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eGullet Society staff emeritus
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    St. Louis, MO

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  1. Had a generous mention in Food & Wine today:
  2. We are confirmed for Saturday night's dinner at a new place called The Chocolate Pig. A buddy of mine is the pastry chef, and he's been on some Food Network pastry competition shows. I like the menu because its reasonably priced, and a diverse enough menu that everyone should find something they can enjoy. They'll let us order off menu ahead of time so the kitchen will be prepared for us. --------------- Event Dates: May 18-19, 2019 St. Louis, MO Forest Park Community College Hospitality Building Master Class: May 17 Hotel: Marriott Courtyard St Louis Downtown West, 2340 Market Street at Jefferson St. Louis MO 63103 Book your group rate for Egullet Chocolate & Confection Workshop. Guests may also call Marriott Reservations @ 866.661.8954 and reference the Egullet Workshop group rate at Courtyard St. Louis Downtown West. Airports: St. Louis Lambert (STL) is the major airport; The regional airport across the river is MidAmerica St. Louis (BLV) and is serviced by Allegient Airlines. Registration Links: Paypal.me link or Venmo link. To ensure your space in the workshop I will need your payment no later than April 12, 2019.
  3. gfron1

    The AeroPress Coffee Machine

    Thanks for these tips - you uses yours 13-14 times per day more than me, but I do use mine daily. What "formula" are you using- just the recommended or have you modified to something better? Asking because I feel like I can get better results if I make some changes
  4. Imagine juicing a dried date....in this instance muscle power and a screen were the best option.
  5. Remember those persimmons...There is a clear winner in efficiency of processing large amounts of persimmon. I tried a conical sieve. Very clunky and slow. I bought a decent sized foodmill which was okay, but these persimmon are so sugar concentrated/dry that it was gummy. Finally i scraped over this screen tammis which worked great and gave me a refined product. Regardless of method next time I will presoak in orange juice it brandy to loosen it up. Keeping the seeds to distribute to friends, and the twigs for smoking. I may dry and grind the skin to see if it has any value and will use it also in a steeped alcohol.
  6. welcome to the forum Alan, and your English seems good to me. What flavors are these?
  7. After all these years I still find this the absolute best. If at all possible get whole wheat fillo which really helps with the sweetness.
  8. gfron1

    Matcha Truffle

    That's just a terrible, mean, nasty response...and I happen to agree. I've made enough matcha ganaches to know that I don't like them and have no interest in serving them. I will just note FWIW that you need to be sure to get the right type of matcha since there is culinary grade and tea grade. I less-hate the latter.
  9. Well this was an amazing find in early December. The fact that they are ripe and wrinkly means that they will be perfect for use and no tannins. I'll process it all into a puree and then vac pack it for my restaurant. Since we're using historic Ozark recipes as our inspiration there are plenty of uses in their - mostly cakes, cookies and puddings (British style pudding). But, just like pawpaw I am more intrigued with the savory applications. Molé, dark breads, soup thickener, bbq sauce...stuff like that.
  10. Pulled well over 100 pounds of tree ripened winter persimmons today. Note the Ikea bag for perspective!
  11. This morning I met with the head chocolate dude at Bissingers to explore the Master Class, and specifically I wanted to talk about 3D molding. What we ended up focusing on was this: -1 hr more or less on 3D which would be hands on -2-3 hours of professional level tour of their production plant, but with a very advanced focus meaning, as he and I walked around he was willing to share experience on numerous tempering machines, packaging supplies, shipping materials, staffing, r&d, one-shots, they only use natural colorants, he has a temper meter...very cool, and on and on, panning equipment, caramel kitchen, etc... This got me to thinking about our group and how almost all started as hobbyists, and have expanded to various degrees. What I am envisioning is two sessions - in the morning visiting a mid-sized chocolate company and have them hands-on their specialty, and then in the afternoon going to Bissingers to see a large operation (not factory level). This would be a great opportunity to see two scales of ramp-up with experienced professionals who will cover the full spectrum of operations with us, and have a little hands on play time. Does this hold any interest for folks? I have confirmed that Rick Jordan can NOT do a class - he has a new project that is demanding all of his time.
  12. No, but these all work. The fan in the closet...that's quite a commitment!
  13. I thought there was one with a wooden frame up, a box fan and a heater filter. I built one so I must have seen it somewhere.
  14. Gang - I'm trying to find the topic where someone showed how to build a spray booth. Maybe its just buried in this thread, but I thought it had its own. Does anyone know where that is?
  15. idk, but I know they do an awful lot of them, and they do them by hand.