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Anthony Bourdain says that one of the reasons why food made at home doesn't always taste like restaurant food is because restaurants are constantly making stocks. They daily roast bones, vegetables, simmering them for hours in large heavy pots, skimming, then reducing for hours. The final product adds tremendous flavor in various meals that wow beyond imagination causing the guest to utter OMG and ask 'how did you make this?'

Gabrielle Hamilton of Prune NYC was heard saying 'don't leave anything behind, we can save it, sell it, eat it, use it, but don't throw it away.' So when we made a couple of pork shoulders for pulled pork sandwiches and tacos recently, we tried the slow cooker method. We rubbed the shoulder with our spice mixture, sliced up a couple of onions, threw in a smashed clove of garlic, a cup or so of chicken broth, and let it cook for 12 hours, slowly rendering out all the flavorful fat and making one of the most delicious shoulders ever.

What I had left over in the slow cooker was about a quart and a half of liquid. I used some for gravy, some for sauce and still had more than a quart. So I strained out the onions and solids and poured the liquid into a pot and reduced it down by 2/3 or more. After it cooled, I poured this rich, reduced leftover liquid into an ice cube tray, froze the cubes and sealed it tightly in a freezer bag. I forgot about it until Kristy made Beef Bourguignon and used a couple of these cubes after the braising liquid had been reduced by hours of cooking. The result was a wonderful flavor that was unbelievably good. It elevated the flavor remarkably.

Thomas Keller's French Laundry book tells of a similar lesson. He says to reduce, reduce, skim, reduce, skim and reduce, etc.... Or something like that.

Consider what time does to ordinary things that make them great.

Got a big box of chicken broth but only need a cup of it for a sauce or recipe? Reduce the whole box down to a cup. The flavor will be worth it. The simple things that make life more enjoyable.

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That's a great idea! I heard something about that too but forgot... Thanks!
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Drink up. Coffee drinkers can now feel guilt-free when they reach for their second (or third) cup of the day. +Starbucks Coffee +Storyville Coffee Roasting Studio Coffee Shop & Tasting Room +Coava Coffee Roasters #Coffee #Coffeelover #coffeetime
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How to Create a Powerful (Real Estate) Recruiting Email Message - Part 1 - Obviously... Recruiting is essential to a profitable real estate business.  How do you use your value package to communicate with agents via email?  Here are some high-level tips one at a time...

You must write down and prioritize your most valuable benefits and start with your top 3 to 5.  When composing your message, whether it is an ad or email, you need to have your highest, most valuable benefits right there with you.  When you refer to them, they should be referred to but described by the benefit the prospect gets from using it.  For example, instead of saying "LeadRouter Technology for lead management" you might instead say something like: "LeadRouter Technology which delivers leads right to your phone within 60 seconds so that you can call them back just after they click the submit button... Which according to some studies may increase your chances of lead conversion by over 300%!" 

Also, try to stay away from "We have" and use "You get" more often.  People don't care what you have.  Moreover, when you say "you" it tends to increase engagement with the prospect. Don't give people a list of tools & systems without having the benefit written next to it.  So, on the document in the second paragraph above, make sure you have the tool or system of value item on the list, and next to it you need the benefit it gives the prospective use of that tool or system.

