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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. You know when you're an EGulleter when... you wake up early just to see if your thread has made it to a second page. your favorite saying is "outling the Ling."
  2. Another great cheese party.... Here is the Oregon Blue - the more popular of the two. Smooth, but strong blue bite. and the Pt. Reyes Blue - sharp and bold. and finally a really wonderful plum tart made from plums from our local trees...a nice treat.
  3. So the question is...did you recognize them from their picture or was it because they asked the worker if they had any croquant to top their shake?
  4. I've been thinking about starting this thread for a while. Every time I have a dinner party and pull out my camera to take pictures to post on EGullet, I get weird looks and comments. Its become a joke to the town when I come to someone else's party and start snapping pics. So...anyone want to share their most "EGullet" moments with the group?
  5. I served some Roaring 40s at a recent party and it was a nice blue. Tonight at my monthly cheese party we're featuring blues - Pt. Reyes and Rogue Gold - Blue Oregon. If they're tasty I'll post pics.
  6. Since I'm sampling jarred olives at my store right now, here are 6 varieties to consider: From California Harvest (Santa Rosa), Olive Melange is a blend of Sevillano and Manzanillo with garlic and bay leaf. These are naturally cured - our customer favorite. The Mission are dry cured in rock salt, washed, sun-dried then coated in olive oil. The Manzanillos are Greek-style with lemon and thyme. The Sevillano are the Scicillian-style with champagne vinegar, orange and fennel (my favorite). From Haddouch in the Seattle area. These imported Moroccan olives are grown in the Atlas range. The Bigaradier olives have "red olives" bay leaf and lemon. The Tunisian are cracked green with lemon, hot pepper and bay leaf. I'll break out a wedge of cheese later for my lunch!
  7. To me it is the same as people thinking that Bill Gates is going to send them $100 for every person they forward that stupid email to. If your friends aren't willing or able to click more than once then they'll always have 1% of the information. I don't know which review you're referring to, but it sounds like the review was fair and accurate - for the meal that you had.
  8. I'm so happy to have a contribution that was bad enough for this thread! Tonight I had enough of the messy fridge, so it was leftover casserole - egullet style! A bunch of veggies sauteed in a nice olive oil, sprinkled with flour to thicken things up, covered in leftover puff pastry. Then a wilted spinach salad on the side, but I didn't have the right oils and let it get too hot, but I did add some truffle salt which was a nice touch. The result - a delicious (kinda) glop thing: As we like to say in our house..."Bon Appeshit"
  9. Translation...just something you whipped up! You're amazing Kerry
  10. Thanks for the help you two. This is the Citrus and Almond Cocktail Glass from the May 06 Pastrys Best. Its a layer of almond milk cream topped with citrus coulis, another milk cream and then an almond biscuit. I'll give it a go and see what happens. If I need more help I'll let you know - and I'll post pics.
  11. Hmmm...so that tube of almond paste (Odense) available in most grocery stores which is very dense...any idea if that is appropriate? It seems very thick for what the recipe calls for. I've also seen small cans of paste by another company. Or are we talking about a product that I'll have to buy through a pastry retailer?
  12. I'm working on a recipe that calls for "Almond Paste (50%)". What does the 50% mean? It is used in an almond milk cream and also ina light almond biscuit.
  13. Thanks Patrick. The oat jaconde is the culinary brilliance that happens when you accidentally are out of almond flour! Ploughing ahead as I'm apt to do since my store is the only specialty food store in town and we don't carry almond flour...I grabbed my oat flour. I actually preferred the taste to the typical almond flour version, but the texture was a bit less refined - not necessarily bad. I'm still playing with ways to have my jaconde release from its textured silicon mat, so I'm not sure what the culprit was that caused a less than perfect finish on this batch - the batter or the release (brushed oil and flour). And like I said, it was tasty.
  14. I made a mousse cake. Basic genoise soaked in peach infused simple syrup, layered with strawberry and then vanilla/peach mousse, topped with just a bit of hibiscus gelee for some tanginess, and wrapped in an oat jaconde, decorated with deep fried peach skins. The cake was just okay, but the fried skins were really great - I'll have to work on making them not look like bacon, but there were very tasty!
  15. Dorie is an EGulleter...so come on Dorie! Don't be bashful - promote! Its a sure hit, so tell us all about it.
  16. gfron1

