gfron1

Let me try this, because, geez, how do I summarize 5 years?! If anyone has anything specific they want to know I can easily respond to questions...FWIW, I am wrapping up a paper on 5 years of operating as a Reparative Restaurant. HERE's a link to the working doc.

I'll share some thoughts shortly. There's a lot of reasons I've been silent, most of which is just ridiculously long hours.

And last night I had my epipheny Of course there are culinary schools and of course they would have text books. A friend helped me with my translation search issues (I was simply using: 面点 食谱）and I have a professional pastry book shipping from baidu to his uncle in Shangdong Province who is visiting next week. I'll report back once it's in hand. He said it is a set of 4 but only got the most advanced for me so I'll be checking out the rest of the set once I see this book.

I'm not using the correct terminology I suppose. I'm thinking pineapple cakes, all the various buns, taro globes, mooncakes, mochi, etc...

I'm looking for books I may not yet have, and they can be in English or Chinese (I think my Mandarin skills are good enough to survive a cookbook). Youtube content has been helpful but I would prefer something more formal. I suspect there's a whole world of Chinese-language books that I am not aware of. What I have currently: Taiwanese Desserts Ideas, Ilda Eitzen (very poorly written) Mooncake and Milkbread, Kristina Cho Not exclusively pastry: First Generation, Frankie Gaw The Food of Taiwan, Cathy Erway Win Son, Josh Ku Made in Taiwan, Clarissa Wei

Chef Wang is one of my favorite YouTube channels, and a few weeks ago he got into trouble with the system. HERE is the CNN version of the story. HERE'S a slightly biased video explaining the cultural implications a bit more. My 5 second summary: A long-forgotten Chinese general was hiding in the mountains during a war, and decided to cook egg fried rice, which sent off smoke plumes that alerted the enemy of his whereabouts. Stupid mistake. So, if you cook egg fried rice near the end of September, when this incident happened, you are considered unpatriotic. Chef Wang released an egg fried rice video a few weeks ago, which is now gone from his play list. I saw the video and thought it was an odd step backwards in his repertoire, but he does do quite a bit of home cooking on top of his restaurant quality dishes. Was it on purpose? Who knows, but he apologized and said he would never release an egg fried rice video again. He hasn't posted any videos since. FWIW, he lightly argued that he releases numerous fried rice videos throughout the year, so this was just poorly timed. Well, I hope he's able to come back because quite frankly his channel was a wonderful gateway to Chinese culture, and the far vast majority of the world would have had no idea of the backstory had the Chinese government not alerted us to the gaff.

This is all very unfortunate how the fact checking is playing out, but regardless, Heidi has always been such a supportive eG friend, and was always a boost of confidence and joy for me back in the early days. I sure have missed our interactions here in the forum.

I go through 5 gallons a sorghum each month at the restaurant. We use it daily in both sweet and savory applications. I prefer it to molasses as its a bit more complex especially the freshly pressed juice when its boiled down. I also use the flour quite a bit for my gluten free breads...but that's not what you're asking about. Word of caution - cutting corn syrup in is rampant. You'll be able to tell if the syrup begins to separate - a corn syrup texture and a more gritty texture. Many Amish and Mennonite communities press sorghum.

Could not agree more. Those were so good but never survived the 70s. For all the haters in this thread let me just say, I'm sure they're not as good as my child-brain remembers, but the recipe that I did tastes exactly like the boxed, and has the exact texture as the originals, but fixes the fatal flaw of filling to crust ratio...as well as removes about 20 preserving and coloring chemicals. I still make my version everytime I do a brunch pop-up and they are always the first thing to sell-out. Bougie pop-tarts can kiss off...if it's not an homage to the original then it's not a pop-tart.

The human brain is amazing sometimes. I immediately recalled a pivotal article from Behr in 1990 on Bay Leaves. Changed how I shop for them forever.

That's been my go-to travel food for years because it's always better than fast food. Lately there's an expansion of Naf Naf, which serves middle eastern food.

Kicking this topic back up in case there are fresh eyes. Have never let this project go.

Every time we lose one of these long-timers it hurts a bit more for our community. For me, it has always been the writing that attracted me to eG and I always enjoyed Maggie's.

This was my set this year. Lemon dark chocolate Hazelnut & passion fruit Espresso & house tapped maple

Ha! That was a $300 Kenmore glass top 4 burner stove from Sears (does Sears even exist anymore?) The funny thing is I've downgraded in my current restaurant with six $50 induction burners from Amazon and a few sets of Ikea pans. And to give me even more to chuckle about, one of my biggest competitors recently closed its doors (not laughing at that part), and they had been open less than a year with a purchased $100,000 Heston range system. That chef was also the captain of US Culinary Olympic team...it's not the equipment that makes good food.

This is amazing to me. I don't have her subscription but have attended a few workshops with her and have a number of her recipes. My critique of her is that she over-relies on additives that lend shelf life, which, while good for sales is not so good for the human body. Specifically I'm referring to her use of sorbitol. I know she was strongly challenged by a student in a workshop once so maybe that has changed. and FWIW, I get So Good each issue. I'd say 10% is chocolate and confection, and most of it is stuff that we've seen elsewhere including the chefs' social media.

I do adore dry pot cabbage

That opened a whole world of recipes for me. Thank you. Let me dig around and see if I can't find the closest recipe and I'll circle back if I need more help.

I've completely fallen in love with this dish, but the variations I'm finding online don't seem quite right. I'm eating this at my favorite Szechuan restaurant, and most online are saying Hunan. My version is a little bit sweet with virtually no spice/heat. Can someone suggest a recipe or the pinyin that might help me search for a recipe better? Thanks

Three wheels independently spinning. Laser etched wood with ball bearings. Well over a year's worth of focus groups to get to this point. Final focus group is being held in a week. Then we go to production.

As always more to share than time, but this week we were featured on a local PBS show called Living St Louis. I think they did a great job capturing our work. We're also on a national PBS show called A Taste of History (Episode 4) which you can find on Prime Video as well. FWIW, we are really focused now on a concept we're developing that we're calling Reparative Restauranting. I'll dangle that right there and hope to expound later. And lastly, we're in the final stages of our new bar menu concept - a truly consumer directed menu. I'm sure many will have words on this: pdf bulrush menu (1).pdf

Happy to help. We do a lot of them so it's all about efficiency.

I second this recipe - it's the base that I use. The heat will all depend on your chiles. I do a combo that includes mild New Mexico reds so as to not blow out my guests.

The owner swears its for food with an adjustable blade. I'm not as convinced, but I know where I can find a definitive answer

The latter is easy - adrenaline rush, party life (work hard play hard), possibly don't know of other life options. I've never done a busy sandwich shop so I don't know, but if they had a line out the door for hour on end, I suspect it would be similar.