Topic: BGCAFFE Asset Monthly Payout (Read 83608 times)

bgcaffe · « **Reply #180 on:** July 03, 2015, 12:04:24 pm »

Shop seems to be stabilized now so expect it for almost every month. Only Dec is short due to early closure, however thats what the retention is for, to even out Dec.

Thanks for the support guys. The new shop is coming along we will post some pics next week of further progress.

bgcaffe · « **Reply #181 on:** July 08, 2015, 07:51:33 pm »

Wanted to post some updates on the construction, its coming along now with the pizza oven complete except for the finishing and the most of the first stage in changing the look of the wood complete. Will keep you all updated as we approach the opening, looks like early August.

SamIbandii · « **Reply #182 on:** July 11, 2015, 10:08:44 am »

Wow, I'm impressed! I very much like the white wood panels.
My compliments to you and your team.

bgcaffe · « **Reply #183 on:** July 12, 2015, 11:50:18 am »

Thanks!

Quote from: SamIbandii on July 11, 2015, 10:08:44 am

Wow, I'm impressed! I very much like the white wood panels.
My compliments to you and your team.

bgcaffe · « **Reply #184 on:** July 25, 2015, 07:12:21 pm »

Hi Guys,

We are getting closer to opening the new store and will be firing up our wood burning oven in a few weeks. In preparation we have been searching for the finest quality ingredient for our pizza and have hired an experienced pizza maker. However we wanted to ask the community to give us the ultimate recipe. In return we will be giving away the follow:

1. 100 Assets for the ultimate pizza base recipe
2. 60 Assets for the tastiest or most interesting pizza topping recipe. (Please don't send in the regular recipes that everyone knows, this needs to be something special)
3. 60 Assets for the best recipe for another wood burning oven recipe that is not a pizza.
4. 10 Assets for the best tasty tip in preparation.

Please post your recipes to this thread, or if its a real family secret and you would like us to not disclose it, send it via a personal message.

We will evaluate all the responses next Saturday and send the assets to the winners, next Saturday is also Asset payment day! So be sure to get some if you have not already done so!

commandrix · « **Reply #185 on:** July 25, 2015, 10:15:50 pm »

Hey, good luck with your new establishment! One thing I like to do is sprinkle a little bit of shredded sharp cheddar in with the pizza crust -- just a little, maybe a tablespoon worth per pizza because this is really easy to overdo but it adds a little "cheddar" flavor to the crust.

Sebastien256 · « **Reply #186 on:** July 26, 2015, 01:08:24 am »

Quote from: bgcaffe on July 25, 2015, 07:12:21 pm

Hi Guys,

We are getting closer to opening the new store and will be firing up our wood burning oven in a few weeks. In preparation we have been searching for the finest quality ingredient for our pizza and have hired an experienced pizza maker. However we wanted to ask the community to give us the ultimate recipe. In return we will be giving away the follow:

1. 100 Assets for the ultimate pizza base recipe
2. 60 Assets for the tastiest or most interesting pizza topping recipe. (Please don't send in the regular recipes that everyone knows, this needs to be something special)
3. 60 Assets for the best recipe for another wood burning oven recipe that is not a pizza.

Please post your recipes to this thread, or if its a real family secret and you would like us to not disclose it, send it via a personal message.

We will evaluate all the responses next Saturday and send the assets to the winners, next Saturday is also Asset payment day! So be sure to get some if you have not already done so!

These looks goods and well explain on how to do it. If it was not very good, the guy would not have made this very long and detailed blog post:
http://www.kingarthurflour.com/blog/2015/01/05/best-pizza-youll-ever-make/

bgcaffe · « **Reply #187 on:** July 26, 2015, 12:00:48 pm »

Thanks commandrix,

We actually added a new giveaway for a tasty tip, will include your tip into that category.

