, iolar. Everything you've posted looks delicious.
I might need some time to work through the menus though.

Good luck with the Michelin visit. Don't put your prices up until I've been though.
Pass the wine...

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Re: Biscuits and Gravy

Post by Scrubb » Wed May 02, 2018 3:46 am

This thread has made me very hungry. I want most of those breakfasts.
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