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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. And mine... I nice comtè Taleggio Carravagio Cabrales A classic stilton And a beautiful Pecorino Foglie Noce... This last one is the only one that might call for tasting notes, which I'll do when I get a piece in my mouth.
  2. This whole project is on hold until I finish my croquemboche (SP?) for Sunday, but I am going to do my best to stay away from boiling down rootbeer - I want something that tastes fresher. But I think I will try both techniques (whatever they are) once I am ready just so I can add to the "You know you're an EGulleter when..." Thread.
  3. What I wondered is if there is a cultural difference in Portugal versus the US. I've seen such businesses here, but our sweet-toothed glutonous society likes to go the extremes. I'm curious if there is a difference in how our two societies treat sweets.
  4. Today I'm receiving the Rogue Creamery Chocolate Stout cheese, which made me think of a unique personal cheese cake.
  5. Great info guys...I feel like we're on to something here! Having just done a quick search, I found this message repeatedly: The original true flavor of root beer comes from sassafras root. Because sassafras root contains safrole, it cannot be sold in the US for human consumption. Sassafras root bark may be sold, although it too contains safrole, but it is not very good at providing flavor to the beverage. Hmmm...so can I not go to the origin. Am I going to have to use an extract or pre-made syrup. I'll survive, but its just not as much fun for me.
  6. I'm looking at the Nov/Dec issue which is the latest I have, and I can't find that recipe. Did you have a more recent copy? Or might it be called something else?
  7. I don't know much about rootbeer, but this is what their flavoring contains: Caramel Color, Water, Alcohol (1%-10%), Modified Food Starch, Natural and Artificial Flavors approved by the FDA. Is this was rootbeer is? I imagined boiling down some roots.
  8. Legourmet - that is absolutely beautiful - great job!
  9. I'm totally just playing with ideas right now so I can't answer the questions, but I wanted to make sure I didn't use extract, and I wanted to not just heat (and reduce) existing rootbeer. My thought is still a thick rootbeer sauce made from scratch, on top of some cake (I like the modified stout cake idea) and again the ice cream. Also, I wonder why CDH thinks it would be a hard sell. I like the idea of a hot, thick sauced dessert this time of year.
  10. I've been thinking about this for a while...I want to make a hot rootbeer float. I've been thinking about making a thick rootbeer sauce, foaming it, adding the ice cream, and it feels like it should be on a cakey type thing. I haven't gone too far with the idea so I thought I'd throw it out to you all.
  11. The new digs look great, gfron1! Is it a bigger place than your previous spot? Can't wait to check it out when I get to southern New Mexico again. ← Thanks Ludja. Its about the same size but we own it instead of renting, and more importantly I can now really expand our cheeses, and I've been wanting to try selling some of my pastries (on a very limited basis - I still have my job running a meth treatment program). We're also adding a tea tasting room. The tea is coming in from Vital Tea Leaf in SF Chinatown - my favorite tea shop.
  12. Thanks Patrick - and I was thinking of your drip photo/food porn when I took the picture of the cracked side. You show drip - I show crack.
  13. Tonight was our monthly cheese party. We featured Bleu del Moncenisio with has a classic blue taste without the bite. and also Toma Trifulera w/Black Truffles - huge hit!
  14. I've been very absent from EG lately since we moved our store into a new building, then, the holidays hit and we've been slammed. But in the madness, I found time to make a few treats for a local fundraiser bake sale: Brioche filled with almond cream and topped with strawberries reduced with 6 year balsamic: and a New York style cheese cake topped with pomegranate geleé, with a Hungarian shortbread crust (ala Child/Greenspan):
  15. What a perfect cake to follow Marie Antoinette! I'd love to see the cut piece photo.
  16. Just to whet your cheese whistles...I have an order coming in on 12/5 that will include: Fiscalini 30 month cheddar Rogue Creamery Choc Stout Cheddar Belgian Chimay Grand Cru Belgian Wynendale Danish Esrom A bunch of flavored stiltons Blue D'Auvergne Empereur Fourme D'Ambert Coulommiers Rouzaire Explorateur Mini Banon Chalais Gaperon Tomme Crayeuse 3 Year Gouda from Holland Putzulu Pecorino in Walnut Taleggio Quinta da Boavista Cabrales Mahon Appenzeller Extra Aged Rogue Creamery Smokey Blue Firefly Buche Noir How's that sound I'll post pics as I eat them!
  17. I've been tied up for a couple of weeks, so I've been missing the weekly challenge banter, but wow, this one is absolutely stunning! Great job and thanks for sharing your skills with all of us - very inspiring.
  18. With all of this unjustified/inaccurate fame, let's hope the AP picks it up and we'll be world famous!
  19. Anthony, your fame stretches from the Mexican border to the Arizona border to the small towns of Gila, Cliff, Glenwood, and Deming...dude, that makes you about as important as our local firetower watchers!
  20. The press picked up on the story today - there is more in the print version with a pic of the dessert. Here it is.
  21. Cool - thanks Stephen, and I hope you didn't take offense at the comment, just providing feedback for the good of the cause
  22. Thanks for the update guys - I've been thinking about you all and wondering when we'd hear from you again. As always your products look great - and yes I want one of those cookies. Its also good to hear (or not hear) that pricing is no longer a concern - based on the prices on your tags, I think they look fine. I did want to offer my 5 am feedback. The feel that I get from your pics is a bit contradictory. I see Stephen in his whites standing over a table with handwritten tags with a few ears of corn thrown on a table cloth. I had been thinking that your bakery had more of an upscale feel - based on your products and personal appearance. The display in these pics suggests homey. I'd like to hear/see more about your thoughts on this since it ties back into the pricing and then ultimately what products you're presenting to the public. You may have followed a recent thread on displaying pastries, which resulted in a bunch of great no/low cost ideas. I hope this is helpful and keep it up!
  23. Outstanding challenge and choice of challengees. Being a skeptic I looked up "five kernels of corn" on snopes.com assuming it would be a myth, but the idea of a myth had no support - so it might be factual. And then to have a descendent of the Mayflower doing the prep...fantastic! I like the idea of interpretations beyond corn, but to make a GOOD corn dessert would be a challenge in itself. Corn is starchy when fresh, gritty when dried, neither of which is a good quality in, my opinion, for a dessert. I have had, however, a great sweet corn ice cream (Palapa Azul), and am immediately thinking of corn flan. Anyway, have fun, and for those of you around the world...allow us Americans to indulge in a bit of folly. When a non-North American gets picked next you can teach us a bit about your holidays, traditions and customs. In the meantime, open that can of cranberry sauce/glop! (BTW, its nice to know the gender of our challengee...unless Cheryl is a man )
  24. Nakji, that cheese is fascinating. It looks like a smoked cheese, which I doubt it is. What does it taste like?
  25. Great job!!!! I second the request for more info on your caviar technique.
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