Be sure to
scrape the «fond» or brown crust off the bottom
of the skillet periodically, lowering heat if necessary and avoiding drying
out the misture too much; it should be about the consistency
of bread pudding.
When I first started
out, I thought I would try to build my sales and then pay for help with the proceeds, which I realized is sort
of silly because it's like if you wanted to open a restaurant, you wouldn't go about it saying, «Well, I'm going to
scrape together the money to buy two pieces
of bread and ham and cheese and that's going to cost me a dollar and I'm going to sell it for $ 2 and then I'll have a dollar and I can buy some napkins with it.»