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Everything posted by gfron1

  1. @Thanks for the Crepes Rabbit was my primary protein at the old restaurant. I had a local 4H kid raising white satins for me to 12 weeks. Charged me $13 per rabbit, skinned. I rarely served beef or pork, so rabbit and duck were what I focused on.
  2. I had forgotten about that...it was over a year ago HERE it is. That was focused exclusively on the Ste Genevieve area which is the eastern most edge of the Ozarks.
  3. On a previous trip I was put on to Onyx Coffee Lab, and in particular their black salt mocha. I am now totally addicted! That was my 8:30 am coffee...then I headed to my morning meeting for my 10 am coffee which the owner of the next shop Reverie made a black salt mocha just for me because she heard I was addicted. Turns out, she used to work at Onyx so she knew exactly how to make it. And she made one heckuva almond torte. But the point of the get together was not the coffee, it was a gathering of minds. To my left is Cher Erin Rowe (from the previous night's presentation) and Rachael Elizabeth, an Ozark forager who blogs as Once Upon A Weed. All three of us have done extensive research on the Ozarks, yet we all have slightly different emphases. I'm focused on historic cuisine. Erin is focused on modern foodways. And Rachael is focused of foraged and wildcrafted ingredients. But we all have interest in all of those areas. Essentially we spent about four hours talking through all sorts of stuff and comparing notes. Rachael introduced us to Osage Orange seeds being used for oil, Erin talked about cornbread styles, and I talked about changing terminology. Really great meeting, and we all agreed a unified voice could do big things for Ozark foods. Then in true eGullet fashion I was off to eat as many things as I could before I had to leave the next day. First stop was Gooseberry Pie Shop. They were picked over by the time we got there around 2, but we still were able to get four small pies - gooseberry, apple with salted caramel, chocolate meringue and bourbon pecan. The gooseberry was my favorite with its slight tartness. I have heard that their opossum grape pies are made by them seeding each grape by hand with a sort of needle. That's more work than I'm interested in. Then it was off for a sandwich at Natural State Sandwich Stop. My host friends love this place and talked about the crazy combos. I didn't see anything too crazy, but apparently their "thing" is to build super tall sandwiches, which while fun, are a pain to eat. I had the roast veg with herbed goat cheese spread and onion rings on the sandwich. It was delicious but mostly eaten with my fork. At this point I was crashing hard so it was time for a nap at home.
  4. It is a solid book. Great material. Not all is historic, but all is authentic v the touristy stuff I find in many of the books.
  5. But I had to hit the road and high tail it because I had tickets for an Ozark dinner in Bentonville, AR that night at 6 pm and was meeting a group of friends for the event. I took all sorts of country roads until I got to Springfield, MO when I could jump on the interstate, which ultimately got me to the Crystal Bridges Museum. I really need to get back just to see the museum. It looked amazing but I didn't have time on this trip. I arrived just as they were opening the doors for the event - High South Moments. HSM is a series of events that the museum does to explore the heritage of the region. There's a bit of jockeying and marketing going on with terminology, and somethings I'm having to put considerable thought into. I'm looking at Ozark Cuisine. The NWA (Northwest Arkansas) area is trying to cultivate the term High South Cuisine. And a chef up in Springfield, MO is pushing Ozark Plateau Cuisine. High South was started about 7 years ago (best I can tell) by either an area college's culinary program or by Crystal Bridges (as told to me by their director on this trip). I embrace Ozark Cuisine even though having a tidy definition is impossible, but it is a celebration of the people and the land defined by the Ozark Plateau. And while that could lend itself to the Springfield chef's phrase, I think that muddies the message. Regardless, when we walked into the venue we were given a jar of moonshine! They also had mulled wine, which was yummy, but I have not seen any reference to that in my research. Alcohol, in general, has not shown up too much in my research which makes sense because of the temperance of the time. But I have found a few tidbits. The presentation was preceded by rabbit pie, cornbread with sorghum butter, smoked fish spread and a few other items. The presentation was a conversation with Chef Erin Rowe, who I met through her book An Ozark Culinary History. She and the panel talked about black apples, ham, cornbread (no sugar), and the communal aspect of Southern cooking. The talk was brief, and I had planned on sitting down with Erin the following day, so we took off for tacos! Yeyo's Mexican grill grew up out of a successful food truck, and not is housed in a really cool complex of other food related businesses. The 8th Street Market is a community food hub that has a community culinary school to teach traditional food preparations like canning. The whole package is worth reading about and experiencing. But was tired from the long drive so off to bed for me at a friend's house in Springdale 30 minutes south.
  6. Funny that you ask @ElsieD. One of the things that is obvious that finally clicked for me on this trip was the volume of the recipes. Most fruitcake recipes total about 20 pounds, and same goes for most of the canned products. I don't know why but it took me until this trip to realize that they were canning for the year or season, so of course they were massive amounts. So what's even more impressive to me about these cooks is that I never have enough space for canning in my commercial kitchen. I can't imagine canning on a woodburning stove in a tiny homestead. They probably did it outside, but still...
  7. Here is a recipe for chili sauce from 1872 Chili Sauce 30 tomatoes 3 Lg onions 3 Lg green peppers 1 T each all spice, clove, cinnamon, nutmeg 2 T Salt 1 qt Vinegar 1 C Sugar Mince the onion and peppers. Lightly cook the tomatoes, combine all and cook til thick. Looks very similar.
  8. gfron1

