So you want to own a flyshop?

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skullion childs
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Re: So you want to own a flyshop?

Post by skullion childs » Thu Feb 23, 2017 5:09 pm

God damn that's some good stuff.

Good to know that mine aren't the only non-round parathas. Or triangley. Mooli (radish) are my favorite.

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fallen513
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Re: So you want to own a flyshop?

Post by fallen513 » Thu Feb 23, 2017 7:32 pm

Too good.
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Rich Farino
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Re: So you want to own a flyshop?

Post by Rich Farino » Thu Feb 23, 2017 7:36 pm

August 10th, 2016

So since I was deciding on what type of food to serve in my food truck idea, I figured I should probably get some food truck experience, right? So I called my long-time friend Serena who I grew up with in the Bronx, who relocated to Raleigh, NC. She and her husband operated a food truck called Boricua Soul in the Durham area.
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They fused the cuisines of their youths from different sides of each other's family.. soul food from the south, Puerto Rican food from New York. The food is good, and they relished the idea of having another hand working for free on the truck. I couldn't wait to get down there.

They gave me the quick tour of the area first, and took me to a classic joint called the Saltbox Seafood Joint where I met Ricky Moore, born and lived in Washington DC before he moved down for good. Great seafood cook, and everything is made to order, so it takes just a little longer.
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Stayed with them and their incredibly smart 5 year old who decided to nickname me Dino for the rest of my life. It works for me. Also helped them with costing and added a new item to their menu
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Shrimp ceviche in tostone cups.
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What I didn't count on were the 8am-9pm hours, set up, take down, prep, drive to and from, and still having to go home and be a family man. In a metal food truck. In Durham, NC. In August. It read 102 degrees inside the truck. It was 450 in the oven when I leaned down in a cramped space and kneeled right onto the open stove door and got my first industry badge - a 2 inch burn scar.
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August 19th, 2016

I need some time with family, so I'm heading north, first to NYC to visit my youngest brother and go watch a game in the new Yankee Stadium. I haven't been there yet, as my last memory was the original stadium that they tore down the year after I moved down here. Needless to say, it was remarkable, but lost some of it's original soul.
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And then northwest to the Poconos to see my folks.
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I got to ponder life, and it's amazing how just taking the time to see the people you grew up with and the people you love and laugh with makes things better and gives you a little bit of clarity that you didn't have before or think was there. You get to remember that no matter what you do or what you become or where you move to, they'll always love you and be there for you.

I specifically didn't bring my fishing gear because I wanted to work out an idea I had on the back burner.. something that was eating at me a little bit and wanted to really see if it was possible. But in the meantime, I'm just reminiscing and missing my younger brother.
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Rich Farino
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Re: So you want to own a flyshop?

Post by Rich Farino » Thu Feb 23, 2017 7:37 pm

skullion childs wrote:God damn that's some good stuff.

Good to know that mine aren't the only non-round parathas. Or triangley. Mooli (radish) are my favorite.
They got better. Next post ;)

And yes mooli parathas are the greatest. Lots of ajwain and chiles.

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Rich Farino
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Re: So you want to own a flyshop?

Post by Rich Farino » Thu Feb 23, 2017 8:44 pm

August 27th, 2016

Earthquake in Amatrice, Italy is all over the news. I cook some more, in honor of the city.
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Bucatini amatriciana. Pecorino Romano. Mouth on fire.
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This will be the last of the food posts, as the wheels started turning in my head in a different direction.
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Chicken tagine. Have been planning this meal for 3 months. Homemade preserved lemons, chicken thighs, cauliflower, Roma tomatoes, & Castelvetrano olives over organic couscous with mint and lemon zest.
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Louisiana gumbo. Real andouille.
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Dinner prep.
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Cold weather dinner for the wife tonight - grilled lamb chops & jardinière de légume
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Prepping dough for 30 steamed bao buns to be filled with pork belly, and xialongbao.
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Cooked, crispy pork belly for bao.
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Finished product - steamed bao buns with pork belly, hoisin sauce, quick pickles, and scallions. Gone in 60 seconds. Momofuku recipe.
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"Starving artist with chicken." Grilled chicken, orechiette pasta, tomatoes, spinach, basil, fresh mozzarella, lots of love.
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Grilled havarti on sourdough with arugula and black truffle oil. Side of roasted Brussels sprouts.
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Whole wheat gnocchi bolognese.
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I couldn't take a picture of it fast enough before it would disappear.
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A little homemade gnocchi with beef ragù.
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Osso bucco over orechiette.
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Crispy Indian dosa and sambar.
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My roti is round and puffs up.
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Puhrfecting zuh French omelette.
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Italian stuffed artichokes. Comfort food, especially when artichokes were on sale for 69 cents each.
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Colombian carne desmechada stuffed arepas topped with hogao for dinner.
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Moules et frites, oyster po'boy, Belgian-style homemade mayonnaise.
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Sesame cookies for a favorite fly tyer friend in Florida.
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No more food posts. I sorta promise. =)
Last edited by Rich Farino on Fri Feb 24, 2017 8:36 am, edited 1 time in total.

