gfron1

eGullet Society staff emeritus
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About gfron1

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    http://bulrushstl.com

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    St. Louis, MO

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  1. Right now are the staples - cattail stalk, chicken of the woods mushrooms (cinnabars and chants are starting to appear), wild strawberries (ground not tree), and I'm preparing to explore gum trees...I think I'll be able to tease a liquor out of it ala nocino. Time will tell.
  2. On my trip a few weeks ago I enjoyed my meal at Flores, Petit Crenn, Namu Gaji & Frena bakery. All are really good. Crenn of course was spectacular doing the chef's extended menu at the bar. I ate at Flores for the tortillas. Namu was all about the okonmiyaki. And Frena was a great breakfast for shakshuka basket.
  3. Yes, your summary is correct IMO. I just go in a 475º oven.
  4. @pastrygirl IDK what your commissary partners are doing but I've never had smoke come from my ash making. You don't cook to "oblivion." You go til dry and dark. There really is a difference between what we are calling ash, and burnt. To answer your main question though, ash adds an elemental, earthy, subtle flavor tinged with the base produce. I prefer it with acidic or tangy foods to offer a counter balance. I would never serve it, for example, with banana bread. That doesn't make sense. But goat cheese, pickles, vinegars...great addition.
  5. When ashes are used in modern cuisine, if the chef is doing it right, the carbonization is stopped right before it turns to ash keeping some of the base food's flavor. Leek ash is the most used and it should maintain a leek flavor. But as others have said, old trick.
  6. I don't think you move it at all. Too cumbersome and the you lose control of the spray.
  7. 2nd one is a light white spray to create matte effect, with various speckles and swipes in red and white underneath.
  8. Got it on the first one. White spray through Ateco Tip #33, then regular finger swiped swirls. You may remember when I was spraying through all sorts of gadgets and tools to create stencils. They always gave fuzzy effect like that and slightly warped spray since the stencil wasn't against the polycarb. Thanks for creating this topic. Love it.
  9. Sorry about that delay. Life has just been so topsyturvy lately. I love grains so I had high hopes. But I don't think this prepackaged mix is the answer for my cravings. Might feed it to the birds - they don't care what language the package is in.
  10. I followed the instructions that liuzhou translated and it was fine. The fact that I didn't make it a second time may say something. The range from oat to millet just didn't work because of how long each would cook to get to a perfect consistency.
  11. Deals in. Deals out. New property. Property gone. Enthusiastic landlord. Batshit crazy landlord. I can't wait to tell the story of all of the things we've been going through to find the best property and secure the lease. In the meantime I'm focusing on what I do best - building relationships with likeminded people for future partnerships. Oh, and it's morel season!
  12. Last night I held another popup. This one was for the filming of Feast TV - a regional food show. My sous and I are getting better at each meal, and it was fun telling my story for the cameras. Show will air in June.
  13. This year is going to be all general scouting as I learn new spots and the new seasons. What I'm most interested in right now is what lands are safe to harvest from in terms of pollution, and part of that is reading the history of a space to see what has happened previously on the land. For example, I found a nice park that apparently was a superfund cleanup site in the 80s and 90s. That's obviously a no go. So that's my first priority. Second, is learning the new plants. The one above is a good example. There was sufficient amounts of it that I could consider harvesting but I had never seen it. I took a picture and got it identified - this one was easy because it's all over the Missouri Native Plant Society facebook page right now - and will now go back tomorrow to harvest. In the meantime I've consulted my books including my book on Native American medicinal plants which might give me warning signs. This was not listed so I feel safe moving forward. But to your question, New Mexico was not known for morels. I found them once in the nine years i foraged, and those were burn morels in early June. My knowledge from foraging in Minnesota is to look for dead oaks as a starting point. Here in Missouri I've heard a lot about southside slopes. If you're interested in learning more, find your local mycological society facebook page and watch what people are posting. They won't say where they got them but you'll learn seasonality and get help with identification.
  14. Morels are literally days away from my in St Louis...They've crept up to lower-mid Missouri over the weekend. So i went scouting this morning and found the motherlode of Virigina Bluebells (ertensia virginica). Edible and some say they have a slight oyster flavor.
  15. Honey comb versus honey

    I was going where Jim went with canneles. First, no I wouldn't do it if flavor is what you're going for. But, it did make me wonder about a baked donut where the mold is brushed in wax ala cannele. That could be interesting.