Dog3 wrote:

> I did not see the original post, so I'm butting in. I have dozens of dip
> recipes. Lemme know if you need any of them. And yes, please post your
> results.


They'd be a huge help, but maybe you should wait until I know better
what to ask for. The shop is new, and I haven't started working yet so
I don't know exactly what I'm looking for. I'm pretty sure we don't
want anything that requires extensive cooking equipment. The food prep
area is limited to refrigeration, the requisite sinks, a blender,
cutting board and knife. I'm not sure if I'll have a hot plate though I
might. I'm sure I don't have a whole stove and oven set-up. Well, I'm
not sure. I might work out something where I cook at home and bring
food in, but I'd rather not do that. I want to get paid hourly, not go
into the delivered foods business where I'm responsible for shopping,
keeping costs down, storing leftovers, etc.


I will have access to the best cheeses. I'm thinking dips made of cream
cheese, mayonnaise, sour cream and a variety of herbs and spices will be
best in terms of prep equipment and ease of preparation. I'll also need
dips that have good shelf life. If it is the sort that separates or
gets soggy after several hours, it won't work for this venue. Again, I
can't be sure of anything yet, but I'm betting this is the sort of crowd
where a mixture of sour cream, mayonnaise and curry powder will get me
hailed as a genius and the finest chef. There will always be customers
who will pay to buy that in a little attractive plastic container rather
than mix it up for themselves, even if we give them the recipe.


I'll definitely report on the results. I'm going to need a lot of help
here.


--Lia