gfron1

How did it all work? Did the smoky orange taste good.

As someone's signature says, "Wait for it." So far, its 100% exactly as I wanted and drew! But, I've got the final steps to do today. It is now my spouse's birthday cake which is today.

Thanks Heidi (for the birthday wishes and the thoughts). I'm curious to see once I have the meat if I'm more careful with my table waste. I have no problem typically tossing my excess if its not enough for leftovers. Will that be different with my goats? I don't feel connected to the bison, just honored.

Actually, not off topic at all to me. My store used to carry buffalo from a ranch (maybe the one that you are thinking of) that let people come in and hunt. When we first started carrying their meat, we debated the ethics of it all. I asked a lot of questions. Most importantly, how often is a second shot needed? They assured me, and I choose to trust their honesty, that the far vast majority are one shot kills (makes sense for big ass cows). If that is true, then kill me with one fast bullet anyday over multiple bullets, or loading me up into a scary loud truck and driving me God knows where to jab me in the head with an electric probe or whatever they do to kill bison. I would never do the hunting thing personally. That's just me. I'm sure I would get that visceral rush that most hunters experience, but I don't need it. My life's an out of control roller coaster already. All I ask for those who do it is aim twice, shoot once. I also remember the story about the autistic woman that McDonald's hired to decrease the stress put on cattle before slaughter, and how that impacted the meat through reduced adrenoline flow. That seems more pragmatic than moralist, but to me, I don't care why, just that it happens. BTW, curious side note. I just had a great birthday dinner that included veal off the Sysco truck. This is a process for sure!

I just spoke with my rancher. First I asked if I could come take pics and he suggested not because "America's all crazy right now thinkin' we're all abusing our animals. And we're not. Its just one lunatic in California." So there! He did offer to let me come out to the ranch which I'll do later this week. However, I missed my chance. They gave the buffalo a days rest at the processing area. Then killed him on Friday. By the end of the day he was dressed and quartered and is now aging. On Tuesday the processor will be doing the cuts and then freezing. I should have my packages by Friday or Saturday. And I like that idea rooftop. Thanks.

The brisee that I make from Amernick's book sounds exactly like what you are talking about. She has you smear it on the counter with the heel of your hand for a while to build the structure. Those suckers are delicate but not flakey and not crumbly. I think I described it in detail in the Amernick topic.