More to come...
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CENTURY 21 1st American sales associate Greg McCown caught a once in a lifetime shot. Check it out below:
Not only are CENTURY 21 Sales Associates SMARTER. BOLDER. FASTER.®, but they have many amazing talents! CENTURY 21 1st American sales associate Greg “Lucky Strike” McCown caught a once in a lifetime...
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10 Ways To Improve Your Listing Presentation http://goo.gl/apfT3N  
+Tom Ferry +CENTURY 21  #realestate   #realestateagent   #getmorelistings   #century21  
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Just watch... The skills of these courageous firefighters working tirelessly are amazing. So appreciated. 
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A lesson for Yelpers and a rare epic reply from a restaurant owner. 
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 A simple and effective guide you can read to quickly improve your email marketing ROI... Pay special attention also to #5 & 6.
One of our team’s favorite stats these days – and that’s saying something, because we eat that stuff up around here – is that the average ROI for email marketing is 4300%. If you don’t happen to...
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Email not only drives big time results, but it also gives you the most bang for your buck.  
It’s email. I know you’re shocked, SHOCKED, that an email marketing company...
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Love this...
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National Burger Day 2015 Who makes the best burger in your opinion?
Below is the Black Label Burger from Minetta Tavern, NYC. See why this burger is so good at http://goo.gl/AdqH4w     #NationalBurgerDay   #burger   #hamburger  
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Director, Business Consultant, Business Enthusiast, Lead Generation & Management Expert
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Business, Marketing, Public Speaker, Author, Business Enthusiast, Instructor, and writer/photographer/connoisseur of fine food & drink.
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Business Enthusiast, Marketing Expert, Helping People Everywhere...
Introduction
LEADER to over 130 successful real estate companies. SPEAKER with a unique style and great reputation. ENTREPRENEUR with a track record.


Business enthusiast, writer, author, public speaker, marketer, and always looking for the next best food experience in the Northwest, Mark looks to help businesses grow and thrive in remarkably simple ways. He enjoys finding solutions for business owners who are good at what they do.


Mark travels the Pacific Northwest helping hundreds of companies to use the best systems and tools currently working to make business successful and for them to reach their goals.
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Mark Whitmer's +1's are the things they like, agree with, or want to recommend.
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Price Right Life
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Do you ever dream? A GOAL is a lot like a dream. "I want to have this....I dream of being that." Do you say and think to yourself, "If only

