Posts by foodnfoto

Love em both, but our bad luck, they are both already trademarked. :(

Ok Folks, you were so helpful last time I needed to think up some new wording, maybe you all will work your magic again.    What would be the opposite of the "Soup Nazi?" A farm market soup vendor needs a new moniker...

I have a hunch that your problem might be coming from the fact that you pour off all the juices and fat when the loaf comes out of the oven.  Just as in any roasted meat, you want to let it rest for a while after you pull it...

Maybe tell us what the name and price is so we can help  with ideas for marketing the new product.

Quote: Alright, I like that.... "Nottapottapies." Meez-I like the way you think.   This weekend, we went with "Rustic Veggie Pies" not "tarts" and sold most of them today. We'll see what happens at tomorrow's...

Maybe just "Veggie Pies"-with the addition of some of the filling ingredients.   Yes, people are kind of mystified by them since we've been selling them as Savory Rustic Tarts.  Turnovers would hide the fillings and...

Here's the latest batch ready for this weekend's markets-They're filled with Asparagus, Scallions, Red Potatoes and Chevre & all-butter pie dough. Most ingredients are locally grown and/or organic.   Here's a tray...

Hey it's Times Square- anyone who knows good NY food wouldn't eat there anyway-it's for tourists. I'm just surprised at the ordinary nature of the menu items. C'mon! Cesar Salad? Chicken Fingers? Sheesh. I don't care what you put...

BWAAAAHAHAHAHAHAHAH!   Guy the Girdle has a style of cooking? I thought he was just a profiler and game show host.

Durango-- No hurting toes here at all. Those are really nice pics. Mine are just smaller-single serving pies. Unfortunately, we do not do Union Square, KouKou, but we do participate in the Park Slope market on 4th St, by 5th Avenue...