gfron1

I go through 5 gallons a sorghum each month at the restaurant. We use it daily in both sweet and savory applications. I prefer it to molasses as its a bit more complex especially the freshly pressed juice when its boiled down. I also use the flour quite a bit for my gluten free breads...but that's not what you're asking about. Word of caution - cutting corn syrup in is rampant. You'll be able to tell if the syrup begins to separate - a corn syrup texture and a more gritty texture. Many Amish and Mennonite communities press sorghum.

Could not agree more. Those were so good but never survived the 70s. For all the haters in this thread let me just say, I'm sure they're not as good as my child-brain remembers, but the recipe that I did tastes exactly like the boxed, and has the exact texture as the originals, but fixes the fatal flaw of filling to crust ratio...as well as removes about 20 preserving and coloring chemicals. I still make my version everytime I do a brunch pop-up and they are always the first thing to sell-out. Bougie pop-tarts can kiss off...if it's not an homage to the original then it's not a pop-tart.

The human brain is amazing sometimes. I immediately recalled a pivotal article from Behr in 1990 on Bay Leaves. Changed how I shop for them forever.

That's been my go-to travel food for years because it's always better than fast food. Lately there's an expansion of Naf Naf, which serves middle eastern food.

Kicking this topic back up in case there are fresh eyes. Have never let this project go.

Every time we lose one of these long-timers it hurts a bit more for our community. For me, it has always been the writing that attracted me to eG and I always enjoyed Maggie's.

This was my set this year. Lemon dark chocolate Hazelnut & passion fruit Espresso & house tapped maple

Ha! That was a $300 Kenmore glass top 4 burner stove from Sears (does Sears even exist anymore?) The funny thing is I've downgraded in my current restaurant with six $50 induction burners from Amazon and a few sets of Ikea pans. And to give me even more to chuckle about, one of my biggest competitors recently closed its doors (not laughing at that part), and they had been open less than a year with a purchased $100,000 Heston range system. That chef was also the captain of US Culinary Olympic team...it's not the equipment that makes good food.

This is amazing to me. I don't have her subscription but have attended a few workshops with her and have a number of her recipes. My critique of her is that she over-relies on additives that lend shelf life, which, while good for sales is not so good for the human body. Specifically I'm referring to her use of sorbitol. I know she was strongly challenged by a student in a workshop once so maybe that has changed. and FWIW, I get So Good each issue. I'd say 10% is chocolate and confection, and most of it is stuff that we've seen elsewhere including the chefs' social media.

I do adore dry pot cabbage

That opened a whole world of recipes for me. Thank you. Let me dig around and see if I can't find the closest recipe and I'll circle back if I need more help.

I've completely fallen in love with this dish, but the variations I'm finding online don't seem quite right. I'm eating this at my favorite Szechuan restaurant, and most online are saying Hunan. My version is a little bit sweet with virtually no spice/heat. Can someone suggest a recipe or the pinyin that might help me search for a recipe better? Thanks

Three wheels independently spinning. Laser etched wood with ball bearings. Well over a year's worth of focus groups to get to this point. Final focus group is being held in a week. Then we go to production.

As always more to share than time, but this week we were featured on a local PBS show called Living St Louis. I think they did a great job capturing our work. We're also on a national PBS show called A Taste of History (Episode 4) which you can find on Prime Video as well. FWIW, we are really focused now on a concept we're developing that we're calling Reparative Restauranting. I'll dangle that right there and hope to expound later. And lastly, we're in the final stages of our new bar menu concept - a truly consumer directed menu. I'm sure many will have words on this: pdf bulrush menu (1).pdf

Happy to help. We do a lot of them so it's all about efficiency.