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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. The one thing I watch most for (and I've never done an event for 300), is making sure that as food is eaten the table doesn't get destroyed and look junk-ed up. I would (if allowable) put the table so it can be accessed from all sides, and then pull partial trays regularly to the back to build new trays. Just a random thought...I've been trying to figure out a system for creating a towering phyllo ribbon pyramid. I think it has potential for dramatic flare. And following on Trishiad's idea - I like using glass blocks for displays.
  2. I agree. My spouse always talks to friends about my desserts that "take 3-5 days to make." Well...they do, but that means 15 minutes a day for 3-5 days as I build the components and then I assemble them on the last day which takes minutes. And for the record, if I have 2 free hours a night I'm lapping in the luxury of free time
  3. I don't "get off island" much from my small town, but I'm heading to DC for 3 days next week. I'm looking for a nice meal ($50-100 per person) that would be fairly convenient (if not close) to the Hyatt Capitol Hill. Not looking for snooty, but rather good food. And I'm open to absolutely any type of food. BTW, its very hard to browse previous posts for this type of info...I tried. Thanks in advance.
  4. If you're in the market for a new espresso machine, I have put up a Capresso Jura Impressa E8 machine to benefit EGullet. Its a brand new machine that has been on our display for the past year - never used. It retails for just under $1000, so you know it will go for a good price on EBay. And, of course, this is a great opportunity to support EG.
  5. gfron1

    Smoked Paprika

    I sprinkle over olive tapenade on crackers at parties.
  6. My store carries them - I do the ordering and I'm trying to up my S. American products. Thanks for the info...I'll have to do something with them and repor back.
  7. I've seen independent bakeries do just fine by themselves, but in a smaller community diversifying the products is important. In our town, the bakeries that have done best are the ones that established wholesale accounts with local restaurants and hotels...because none of our restaurants have the time or staff to do that work themselves.
  8. As if one dessert wasn't enough! We should have waited until the 7th round for this one
  9. I can't stop talking about your dessert - great job Mette! What I really like is that I can practically taste it in my mind, and if I can get the ingredients, its definitely something I'd like to make. Thanks for doing the challenge, and I like your challenge to Shalamese. A toast to Mette!
  10. The short reply since I'm heading into a nap...BRAVO Mette!
  11. Here's the recipe. I modified it by grating the dough to make it easier to eat for this dessert, but it actually called for the dough to be rolled to 1/8 inch. And yes Ling, those are the curry marshmallows. The last batch I added much more turmeric to make them more yellow, but since I was coating them anyway, I didn't bother this time.
  12. I finally finished this project. I modified a recipe from allrecipes.com. 1.5 C whole wheat 1/2 C all-purpose 1 t. baking powder 2 T. oats 1/2 C. butter 1/2 C. brown sugar 1/2 C. milk Oven to 375. Sift flours and baking powder. Add oats. Cream sugar and butter, and to dry ingredients. Stir in milk and knead until smooth. Then I forced dough through a grater and press lightly into my pastry forms. That gave me just what I was looking for - sturdy enough to handle but delicate enough to eat. Then I added my madras curry mashmallow and drenched in Cluizel Mangaro Lait.
  13. Today I finished a project I had worked on for a while. Curry marshmallow on a digestive biscuit (modified to be thicker and not as hard) covered in Cluizel Mangaro Lait. I couldn't quite pull of the presentation but it was nice. I still really like the curry marshmallow.
  14. With the time zones I'm not sure when we'll hear from Mette, but I'm looking forward to seeing the result! Come on Mette...don't keep us waiting too long.
  15. I have a can of chuno negro - do I just pop them in my mouth or is there something else I'm supposed to do with them?
  16. I would have to know a bit more about it. It seems like it would be dry, but maybe there's something in it to make a bit moister than it looks (although it is a very nice photo).
  17. I think getting sick is part of the challenge now (I was sick on Friday of my challenge). I'm looking forward to Sunday's results. Heading into fall I'm looking for a nice hearty dessert.
  18. Susan, Congrats! (EDITED to be less potentially psychologically damaging.)
  19. I agree - great job Tart Fanny - it will be fun to see your pics!
  20. Its part of the game - all recipes should end up in the recipe gullet once Mette catches her breath.
  21. Vanessa, I had never seen nor had a mooncake either, and then I saw this thread. Now I'm obsessing over them!
  22. In California you're probably looking at Deep brand being you "generic." Its not too bad. I enjoy Swad/Raja Foods which is more on the east coast. I've had some good ghees from Middle Eastern stores as well. In the end it will be a matter of taste of course.
  23. The original challenge came from my own ignorance of beer (I like to drink it, but don't know much about it). So it sounds like you've answered your own question. If hops is crucial to a beverage being called beer...then guess what? You need to include hops. So hop to it!
  24. Now you know why I get headaches a lot...I can't turn the damn thing off!
  25. The flavors worked very well together. To me a plated dessert can have unique flavors that stand alone (and should stand alone), but I try to set a taste trail for folks. So, my assumption was that folks would hit the ice cream or bison first (probably the bison). Then they would knock over the tamale, dredge it in one of the sauces, and then finally finish with the ice cream. If this is true (you're getting a longer answer than you anticipated ) then the flavors go from dominant, hearty cinnamon to fruity, raisin mush (mincemeat) with a bit of pineapple zing, which would lighten up the heaviness from the cinnamon and mince (which also had cinnamon and pineapple), then refreshed with the ice cream. The type-A folks then repeat the process. The left-brainers then focus in on the one element that they liked most and go from there. So, I think the trail worked well. Cinnamon to cinnamon/pineapple. Pineapple to light pineapple sauce...to light icecream. I know this is a bit much, but its how my mind works on desserts like this. I like carryover or transferring flavors which were all over here. None was so dominant in itself that it overpowered or overshadowed any other. The green chile (which I have yet to mention) is a slight oddball, but sweetened up an otherwise more earthy dessert. You asked if anything stood out, and for my tasters, the ice cream was the hit. I had it the next day and really enjoyed it, but not as much as the initial tasting. That could be the emotion/psychology of the big finish, but I think it also had to do with the sage ice cream in combination with the tamale. BTW, if anyone tries any or all of these recipes, I'd love to get feedback. Its the problem with regional foods - you won't completely be able to compare, but I'd still like to know what others thought.
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