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  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

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    • Post in Pizza Toppings: Simple/Elaborate, Traditional/Unusual
      This one is straight out of Reinhart's American Pie: in the section he calls "Third-generation Neo-Neapolitan Pizza" he has a recipe for Onion Marmalade, Walnuts, and Blue Cheese pizza. I was a bit worried that the onions would be too sweet, but actually it ended up well-balanced, and quite delicious. This is the Bayley Hazen blue again, and I toasted the walnuts separately since this is a grilled pizza and the toppings don't get a lot of heat once they are on the pie.
       
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    • Post in Gardening: (2016–  )
      Updates- everybody is doing really well. I'm especially happy with the kaffir lime and curry trees because I was worried how they would do in the coco coir - I was worried that it would hold too much moisture and get root rot, but all the new growth is really encouraging.
       

       

       

       

       

       

       
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    • Post in Bulrush (STL)
      Well, although we tried to arrange an eG gathering this summer at Bulrush, a certain public health crisis intervened, and we've basically all been cooped up in our homes for the last several months. However, Bulrush is open again with very limited seating, and an expanded meal, so I ventured out to STL to give it a spin. This was without a doubt the best meal I've had to date at Bulrush...
       
      Asparagus -
      Dried chicken liver
      Fermented aspragus
      Foraged sumac
      Asparagus emulsion

       
      Carrot -
      Nixtamalized baby carrot
      Cinnebar mushroom powder
      Rye crisp
      Carrot top pesto

       
      Ricotta & Squash - 
      Ricotta mouse
      Compressed squash w/ lovage
      Grilled shishito peppers
      Gooseberry verjus

       
      Cabbage -
      Garlic miso runner cabbage
      Buttermilk gel
      Blueberry anise sauce
      Pickled gooseberry & mulberry
      Sauercorn

       
      Corn Soup - 
      Chanterelle
      Sauercorn
      Pork belly

       
      Acorn donut -
      Black walnut nocino
      Buttermilk roasted turnip
      Pecan praline
      White chocolate potato mousse

       
      Walleye - 
      Fermented chanterelle sauce
      Grilled leek
      Daikon radish
      Leek oil

       
      Poached hen's yolk - 
      Edible "shell"
      Fermented dandelion honey
      Cured yolk
      English peas
      Marigold

       
      Pork cheek - 
      Sassafras root glaze
      "Grilled" grits
      Chanterelle
      Blueberry salt
      Gooseberry

       
      Mignardise - 
      Mulberry & cherry pate de fruit
      Mulberry bonbon

       
      Rhubarb vinegar ice cream -
      Mulberry meringue
      Buckwheat honey cake
      Mulberry compote

       
      Overall the meal was characterized by surprising and delicious flavor and texture combinations: in fact, I thought the least successful dish was the walleye, because it was so... normal! Delicious, but out of place among all of the other flavor combinations during the course of the meal. I also chatted with Rob about the cured hen's egg a bit -- it hasn't been his guests' favorite. The savory gel thing isn't sitting well with diners here, which I think is too bad, because I thought that dish was really excellent.


       
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    • Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
      I made triangoli alla marmellata from Omar Busi. This is a leavened dough with sugar/egg/butter and laminated. Instead of the jam, I filled them with frangipane. My boy turning 13 today, no party but he got a special breakfast 
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    • Post in Buying Japanese Knives Online
      Here you go.  My knife splurge is complete. From top to bottom: Sukenari Honyaki white #1 gyuto 210mm with custom Russian Karelian Birch handle, Kato Nakiri white #2 180mm with wenge ferrule handle, Fujiwara Shirogami gyuto white #1 210mm, Fujiwara Shirogami Wa-petty white #1 150mm. The first two are from ChefKnivesToGo.com and the second two I bought in person at Bernal Cutlery in San Francisco.  I've congratulated myself enough for last year. Now on to earn next year's!
       
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