Jump to content


eGullet Society staff emeritus
  • Content Count

  • Joined

  • Last visited

Everything posted by gfron1

  1. May, be sure to post a pic - I saw your post in the dobos thread and I don't know if I've seen one of these before. Thanks
  2. Vanessa and Kerry - those are all beautiful! I can never seem to quite get the sheen that you two do (I haven't taken the time to really understand tempering). And Kerry, I just returned from our county fair and spent too much time in the pig exhibit - they aren't quite as cute as your pigs.
  3. Klary, I tried that cheese sometime last year and really enjoyed it as well. Mine was very well aged and it scared a few folks off, but I found it to be a super cheese with my glass of red trilogy.
  4. I see this more as a challenge than competition, but I also think that one great aspect to EG is that we all are presenting our individual skills, influenced by the group (just like we are from our families, cookbooks, etc). I'm fine with it as is, and the challengee just needs to be able to sift through the ideas and find what works best for them.
  5. As soon as I saw the challenge I thought about taking a paperthin slice of pineapple, oven drying it and as it comes out of the oven, shaping it into a cup to hold the cake/dessert, and draping the entire thing in some sort of chantilly sauce...for what its worth - Keep charging ahead!
  6. Great idea...now put that soup in the Bodum double wall sake glass!
  7. I have and really enjoy it. I also love guava paste on manchego. For anyone keeping score, we've served about 175 people so far and everyone agrees that the Crayeuse is fantastic! The comte is good, but I've had an 18 month which was far superior to what we're having today.
  8. Its the Taste of Silver City downtown festival. The tickets are sold out but I just had a customer bring one back, so reply quickly and I'll hold it for him if he wants to come. We're also competing with the Whole Enchilada Festival in Las Cruces today where they make the world's largest enchilada each year.
  9. Today is a special food festival in our town so we're sampling Comte And I'm on a kick to have people understand that toppers can actually improve a great cheese, so we're adding Black Mission Fig Syrup to the Comte And we're serving Tomme Crayeuse which is a new cheese for me - as the name implies chalky, but really nice. And we're topping that with Quince Jam
  10. Rural New Mexico: Green chile enchiladas (unrolled) topped with a fried egg (always offered as an option to not have the egg), refried beans, rice, tortillas and nasty cookies.
  11. I eat McV plains by the tube! Do you think you could make it 1 inch thick though? I want these to feel more substantial than a cookie...more like a decadent bar. My marshmallow is going in a 2 inch half dome and I was going to make the cookie/pastry/cracker thing either in, or cut by my 2 inch pastry mold. I want kids to pick them up and grossly shove the whole thing in their mouths (as I would), but my 90 year old grandmother to be able to delicately cut it with a fork with her tea. edited to add: BTW, I really do appreciate these suggestions, and my responses are only to give you more info so I can get to the perfect idea (not naysaying) - if I knew what to do I wouldn't have needed to post this, but on this concept, I'm lost
  12. I guess a bit more detail would help. I want it to be sturdy enough that it can be picked up like a bar, but crumbly enough that it won't be difficult and messy to eat. That's what made me think of a shortbread consistency.
  13. A while back I made a madras curry marshmallow inspired by the Marshmallow thread. And it was a huge hit, so now I want to put it on top of a graham cracker and coat it in chocolate. But, I don't want just a graham cracker...I want something like a graham cracker that would be around 1.5-2" thick and not hard as a rock. I thought about making a shortbread using graham, but figured someone out there would have a better idea. Thanks in advance.
  14. Same idea as the bread - any gourmet store or kitchen store will have a brown sugar saver which is a piece of clay that you soak with water and put in your sugar container. The moisture loosens the sugar, and generally lasts for a few months, depending on your climate.
  15. Sorry for the confusion - we're specialty food store, not a restaurant, and we're in a very small town, trying to accomodate many food needs with a limited inventory. This is more about curiosity than anything else.
  16. Well, since I was a Calisson virgin before yesterday, I'd have to say the Montelimar are by far the best I've ever tasted!
  17. I thought you might find this interesting. Its the Supreme Court decision in 2005 on direct shipping of wine.
  18. They're wonderful. After I ate them I rushed to my computer to find a recipe and EGulleters said it might be too hard - especially to get the right melon, so its on the backburner...so many desserts, so little time!
  19. have you tried Kahn's in Carmel and Indy. Great selection and they really know their products. Since its in-state you might be fine.
  20. Tonight...Quinta da Boa Vista! I found absolutely nothing on this cheese (or is this the producer of the cheese?). The label reads: Queijo Corado de Ovelha. The English label says ewe's milk, thistle rennet and sea salt. Portuguese. OK, Portuguese friends...enlight us please. My spouse, who admits to not liking "soft stinky cheeses" did not like this, made numerous "yucky" faces and ultimately washed it down with a big slurp of wine. He described it as "brie-like and offensive, pungent, ammonia, soapy." I, however, really enjoyed it. Very buttery, creamy, a bit salty (great followed by wine), pecan accent, or possibly older macadamia nuts with a very pleasant long finish. The texture also was nicely holed and as it softened it reminded me of a baby havarti. Edited to add: I had to stop myself from eating the whole wheel - 2/3 gone...1/3 for breakfast
  21. The spouse is asking me to ask (because he refuses to get on the EGullet bandwagon)...what would happen if you used phyllo dough for (fried) spring rolls - both are wheat and thin.
  22. gfron1

    Peanut Oil

    Has anyone else had the LeBlanc roasted peanut oil...absolutely incredible! I'd pay the price for that stuff.
  23. Now that we seem to have the answer I'd like to wrap this thread up. This does answer it, and I do have the frozen ones as well. I've always told customers the warm water variety are the non-fried spring rolls (so thanks for clearing that up), and that the frozen wrappers were for fried spring rolls (we thought it was a difference between Vietnamese v. Thai). Added to the list are egg roll wrappers, wonton skins, gyoza skins...Sounds like a good theme for a toga party! I'll roll over now and let someone else reply!
  24. So, I have a customer who insists that our rice paper wrappers, which are labeled Spring Roll Wrappers, are NOT spring roll wrappers. According to him, they've been mislabeled by the company, and are actually "salad roll" wrappers. Spring rolls, he says, are made with paper-thin wrappers similar to egg roll wrappers, and not with rice paper. Rice paper is only used for salad rolls. When I search for spring roll wrappers on Google, all I get are hits for rice paper. Same thing if I search for salad rolls. So, is there some truth to this guys snootiness about our rice paper "spring roll" wrappers? Or is he just nuts? Here is a site with the same wrappers that we have: Wrapper
  • Create New...