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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. Here's an update from chile country. In SW New Mexico we've been getting record amounts of rain for the past month. One lifelong resident told me yesterday that no one in her family ever remembers getting this much rain. So, yesterday the levees surrounding Hatch broke and the town and many of the fields flooded. What was looking to be a great chile season a few weeks ago, is now looking to be a disaster. We've started seeing some fresh chiles coming out of the fields, but very few. It is still a bit early since the main harvest being in a few more weeks, but now with the fields flooded and saturated, the locals are thinking there won't be many chiles produced.
  2. Absolutely beautiful. Most of us who've posted in this thread stopped short of the white chocolate spray at the end. Thanks for doing it right!
  3. I have one of those plastic bowl scrapers (flat on one side, curved on the other)...works great for cleaning out bowls after making bread...or marshmallows.
  4. Daniel, I also greatly appreciate your post. I'm considering sharing it with my friends who own restaurants in our small town. I may have to convert it into a "things to do" v "things not to do" list, just to increase the likelihood of the ideas being positively received. We have a quirky resaurant (doesn't everyone though) that has solidly good food. On a good night, the meal might even be one of the best you'll ever have. The prime reason that we don't go more often is the service. When you enter you are often greeted by the owner/chef who is always unshaven, with a grungy ballcap, his chefs pants and then a formerly white t-shirt covered in pawprints from the days prep. Its almost as if he's presenting a canvas for our preview...as if to say, "Do not waste your time looking at my overcrowded menu. Just look at my nipple to see what is good today." The host or main server will then intercept and seat you. Now, this is our most expensive restaurant in town and it is the only white linen restaurant. As they walk you to your table the server will pull back the white plastic lawn chairs (I assume because they match the white table cloth). Now you're seated comfortably enough that you could be sitting in your backyard between games of badminton. The server is very prompt in welcoming you and saying, "I will be your server this evening. Please let me know if there is anything that I can do to make your dining experience more pleasant." Nice touch...uhhh...what's your name again? Oh that's right, you've been trained to never tell me your name until after the meal is complete and the check is delivered since "you're here to serve them, not be their friends." (an attempt to justify the ticket) Drinks are offered. There are so many stories here, I'll edit for the sake of brevity. My favorite is when they bring a bottle of spring water (nothing fancy, just Perrier or something of the sort) and present it on their forearm swaddled in a fine linen as if it were the baby Jesus, then "present" the bottle to the table for pouring. Or, how about when I order a heffeweizen which they bring to the table sharing their knowledge of how to pour the beer. Now I've been to Germany a few times, and never has my heffeweizen been ice cold...so, why not just put it on the table and I'll pour it myself later...oh, because you don't trust that I understand how to swirl the bottle...oh, never mind. The server then eloquently describes the specials (which are always too many to keep track of...but I'll let them slide on this since it could just be my short attention span). After your order is taken, the server is quick to explain that they adhere to the Slow Food Movement so the meal may take a while. I thought that Slow Food meant locally grown, fresh, etc...I stand corrected. It just means slow enough for you to sell me more alcohol. And here, we are talking haute cuisine...do not insult the chef by asking for variations. As if art mirrors life, the old joke is true here...a friend of mine went in to order a BLT, but seeing that they are a vegetarian, they asked for no B...No, the chef doesn't prepare it that way...you know the rest of the joke, but it really did happen here. Then the meal comes - again sometimes outstanding, sometimes just really good. It is now time for the chef to come out and share his artistry with us again...no, not the plate, but his t-shirt. If you're astute, you'll see the new splotches just above his belt line with your sauce. I'll just assume that his t-shirt is more sanitary than it looks since I see his finger swipes (ala Jackson Pollock) distinctly on his shirt. Our server then re-approaches (whatever his name was) and confirms that the meal is to "the table's satisfaction." Now I've been called a stump, a rock, many assorted farm animals, but I've never been called a table before, so I ask the table, "Table, are you satisfied?" The table screams back at me, "Not until you get your ass out of that plastic chair!" I tell the server that the meal is fine. We enjoy our meal with only a well timed visit from our nameless server. I know better than to ask for any sauce variations. Dinner is complete and the dishes are shooshed away (mostly from the left). The server returns and asks if, "We ate too much, or if we saved room for dessert?" Why do they ask it this way? Look, I'm a gluttonous pig and I did eat too much, but I do want some of your dessert too. I never get dessert because its not their thing...brownies and cookies only (maybe that's why they try and talk me out of it). Once finished, the check is quickly delivered and the server leaves (although I see him peering around the corner...gotcha! Kinda of like that creep who stalked me in college). The bill is now paid, the server returns only occassionally and doesn't rush us away - thanks. The server now tells us his name is Matt and that he hopes the table will return...I don't think the table is leaving, so odds are pretty good that it will return. So here is my math on this restaurant... $50 What I would be willing to pay for my food (less drinks) -$15 for having to look at a grungy t-shirt -$5 for the tacky plastic chairs -$5 for unnecessary pretention...whatever your name was again -$2 for erroneous beer handling advice -$5 for re-emmergence of the rorschot blot t-shirt +$1 for trying to talk me out of dessert +$5 for not rushing me out...must be part of the slow food movement philosophy Total value: $24 By the way...did I mention the restaurant is for sale.