Quote from: commandrix on July 25, 2015, 10:15:50 pm

Hey, good luck with your new establishment! One thing I like to do is sprinkle a little bit of shredded sharp cheddar in with the pizza crust -- just a little, maybe a tablespoon worth per pizza because this is really easy to overdo but it adds a little "cheddar" flavor to the crust.

bgcaffe · « **Reply #188 on:** July 26, 2015, 12:03:36 pm »

Hi Sebastien,

Thanks for the link, looks like a really good article, we will get our Chef to take a look at it and put it in as your entry for item 1. Seems fair thought that if you win that category, at least half of the of the assets should goto the author of the article?

Quote from: Sebastien256 on July 26, 2015, 01:08:24 am

Quote from: bgcaffe on July 25, 2015, 07:12:21 pm
Hi Guys,

We are getting closer to opening the new store and will be firing up our wood burning oven in a few weeks. In preparation we have been searching for the finest quality ingredient for our pizza and have hired an experienced pizza maker. However we wanted to ask the community to give us the ultimate recipe. In return we will be giving away the follow:

1. 100 Assets for the ultimate pizza base recipe
2. 60 Assets for the tastiest or most interesting pizza topping recipe. (Please don't send in the regular recipes that everyone knows, this needs to be something special)
3. 60 Assets for the best recipe for another wood burning oven recipe that is not a pizza.

Please post your recipes to this thread, or if its a real family secret and you would like us to not disclose it, send it via a personal message.

We will evaluate all the responses next Saturday and send the assets to the winners, next Saturday is also Asset payment day! So be sure to get some if you have not already done so!

These looks goods and well explain on how to do it. If it was not very good, the guy would not have made this very long and detailed blog post:
http://www.kingarthurflour.com/blog/2015/01/05/best-pizza-youll-ever-make/

Sebastien256 · « **Reply #189 on:** July 26, 2015, 12:16:21 pm »

Quote from: bgcaffe on July 26, 2015, 12:03:36 pm

Seems fair thought that if you win that category, at least half of the of the assets should goto the author of the article?

Yes, good idea! I was thinking simiarly yesterday after I posted the recipe.

Sebastien256 · « **Reply #190 on:** July 26, 2015, 01:24:29 pm »

Hi bgcaffe,

Here is a recipe from my mother in law for special gluten-free cheese bread. I really like them, seriously. I have translate the recipe from french so that everyone here can also try it

. Overall, I think the translation is OK. If the chef (or anyone else) needs additional instructions, do not hesitate to ask.

---------
Cheese bread (gluten-free)

- 3/4 cup milk 2%
- 1/4 cup canola oil
- 4 cups tapioca flour
- 1/2 tbs salt
- pepper (some pepper shaker turns)
- 3oz Parmesan or Balderson cheese (small pieces)
- 2 eggs
- 1/3 cup plain yogurt
- Italian herbs

Recipe steps

1) Preheat oven to 400 degrees Fahrenheit
   -In a saucepan, bring the milk and oil to a boil, meanwhile, combine flour, salt, herbs and    peppers in a bowl.
2) Pour the hot liquid on tapioca flour mixture and stir quickly with a wooden spatula.
   - Add cheese, eggs and yogurt.
   - It is best to brew with hands to not overwork the flour.
   - If too dry, add yogurt, 2 tbs at a time.
   - If it sticks to the spatula, it's okay.
3) With lightly oiled hands, shape the dough into small balls (about 2/3 cup volume or little less)
   - Place on a baking tray over a parchment paper.
   - Do not over-compressed the bread while making the balls.
   - Bake for ~45 minutes.
4) Remove from oven when the bread rolls are golden. Let stand for a few minutes before serving.

* Best to eat them immediately or freeze them. You take them out of the freezer when you need it, you put them in the oven or microwave to warm. Otherwise breads tend to harden.
---------
Personally, I like to eat those breads while they are hot, e.g. slice the ball in two and add butter inside so that it melt. I also think that if the bread are not eat immediately and are taken out from the freezer, it is best to use the microwave than the oven to rewarm them. It may take a few try before sucessfully make the breads taste really good.

