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eGullet Society staff emeritus
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Everything posted by gfron1

  1. It's the musky scent of rotting flesh wrapped around my shoulders...but thanks The media sure loves that pic. Drives me crazy simply from a health code perspective.
  2. You may have noticed I've been mostly absent for over a month! Yes, I've been doing long hours. We're just past the two month mark, which in our area means the reviewers are starting to pop in. All of our lingering construction projects are pretty well wrapped up (bathroom floor). The menu has already had a full turnover plus. That is the most common question we get - how often will the menu change? Well, Of our seven courses, we've switched up 11 so that should give folks a good idea. Our larder is also building and so much so that today I needed to type it out so I didn't lose control of inventory. We're actually doing quite a bit more than this, but these are the projects that have planned usage when they're ready.
  3. How has she passed my radar!? I'll look her up immediately.
  4. That gets to my other post about pone. I've seen leavened and un...the un generally called pone and fried in a hot cast iron. I haven't paid enough attention to all these old recipes to know when the introduction of baking powder happened in the area. It was invented in 1843.
  5. Not in these old recipes. Most of the technique is assumed.
  6. 2 C Corn meal 1 C AP 1 t Yeast flour 3 Eggs 2 1/2 C Milk 1 T Lard 1 T Sugar 1 T Salt I bet you're right. Of course that would be the leavener.
  7. The recipe is from the 1830s for skillet cornbread. It already has a separate line for 1 C AP, so that's not it. What do you think?
  8. gfron1

    Making Tempeh

    Anyone making their own tempeh? One of the best things I've eaten since returning to St Louis is homemade tempeh from Konfluence Kombucha. Grocery store tempeh is disgusting IMO, but this guy's is crunchy and the soybeans hold their shape, but are still soft. We've been trying to make our own, and today's batch turned out pretty good once we seared it off with a good salting, but it was all mush in the middle. I want to figure out how to keep the bean structure in the process. Ideas?
  9. Of course I'll have opinions on other places to eat and can give a better description of each. I'll do that shortly. I have no idea what German place you're thinking of. Rigazzi's is very low quality. If I were heading to The Hill (The historic Italian community) I would go to J Devoti, Tratorria Marcella or Gioia's Deli. For a splurge (but often deals) look at Angard Hotel, Marriott Courtyard Downtown West is where the chocolate workshop stayed. There's also plenty of good airbnbns and traditional bnbs. Feel free to message me if you have questions about neighborhoods. And @Alex I have put the reservation in the system.
  10. My sous, who went to a different school here in town, said that they had to supply their own tools as well for the same reason. Must be a local culinary school culture issue.
  11. Absolutely do NOT let them charge you for parking. It was part of our contract...whether you have a car or not!
  12. I hope everyone enjoyed Bolyards. My favorite.
  13. Bulrush is the term common in Europe. In America few know the word although most are familiar with the word because of Moses in the Bulrush. We work hard at not using jargon or uncommon terms when describing our food (sometimes quite a challenge), but like a little mystery and uniqueness in our name.
  14. I'm desperately trying to finish my sharing chocolates before fills get here tonight.
  15. Anne Reist, Bernie Mueller Gaylene, and Jessica W...I need to give my final numbers to the venue for Saturday's dinner. If you're going please make payment asap. Thanks.
  16. I've taken you off Thursday and will offer that to Annie. Saturday is pre-pay at $75 for na. Thanks.
  17. Robyn/St Croix is having to cancel and is giving up her spots if anyone wants them.
  18. Thanks for the quick responses everyone. The issue was translating screen names to business names to real names to emails, but I think I have that all sorted out now. Please lay eyes one more time. Also, there are a few people who have not paid for the Saturday dinner and I don't want to assume that you aren't interested...so speak now or forever...
  19. There is a HIGH likelihood of mistakes on the spreadsheet, so please gently let me know so I can fix them. These are the folks that show paid for each of the paid activities (The Thursday dinner is ala carte and not paid in advance. We're in the midst of a madhouse here at Bulrush so tomorrow on my day off I'll be going through emails and messages and such to find anything that I might have overlooked. For example, I know David posted a comment that makes me think he's in the Masters Class which we certainly can accommodate. Thanks and I'm looking forward to seeing everyone next week for at least a bit of time before my prep days get racing.
  20. Here are the answers to our equipment questions from the Casey the chef/host: Selmi - is that something we'll be able to use? Absolutely. It has milk chocolate in it. Guitar cutter Have it. Melters – I have two. Enrobing line – You may use – hooks to Selmi. Cooling table – I have three marble tables in the room – no water-cooled tables versus Marbles large enough for tempering Thermomix - no What else might they want to know you have so they don't bring? I have many polycarbonate molds I have induction burners, 12 qt mixer, and 6 qt kitchenaid mixer on every station I have hardening cabinets that hold frozen at -27ºF Unfortunately, I don’t have many simple hand tools like rubber spatulas, hand whisks, etc – they tend to “walk off” with students, so we make our students bring them in their knife kits. I have 12 gas burners at the front of the classroom, and induction on every station. I don’t have kettles. I have marble tables, not water-cooled
  21. I never use mine and I think I have all the various connectors. We should fit your gun on Thursday night. Lunch is, breakfast is not. I can provide options next week but there's ample options en route.
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