  5. No problem - and please post pics when you make it...now the search will be for the best limoncello to go with the dessert.
  6. One of my chief complaints about any writings of Peru is that they tend to focus almost exclusively to the south. I did a climbing expedition a few years back that based out of Haurez and I had some great meals there. The food was, in many ways, different from that down south (and I don't remember ever seeing cuy on the menu). Being on a very tight budget, I focused on the Chifas and papas rellenos. However, when I returned to Lima I focused my eating in Miraflores....ahhh...I'll never forget my favorite heladoteria (sp?) on the square. I ate there 6 times in 3 days. The beginning of my trip was staying with locals in Lima, and every meal started with a soup, and ended in some gloppy potato and/or chicken dish - all had wonderful ajis. The other great memory was that they served lemongrass tea with every meal - very sweet!
  7. It should already be in RecipeGullet. Also, I shared one with the friends who told me about it originally. They said it was really good (the polite answer) and that my lemoncello was "more biting" than theirs (the honest answer). And, that the cake was a bit heavier than what they had - I can work on that one
  8. Patrick, I'll look forward to seeing what you create - actually photograph. I think it gets avoided because it isn't chocolate brown but I will make it again using cream. I also am looking forward to seeing how you photograph it. I wasn't motivated to play around too much since I already had blown the recipe. And not to be a broken record but those croquettes...Wow!
  9. Ohhh Dorie, you're going to force a confession out of me...The hot cold was great, and like I said the croquettes were incredible. (here comes the confession) But, I reached in the fridge to get my cream and poured it only to realize as it was coming out of the container, that it was actually buttermilk . It was late and I didn't have any cream to start over with. So I forged ahead using the ginger simple syrup that was formed with the ginger strips, and poured the simple sugar into the soup. Needless to say that wasn't enough to counteract the buttermilk. So, staying positive here, the croquettes were incredible...did I mention the croquettes yet I will try again!
  10. PH's Warm Chocolate Croquettes in Cold Coconut-Milk Tapioca Soup... Sorry about the bad picture.
  11. Last night I made the Warm Chocolate Croquettes in Cold Coconut-Milk Tapioca Soup. The soup didn't do much for me, but the croquettes will find their way into many future desserts...
  12. What incredible colors in that pic Ling!
  13. That Savarin looks great!
  14. Actually, it was a friend who had it in Italy. So tonight will be the test. I saved 2 to take to their house so they can tell me how close (or far off) from the original I was. It was a super dessert for a summer night. A guest said it was the best non-chocolate dessert they had ever had. I wouldn't go that far, but it was pretty darn good. One thing that I learned was that the limoncello needs to be one that you like. I had a good one (Profumi della Costiera - purchased from Keller Wines in SF), but I found it someone biting. I also chose to use lemon oil instead of just zest, and that was a good choice.
