• every other day
  • Chi Tea
  • Sausage Egg and Cheese
• every other day
  • Chi Tea
  • pastry
  • large menu item

• 18 oz water microwave 2 min
• 4 tbsp powder milk
• 1/3 cup chai

Philadelphia ice cream (ice milk)

• 1 part whipping cream 2 parts half & half
• 1 cup / 2 cups
• bring the mix to 175 degrees over med heat (simmer)
• 1 vanilla bean (split and scrape seeds out and put all into pan)
• 1 cup of sugar minus 3 table spoons and add 3 table spoons of peach
• pinch of salt
• stir until dissolved
• chill in the frig over night
• 1/2 hour for each quart
• freezer for a couple of hours before serving

custard ice cream

• 9 ounces of sugar (vanilla sugar if possible, made by just putting some vanilla beans in it for a week)
• 8 egg yokes
• 3 cups of half and half
• 2 tsps vanilla extract if using an oil base reduce to 1 tsps
• 1 cup heavy cream

• chocolate coco powder is used 1.5 ounces
• 1/2 cup of the half and half
• 2 tsps of vanilla extract
• follow below

• mix milk to med heat (simmer with little bubble)
• whisk yokes and slowly add the sugar
• remove milk from heat add milk slowly to the eggs
• then return to cook top, raise temp to 170 degs
• stir while it heats up
• chill in frig

• boil +15 min
• grill 1 min each side
• done

• thaw
• salt & pepper each side
• 4 mins each side
• last 2 min cheese
• last 2 min cover with a bowl
• done

• thaw
• salt & pepper each side
• 3 mins each side twice
• done

• thaw
• salt & pepper each side
• 3 mins each side twice
• done

• thaw
• salt & pepper each side
• 4 mins each side
• done

• 1/4 brisket & 1/4 spicy sausage
• all kinds, sear it, pot roast a chunk then pull it apart let it dry a little then smother it with BBQ

• salt/pepper scramble in a bowl
• non-stick - medium-low heat
• small amount of butter
• basil half way through cooking

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– all kinds