Seccour · « **Reply #191 on:** July 26, 2015, 01:51:57 pm »

Quote from: Sebastien256 on July 26, 2015, 01:24:29 pm

Hi bgcaffe,

Here is a recipe from my mother in law for special gluten-free cheese bread. I really like them, seriously. I have translate the recipe from french so that everyone here can also try it . Overall, I think the translation is OK. If the chef (or anyone else) needs additional instructions, do not hesitate to ask.

---------
Cheese bread (gluten-free)

- 3/4 cup milk 2%
- 1/4 cup canola oil
- 4 cups tapioca flour
- 1/2 tbs salt
- pepper (some pepper shaker turns)
- 3oz Parmesan or Balderson cheese (small pieces)
- 2 eggs
- 1/3 cup plain yogurt
- Italian herbs

Recipe steps

1) Preheat oven to 400 degrees Fahrenheit
   -In a saucepan, bring the milk and oil to a boil, meanwhile, combine flour, salt, herbs and    peppers in a bowl.
2) Pour the hot liquid on tapioca flour mixture and stir quickly with a wooden spatula.
   - Add cheese, eggs and yogurt.
   - It is best to brew with hands to not overwork the flour.
   - If too dry, add yogurt, 2 tbs at a time.
   - If it sticks to the spatula, it's okay.
3) With lightly oiled hands, shape the dough into small balls (about 2/3 cup volume or little less)
   - Place on a baking tray over a parchment paper.
   - Do not over-compressed the bread while making the balls.
   - Bake for ~45 minutes.
4) Remove from oven when the bread rolls are golden. Let stand for a few minutes before serving.

* Best to eat them immediately or freeze them. You take them out of the freezer when you need it, you put them in the oven or microwave to warm. Otherwise breads tend to harden.
---------
Personally, I like to eat those breads while they are hot, e.g. slice the ball in two and add butter inside so that it melt. I also think that if the bread are not eat immediately and are taken out from the freezer, it is best to use the microwave than the oven to rewarm them. It may take a few try before sucessfully make the breads taste really good.

Can you send me the French version ?

Sebastien256 · « **Reply #192 on:** July 26, 2015, 01:56:00 pm »

I will scan the recipe at work tomorrow and I will pm you the recipe.
Otherwise, I would need to type it all again in french as the recipe is coming from hand writing.

Seccour · « **Reply #193 on:** July 26, 2015, 02:10:23 pm »

Quote from: Sebastien256 on July 26, 2015, 01:56:00 pm

I will scan the recipe at work tomorrow and I will pm you the recipe.
Otherwise, I would need to type it all again in french as the recipe is coming from hand writing.

Okay thank you !

franckuestein · « **Reply #194 on:** July 26, 2015, 05:26:12 pm »

Hi and congrats for the initiative @bgcaffe! Here you have one base recipe to create a cheese pizza crust!
I used it some weeks ago, source: http://www.tasteofhome.com/recipes/cheese-crust-pizza

Ingredients:
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
2 tablespoons canola oil
8 pieces string cheese
1/2 pound bulk Italian sausage
1 medium green pepper, diced
1 cup tomato sauce
1 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 to 2-1/2 cups all-purpose flour

Preparation:
First of all, in a large bowl, combine 2 cups of:

Flour
Yeast
Salt

Then, in a saucepan, heat water and oil to ~120° (approximately). Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.

2nd: On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge.

3rd: Place string cheese around the edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes.

4th: Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.

5th: Bake for 15-20 minutes or until cheese is melted and crust is golden brown. Yield: 6-8 slices.

Hope you like it!
Cheese + Pizza = 10/10

bgcaffe · « **Reply #195 on:** July 26, 2015, 07:31:28 pm »

THanks Sabastien we will put that in for category 3. A wood burning oven recipe other than a pizza and don't worry we won't make you give the assets to your mother in law

Quote from: Sebastien256 on July 26, 2015, 01:24:29 pm

Hi bgcaffe,

Here is a recipe from my mother in law for special gluten-free cheese bread. I really like them, seriously. I have translate the recipe from french so that everyone here can also try it . Overall, I think the translation is OK. If the chef (or anyone else) needs additional instructions, do not hesitate to ask.

