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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. It's almost time for many of you to hit the road so I wanted to offer some last minute suggestions. Remember that many big attractions are free in St Louis. It's an old historic deal for the land that was given to the city back before the city expanded beyond the riverfront. That means the zoo, art museum and many of the big attractions only charge for special exhibits. The zoo is considered one of the top 3 in the country and has for many, many years. Our Botanic Gardens is also considered top 3 and is doing a special event this weekend - a lighted nighttime event. And while I know many of you are going to Vicia on Friday, Friday night across the street from the Botanic Gardens is Tower Grove Park (I live one block from the garden), and this Friday is Food Truck Friday. It is absolutely the best food event in town - live music and a slew of food trucks with big trees offering lots of shade. Our War Memorial and the Arch are both recently updated and both are spectacular! You need your coffee...Sump is king for snobs (the owner just won some international award for coffee somethingorother). Comet, Blueprint are top tier but not snobbish. Comet is the one that I sent all the eG chocolatiers to and they agreed - great coffee and baked goods. My favorite breakfasts - Egg on Gravois, Kitchen Kulture at the Tower Groves Farmers Market (If anyone wants to go to the farmers market with me let me know because I chat with all of my suppliers on Saturday mornings - you'd get the chef tour of the market. My favorite lunches - Mac's Local Eats & Beast Butcher and Block Best cocktail bar (Besides us of course) - Planter's House Best beer for snobs - Side Project Best beer for hanging out in a beer hall - Urban Chestnut (either location) or Earthbound (our buddies) Lastly, please remember to show up a few minutes early. We start the seating at the reservation time and when folks come late they are served at the point of the rest of the group. Any missed courses are grouped as quickly as possible. Thanks.
  2. Depends on price point. Hotel Ignacio is very close and cute as a button. Angad is extremely hip and cool, and certainly pricier. The eG Chocolate group stayed at Marriott Courtyard West. And there's a Drury that is probably best value and super location. You certainly won't be the only one. It's common and our room is lit such that it's not disruptive to the other diners. We will continue to play it by ear until the moment that we can no longer.
  3. Looking forward to seeing folks. Any questions coming up? Housing? Tourism stuff? Other meals/drinks? I'm happy to share my thoughts...
  4. We buy local, homogenized, organic milk, regular fat.FWIW. I've never really overthought the process...just did it and it works for us. I already passed Andiesenji's comments on to my sous to try the heat and cool method to see if it increases our output.
  5. That's a fair price. We buy the heirloom collection from Cultures for Health and I just looked and they do have a Greek variety. But I agree that the culture is less important than straining to make what most people think of as Greek yogurt. The only reason we use Caspian Sea is that it responds best to our milk and our method.
  6. Our kitchen is always 72-74º We've bought from a few places online. Most of the culture sellers have it. Most often it comes in a packet with other strains as well.
  7. At our restaurant we use the Caspian Sea cultures - gives us the thickest (ie less loss when we drain), and we don't use any of the gadgets and counter space takers mentioned above. We put a gallon of milk in a mixing bowl on the counter, add the cultures and cover with a towel. Wait. Next day it's thickened and ready. Subsequent batches are one cup of yogurt added to one gallon of milk. We've not had one issue in over two years and we've started from scratch maybe six times.
  8. @TdeV We would love to have you join the group. How many people?
  9. Last night Ian Froeb the Post-Dispatch's reviewer paid a visit. That means (most likely) his scouts had already made their visits, which means a written review is coming right before you all come to town. We have no reason to suspect anything other than a good review, although sure as shit if half of our guests arrived late for their seatings last night which really threw us into some chaos. I guess we'll see how much of it he saw.
  10. You beat me to it The editor called and said the reviewer was so excited about his experience that they didn't want to wait for the print edition in Sept, so they did a modified form for immediate digital release. That was very exciting to hear.
  11. It's the musky scent of rotting flesh wrapped around my shoulders...but thanks The media sure loves that pic. Drives me crazy simply from a health code perspective.
  12. You may have noticed I've been mostly absent for over a month! Yes, I've been doing long hours. We're just past the two month mark, which in our area means the reviewers are starting to pop in. All of our lingering construction projects are pretty well wrapped up (bathroom floor). The menu has already had a full turnover plus. That is the most common question we get - how often will the menu change? Well, Of our seven courses, we've switched up 11 so that should give folks a good idea. Our larder is also building and so much so that today I needed to type it out so I didn't lose control of inventory. We're actually doing quite a bit more than this, but these are the projects that have planned usage when they're ready.
  13. How has she passed my radar!? I'll look her up immediately.
  14. That gets to my other post about pone. I've seen leavened and un...the un generally called pone and fried in a hot cast iron. I haven't paid enough attention to all these old recipes to know when the introduction of baking powder happened in the area. It was invented in 1843.
  15. Not in these old recipes. Most of the technique is assumed.
  16. 2 C Corn meal 1 C AP 1 t Yeast flour 3 Eggs 2 1/2 C Milk 1 T Lard 1 T Sugar 1 T Salt I bet you're right. Of course that would be the leavener.
  17. The recipe is from the 1830s for skillet cornbread. It already has a separate line for 1 C AP, so that's not it. What do you think?
  18. gfron1

    Making Tempeh

    Anyone making their own tempeh? One of the best things I've eaten since returning to St Louis is homemade tempeh from Konfluence Kombucha. Grocery store tempeh is disgusting IMO, but this guy's is crunchy and the soybeans hold their shape, but are still soft. We've been trying to make our own, and today's batch turned out pretty good once we seared it off with a good salting, but it was all mush in the middle. I want to figure out how to keep the bean structure in the process. Ideas?
  19. Of course I'll have opinions on other places to eat and can give a better description of each. I'll do that shortly. I have no idea what German place you're thinking of. Rigazzi's is very low quality. If I were heading to The Hill (The historic Italian community) I would go to J Devoti, Tratorria Marcella or Gioia's Deli. For a splurge (but often deals) look at Angard Hotel, Marriott Courtyard Downtown West is where the chocolate workshop stayed. There's also plenty of good airbnbns and traditional bnbs. Feel free to message me if you have questions about neighborhoods. And @Alex I have put the reservation in the system.
  20. My sous, who went to a different school here in town, said that they had to supply their own tools as well for the same reason. Must be a local culinary school culture issue.
  21. Absolutely do NOT let them charge you for parking. It was part of our contract...whether you have a car or not!
  22. I hope everyone enjoyed Bolyards. My favorite.
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