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gfron1

eGullet Society staff emeritus
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About gfron1

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  • Website URL
    http://bulrushstl.com

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  • Location
    St. Louis, MO

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5,905 profile views
  1. Buying Japanese Knives Online

    would appreciate a link to your friend's own website even if it is in Japanese. I'd like to see source info. Looks interesting. Thanks.
  2. One of the keys to my foraging is the networking that I do. I am always seeking out private land to forage on and tips. A tip yesterday led to this: (This is my sous chef holding the basket)
  3. Always got deals working...and hopefully I can share some of that shortly. But in the meantime, here are two pics from inside the building we expect to lease. I know the door will stay but I'm hoping the boxes will too.
  4. Two thoughts on this. I subscribe to YouTube channels so that I can go to my page and see what new videos have been released without getting notifications. From the perspective of the uploader, if they have ambitions for a book or paid videos or such then the more followers you have the better, but I don't think that's what the OP is getting at here. I think my former answer is more relevant.
  5. Rebecca263 has passed away

    Thanks for sharing this with us.
  6. The goal at my restaurant is to get to 100% foraged. Possibly not realistic, and certainly near impossible, but we're doing pretty good. Here is a dish we did over the weekend that was pretty darn close. Foraged maitake, oyster and chanterelle mushroom pate, pickled blackberry, blackberry syrup, cattail pollen, cattail glass, foraged spice dukkah with Missouri pecans. 100% spiced and salted from forage. Salt from a salinated spring...still working on upping output on this. The glass was the exception since I used kuzu starch but I've been playing with cattail root starch and almost have it clear enough to sub in. HERE is the topic about the restaurant for anyone not reading it.
  7. Dave has it right - you gotta keep up with dishes or you'll drown in them. That said, most commercial machines have a 3 minute cycle so you can fly through that stack. But even with that you're hand washing before they go in. Over the years I've also learned to recycle bowls/tools when it makes sense.
  8. That's the quote I put on my high school graduation mug and have lived my life by it ever since.
  9. Yeah, those are definitely not the numbers I'm looking at. By all accounts I'm in at less that a quarter million easily, and I'm a cheapskate so I won't go crazy when it is time to spend. You may remember I worked on two Kenmore ceramic top ranges ($425 each) for nearly a decade. And @Tri2Cook That is exactly how I'm feeling and a huge reason why I don't sleep. Then things like last night happen where I made that omoshiroidesu (sassafras sochite umeboshi) using foraged plums and sassafras, and I realize how quickly I'll be back in the game once I have my own kitchen again. I've learned a lot about patience and humility over the past year. Oh, and I almost forgot that I was on a PBS cooking show HERE
  10. I have two things I'd like to share. First, is that since this real estate process is taking so long, my investors are becoming concerns. Two different investors have had major life changes so now their funds are in question. I'm not concerns because I know others will step up, but most wrote me a check seven months ago that I'm just sitting on. Relatedly, I'm sure many of you saw this Eater article on how much it costs to open a restaurant. Scary numbers. The second is that I'm getting nervous about progression in my social media followers (which hopefully translates into later supporters/customers). I spent the weekend reaching out to some of the more successful food bloggers and social media players. That led to me starting my Instagram business page, working harder on my hashtags, and switching from my cookbook photos back to my personal pics, which are good but not overly polished. In just a few days I've seen big results in followers and engagements.
  11. 3 layers of buttermilk chocolate chip cake, espresso buttercream, vanilla custard, marshmallow fluff, black cocoa macarons, black cocoa crumb, berries and granola. I was channeling my inner Andy Bowdy.
  12. And add to the mix that Millennials are now the largest generational subgroup and their spending habits are different. They value experience over stuff. They demand transparency in their food. They expect it to be properly (ethically and locally) sourced. They expect it to be fresh. And yes, Blue Apron and the like are teaching Millennials that cooking doesn't have to be difficult, which is showing a new generation that fresh food is better than 95% of the crap you get at restaurants which has sat in a steam table or under a heat lamp. Yes, I follow these trends very, very closely since I'm preparing to open an "expensive" restaurant. And I believe I check all of the survivor's boxes
  13. Bay leaves

    On a side note, the original Art of Eating book proclaimed the large bay leaves bought at Indian markets were superior to the small ones bought everywhere else. I don't use bay often enough to know if its true, but at 10% of the price I've stuck with the larger leaves ever since.
  14. Amazon buys Whole Foods

    My concern is one that I have in all sorts of daily food commerce and that's diversity of offerings. Our food system is becoming so homogenous, and now further concentration of resellers has me increasingly concerned.
  15. Tabasco Sauce Alternatives

    I converted to Crystals at 45 after a lifetime of McIlhenneys and have never looked back.
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