    Gjetost

    I sell it in my store and am always surprised at how much we sell - mostly to people from Wisconsin and Minnesota. Many of them tell us they put it in coffee.
  17. I hear ya grub, but it depends on what "ignorance" is. I'll not waste everyone's time with my post-modernist ramblings, but suffice it to say that I acknowledge that ignorance is a moveable construct. What is ignorance to you will be different to me. And so, for my earlier response, the point is more along the lines of not imposing your culture and standards on others. The vast majority of newspaper readers don't necessarily want or need the level of food knowledge that you find on EGullet, and that's to be expected in these two different cultures. If I got my fix at the Indianapolis Star, then I would not need EGullet. (poor Hoosiers are always getting beat down by the man!) Edited to add: On the other hand, if food writing elevated to the level of a defined profession and had standards, then I would take back everything I have said. They are ultimately journalists, and therefore grammatical blunders are not excused.
  18. I've let this thread percolate a bit having formerly lived in Indy and having formerly written an underground restaurant review site that was hailed as "the ultimate guide for the non-suit business lunch." I've now been gone almost 4 years and I'm sure much has changed. However, we are talking about Indianapolis, the crossroads of America (or one of them at least), the buckle of the Bible belt (or one of them at least), and a town that takes its greatest pride any basketball, race cars and corn. We're not talking about NYC or LA...this is a town that catches the wave after the break. And I offer that description with much love and fondness. There is actually some really great stuff happening in the food world in the Circle City. World class cuisine...probably not, but some wonderful stuff going on with regional foods, and numerous foods from around the world that keep popping up (the source for my guide). To this day my best Peruvian meal happened on the northside. The author's poor writing aside, I worked closely with the Indianapolis Star and sat on their food advisory panel, and was surrounded by people like myself...passionate, but untrained, well read, but not necessarily well experienced. So this review fits my time there (Note: I never wrote for them, just advised). The fact is that the food editor and staff could describe apple pie in a way that would make you cry (and not just from the poor writing). Its what they know - food from the heartland. I never knew a trained food writer during my time in the community, so this review, again, fits. I would suggest though that judging everybody by our own perfections and grandiosity, while fun, does not elevate the world of food writing. The majority of hoosiers, plain ol' got what the reviewer was saying. And that ain't nuthin' to shuck about! [Note: This response has been heavily edited to minimize the risk of poor spelling, grammer, or other inexcusable blabberings.]
  19. I can't wait! Thanks Kerry. (Funny, I was on track for making nougat and got off track too.)
  20. And for me...breasts are typically not my favorite meat. But, it depends on the breast. Years ago I lived on the frozen bags of breasts from Wal Mart because of their value, then I moved up to the super market fresh breast. Now I can't eat either of them, they feel unnaturally large, they're tough, flavorless. So I stick to organic/free range, where if I do my job right in cooking them, they turn our pretty darn tasty.
  21. This is why I started this thread! These are incredible looking cheeses - and I can't get a single one of them up here in the mountains. Thanks to everyone for posting for those of us who are fromagically challenged.
  22. Very nice Jhmal! I visited a friend on Friday who served it as well. Their modification was to whip up the eggs a bit before mixing them in. We found it to be a super dessert.
  23. gfron1

    Soaking a Cake:

    What a great trick! Thanks for posting it.
  24. Those look great - especially the mice. I'm curious about the freeze dried bark - what are you going to do with that...and what does the freeze drying do to it?
  25. I'm still not 100% convinced it is pennywort. I did a google search for images and it certainly looks like the same family, but I didn't find any pictures that were identical to yours. Plus you said it was very bitter. Like many Asian drinks, the pennywort drink that I had was super super sugary, but I don't remember any bitterness. Surely there is an Egulleter with a PhD in pennywort cuisine!
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