komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2009/04/tip-6-dont-put-all-your-eggs-in-one.html
Tip #6 - Don't put all your eggs in one basket. Whether it is a distributor or a large retailer, be wary of letting any single relationship represent too much of your business. There are countless horror stories of businesses that failed when they lost a single account that represented the majority of their profits. Ryan Montague from Gourmet Business Solutions. He makes the situation very clear in his post:. Grow your wholesale business. 160; - Sergio . Grow your wholesale business - blog.
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2007/09/home-made-aioli-vegetables.html
Home-made aioli and vegetables. I went to the market behind behind Bastille today and made a fresh potato and red onion grill to be served with home-made aioli. Grow your wholesale business. As komida grows, we are continuously coming across ideas that could be of help to your business, and we want to share them with you here. If you are a food wholesaler, komida might be right for you. Please visit komida.com, we would love to help you learn more. Thank you. . Grow your wholesale business - blog.
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2009/01/komida-is-name-of-my-company.html
Komida is the name of my company. For all the love of food, I figured out a way to make the world a better place. . Check out my company komida. Grow your wholesale business. As komida grows, we are continuously coming across ideas that could be of help to your business, and we want to share them with you here. If you are a food wholesaler, komida might be right for you. Please visit komida.com, we would love to help you learn more. Thank you. . Grow your wholesale business - blog.
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2007/08/salo-and-other-things.html
Salo and other things. Having just got back from the Ukraine, and knowing how much Sergio appreciates fat in general, I'd like to share with you one of my best fat experiences in a while. A quintessential part of Ukrainian food, " salo. The underskin fat cured in salt and paprika. What the #$#(@#! I tried other Russian foods like the Siberian dumplings with venison (really good- photo here). but this actually just made me crave the Beijing jiaozi dumplings with a bit of soy sauce. As komida grows, we are...
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2009/04/tip-4-take-nasft-course.html
Tip #4 - Take the NASFT course. There are few resources for understanding the specialty food industry, but one stands out, the NASFT course offered at every Fancy Food Show: The Basics - The Business of Specialty Foods. Http:/ www.specialtyfood.com/do/fancyFoodShow/EducationalPrograms. The NASFT is the. Grow your wholesale business. As komida grows, we are continuously coming across ideas that could be of help to your business, and we want to share them with you here. Grow your wholesale business - blog.
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2007/06/grouper-skin.html
This weekend I had the chance to spear a huge Mangrove Snapper and a Grouper that made it look small. After. Grilled halved tuna heads - large) in Japan, I have been obsessed with grilled fatty fish heads, and have found grouper to be the best of our carribean fish for the dish. I always thought salmon heads would be great, even though (embarassingly) I have never gotten a salmon head fresh enough to try, but the similarity to salmon got me thinking: what about the fattiness of the skin? If you are a foo...
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2007/06/fatty.html
Meaghan just sent me a NYTimes article on fat - my favorite cross meat feature, and definitely the source of my grandfather's adage:. Anything that tastes good couldn't possibly be bad for you". June 13, 2007. Fat, Glorious Fat, Moves to the Center of the Plate. I’m not sure it’s possible to behave with much dignity around seven glistening pounds of pork butt, but on a recent night at Momofuku Ssam Bar, five friends and I weren’t even encouraged to try. But what I saw on their faces wasn’t disgust&...
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2007/06/miami-medley.html
It has always amazed me how difficult it seems it is to find fresh fish in Miami. Surrounded by water, filled with fisherman, and relatively civilized, there are few places in Miami that we trust for good fish. If you were to ask me yesterday, I would say the only consistent option is. On the Miami river, 398 Northwest North River Drive, Miami, FL 33128, where everytime I go, I promise myself I will return soon. My father is obsessed with another fish market restaurant,. Once I had calmed my body, I was ...
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2007/03/ny-pizza.html
I sat down the other night with two self professed NYC pizza experts, Josh and James, and they shared their favorites. 19 Old Fulton St. under the Brooklyn Bridge. Http:/ www.patsyspizzeriany.com/. Corporate, but the best. Original store (118th St.) not as good as the rest. 2848 Broadway @ W110th Street. Columbia Pizza Joint. Giant slices. 51 Essex St, New York, 10002. Or Rocket Joe's Pizza. 61 Delancey St, New York, 10002. Grow your wholesale business. Grow your wholesale business - blog.
komida.blogspot.com
komida for us - Food is personal
http://komida.blogspot.com/2007/06/truffle-oil.html
I have always been skeptical of truffle oil, as I feel some chefs cheat with it, masking any defects or deficiencies in their dishes with the all encompassing truffle bouquet splash, but it turns out that we should also question its origins. Truffle oil is synthetic. Not coming from an original source, I think it is unfair to promote it as a premium product, and I find the way it is presented in many U.S. restaurants disingenuous. From the May 16, 2007 NY Times. Hocus-Pocus, and a Beaker of Truffles.
