Michael A. here, you know, the suit, Mr. Calm, the cool, analytical balance to Rid’s exuberant emotionalism. Today was the day we went to the co-packer for the 3 gallon test batches, work out any minor kinks and get ready for the real thing. And my head exploded!!! More about that later…
The day started out great. Kids at camp, dogs at doggie day care, wives working at real jobs (God bless them). Driving up to the Amish country Rid asked me how I thought the sauces would turn out. “Oh, I think 3 out of 4 will be fine but for a couple of minor tweaks, the 4th one will probably need some work”. “It will be fine.”
We get there and meet Chef Dave, the consultant who has been helping us. Rid has talked about him. Chef Dave is a great guy, a wack job, but a great guy. We really love this guy. He has done so much to help us I can’t say enough. But he is a wack job!
Anyway, we meet with the production manager, one of Rid’s “M’s”, you know the hair net guy. And the R & D tech, “C”. C starts off with, “you know, I’ve worked in restaurants before and I never saw Marsala with tarragon in it”. Rid says that’s the way we want it. “And I never saw Piccata sauce made with sherry”. Rid, with slightly gritted teeth, “That’s the way we want it”. “Well ok, just thought I’d mention it”. Well I thought, this is an interesting way to start out.
So out to the production floor, staff busily filling jars with raspberry jam, salsa is next and then blueberry jam and so on… We gather in the corner where C has his test area and the test KETTLES! Rid and I are excited, this is it, we are on our way! We decide to start with the Piccata sauce. C starts measuring ingredients, Chef Dave is there to clarify the recipe and we are cooking. (No pun intended) By the way C says, you know these low sodium stock bases we are using means you can’t call it “All Natural”. WHAT? FML… (I recently learned from one of Kathy’s nieces a new internet slang term the younger generation is using. It fits perfectly. Look it up if you never heard it. http://en.wikipedia.org/wiki/FML
Anyway, here we are. No “natural” sauces! M reminds me we could use the “All Natural” stock bases but of course they have much more sodium – SALT, in them. Meanwhile the sauce C is whipping up in the kettle tastes like…blahhhh. What happened to our great Piccata sauce? Well, when you go from that little sauté pan, in your kitchen, on the stove it’s not quite like the big kettle cooking away at 210 degrees. Things happen to ingredients, flavors change, etc. Long story short we test a few things, add this, change this and well maybe it’s sort of ok. Rid and I are eating it tonight and will let you know how it turns out. Meanwhile let’s get the “All Natural” stock bases in here and redo the recipes. M says well should we even bother to do any more today if we are changing the recipes? We decide to try the Marsala since the mushrooms are already out.
Rid and Dave run out to get lunch and I’m with C. He starts making the Marsala. By the way he says, you know using this “cooking wine” means you can’t call it “All Natural”, it has preservatives in it. WHAT? FML. Oh he adds, forget Whole Foods, they have a list and this stuff means they will never, ever let it in their stores! And then my headed just exploded…FML!!!!!!!
The whole reason to use cooking wines was to help with the cost. Now we are back to using the real stuff. But in PA that means buying from the state controlled liquor store. And much higher prices! FML…
So the day ended. I haven’t even told you about the lemon problem in the Marsala recipe. Rid can tell you about that if he wants. So now we are going back next Thursday. To use the “All Natural” stock bases. And the real, EXPENSIVE, wine. And maybe, just maybe it will turn out better than today. FML…
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