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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 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
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..."