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Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.
eG staff member Chris Hennes is still at it, making a bunch of loaves of sourdough over this holiday weekend, all from Myhrvold's new "Modernist Bread: The Art and Science." One of the stranger inclusion ideas is the Sourdough with Ramen. Yes, you actually add a package of ramen to the dough. From Chris: "I'm honestly a little disappointed in this one: not because it tastes weird, but because it doesn't! [...]As it is, it adds a bit of chew to the loaf, but if you're not looking for it I don't know that you'd really notice it."
eG Member blue_dolphin made a savory twist on a sweet classic: mushroom & spinach stuffed French toast. From the post: "I used the same thick-sliced brioche loaf (from TJ's) as yesterday. I cut a pocket and stuffed in some leftover sautéed greens and mushrooms mixed with grated cheese. I added plenty of salt & pepper to the egg mixture and sprinkled fried onion pieces on top."
eG Member "Baron d'Apcher" is a bit more ambitious than I am, posting this gorgeous photo of Turkey Leg Ballotine with chestnuts, Brussels sprouts and cranberries. All I did was smoke a chicken!
New eG member "thepelkus" has entered the contest to win Modernist Bread with these gorgeous loaves of Lean French Bread. If you need to make bread for Thanksgiving, stop by and check out the recipe! http://bit.ly/2jI0her
Beard-nominated chef and eG member Rob Connoley's new St. Louis restaurant Squatter's Cafe has been open a couple of weeks now. From Rob: "Just wrapped up our first week. Very exhausted. I love the energy of creating everything new balanced with the fear of making it (or not), but the hours are long." Well, the food looks great, I may need to make a pilgrimage to St. Louis! Can't wait for Bulrush. http://bit.ly/2jGW3DK