    Corn Pone

    I finally got my eyes on the oldest known cookbook from the Ozarks over the weekend, and the author stated, "A proper scale is crucial to success." The book, FYI, is Chicora's Help to the Housekeeper.
  9. I have one option but I need to get my color laser out of storage to see if the card stock will go through. It won't go through my home laser. DIY Printable Boxes
  10. What I really want is a Chinese take out box that hasn't been folded that I can run through my laser printer as card stock. I suppose any box or cube would work. Has anyone seen such a thing that is a square or rectangular shape that a printer would accept?
  11. I have a lot to sort through from this recent r&d trip, but I thought I'd share some of the gifts shared with me by @kayb and my foraging friend. I'm calling the red jar chile sauce, but Kay called it tomato pickle I think. Based on everything she told me, it is identical to the historic recipes I keep finding or chile sauce...which has no heat. Its more of a slightly sweetened tomato chutney or compote. The kumquat moonshine marmalade is something I made for my hosts.
  12. I'm in the midst of another research trip. Last night I went to a presentation by Chef Erin Rowe who is exploring foodways in the region, and we were joined by an Ozark foraging friends of mine, Rachaelle Elizabeth (Once Upon A Weed). We're all working on related aspects, but all a bit different, so the idea exchange is really helpful. One of my questions is how lard was handled in the old days - meaning, after you've rendered it, and once you've used it once, then what? Was it left to sit in a dedicated cast iron? Was it strained into a container? Was it stored at room temp, root cellar, ? Surely it was repeatedly used so did flavors transfer or was there a chicken lard, cattfish lard and fried fruit pie lard? That's the kind of stuff we're sorting through.
  13. Have you tried Chef Rubber, AUI or other pastry distributors who might have them in a warehouse somewhere?
  14. HERE's and interview I did with one of our oldest, most listened to talk stations. My research is congealing in a way that I'm getting closer to saying what I want/need to say about the project. I come in about halfway through.
  15. Did you happen to catch the article on cannelé in the most recent Toothache magazine? Kriss Harvey compared 3 techniques, different ingredients and showed all the variations. Interesting article. Yours look perfect.
  16. gfron1

    Oreo Cookies

    Well its way too late for that I scarfed them down...and not because they are that good. They have the texture of those dry peanut butter cheese crackers that you get at the gas station. The flavor was sweet and salty, sort of umami meets a light sweetness. I would not get them again except for shock value.
  17. At this point in the calendar you can sit tight. If you follow this thread you'll know when momentum is building. I'm still trying to lock in the 2nd master class...I really want a skill-based workshop, and when I do that's when I think most people will jump in and start registering. You can split the registration up however....but again I don't expect to have many until March or even April.
  18. My two favorite are still Art of Eating and Gastronomica. These two slide in between your descritions. Both are long-form magazine/journal type publications. Both are extremely in-depth, culturally wide-spanning publications. If you want beyond the mainstream you won't find better IMO.
  19. Same as last year ($175). The registration links have the details.
  20. gfron1

    Oreo Cookies

    [Hold my beer...] Flaming hot chicken wings Oreos from China. Got them for Christmas.
  21. gfron1

    Macarons – Baking

    This topic is being started to allow for continued discussion of French macarons (not the coconut cookies). Please utilize the index of the original topic HERE prior to posting in this new topic. Enjoy! And remember, you should always send samples of your macarons to your hosts
  22. gfron1

    Macarons – Baking

    Yes they bake longer. The mats provide a layer of insulation.
  23. Assuming you regularly double check your Delta 2 and are sure you were at working temp, and your room is at an acceptable temperature, then the only answer cold be what Kerry said. I suspect that possibly your cocoa butter layer was very thin and you were just above working temp and/or the room was warm enough to pull the chocolate out of temper enough to melt the cocoa butter. Regardless for cocoa butter to run something is too warm.
  24. And just this morning I got my first pre-Civil War notes: The reference material is Cynthia R. Price, “Patterns of Cultural Behavior and Intra-Site Distributions of Faunal Remains at the Widow Harris Site,” Historical Archaeology 19, no. 2 (1985), 40-56. Pr1985a So, what do I see in here that's of interest? This is my first sighting of Spicewood, which I'll have to confirm is what we now call Spicebush. That's good, because we use a lot of it. Sarvis Berries are aka Service Berries which is already on our list. The drying process and use of pumpkins is interesting. And the use of song birds. Not sure how I will or can use that but noted.
  25. Not sure if anyone follows this guy, but It came up as a suggested video for me and was actually a lot of fun. He tempers sous vide (12/15/18), then creates a custom polycarb bar form with a vacuum forming machine (12/22/18). HERE {As time passes you'll need to go to his posts from late December, 2018.}