Today I'm going to do some therapeautic rambling if you don't mind. I didn't sleep well at all last night and it could have been a number of factors, but I know which it was. And before I start I just want to let you know that not one single person in my life would describe me as overly emotional or prone to drama. My spouse would say I have both emotion and drama, but its always kept in check (I view this as a weakness, not a gift). So with the thoughts I'm having right now, please keep that in mind. Also, upthread there are some "get over it" comments. They came from someone that I consider an eGullet friend so I didn't take them negatively, more motivationally, but now is not the time for folks to make similar comments. We all have different upbringings, and I, like I assume the majority of eGullet readers, was not raised on a farm meeting my future dinners. My chicken has always been named Tyson, and my beef, Kroger, so please allow me to experience this issue on my timeline and not yours. (I've already rambled beyond my anticipated ramblings - sorry) So in an ironic twist of fate I now have a bison going to slaughter tomorrow (Mon). This was one of those chasing an empty promise moments that turned out not to be empty. And, this is the reason I didn't sleep well. I've been talking with this guy from Gila, NM (30 minutes Northwest of me) who raises bison for meat. He gathers groups together to split the meat and when he approached me back in December I told him that I would take a half. Taking a half of a bison drastically speeds up the process since most people can barely handle a quarter. After three months I hadn't heard from him and basically forgotten the whole deal. Then yesterday he calls and says that the bison is on his truck and being brought to town for slaughter. He needs the cut order from me. First, on a process side - he is not as helpful as my goat folks, and is making me pick the cuts...what the hell do I know about processing a bison! All I know is that I want as much ground as possible. Second, this has me unsettled - not the cuts, the whole process. I've never seen this bison. I don't know how he raises them, although I know they are free range and grass fed and no chemicals. But I don't know its name and haven't seen its face. It should just be another foam tray named Kroger. But I think that's what's bothering me. I've eaten plenty of nameless meats since I started this topic and haven't thought twice, but I wasn't the one writing the check that got it put on the truck, and I didn't send in my cut order. Maybe I've seen the other side with my two goat buddies. I think I lot of this has to do with being from the West. Goats are worthy creatures, but they're silly and cute and a bit obnoxious. Bison are majestic and hold so much importance in our culture. In the drug treatment program I run, we have a component program called White Bison, which refers to a dream that an American Indian leader had of a white bison that came to save the tribes from the evils of addiction. So here I am having a powerful symbol of strength killed - just like American Indians have for centuries. I don't know what to think about all of this. There was something in touching the heads of RB47 and LB36 and whispering, "Thank you. I honor your life." As cheesey as that may sound. I can tell you though, I'm going to do my best to go see the bison before they put him down. And as for the cuts, hell, I just don't know - do whatever you want, just give me lots of ground. Now, my continued rambling... Today is my 40th birthday! Woo hoo! [No need to send birthday wishes in this topic since I'm a host who will have to delete them anyway ] Its not a dramatic birthday for me. I think of everyday as a special day and I'm always glad I was born, so this is just the 14,600th day of my life, and I spend more time thinking about my mom who gave birth two days after the assassination of Martin Luther King Jr. - that must have been a terrible mix of emotions. Yesterday my spouse arranged for all of my friends to bring me an egg. "You know you're an eGulleter when..." We aren't big into gifts and pomp, so he wanted people to do something that showed me how many people care, but would be silly, and with all of the baking I do it would also be useful. I'll post a pic later since many were decorated. But of course eggs are life. A couple of weeks ago I was conducting a private baking lesson with a local kid and I had him separating eggs. Because of what we were making I had him remove the little white squigglies, and in the process of him "eeewww"ing, I reminded him of what eggs are and what the little squiggle is. This completely repulsed him, so I also had to remind him that he's been eating them for years. I wonder how he would do looking his meat in the eyes. BTW, he wants to be a pastry chef when he gets older. I'm very proud of him. And finally my goats. They're mine, not being split with some anonymous co-buyers. I'm going to check in and find out where they are. I assume they've been processed already, but I'm not sure. I've made room in the freezer and I'm going to remind Consuelo that the heads are on their way. Thanks to all who beared with me through this long post and I hope others are motivated to meet their food! [Note: I modified the title to include the bison.]

I have a friend who wants a bottle of Bokma - which I would love to gift to her. I can't seem to find it in any US liquor stores. Has anyone found it in the US?

Pastrygirl - thanks for the lead. I hadn't seen that one before. Fanny - my birthday isn't until tomorrow, so the cake is in the freezer right now waiting for glaze and decoration. (Is it tacky that I'm making my own cake to take to a restaurant because theirs wouldn't be as good?) I'll post as soon as its done. BTW, what motivated me to start this topic was thinking about the sketches from last year's Elizabeth movie with all that gorgeous food, and thinking about how the designers must have had a lot of fun coming up with historical and eye-feast sweets for the banquet scenes.

Thank you - are you talking about the recipe for panforte? I couldn't find the recipe for just the spices.

Great - thank you! Now...can I find melons this time of year

I keep finding that I need candied melon for Italian pastry recipes. Is there anyway to recreate this with US produce?

I don't know the intracacies of panforte, but I know I like them. Here is a request I got from a customer THIS is the specific one they are wanting me to re-create. Can anyone point me to a recipe that they trust? And does anyone have a US source for the candied melon?