  15. Delicia al Limon Serves 8 as Dessert. A fried who had just returned from the Amalfi Coast raved about this "mysterious" dessert. After some probing and answers from egulleters, we figured out that this was a Delicia al Limon. A tradition to the region (actually a fairly modern dessert). Using the local limoncello, this is a cousin to the tiramisu, but is presented traditionally as breasts. 1. PAN DI SPAGNA (modified from www.italianfood.about.com) 130 g fine flour (I used cake flour) 130 g powdered sugar 5 eggs, separated and at room temp Grated lemon zest or lemon oil Butter for greasing pan Oven to 375 F Beat the yolks and sugar until pale yellow and expanded threefold. Whip the whites to firm peaks. Fold into the yolks and then fold in flour and lemon. Grease and flour pan. You can use a 9" round, or individual molds. If you do individual molds, reduce heat by 25 degrees. Bake until toothpick comes out clean about 35 minutes for a 9", 10 minutes for individuals. Let cool, then scoop out the center leaving about 1/4" of cake all around. Eat the scoopings! 2. CREMA CHANTILLY 3 T. Corn Starch (can use flour) 75 g Sugar 1/4 t. Lemon oil (or 1/2 t. zest) 3 Egg yolks 250 ml Whole milk Pinch of salt 125 ml Cream Warm milk over medium flame. Lightly whisk the yolks in a bowl. Strain starch/flour into the bowl, whisking - ensure that no lumps form. Add the sugar again watching for lumps. Add remaining milk. As the milk nears boil, slowly whisk the hot milk into the egg mixture. Add lemon. Continue cooking until thickens to pudding consistency. Remove from heat and set in pan of cold water to stop cooking. 3 ASSEMBLY -Loosen cake from pan,but then return cake to pan -Soak cake with limoncello. -Fill hollowed cavity with Chantilly and smooth. -Cover with plastic wrap and set in refigerator at least over night. -If you have extra chantilly, use it, otherwise make second batch. Take about 1/2 C of chantilly and whisk with 1 C. cream to make smooth yogurt-like sauce. -Place filled, set cake on serving dish. -Cover with chantilly sauce -Decorate with whipped cream and zest ENJOY WITH A SHOT OF ICE-COLD LIMONCELLO Keywords: Dessert, Intermediate, Italian ( RG1764 )
  16. I finally was able to pull this off. Thank you to everyone who helped steer me in the right direction. Ultimately, no one had a full recipe, so I pulled a variety of recipes that seem to have re-created it. Here's my how to (soon to go in recipe gullet): Start with a Pan di Spagna cake. Mixing the batter to be as light as possible: Then I buttered, floured and filled my dome pans: Baked: Hollowed out and filled with the lemon pastry cream: Then the Chantilly Cream: And finally the end result:
  17. Its been a while for me...busy...hot...but here is something I've been trying to create for a while now. The full details are posted in the Delicia al Limon thread, and it was good enough that I'll put in recipe gullet. Delicia al Limon:
  18. Yes, but now KFC carries them (at least mine does). And yes they are fried, yes, they will burn the top of your mouth, and yes they are great!
  19. Has anyone else heard the NPR spots for Pabst Blue Ribbon?! Does this mean PBR is a good beer now
  20. A well deserved rest! Great job and great thread!
  21. This is a great start for this thread - wow, what great cheese already. Abra - that is a fantastic photo with the apples - you have a great eye for color...and repayment for that compliment, send me that cheese!
  22. To answer someone else's post - I was complaining. It seems that many people think that adding things to cheese is blasphemous, and (depending on the cheese) I think toppers make a good thing great. I love traditional cheese toppers like ginger, fig spread, or balsamic. Yum! And I'm glad the thread is being well received. I would also love to know if anyone on the list is making cheese - I'm sure we would totally dote (sp?) on them!
  23. I will step on a limb and suggest that the vast majority of Americans have little idea about the aging of cheese. I've served some brie that were rubbery and some that were almost completely liquid - and in both cases, people thought they were the best cheeses they've ever had. So I would love to learn from EGulleters who are coming from countries with stronger cheese traditions and histories - to learn more about cheeses in general. Oh yeah, and don't get me going on cheese toppers - for some reason most Americans believe that if you put anything on or with your cheese, that it is no longer cheese.
  24. I wholeheartedly agree! I don't want to see things I can get - how boring! I want to have something to dream about. Also, as far as me getting Italian cheeses...there's a fantastic distributor in the San Fran area called Fresca Italia that specializes in regional, artisenal cheeses from Italy. My best snag from them was 2 wheels of Castelmagno.
  25. Really beautiful additions to these threads - thanks for posting them. And even in if Ling's desserts are from a bakery, I don't know that anyone (besides Patrick maybe) can photograph a dessert as well. Also, here is the orange exotic thread (with related threads).
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