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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. Now that we seem to have the answer I'd like to wrap this thread up. This does answer it, and I do have the frozen ones as well. I've always told customers the warm water variety are the non-fried spring rolls (so thanks for clearing that up), and that the frozen wrappers were for fried spring rolls (we thought it was a difference between Vietnamese v. Thai). Added to the list are egg roll wrappers, wonton skins, gyoza skins...Sounds like a good theme for a toga party! I'll roll over now and let someone else reply!
  2. So, I have a customer who insists that our rice paper wrappers, which are labeled Spring Roll Wrappers, are NOT spring roll wrappers. According to him, they've been mislabeled by the company, and are actually "salad roll" wrappers. Spring rolls, he says, are made with paper-thin wrappers similar to egg roll wrappers, and not with rice paper. Rice paper is only used for salad rolls. When I search for spring roll wrappers on Google, all I get are hits for rice paper. Same thing if I search for salad rolls. So, is there some truth to this guys snootiness about our rice paper "spring roll" wrappers? Or is he just nuts? Here is a site with the same wrappers that we have: Wrapper
  3. That cake really is incredible...that's what separates you pros from us wannabes And you know what impresses me even more? I bet you can cut that into slices and not have it look mangled...wow, see what a little training can do Come to think of it, I want to go to cake-cutting school. Where do I enroll!?
  4. With absolutely no debate, argument or question...the number one food item that people ask for at my store (which they may still make but you can't find it anywhere!) are those chocolate thin wafer cookies - I think they were called famous cookies (or something like) that from Nabisco. They were a favorite for crumbling into cheesecake crust, and the recipe on the package called for layering them with cool whip into a log, setting overnight and eating. Edited to add: I did some snooping. They still make them, but they don't even list them on their website - just in their recipes. Here's a blurb from an Amazon vedor: # Originally produced by the National Biscuit Company in 1924, # Other than a change in packaging (used to come in tins), this delicious wafer is baked pretty much the same way it's always been
  5. Funny you should ask! I just now tried it for the first time. I enjoy the aroma - a bit sweet, and grassy (which makes sense because of the clover). I tried it by itself first and found it blander than expected, drier than expected, but not unpleasant. When I grated it over some eggs, it was a nice complement, especially to the pepper.
  6. Or if you want to expand your Pocky horizons, drive down to SF and go to Little Japan. There is a Pocky Store in the mall which has every single Pocky made! Its Pocky heaven! Its a veritable field trip of Pockyness! If you stick around too long there, you'll feel boxed in by Pockymania! Run don't walk and your daughter will think you're a Pocky Prince(ss).
  7. I've got more in the fridge (its feast or famine around here). This weekend i hope to open a St. Marcellin, Quinta da Boavista (which I can't find any info on - its from Portugal) and Sapsago Cones. Pics coming soon!
  8. Last night it was a game of bridge and Chaource. It was close to its expiration date, but still very good. It had a bit of a tang, but was soft and creamy and melted throughout the evening. It was in the "aged" stage - creamy, runny around the edges.
  9. Thanks guys...I was getting worried when no one replied earlier (my ego is so sensitive). The fans were actually very easy. I carmelized sugar (with a pinch of tartar) and drizzled it on a greased base from a tart pan (round), then wishing I had gloves on I pinched the base to make the fan. Once cooled I pulled them off for serving. I put them in the dessert right before serving in case the sugar dissolved in the cream.
  10. Beautiful! I hope it was as tasty as it looks.
  11. Same here...whatever the very slight chunks are in the cream are gone after straining making for a very nice lemon cream.
  12. gfron1

    Z Kitchen

    I didn't read the response as rude either, simply a college student with plenty of other commitments who is trying to get his business moving.
  13. Thanks again for your help. I used the Love 'n Bake can of almond paste which showed more almond than sugar. It was really nice after our over indulgent cajun meal!
  14. I had fun with this one. I'm always looking for new dessert plates/containers and Bodum's new stemless glasswear is great! This is their new champagne glass. Inside is Peach Coulis sandwiched between thick almond milk cream, topped in spun sugar fans. This was based on a recipe in the May 06 Pastrys Best. And here's the play shot...
  15. I've been doing these on a much larger scale for almost 3 years now (125 members), but the key advice that I would give is don't over organize. Our joke ByLaws state very clearly that if the club ever becomes not fun, then the remaining money will be blown on a case of wine and the club dissolved. We also charge a membership fee of $10/year which you don't need to do, but it allowed us to have club funds up front to pay for things, then when folks buy cheese it pays for the next month (we do tastings and if people like it, they can buy it). The other advice is prepare for when people ask to bring guests - we love them because its a chance at another membership, but they can also become leeches. I like the idea of letting someone plan each party and picking the wine and cheese, and rotating the responsibility each month. I've tried to do that which gives more ownership of the club, and that translates into volunteers. We're doing very different things, but feel free to PM me if you have questions or want to bounce ideas around.
  16. I in no way consider myself and expert on proscuittos, however, I am partial to the Applegate line simply for their curing methods. Its okay, but not great. I have used it for a few years with no complaints. (wow, now that's a half-hearted, non-endorsement that will make you want to run out and buy a case!)
  17. You know when you're an EGulleter when... you wake up early just to see if your thread has made it to a second page. your favorite saying is "outling the Ling."
  18. Another great cheese party.... Here is the Oregon Blue - the more popular of the two. Smooth, but strong blue bite. and the Pt. Reyes Blue - sharp and bold. and finally a really wonderful plum tart made from plums from our local trees...a nice treat.
  19. So the question is...did you recognize them from their picture or was it because they asked the worker if they had any croquant to top their shake?
  20. I've been thinking about starting this thread for a while. Every time I have a dinner party and pull out my camera to take pictures to post on EGullet, I get weird looks and comments. Its become a joke to the town when I come to someone else's party and start snapping pics. So...anyone want to share their most "EGullet" moments with the group?
  21. I served some Roaring 40s at a recent party and it was a nice blue. Tonight at my monthly cheese party we're featuring blues - Pt. Reyes and Rogue Gold - Blue Oregon. If they're tasty I'll post pics.
  22. Since I'm sampling jarred olives at my store right now, here are 6 varieties to consider: From California Harvest (Santa Rosa), Olive Melange is a blend of Sevillano and Manzanillo with garlic and bay leaf. These are naturally cured - our customer favorite. The Mission are dry cured in rock salt, washed, sun-dried then coated in olive oil. The Manzanillos are Greek-style with lemon and thyme. The Sevillano are the Scicillian-style with champagne vinegar, orange and fennel (my favorite). From Haddouch in the Seattle area. These imported Moroccan olives are grown in the Atlas range. The Bigaradier olives have "red olives" bay leaf and lemon. The Tunisian are cracked green with lemon, hot pepper and bay leaf. I'll break out a wedge of cheese later for my lunch!
  23. To me it is the same as people thinking that Bill Gates is going to send them $100 for every person they forward that stupid email to. If your friends aren't willing or able to click more than once then they'll always have 1% of the information. I don't know which review you're referring to, but it sounds like the review was fair and accurate - for the meal that you had.
  24. I'm so happy to have a contribution that was bad enough for this thread! Tonight I had enough of the messy fridge, so it was leftover casserole - egullet style! A bunch of veggies sauteed in a nice olive oil, sprinkled with flour to thicken things up, covered in leftover puff pastry. Then a wilted spinach salad on the side, but I didn't have the right oils and let it get too hot, but I did add some truffle salt which was a nice touch. The result - a delicious (kinda) glop thing: As we like to say in our house..."Bon Appeshit"
  25. Translation...just something you whipped up! You're amazing Kerry
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