Marvin’s Corner Lunch Diner

Of everything I bake from scratch for the diner, the English Muffins still smell the best.

Behold! The life cycle of our signature spicy hashbrowns! From parcooking, to crisping them up on the grill!

I have a sad announcement to make today.

Our favorite hot sauce company, Decimation, is shutting down at the end of the summer 😢. What we have left in house for stock is it for us.
We have been honored to work with a local business like them for the last 2 years, and wish them the best with their next endeavor!
Check out https://www.decimationhotsauce.com/ for any product they may have left.

Two loaves of the reworked rye! Went from treating it like a Jewish style to an Old World style rye. I may up the rye flour content and see what happens.

Going to start tweaking the rye bread a bit. It has decent flavor, but I feel it can be so much better, specifically with developing the gluten strength.
This loaf is the first one with changes. I basically handled this like I would a sourdough. Other than using a starter all other ratios are pretty much the same (i think). This is the first rye that has had a decent ovenspring.

Our updated Ballpark Sandwich! It has egg, shaved steak, our signature spicy hashbrowns, and nacho cheese on a homemade pretzel roll.

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Good morning! Hope everyone had a safe and happy 4th! We had a relaxing vacation and are now back open. Hope to see you soon !

Have a safe and happy 4th everyone We are closed for the week and will reopen on Saturday, July 6th!

I've had many people ask my about the equipment I use for my.bread making so here goes:

The mixer I use is bit different. It is an Ankarsrum Assistant. It is bright orange because why not.

My loaf style breads are baked in enameled cast iron pans from Broil King. Those pans are actually sold as "rib roasters." I do not know how well those pans roast ribs but they create an excellent environment for baking breads. I added the handles because the lids do not have them.

All the breads are baked in a Vulcan Heart Oven that is old enough to qualify for Medicare and has two temperature settings: "on" or "off."

Me looking at the English muffins wondering why they are so flat today.

Not something I really advertise because of the yield and labor involved, but we make our own sub rolls. We use these mainly for the chopcheese and steak & cheese subs.

Looking for an omelet to try with our breads. This is our most popular omelet, the western.
It made with fresh eggs (we do not use liquid eggs!) ham, onions, peppers, and cheese. Shown here with our signature spicy hashbrowns and a homemade english muffin.

Yes, We are open today!

So humid today I don't need to cover the sourdough during the stretch and fold.

Sourdough came out looking great today!

Got something I've been wanting to try for a while. If anyone spent time in the Rochester, New York area, then you know about this dish from Nick Tahou's

Our special, starting Friday and for the weekend, is a Garbage Plate!

It is macaroni salad, homefries, two burger patties with cheese, mustard, and onions. It is highly recommeded that you top it with ketchup and Franks Red Hot.

If burgers aren't your thing, you can get it with sweet or hot sausage, or eggs, or ham, or bacon, etc. If it is on our menu, we can put in on the plate. Get creative! This is a easily customized dish.

And yes, it will be served in a tin.

Picked up a small batch of farmers cheese spread from Fromagerie Madeline. This cheese is made fresh in their store in Leominster.
It is a smooth, creamy, spreadable farmers cheese with an upfront milkiness that finishes with a light tang.
It is amazing on our homemade english muffins with some jam. The cheese can also be used in omelets, egg sandwiches, or as a spread on any of our homemade breads.
Ask for some with your toast!

We have received a lot of phone calls about this:

Yes we are open on Easter Sunday.

To give you an idea of the freshness of the flour I use for my breads, the loaf of seeded rye pictured below was made with danko rye flour milled on March 6th and with bread flour milled on March 13th.

In fact all the breads I make over the next month will be made with this batch of from the Ground Up Grain mill. And because I make so much bread, I rarely use flour that is over a month old.

Also, our famous Picklebread is now our second most popular behind the sourdough.

This is a great! Love this cheeseshop and their house made cheeses! Definitely do not sleep on this place.

Edible Food Find: Fromagerie Madeline — Edible Boston Photos by Adam DeTour

Couple of sourdough loaves proofing before going into the oven this morning!

The sourdough goes great with just about everything. We even get an order every now and then for french toast made with sourdough!

And due to popularity, our PickleBread is now always available!

Baking lots of breads today because we got wiped out over the weekend. Top to bottom:

Sourdough
Seeded Rye
English muffins

Tomorrow is Pickle bread and Raisin bread day!

Also tossing around the idea of making grey corned beef for our corned beef hash.
The pros:
1. the hash will be nitrate and nitrite free
2. It won't taste like hammy beef
The cons:
1. The hash will like a pile of old meat on a plate 😑
2. It will be a bit saltier but beefier

Sausage gravy and biscuits will be back as a special this weekend!

And be sure to try out our homemade breads!

Fresh batch of subrolls for our steak & cheese and chop cheese sandwiches. Or what ever else you want put in them!

Slowish days leads to experimenting with bread.

This a loaf of garlic cumin bread. It is my basic white bread with crushed garlic cloves and toasted cumin seeds.

Came out pretty good. Toasting the bread really brings out the garlic in the crust.

When we tell our customers our corned beef hash is made in house, we mean it. We do not buy a raw corned beef brisket.

The pic below shows the process. From starting with a raw cut of beef, making the cure to cooking, seasoning and grinding, added fine shredded potatoes, and finally portioning. Overall, this is a 5-6 day process.

You can order the hash as a side or with eggs and toast!