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gfron1

eGullet Society staff emeritus
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    http://bulrushstl.com

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    St. Louis, MO

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  1. I still only cook on $50 induction burners off Amazon. They work just fine thanks. I have a colleague who installed a $300k cook unit and I can't imagine paying that off.
  2. gfron1

    SUVIR SARAN

    Look who came to @BulrushSTL last night! After years of knowing Suvir from this forum, I finally had the chance to meet this legend!
  3. Now in my defense...just take some Braggs and add it and the mother will grow. When I say blonde, all I mean is that we have some mothers that go into white wine, pale colored juices, etc. v. red wine, hibiscus, etc.
  4. FWIW, I have gone down that road and parallel roads and while pawpaw may have save the Lewis and Clark expedition, it is a pain the ass. This pic is my attempt at pawpaw tepache, trying to be all Zero Waste with the numerous seeds and the remaining meat that was clinging to them. It was pretty amazing to watch it turn into a huge glob of snot, which some biochemist on FB explained to me why it happened (over my head, but if you're interested you could find the post in 2019). Our best success has been simply to add pulp to whatever we want in it. The vinegar mentioned above we do annually and is simply 20-30% pulp plus distilled water, plus one of our blonde vinegar mothers.
  5. I sure miss having the time to be active in eG But I knew my long-time friends would have heard the news. So many learnings to get to this point, and many have asked me the difference between this and the one from New Mexico. I promise I'll post something as soon as I can. Thank you all so much!
  6. I don't remember what shipping was for either the boxes or inserts, but it was very reasonable considering, and more importantly once factored in to the per box price it was negligable...but that gets to your second question. I used the slow boat and so both took 2-3 months. The price increase for faster shipping wasn't worth it for me. FWIW, I used my new complete set up on Valentines and it was exactly what I wanted. They do very precise work.
  7. I always do a lot of extra fruit (candied and boozed) because they store forever, and then you can find other uses. Just last night (NYE) we used my 2 year bourbon aged dried fruit (prune, apricot and mango) in a sorta riff on a bastilla (Moroccan sweet meat pastry) using our goose scraps. We encased it in a mooncake skin. It was not nearly as dry as it looks
  8. Not knowing the consistency and if its solid or hollow inside, it very well could be the technique where you aerate tempered chocolate, blown into a mold to set. The white/grey looks to me, sprayed on afterwards.
  9. Quince was the launching point for the idea.
  10. gfron1

    Dinner 2021

    Thanks for making the journey up! Maybe next time I can actually not recoil from your hug (sigh, covid ptsd)
  11. An historically rooted Ozark menu going vegan would be ... well, it wouldn't be at all.
  12. gfron1

    Flan tin

    I've been using a 10x3" silicone pan off Amazon because I like my flans huge!. I've had no issues releasing. My caramel is fine. And never a leak. Just have to use a baking sheet to give it a firm bottom and for flipping over.
  13. Just another thought FWIW. This contraption is used for hard candies, and I just last night saw a very similar device used for mochi making HERE. The reason I'm suggesting this is the physics of trying to press down on a bed of hard candy (even before its set), and thinking how much pressure would need to be applied to force through all that surface area. The idea with these contraptions (as demonstrated in the video at the very first second and in more detail later in the video) is that friction/rolling assists in cutting through.
  14. At my last Coppel workshop I asked her specifically to teach me this technique. Obviously I only just started to figure out the pressure to apply and the angles, but I understood how she got to where she did...and that she could never do this is full production. If you'd like to see the step by step I'll share access to my google photos file. Just DM me your email.
  15. As usual, so much has happened since my last post. A while back I found an old pamphlet showing cemeteries down near my family cabin. It included a "slave cemetery." That cemetery is now on the campus of Crown Vineyard, which used to be the John Coffman farm. While digging around I found a WPA era interview of free slaves HERE. Searching through I found three slaves who were enslaved on John Coffman's farm. My history interns spent most of the past year doing genealogical research, and two weeks ago finished the family trees for each of them. I'm not sure where this will lead to, but I want keep things rolling to find out. A few days ago I reached out to the great, great, grand daughter of Mariah Douthit, and tonight she responded! I know none of this makes sense for a restaurant, but I also can't imagine not following these leads.
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