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Nevs
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Re: So you want to own a flyshop?

Post by Nevs » Thu Feb 23, 2017 8:51 pm

I believe much of this is missing from the z axis thread. Hot damn.

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Redchaser
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Re: So you want to own a flyshop?

Post by Redchaser » Thu Feb 23, 2017 8:59 pm

Am I seeing tomatoes in your gumbo? If so we may have to have a fist fight.
"... don’t let your life become the sloppy leftovers of your work" Jim Harrison

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Rich Farino
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Re: So you want to own a flyshop?

Post by Rich Farino » Thu Feb 23, 2017 9:04 pm

Redchaser wrote:Am I seeing tomatoes in your gumbo? If so we may have to have a fist fight.
Several excuses:
  • -It was a recipe from the NY Times
    -I'm Italian and I love tomatoes
    -I'm just a dumb Yankee who doesn't know any better

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Redchaser
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Re: So you want to own a flyshop?

Post by Redchaser » Thu Feb 23, 2017 9:17 pm

Rich Farino wrote:
Redchaser wrote:Am I seeing tomatoes in your gumbo? If so we may have to have a fist fight.
Several excuses:
  • -It was a recipe from the NY Times
    -I'm Italian and I love tomatoes
    -I'm just a dumb Yankee who doesn't know any better
It's a big point of contention between New Orleans, which is Creole and the more South Central/Southwest part of Louisiana which is Cajun. In New Orleans they'll put 'maters in gumbo and etouffee which is heresy over this way. To be fair, you dish looks wonderful and I'm sure quite tasty. For future reference viewtopic.php?f=1&t=17455&p=346703&hilit=gumbo#p346703
"... don’t let your life become the sloppy leftovers of your work" Jim Harrison

"Put in the effort and good things happen"... Hogleg

"Salinity is proportional to sanity for sure" ..The Volfish

Redchaser.com, all about Louisiana Fly Fishing

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Rich Farino
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Re: So you want to own a flyshop?

Post by Rich Farino » Thu Feb 23, 2017 10:27 pm

Redchaser wrote:
Rich Farino wrote:
Redchaser wrote:Am I seeing tomatoes in your gumbo? If so we may have to have a fist fight.
Several excuses:
  • -It was a recipe from the NY Times
    -I'm Italian and I love tomatoes
    -I'm just a dumb Yankee who doesn't know any better
It's a big point of contention between New Orleans, which is Creole and the more South Central/Southwest part of Louisiana which is Cajun. In New Orleans they'll put 'maters in gumbo and etouffee which is heresy over this way. To be fair, you dish looks wonderful and I'm sure quite tasty. For future reference viewtopic.php?f=1&t=17455&p=346703&hilit=gumbo#p346703
Totally on this one. Will let you know how it comes out.

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Transylwader
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Re: So you want to own a flyshop?

Post by Transylwader » Fri Feb 24, 2017 8:55 am

Lordy, with culinary exploits like that, I would think an identity is obsolete. A huge fan of the subcontinent cooking. Holy shit. This is all very effin good mate. :cool
knock up a shop owners daughter. drake dudes will send money.

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stillsteamin
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Re: So you want to own a flyshop?

Post by stillsteamin » Fri Feb 24, 2017 9:16 am

I would eat those pork belly bao's until I was a bloated corpse.

Are your quick pickles just sugar and rice vinegar?
"There's nothing more overrated than a piece of ass and there's nothing more underrated than a good shit." -Glen Blackwood

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