---------
Cheese bread (gluten-free)

- 3/4 cup milk 2%
- 1/4 cup canola oil
- 4 cups tapioca flour
- 1/2 tbs salt
- pepper (some pepper shaker turns)
- 3oz Parmesan or Balderson cheese (small pieces)
- 2 eggs
- 1/3 cup plain yogurt
- Italian herbs

Recipe steps

1) Preheat oven to 400 degrees Fahrenheit
   -In a saucepan, bring the milk and oil to a boil, meanwhile, combine flour, salt, herbs and    peppers in a bowl.
2) Pour the hot liquid on tapioca flour mixture and stir quickly with a wooden spatula.
   - Add cheese, eggs and yogurt.
   - It is best to brew with hands to not overwork the flour.
   - If too dry, add yogurt, 2 tbs at a time.
   - If it sticks to the spatula, it's okay.
3) With lightly oiled hands, shape the dough into small balls (about 2/3 cup volume or little less)
   - Place on a baking tray over a parchment paper.
   - Do not over-compressed the bread while making the balls.
   - Bake for ~45 minutes.
4) Remove from oven when the bread rolls are golden. Let stand for a few minutes before serving.

* Best to eat them immediately or freeze them. You take them out of the freezer when you need it, you put them in the oven or microwave to warm. Otherwise breads tend to harden.
---------
Personally, I like to eat those breads while they are hot, e.g. slice the ball in two and add butter inside so that it melt. I also think that if the bread are not eat immediately and are taken out from the freezer, it is best to use the microwave than the oven to rewarm them. It may take a few try before sucessfully make the breads taste really good.

bgcaffe · « **Reply #196 on:** July 26, 2015, 07:32:48 pm »

Thanks, great idea, your entry is in for category 1 for the pizza base.

Quote from: franckuestein on July 26, 2015, 05:26:12 pm

Hi and congrats for the initiative @bgcaffe! Here you have one base recipe to create a cheese pizza crust!
I used it some weeks ago, source: http://www.tasteofhome.com/recipes/cheese-crust-pizza

Ingredients:
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
2 tablespoons canola oil
8 pieces string cheese
1/2 pound bulk Italian sausage
1 medium green pepper, diced
1 cup tomato sauce
1 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 to 2-1/2 cups all-purpose flour

Preparation:
First of all, in a large bowl, combine 2 cups of:
Flour
Yeast
Salt
Then, in a saucepan, heat water and oil to ~120° (approximately). Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.

2nd: On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge.

3rd: Place string cheese around the edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes.

4th: Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.

5th: Bake for 15-20 minutes or until cheese is melted and crust is golden brown. Yield: 6-8 slices.

Hope you like it!
Cheese + Pizza = 10/10

shmoula · « **Reply #197 on:** July 27, 2015, 07:01:43 am »

OK, so here is mine "french pizza" recipe:
- Put some sliced bacon in pan and let it fry a little bit, add sliced onion and let it for another while - just soften.
- In between prepare yourself creme fraiche with chopped garlic, maybe thin it with some milk.
- Now take normal pizza base, spread your creme fraiche sauce and drop onion with bacon over that.
- Bake it! Eat it!! Love it!!!

bgcaffe · « **Reply #198 on:** July 27, 2015, 07:01:41 pm »

Thanks Shmoula,

Will enter it under category 1.

Quote from: shmoula on July 27, 2015, 07:01:43 am

OK, so here is mine "french pizza" recipe:
- Put some sliced bacon in pan and let it fry a little bit, add sliced onion and let it for another while - just soften.
- In between prepare yourself creme fraiche with chopped garlic, maybe thin it with some milk.
- Now take normal pizza base, spread your creme fraiche sauce and drop onion with bacon over that.
- Bake it! Eat it!! Love it!!!

bgcaffe · « **Reply #199 on:** July 28, 2015, 03:14:43 pm »

Hi,

Only 4 days left to submit your entry, we will award the shares on Saturday. So get your entry in before then.

News:

Author Topic: BGCAFFE Asset Monthly Payout (Read 83608 times)