Kelly, try a putty knife - about $4 at home depot. You can get 'em any size you want. The silicon ones might work best for you.
Yes, the silicon may be the way to go. I bought a metal one at HoDe two weeks ago. They put the barcode sticker on the metal part of all their spatulas. Tough to get off and when washed it turns a strange color that looks dirty. Maybe a reaction to the Brillo pad somehow. But the silicon is the next step, yes. Thanks.
Looking at your pics & hearing about the rave reviews of your new toppings, I was curious about whether you've made a splash in terms of buzz. A brief google turned up the old post we already saw from your 2nd week.
Some buzz....a person connected to The Sun's food section is now a regular at the stand. A local newscaster from CBS 13 Morning Edition just tried a pizza Sunday and loved it. Got a business card with the relevant contact information on it.
Best part of this Sunday was one of my more loyal regulars just revealed he works for Baltimore City and passed on contact information for when I need to get permitting and licensing issues taken care of with the brick and mortar location. Said the person would help move things along "more efficiently". Nice!
I really think you're ready for some exposure! The weather looks like it will be cooperating for a while, and you've got those recipes nailed. I have no idea what "oven issues" you are referring to - the bakes look superb. You are seriously ready to show off your stuff. Any plans to invite some foodies? Critics? Bloggers? Reporters?
I'm not sure about actually inviting bloggers or others to the stand. Firmly believe the best reviews are spontaneous, "grassroots" type of deals where a person discovers a place and has a positive experience as opposed to being invited to the place. But I'm on the fence here about this, so we'll see.
The main oven issue is that I really have only one oven worth a hoot. I'm thinking the PSI of the regulator on my second Cajun Cooker is not as high as my first cooker. Cannot say as each regulator looks the same. Everything else is virtually identical. I made templates for the bottom and side vent cuts, so both ovens have the same cutouts. The venturi settings on both are the same (all the way open) and during service the regulator valve levels are the same (all the way open). Same pizza stones, same quarry tile cutouts, same cast iron pans in the lid, same cast iron skillet bottom deflectors...same everything except the seond LBE cannot cook a pizza for s&^t.
My cook times on the good oven are still too long. Consistently between 3:20 and 3:55 during busy rushes (and in the mid 2 minutes otherwise). Aside from this altering the texture of the pies, not having two ovens to produce good pizzas hampers maximum output at the stand. On the days I have sold 50+ pizzas, it is very difficult to produce that output (as most of the people come during the last 90 minues). With two good ovens, I would be able to deal with that level (50 pies) more efficiently and could likely to 80 or so pies on a given Sunday.
My regular job has not allowed me any time during the week to tinker much, so it is a slow road to China with the ovens. But I make do the best I can with what I have to work with and like the challenge. BTW I need to swing by and drop off some starter either this week or next on a weeknight. --K