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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. gfron1

    Your Daily Sweets (2005-2012)

    Thanks Ling. The lines were from a printed transfer sheet. When the chocolate melted (ala Patrick's Dali-esque comment) it held the lines but made them wavy - I liked the effect. And of course you're still eating those truffles I'm sure Balthazar is too, and his friends, and his garbage collector, and his great grandmother's dog sitter... I should have bought stock in cacao futures before that party
  2. gfron1

    Your Daily Sweets (2005-2012)

    I'm a little slow on getting my pics posted, but here was my dessert. This is the only one where I could get the chocolate to stay on the dessert, and as it melted very quickly, I think it turned out pretty.
  3. gfron1

    Licorice

    Kookaburra is pretty soft (I'm eating a peice right now). Obviously the fresher, the softer. It is also a sweet not salty.
  4. I have a digital [not instant read ] and an old candy thermometer. My digital doesn't have a clasp to keep it from hitting the bottom of the pan, and I haven't seen any that do...but maybe they exist. That's why I stick with my old fashioned one even though I can never read the temp well - I can't read my car's dipstick either. You know what I want...I want a high altitude thermometer that shows the adjusted temp, not the real temp. I'm tired of making conversions
  5. gfron1

    Rose Water

    The only word of caution I would add is always make sure that if you're going to consume it v. use it for fragrance, then buy organic roses so you know what chemicals are going into your food. I have a friend who lives next to a rose farm, and they talk about the big chemical trucks that pull in at all hours.
  6. gfron1

    Rose Water

    The crowd is leaning against rose water, so I feel I should play Sandra Day and tip the balance back. I've had good and bad experiences. The good is when it is used more for aroma than taste. I've been sprinkled with it many times in Morroccan restaurants. I like to drizzle on custard dessert plates (not the dessert itself). My worst experience, however, was when I made a vanilla cream genois concoction that I thought I would flavor with the rose water...bad idea. No one made it past the first bite, and in fact, it was so bad that not even one person was polite enough to just say they were full - they all told me how disgusting it was in their mouth (what are friends for!). A brand that I've used and enjoyed is Dabur from an Indian market. I've also used Cortas which is okay (Middle Eastern market). Cortas also makes a Rose Syrup which I've used to flavor summer drinks, and that's been more successful. There is also the Rose Preserves. On a related note, I wonder why roses...there are much better scented flowers out there.
  7. Speaking on behalf of all chocolate lovers everywhere...wow and thanks! Speaking on behalf of my stomach...I think I'm feeling queezy Thanks Ling for sharing your night with us.
  8. "if the income level is average, i question how much people would be willing to spend on a good quality lunch." I have to agree with the fear of eating seafood comments as much as I'd love to get some at a flea market. My thought is more around who are the customers and what do they want. When I was younger, I used to go to flea markets with family. The food was always the same. Whether you were selling or buying, more than likely you are a regular. So, if your customers are regular then variety (but consistency) would be important. In other words, you can only eat so many corndogs, but if you had a good one you would go back for a curry dog or a panko dog...get what I'm driving at. So, whatever you end up with, I would suggest finding variations within food families. And then consider what you serve it on/with. A napkin and white plastic fork sends one message v. nicer serving utensils/containers. Once you get going...post a pic!
  9. gfron1

    Your Daily Sweets (2005-2012)

    Great picture Ling - and I love the kumquat! Thanks for posting it.
  10. gfron1

    Orange Exotic Cake

    The honey I'm looking at is bold enough that I believe it will be noticed, not lost...Click HERE and go to PRODUCTS then HONEY for a description. And, I've been jazzed about trying this recipe after playing with calimansi cremiuex posted in another thread (I'm always inspired by egulleter creativity). Its already warm down here in NM so I'm shifting into citrus season!
  11. gfron1

    Orange Exotic Cake

    Thanks again, I had briefly looked at the post which is where I found the recipe, but now having read the whole thread I can make the modifications. One thing I'm playing with (because I don't feel knowledgeable about honeys) is different types of honey. We sell a mango blossom honey from Bali that is fantastically succulent. I think I'll use that in my honey cake.
  12. gfron1

