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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. gfron1

    Oreo Cookies

    [Hold my beer...] Flaming hot chicken wings Oreos from China. Got them for Christmas.
  2. 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
  3. gfron1

    Macarons – Baking

    Yes they bake longer. The mats provide a layer of insulation.
  4. 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.
  5. 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.
  6. 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.}
  7. I'll look up Crooked Creek. And @catservant, this again is one of those things where we can use modern knowledge with a classic ingredient to bring it to contemporary tastes. I'm already working on ways to tone it down or highlight flavors within. Stay tuned. I think by High South they mean the northern edge of what is traditionally considered South. I think they want to secede from The Ozarks by joining The South, but I won't hear of it! The Ozarks are something to be celebrated, and if you dig deep enough you can find the uniquenesses that should lead the charge! And, I'm assuming I'll be going right through Jonesboro as I head from LR to I-55 to head back up. That would be on Friday the 18th. ETA: This from Crooked Creek's facebook page:
  8. @catservant These are the stories that I love hearing. I'm heading your way in a couple of weeks to source sorghum. I'll be starting the trip over in Bentonville for a High South dinner/discussion. And these are the distinctions that I"m trying to tease out. Every detail i find I ask myself again - What is Ozark cuisine? How is it distinct from Southern cuisine or Appalachian cuisine? And now I'm chewing on the implications of the modern term "High South Cuisine."
  9. (Note to mods, I'm posting this here instead of Food Media or another forum since its mostly of interest to the pastry geeks) Anyone who remembers the old Tish Boyle magazines from 15 years ago or so (Pastry Arts & Design and its predecessor) will want to grab this one year free subscription HERE
  10. gfron1

    Fun DIY Chocolate Bar project

    I do and its on my short list. My concern has always been if the flimsy polycarb would be durable enough, and seeing his poor shine (he loved it, I only saw the sheen and waves) did not give me confidence.
  11. Yes and the Ozark version Bittersweet.
  12. Thank you so much for sharing this Kay. I know you're in AR now, but where were you raised? Asking because your experiences sound very similar to all the info I'm gathering. The only thing you mentioned that stood out as something unusual is catching bream. No one has mentioned that yet.
  13. Different beast. I've now got dozens of old recipes for it and it was a late winter dessert that took the vinegar that was used/created to preserve fruit, after the fruit had been consumed, and then turned into a pie filling with the help of corn starch. Also called Transparent pie, Clear Pie, Water Pie. All are the same or of the same mindset of - what can I make for dessert in February when I have nothing left.
  14. The Cherokee called them suicide plants. I've yet to find a ripe fruit. It may be the most elusive of all of my forage.
  15. That's what I thought too. There's depth in that text that even my sous missed at first read such as time of year that things were specifically served and the cookedness of the cobbler. I loved that it was first hand knowledge that was first time around AND a re-vist with the back to the land movement of the 70s.
  16. You know that I am doing a lot of book research, but I'm also doing first person interviews as well as asking my contacts to interview their family members, which many are embracing as an opportunity to let their elderly family share family lore. Here is one I got yesterday that is so amazing.
  17. gfron1

    My First Post

    Welcome to the forum Shavonda! What country are you in? I'd love to see a pic of your kitchen - especially your oven/stove. A very small, but important detail that I always suggest - in most cases of baking cookies and cakes, stop mixing the moment things come together and no more. Bread is different because you need to develop the gluten. As you found, yeast is not the answer. I would think that when it comes to bread having the right amount of liquid to dry ingredients is important as is being patient. Let the bread proof to the proper level before baking. Also, not fully knowing your setup, have you done any baking in your rice cooker (assuming you have one)? I am fascinated by this technique but have no experience myself.
  18. Had a generous mention in Food & Wine today:
  19. We are confirmed for Saturday night's dinner at a new place called The Chocolate Pig. A buddy of mine is the pastry chef, and he's been on some Food Network pastry competition shows. I like the menu because its reasonably priced, and a diverse enough menu that everyone should find something they can enjoy. They'll let us order off menu ahead of time so the kitchen will be prepared for us. --------------- Event Dates: May 18-19, 2019 St. Louis, MO Forest Park Community College Hospitality Building Master Class: May 17 Hotel: Marriott Courtyard St Louis Downtown West, 2340 Market Street at Jefferson St. Louis MO 63103 Book your group rate for Egullet Chocolate & Confection Workshop. Guests may also call Marriott Reservations @ 866.661.8954 and reference the Egullet Workshop group rate at Courtyard St. Louis Downtown West. Airports: St. Louis Lambert (STL) is the major airport; The regional airport across the river is MidAmerica St. Louis (BLV) and is serviced by Allegient Airlines. Registration Links: Paypal.me link or Venmo link. To ensure your space in the workshop I will need your payment no later than April 12, 2019.
  20. gfron1

    The AeroPress Coffee Machine

    Thanks for these tips - you uses yours 13-14 times per day more than me, but I do use mine daily. What "formula" are you using- just the recommended or have you modified to something better? Asking because I feel like I can get better results if I make some changes
  21. Imagine juicing a dried date....in this instance muscle power and a screen were the best option.
  22. Remember those persimmons...There is a clear winner in efficiency of processing large amounts of persimmon. I tried a conical sieve. Very clunky and slow. I bought a decent sized foodmill which was okay, but these persimmon are so sugar concentrated/dry that it was gummy. Finally i scraped over this screen tammis which worked great and gave me a refined product. Regardless of method next time I will presoak in orange juice it brandy to loosen it up. Keeping the seeds to distribute to friends, and the twigs for smoking. I may dry and grind the skin to see if it has any value and will use it also in a steeped alcohol.
  23. welcome to the forum Alan, and your English seems good to me. What flavors are these?
  24. After all these years I still find this the absolute best. If at all possible get whole wheat fillo which really helps with the sweetness.
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