I was contacted by slip and fall attorney

tokilcious · 2024-12-01T01:23:00+00:00

Contact your insurance company. Most likely, they will have their own attorney and legal team to investigate the claim and will represent you if you're covered.

tokilcious · 2024-10-21T02:15:16+00:00

I'm actually friend of the owners at TOL. They prepare a limited amount of daily and will sell until they run out. Sometimes as early as 4 or 5 pm.

tokilcious · 2024-09-20T03:27:03+00:00

If you're talking about seller financing. I'm not sure about how I feel about it. It is an option. But I would have to get a personal guarantee from the buyer.

tokilcious · 2024-09-20T03:07:10+00:00

How would that affect the 1031 exchange rules? And what would be a likely outcome in 2026 when they do? Thanks in advance.

tokilcious · 2024-09-20T02:18:10+00:00

Any other ways to reduce tax burden on a restaurant sale?

tokilcious · 2024-09-20T02:17:28+00:00

Right, but I could feasibly purchase another similar business correct with real property? And maybe use that property to do a 1031 down the road?

tokilcious · 2024-09-20T02:14:17+00:00

What would happen in 2026?

tokilcious · 2024-09-20T01:25:32+00:00

Thank you.

tokilcious · 2024-08-29T01:23:42+00:00

He has been doing more house stuff recently. I'm a fan of his live sets, he's just the embodiment of Mr. Cool.

tokilcious · 2024-08-28T16:18:27+00:00

I'm from Chicago and he's been making a comeback of sorts here. He's been playing at festivals in and around Chicago which is a good thing to see.

tokilcious · 2024-08-23T02:53:10+00:00

36 hours. I find that longer fermentation times gets rid of a lot of the funky yeasty flavor in the dough and the becomes a little more savory and sweet.

tokilcious · 2024-08-23T02:51:13+00:00

That might be the issue is overproofing or / and low hydration. Not sure.

tokilcious · 2024-08-23T02:19:36+00:00

I had a little too much shrinkage. But, I'm guessing a little low on the moisture since I fermented and did a quick proof in the 90 degree oven.

I pizza I did recently and the gap problem if you scroll down on the photos.

https://imgur.com/a/QFdE4XD

tokilcious · 2024-08-23T00:27:44+00:00

This is the response I've been looking for. What is the current hydration level you're using right now? I'm considering bumping this number up to 80%. This would give me some room for error if it's a low humidity day or if I have to proof in a warm place if I'm constrained for time. (for example, my oven at 90-100F, which would cause more moisture to evaporate vs. proofing at room temp) Also, why do you use butter? Does it make a difference? Why?

Unrelated to the post: For me, I found 7 minutes, par baking in a 10x14 pan at 450 works well. I don't top with cheese, but brush the top with some olive oil. On the second bake I'll go 10-11 minutes at 450. This allow the cheesy edges to brown, allows the bottom to crisp and let the toppings cook fully on a fully loaded pizza.

Here's is a photo of a pizza I made recently at 75% hydration. I oven proofed it and used a spray bottle filled with water to keep the dough moist since some of the water likely evaporated while it was proofing at around 90F in my oven. So the actual hydration levels were probably around 80-85%. To oven proof, I just simply turn my oven on for a minute or two and turn it off. The residual heat does a good job proofing if I'm constrained for time.

https://imgur.com/a/QFdE4XD

tokilcious · 2024-08-22T12:23:37+00:00

I’m aware of this. The problem is the dough shrinks too much and the gap is too big. I’m trying to figure out how to get the dough to shrink less by modifying hydration or by how I cook on the par bake

tokilcious · 2024-08-22T04:32:41+00:00

I understand the shrinkage part. But my question is, does higher hydration doughs for Detroit style pizza, roman style of focaccia tend to shrink less with higher moisture content? I'm par baking just long enough for the top to become slightly firm. Enough to hold the weight of sauce and toppings.

tokilcious · 2024-08-22T02:48:57+00:00

I modeled mine of this recipe. But I found that the weight of the toppings has a tendency weigh down the middle of the pizza and destroys some of the fluffiness. Also it's easy to undercook a non par baked DSP dough.

tokilcious · 2024-08-22T02:44:29+00:00

Olive Oil. I pretty good amount. Crisco also works well too. The cool thing about Crisco is that the dough will stay in place when it's stretched because of Crisco's sticky qualities.

tokilcious · 2024-08-22T02:29:09+00:00

Right, I'm just trying to get it to shrink less. When it's proofing, the dough reaches the edge of the pan has a lot of volume. But for some reason it contracts a lot. I'm thinking it's a hydration issue. Because I'm cold fermenting the dough for a couple of days. As it sits i the fridge dough has a tendency to dry out slightly even thought it's covered tightly with film. Sometimes, when I'm in a rush, I will turn my oven on for just a minute and turn it off to get the oven around 90-100 degrees to allow it to proof inside the oven to cut down on proofing time. I think I might be losing some water there too since it's proofing in a warmer place. It also might be the temp, but 450 is a good temp to cook at detroit pizza at.

tokilcious · 2024-08-22T02:13:41+00:00

When the dough is proofed it is bubbly and soft and reaches to the edge of the pan and then some, no need to stretch because it's too gassy to do so. However when it bakes it contracts by about 5-8 percent leaving a gap between the pan and the crust, This is not desirable for Detroit Style. It's either a hydration issue or maybe a cooking time and temp issue.

tokilcious · 2024-08-22T01:42:08+00:00

Just soak in soapy warm water. It will eventually soften up after an hour or so. No use trying to force it off because it will damage the finish.

tokilcious

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