Here's a brief update after just over a month of sharing my kitchen. Overall we would both agree that this is working well. We haven't run across any issue that wasn't covered in the agreement. First the perks: She's investing quite a bit in cosmetic fix-ups and providing sweat equity to improve the property. She has built a back yard dining area that she bartered her food with a local landscaper who is doing a really great job. We also get free lunches - woo hoo! We're sharing on orders which is helping me to order more from my folks, and she's able to get me things from her distributors that I didn't previously have access to. The glitches. She doesn't have cleanliness standards equal to mine. I'm not saying she's not clean, but when I leave at night I want to know that the roaches will have to fight really hard to find food. We also have a lot of greasy dishes after they wash them. I've been told this is a common problem - not in my kitchen since I change water frequently, but she's doing a lot of volume. We are doing pretty well at sharing supplies, equipment, etc, but since she's in there more than me now, I can't find my stuff. I've debate creating a "me" storage area, but I don't think its so much of an inconvenience. The perk is I have use of some really nice equipment that I didn't have before. There have been a few times when I've wanted the kitchen but they went beyond their time prepping for the next day. We've talked about that and they're aware that they can't. Almost immediately we had two compressors needing replacement. That was a big hit for the building owner - me. But, based on our agreement, I know that with consistent sales, I'll make that back pretty quickly after our 90 day grace period. Anyway, that's the update.

I spend weeks and months (sometimes years) thinking through a dessert, and when it finally starts to come together in my mind, I like to sketch it. Sometimes that sketch goes through many refinements before the batter hits the road. And while my sketches are no DaVinci's, I thought it might be fun to post some sketches and have others share theirs. Are you game? Here's my first. Its for a very, extra special birthday this weekend. My thought was that all of the guests are adventurous eaters. All know the type of stuff I do and won't be scared to try anything, but it must be a sure thing. So, a choc mirror glazed cake with a cinnamon dacquoise, standard choc genoise, layered with mango mousse (Italian meringue), and topped with some chocolate tricks that I picked up from Kerry.

Welcome to eGullet and enjoy Denver - great time of year to visit. I would also suggest Domo if you haven't been. Traditional Japanese farm cooking.

I'm not sure. I have a neighbor from Mexico - I linked to a picture of her somewhere above - who loves goat head. So she'll be getting them to make something for us.

having just had a similar thing happen I would be willing to bet its the bowl not being fully rinsed - either with soap residue or with cilantro residue.

I believe my goats are being processed this week (it may have already happened). Also, I did request the heads. More details coming soon.

HERE'S the eGullet Vegas Buffet topic which is up to date. Enjoy!

HERE are three previous topics on dacquoise. and HERE'S a pronunciation guide for pastry terms. The reason I suggested using it (besides I think it would be good) is that they are very easy, hard to mess up (even if you've never had one), and fast. And for the record, I had no idea what one was before I started on eGulllet.

Lenny - I really appreciate that explanation. Completely makes sense but I hadn't thought it through before. I'm assuming when you say 15 minutes, you're talking about a 1-2 inch macaron, and not the larger ones. Is that correct?

Anyone can post in RecipeGullet...just click away - we'd love to see the recipe.

I've been stewing over this one all day. To me, a Kit Kat is a wafer cooking covered in milk chocolate. The filling is non-memorable - just some filling. And of course the bars stuck together. If I were doing this, knowing your recipient's age, I would probably make a chocolate dacquoise - very easy to make and would give a closer similarity to the texture. I consciously would avoid wafers since many people don't like them - except in Kit Kats. Then I would top the dacquoise with a cake just like you're talking with whatever filling inside, and of course cover the whole thing in chocolate frosting. You know, if you bake it in a 9x13, freeze the cake, cut it into 4 longwase squared logs, trimming them to make them angled on the sids and a bit shorter than the 9 inches when re-assembled, put the four logs on the full 9x13 dacquoise...you will have the shape of a Kit Kat. Pipe on the Kit Kat logo on top. Did that make sense? That wouldn't be hard, and it would really fun.

HERE'S a recent topic in the Asia forum that has some interesting info that might provide clues.