Friday, May 11, 2012
New Nine spot Location
Good News Everyone! No.9 Hamburgers will be located at the corner of s.State Street & South University. So what does this mean...this means if you will be living in West Quad, South Quad, going to the Union, the Library, coming or leaving central campus by bus, we will be smack in the middle of everything. So, if you smell some great food, stop by. If you see a line...it's worth the wait.
Updated Logo Design
I have decided to update the No.9 Logo. Why? well...I wanted to keep true to the culture of No.9 and I felt the old one had too much going on. In staying true to the culture we went with what we call timeless flavor. The new logo will be positioned in the middle of the chest...just think "Iron man" The back logo goes in the middle of the back of the shirt next to the neck.
Note: Logos are not actual size.
Note: Logos are not actual size.
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| Front T-shirt Logo |
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| Back Logo |
Monday, June 28, 2010
GRILLING FOOD SAFELY
Well...the 4th of July is among us. This is a day for shooting off fireworks both legal and illegal, enjoying time with family and grilling our favorite foods.
Before you go grill up a bunch of food for your family and friends remember FOOD SAFETY! When you bring your meats home make sure you are storing them at the proper temperature. Frozen meats should be kept at (32 degrees to 0). Thawing meats are best done in the refrigerator.
Now...on to the grilling!
When grilling in the back yard, a lot of people seem to think they can cook by color! TIP# 4,080: Spend $15 and get yourself a digital thermometer. This takes the guess work out of the age old question “is it done yet?” It allows you to cook your food to perfection, no undercooking, no overcooking, just right!
Burgers (160º F)
I was found that 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F,
Frankfurters (hotdogs) and Sausage (160º F)
4th of July is the day that most Hotdogs and Sausage of all sorts will be consumed. Most hotdogs that you buy are already cooked, so what you are doing is warming them up. When you are heating your hot dogs, or cooking your raw Sausage cook to an internal temperature of 160 degrees F. The Food Code says 160º F (72º C) and this temperature we adopt as the recommended temperature for cooking meats. Also, for the love of God and all meats grillable, please make sure you are turning your hotdogs and sausage with tongs and not a fork.
Chicken breast, Whole Chicken, Bone –in Chicken parts (165º F)
Chicken is like a blank canvas. You can do some amazing things with spices and the sort. Again, use a thermometer to take the guess work out. You have the potential to get very sick from undercooked chicken or you can over cook it and your family and friends will remember it.
Note: If you marinade your meat...DO NOT USE THE SAME MARINADE THE MEAT WAS SITTING IN TO BASTE YOUR MEAT WHILE IT IS COOKING. Save some in an extra bowl and use that marinade so your meat won’t get dry.
Steaks and such.
Fun with food all starts with being safe. When you are talking about Muscle meats like steaks or roast, you want to cook these to (145 °F medium rare), (160 °F medium), (170 °F well done)
Thes guidelines were taken from the USDA Food Safety and Inspection Service.
Approximate Beef Cooking Times °F
Type of Beef Size Cooking Method Cooking Time Internal Temperature
Rib Roast, bone in 4 to 6 lbs. Roast 325° 23-25 min./lb. Medium rare 145°
Rib Roast, boneless rolled 4 to 6 lbs. Roast 325° Add 5-8 min./lb. to times above Same as above
Chuck Roast, Brisket 3 to 4 lbs. *Braise 325° *Braise 325° Medium 160°
Round or Rump Roast 2 1/2 to 4 lbs. Roast 325° 30-35 min./lb. Medium rare 145°
Tenderloin, whole 4 to 6 lbs. Roast 425° 45-60 min. total Medium rare 145°
Steaks 3/4" thick Broil/Grill 4-5 min. per side Medium rare 145°
Stew or Shank Cross Cuts 1 to 1 1/2" thick Cover with liquid; simmer 2 to 3 hours Medium 160°
Short Ribs 4" long and 2" thick *Braise 325° 1 1/2 to 2 1/2 hours Medium 160°
Happy Grilling.
Before you go grill up a bunch of food for your family and friends remember FOOD SAFETY! When you bring your meats home make sure you are storing them at the proper temperature. Frozen meats should be kept at (32 degrees to 0). Thawing meats are best done in the refrigerator.
Now...on to the grilling!
When grilling in the back yard, a lot of people seem to think they can cook by color! TIP# 4,080: Spend $15 and get yourself a digital thermometer. This takes the guess work out of the age old question “is it done yet?” It allows you to cook your food to perfection, no undercooking, no overcooking, just right!