Espresso is of fine quality and even more remarkable are the skills of highly trained baristas. They carefully ensure everything from the detail of the grind all the way through extraction so that you enjoy a superb espresso unlike anything else. Pastries and breakfast sandwiches are unique and incredibly flavorful, baked fresh every few minutes ensuring you get the very best experience possible. Breakfast sandwiches are made to order hot and fresh. You won't find drip coffee waiting in thermos containers here. This is mainly an espresso bar. If you want regular coffee they will brew you a small or large pot via French press. For just a single cup they will make an Americano that is unbelievably good. They will patientlyntake good care of you, not plow you through line like others. They will explain what they do and ask what you like. Experience it for yourself...
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Public - 3 months ago
reviewed 3 months ago
Pizza is ok. Not great by any means. Nice view. Was a very regular breakfast customer until treated rudely when a particular staff member decided to act like a jerk in front of my family after I boasted about the place... Some people should stay behind the counter and away from people sometimes. The customer service here is disappointing. Nothing personal. As of this writing recently updated, you may get either ok service or bad. It's random. But rarely is the service ever "great." Every now and then they'll get a good server but they never seem to stay long. Admittedly, the breakfast has one or two good qualities. The pancakes are good. Otherwise, many locals that live nearby don't eat here and for good reasons. Many of us used to be fans but that has changed sadly. For now I've had to correct my previous reviews here and on Yelp and trying not to be harsh because I know them. Have nothing personal against them. Us locals eat elsewhere.
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Food: Very GoodDecor: GoodService: Good
Public - 4 months ago
reviewed 4 months ago
Brought a friend to Hitchcock Deli BI at lunch and quickly claimed a barstool at the front window. We ordered the corned beef and roast beef sandwiches, both were incredibly good. Sure, there is a wait, so be prepared. Chef Brandon makes much of the meats in-house and you can taste the difference remarkably. The bread is baked the same day, very fresh. The coffee is also outstanding. If you're lucky to get a guy named "Kale" to make your coffee, you may get some nice latte art. Aside from that, the barista's know how to pull a shot and can make a very authentic macchiato. TIP: Get it 'for here', in a small heated demitasse cup. If you are in a hurry, you may not have the time to fully enjoy the experience as it is a small deli and they cut, heat, slice and hand make every order with care an accuracy, similar to Salume in Seattle. It takes time. The long lines and busy deli should indicate to you that they move enough product to ensure that every sandwich is fresh. And it certainly has been the case each time I've been there. Good food isn't cheap either. So, expect about $10-12 for an awesomely delicious meal and have a cup of water (free) and enjoy some of life's good things as a treat for yourself.
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Public - 10 months ago
reviewed 10 months ago
We really enjoyed the food here. Everything we had was prepared well, had many layers of flavor and texture. You can get quite a bit of food for the money. Great Chai! If you are considering going for the first time, ask them what the favorties are and dive in. Try the Kati Roll. Superb!
Public - a year ago
reviewed a year ago
37 reviews
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There are many reasons we love Sapporo Sushi and recommend you visit them soon. This review summary is based at our several experiences at the sushi bar, not table service. The service has been consistently good. Even when ordering from the bar one item at a time, we were provided with Miso soup and a fresh green salad to start with that arrived quickly. This was unexpected. The salad was simple yet fresh, crisp and tasty. The sushi we ordered was extremely good... The Sushi Chef and owner who served us is very experienced and explained that they take great care in preparing what many other sushi places neglect, the rice! Sushi rice is 70% of the portion in many cases, so it has to be perfectly seasoned, cooked, and served at the right temperature. Good sushi rice takes time to perfect and when it is done right is much more expensive to make than just steamed rice. This is what also makes Sapporo Sushi incredibly delicious. The classic preparation compliments the dish perfectly. They do not use too much rice either. It is balanced just right. Each bite is so good. The portions are also larger than most other places. Some places make rolls bigger by using more rice, not Sapporo. Rolls are filled with more with a thin layer of rice outside. The nigiri portions are larger too. Yet, the bites are not oversized to the point of making it difficult to eat. They just give you more slices. You see?... It's just right. The first time we visited, we ordered too much and the Sushi Chef asked us when we turned in our order, "are you sure you can eat all this?" He was right, so we've throttled down a bit since then. Sapporo is truly enjoyable and the sushi will not disappoint. Every time I have to travel through Fife, I have to visit here. I hope you enjoy it as much as we did.
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Public - 8 months ago
reviewed 8 months ago
Stopped in for a quick bite before catching the ferry... It happened to be happy hour. We tried the pork belly tacos and they were sensational. A combination of spicy & a little sweetness and the perfect hint of acidity all layered together with fresh ingredients... It was really good. Very friendly staff and a comfortable place to relax.
Public - 10 months ago
reviewed 10 months ago
Visited for lunch and was quickly greeted very nicely. Sat at the bar and promptly served beverages. A very nice beginning, all under 5 minutes. Wonderful! The menu orders from behind the sushi bar consisting of some nigiri and a couple of rolls arrived as fast as the chef could make them, which was great. The fish was fresh. The portions were a little on the smaller side for some of the nigiri (not all), and this was ok becuase the fish I had was very good, fresh, and the right texture indicating higher quality and superb taste. The Saba was well portioned. The rice was balanced, not overly seasoned and not bland. It had a good temperature and just the right amount of sweetness to vinegar. Making good rice is harder than it sounds, and many places ruin sushi by making bad rice. (Pay attention Trapper's Sushi, you need help in that department) SIDE NOTE: During the time I was waiting after finishing my miso soup.... I ended up having a low and started to fade, my glucose levels were going down fast. I waved politely to the server and asked for some soda, two servers worked together to get it to me and they kept checking on me. I was embarrassed, but to see them care so much restored my faith in human nature. They were kind and hospitable. The sushi chefs made good sushi, presented well, but without all the zig-zagging, over-sauced rolls. They kept it simple with subtle garnishes. To me, they allowed the quality to help speak for itself, which to me, it certainly did. The chefs that served me were experienced older men who appeared to enjoy their craft. The prices were not too expensive, and the value was quite fair. I look forward to going again, this time more prepared (glucose -wise).
• • •
Public - a year ago
reviewed a year ago