Well, that didn’t work. Might not be the humidity or lack thereof after all. This time one of the billig delaminated as I was working on it, and the other one did so as soon as it started cooling. While it was raining and humidity was about 55%.
So I must have changed something in how I do things, or something. Which means it’s going to take a few more days to fix, at which point I will have learned a lot more about seasoning cast iron. Again. In other news, I’ll be opening a school soon on how to season cast iron. More news about that later…
In the meantime, unfortunately, I’m going to be closed. My apologies.
Still closed. Might or might not have identified problem. Might or might not open Thursday. Stay tuned for more mighty news.
A more detailed version:
Some may remember how I fought with the cast iron seasoning on the billig three years ago, and how the solution ended being “it’s too humid, get a dehumidifier”.
Well, looking at the log data (thank goodness for data collection!) it seems that the billig are also sensitive to it being too DRY. It’s the first time that I’ve ever seen 18% humidity on Vancouver Island, and didn’t have a clue that it could get that dry here. Port Alberni is a very strange and wondrous place indeed!
So I’ll be installing a humidifier to complement the dehumidifier, and hopefully between the two of them they’ll keep the trailer at the right humidity level to not destroy my billig any more.
Of course, it’s going to take more time to re-do the seasoning on all the griddles and actually TEST the solution, so I’m not hopeful that I’ll be able to open this week at all. More news later as I see what happens.
So upon being invited to AC/DC, two of my billig delaminated and needed re-seasoning. Spent the day doing that, only to have the seasoning immediately delaminate on those two, AND the third one for good measure. So I have no billig (crêpe griddles) any more.
CLOSED UNTIL FURTHER NOTICE. No billig, no open.
The pessimist in me is cheering. The rest of me is very sad. And angry. And rather depressed actually. More news later, as I figure out what the hell is going wrong!
Seems a bunch of crazy (or at least crazy fit) people paddle-board from China Beach to Canal Beach down the Alberni Inlet. Which folks around here call the “canal”, much to my confusion when the term was first used on me! Get there at 09:00 for setup, event starts at about 13:00, party goes to 23:00!! I’m probably not going to stay there that long, but we’ll see what happens.
As usual with a new event, I have NO idea how popular my food is going to be. It could be insane and I run out of everything too quickly. Or I might not sell a thing because it just wasn’t the kind of food they were expecting. Both have happened in the past.
So Friday is going to be really, really busy because TWO of my three billig have suddenly decided to need re-seasoning, and I’m also going to get optimistic and prep as much as I can for this event. If I run out, well, I run out, but it shouldn’t be due to too much pessimism. For once!!
Several things need fixing on the trailer, mainly the awning that the wind broke, the wide open window that now faces into the frequent wind and occasional rain at Tyee Landing, and the crêpier who seems to have slightly damaged himself (nothing serious, but it hurts somewhat). So apologies to all but I’ll be closed Monday.
Will reopen Thursday just outside the hospital, as usual.
So Saturday went fairly well. Sold a few, met a few more people from Port Alberni, and even got to speak French with a couple who now live in Port Alberni but are originally from France. More converts to the goodness that is Bistro Breizh! I’d say that things went fairly well.
I’ve been putting off getting a batch of Mémé’s sausage recipe made since it requires a larger order, and thus somewhere to store the excess. So until now I’ve been getting the “standard” bratwurst at Nesvog in Nanaimo, which is very good. However, since I’m in Port Alberni now, I’d like to stop shopping “local”, because for me that’s the right thing to do.
I managed to close early enough to make it to Pete’s (of Pete’s Mountain Meats and Sausage Factory) to get some. Sadly, he’d run out! Also, it was too late to get to Nanaimo in time to get some from Nesvog. So that’s why there will be no sausage, and no galette saucisse, on Sunday or Monday. Totally my fault, I didn’t reserve any, as I really wasn’t expecting to need to! Lesson learned.
Also, we’re out of chocolate sauce until I can make more, which will happen when I finally find the wonderful serving container I was using last year. Much handier to use my handy-dandy squeeze bottle than try ladling things from a container that keeps tipping in the refrigerator. However, I’ve put a time limit of Monday. If I don’t find it by then, I’ll just buy another during my “weekend” (Tue/Wed) and go from there. Then all those who requested mocha (both of you!) won’t be disappointed. I hate disappointing my fans.
Due to scheduling conflict I’ve just found out about, I’ll have to close an hour earlier on Friday, so 14:00 sharp. Having corrected a minor misunderstanding, I can open a little later on Thursday, to about 15:00 …ish. So the schedule for the next week (pending more alterations, of course) is as follows:
Bistro Breizh SCHEDULE
for week of 11-May (Thursday) to 17-May (Wednesday):
Thursday: 10:00 to 15:00 (…ish) at West Coast General Hospital