Burgers (160º F)
I was found that 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F,
Frankfurters (hotdogs) and Sausage (160º F)
4th of July is the day that most Hotdogs and Sausage of all sorts will be consumed. Most hotdogs that you buy are already cooked, so what you are doing is warming them up. When you are heating your hot dogs, or cooking your raw Sausage cook to an internal temperature of 160 degrees F. The Food Code says 160º F (72º C) and this temperature we adopt as the recommended temperature for cooking meats. Also, for the love of God and all meats grillable, please make sure you are turning your hotdogs and sausage with tongs and not a fork.
Chicken breast, Whole Chicken, Bone –in Chicken parts (165º F)
Chicken is like a blank canvas. You can do some amazing things with spices and the sort. Again, use a thermometer to take the guess work out. You have the potential to get very sick from undercooked chicken or you can over cook it and your family and friends will remember it.
Note: If you marinade your meat...DO NOT USE THE SAME MARINADE THE MEAT WAS SITTING IN TO BASTE YOUR MEAT WHILE IT IS COOKING. Save some in an extra bowl and use that marinade so your meat won’t get dry.
Steaks and such.
Fun with food all starts with being safe. When you are talking about Muscle meats like steaks or roast, you want to cook these to (145 °F medium rare), (160 °F medium), (170 °F well done)
Thes guidelines were taken from the USDA Food Safety and Inspection Service.
Approximate Beef Cooking Times °F
Type of Beef Size Cooking Method Cooking Time Internal Temperature
Rib Roast, bone in 4 to 6 lbs. Roast 325° 23-25 min./lb. Medium rare 145°
Rib Roast, boneless rolled 4 to 6 lbs. Roast 325° Add 5-8 min./lb. to times above Same as above
Chuck Roast, Brisket 3 to 4 lbs. *Braise 325° *Braise 325° Medium 160°
Round or Rump Roast 2 1/2 to 4 lbs. Roast 325° 30-35 min./lb. Medium rare 145°
Tenderloin, whole 4 to 6 lbs. Roast 425° 45-60 min. total Medium rare 145°
Steaks 3/4" thick Broil/Grill 4-5 min. per side Medium rare 145°
Stew or Shank Cross Cuts 1 to 1 1/2" thick Cover with liquid; simmer 2 to 3 hours Medium 160°
Short Ribs 4" long and 2" thick *Braise 325° 1 1/2 to 2 1/2 hours Medium 160°
Happy Grilling.
Sunday, June 27, 2010
Catering...taking on a life of it's own.
Well we have been keeping very busy this summer. Long time customers and friends of ours (from football Saturdays) asked us to cater a high school graduation party for their son Noah. Up until this time we have never catered for a “personal” party. Noah's party went off with out a hitch, we had great weather and the family/friends were FANTASTIC. We were honored that they even asked us. No.9 would like to wish Noah the best in his higher education endeavors. Oh...and we expect to see you at every Michigan home game!
At Noah's party we also had a chance to meet a gentleman that worked for Sesi Automotive dealership. During some small talk, he mentioned that he was having a party and If I would like to cook (he just didn't have time)...so...we said...SURE! Another fantastic family. Everyone was very laid back and a good time seemed to be had by all.
We have perfected our grilled marinated chicken and this may be making an appearance at the University of Michigan football games.
And cant forget the grilled peppers and onions
We may have to start a catering section of No.9 hamburgers. In case you are wondering why we don't have any pictures of our hamburgers or cheeseburgers at this event...well, if you have ever eaten one of our burgers, you would know that they go pretty fast. They went so fast there was no time to take pictures of them.
Wednesday, December 2, 2009
R&D Status
We wanted to pass along some of the things that are going on in the R&D department (research and development) a.k.a...my kitchen. We are trying to decide what we are going to have as a desert. Our fried Apple Pie is still in development, we already have the cookies done. Our cookies flavors: Oatmeal-Raisin cookies and Butterscotch cookies. This past weekend we wanted to try something different, Cinnamon Rolls! This is still in development. Although the cinnamon rolls came out looking pretty good and taste wonderful, the cinnamon rolls were bigger than my face...Sooo, we need to scale it down. The next morning, I decided to have a cinnamon roll with a cup of coffee. WOW! The tasted better the next day, they were still very soft and went well with coffee. We will probably move the cinnamon bun to the breakfast side of the menu. So far, the Deep Fried Apple Pie is dominating the desert s. here are some pictures of the Cinnamon Rolls.
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