    Orange Exotic Cake

    Wow! Now I'm even more inspired! And I agree, the square mold is a nice look.
  13. gfron1

    Orange Exotic Cake

    Thanks Tweety! Cheryl, I'll be posting a pic when mine's done - I'd love to see yours as well. I'm probably going to do indiviudals instead of the 9" that it calls for. Have you seen a pic of the winning cake - I haven't been able to. Rob
  14. Thanks for the report Ludja. I don't get over that way hardly ever, but if I do, its good to know there will be come decent meals. I'm more happy to hear about good service...rare in these parts. Glad you had a good trip. Rob
  15. gfron1

    Aspirational Dining

    When asked where I learned my culinary skills and interests, I flatly reply, "PBS." I was a latch-key kid in the 70s and 80s raised on a hearty diet of Julia Child and Jeff Smith. So while my peers ate twinkies and ding dongs, I was exploring petit fours and creme anglais. My food is indicative of my life - quickly bored, always seeking novelty, refusing to be restrained by the boundaries of life or recipes. I literally have never repeated a recipe after its initial glorious moment. It is rare that I return to the same restaurant (when I lived in bigger cities that had options). That is me. Exotic to the unfamiliar observer, yet in reality comfortable in simply peasant foods and experiences...just like Julia and Jeff. Thanks for asking...and show me the Rorschach blot and I assure that I'll see Tibetan butter tea.
  16. Based on some of these guilty indulgences my opinion of egulleters is dropping by the minute...oh wait, did I mention that I also pig out on soft and chewy chips ahoy
  17. Actual conversation transcript following me eating an entire 9x13 pan of shortbread cookies that was given as a birthday gift to my spouse: Spouse: "Where is my sister's gift?" Me: "What gift?" Spouse: "It was right there on the counter. <Knowing Pause> Did you eat the biscuits?" Me: "Biscuits?...What biscuits?" Spouse: "The biscuits that were on the counter." Me: "I don't remember any biscuits." Spouse: <Frustrated Pause> "Did you eat my cookies?!" Me: <Sheepish and scared glance> "Uh....yeah." The rest of this conversation was deleted to maintain the family-appropriate forum.
  18. Dulce de Leche - I don't think I've ever not eaten a whole jar in one sitting.
  19. gfron1

    Your Daily Sweets (2005-2012)

    I was all prepared for a great pic of a great dessert...but then disaster! Tonight I'm serving Chambord soaked genois topped with candied kumquat cremoix, topped with a second layer of soaked genois, and finally topped with Julia Child's lemon chiffon, adorned with a sliver of candied kumquat. It was all supposed to be wrapped in a white chocolate robe, but I must have used too much inverted sugar and it didn't work. Delicious, just not as pretty as I had hoped. On the side I had Hermes orange Tuille formed into a cup with a fresh kumquat.
  20. gfron1

    Dessert sushi

    I ran a thread about a month ago when I did chocolate sushi. You can also see pics here Chocolate Sushi. I used an oil based flexible chocolate for my nori. I'd be happy to share any info you'd like.
  21. gfron1

    Horchata

    Ahhh...I remember, the Spanish horchata is made from the chufa nut...whatever that is.
  22. gfron1

    Horchata

    I don't have a recipe to share, but when people post I'd like to hear the difference in Mexican, Spanish, Central or South American horchata. Each region/country seems to have a different variation. My favorite so far has been the Spanish horchata - a bit creamier and thicker, at least the one I had.
  23. Andiesenji, I couldn't help but notice that while your knife should be hung on the wall, the ruler you used to show perspective, should be tossed...hand-written numbers Maybe we can takea collection for you to get a new ruler. BTW, now I feel like this should be a competition in itself...so far the frozen food knife is #1!
  24. I don't know what's more funny here...that it could have been a bean slicer?! How is that supposed to work?) or that is is a food liposuctioner HAH! What will the melbanese come up with next?
  25. I'm embarrased to say that I sell these in my store. When we got them we tried them out for making salsa thinking, "how perfect - just the right size." Then the juice leaked out. Then the food pieces weren't chopped very well. Then our forearms started tiring. We never got to the point of the blade dulling and not knowing what to do with it, so we just gave it to a friend. When they finally sell out at, they won't be in our store anymore.
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