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 an account.
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.
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
If you're anything like us, there have been some gourds in your kitchen recently. Which means seeds. What do you do with yours? Member heidih: "I am currently in major seed roasting mode concurrent with my winter squash play. [...] I want to taste the seed rather than a coating spice..."
Society staff member Chris Hennes made the huitlacoche and yellow corn sourdough from Modernist Bread this weekend. From his post: "What a terrific flavor for bread! The huitlacoche puree added to the dough gives is a great earthy taste and an intriguing dark color. I'd definitely serve this one to guest with a Mexican-themed dinner."
Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. For recipe two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. http://bit.ly/2jsmxZF