Is it au jus or just plain jus?
In French, au jus means "with [its own] juice".  Yet its very common to see the juice referred to as au jus or au jus sauce.  I have a hard time on the blog controlling and regulating its usage but there is a high powered attorney somewhere in Washington State who will insist that it is jus when it's jus and when the dip has the jus it is a french dip au jus.

What makes a great French dip sandwich?
In my opinion, it has to have good, crunchy, not soggy bread.  The meat is not all that critical but can't be bad or fatty.  The optional toppings are not key but can help.  The au jus is super key.  Most au jus is good but it can be great.  Fancy au jus that is hot and plentiful (and not too salty) is the goal.  Even I'm still learning what makes a great French dip.  Join the quest with me!

Don't you get tired of eating French dips?
Yes and know.  Some of them are pretty "classic" / the same, but overall, because they are all so different and the context of eating them and the place is so different, they're all different.  Food is fun and French dips are food!!! : )

Are you going to turn this into a multi-million dollar business?
Yes.  That part of this is the easy part.  Eating lots of French dips is the hard part.

What are your revenue source?
People comping me for the dip, advertising revenue, building tools for people who want to review stuff.

What your vision for this "business" (if you can even call it that)?
First of all, eat and review a lot of French dip sandwiches.  Have other people do it with me and try to follow my methods / learn from me about how *I* do it.  Establish a "community of practice" around French dip reviews, food reviews, then reviews in general.  Sarcasm: it shouldn't be all that hard to rule the world by starting with French dips.

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