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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. For the good of the cause I'm bringing Gabe's and my PM discussion into the thread. I did fresh masa for the Pastry & Baking Cookoff Round 2 (Mincemeat Tamales). I had previously only made tamales from the powdered masa - not even the same thing as the fresh stuff. My fresh masa started with frozen posole at the advice of a friend who lived in MX for many years. She had me grind the posole and fresh corn in a Cuisinart which gave a great consistency and taste. In my PMs I've suggested that Gabe seek out the frozen posole versus canned, and so now I wonder the difference between frozen and dried.
  2. Reservations at Jaleo are made for 10/30! Thanks for the help everyone.
  3. interesting because I've been trying to figure out how to do something that may be similar...but no picture so I don't know. I was thinking of finely shredded phyllo balls. I was going to take a roll of phyllo, cut it 1/8" and work it into a ball, then somehow bake or fry it - I want to use this as a decoration on top of a dessert. Is this idea anything like this nest? Any thoughts on how I might pull this off?
  4. Ramune! Love them...more for the experience than the taste.
  5. Gorgeous! They look so fresh and juicy. Since I've never made them I have to ask - was that too much salt on top?
  6. And I've added coconut oil instead of the butter at the same proportions. Nice play with the flavor.
  7. So, here they are: We're going to mix them in with our other potatoes for smashed potatoes and fried chicken. When we tasted them (pre-cooking) they had a nice saltiness and were very similar in flavor to pumpernickel. They were earthy and almost truffle-esque which is what inspired us to do the smashed potatoes since we were going to do truffle potatoes anyway.
  8. I am committed to using these this weekend. I'll report back.
  9. The one thing I watch most for (and I've never done an event for 300), is making sure that as food is eaten the table doesn't get destroyed and look junk-ed up. I would (if allowable) put the table so it can be accessed from all sides, and then pull partial trays regularly to the back to build new trays. Just a random thought...I've been trying to figure out a system for creating a towering phyllo ribbon pyramid. I think it has potential for dramatic flare. And following on Trishiad's idea - I like using glass blocks for displays.
  10. I agree. My spouse always talks to friends about my desserts that "take 3-5 days to make." Well...they do, but that means 15 minutes a day for 3-5 days as I build the components and then I assemble them on the last day which takes minutes. And for the record, if I have 2 free hours a night I'm lapping in the luxury of free time
  11. I don't "get off island" much from my small town, but I'm heading to DC for 3 days next week. I'm looking for a nice meal ($50-100 per person) that would be fairly convenient (if not close) to the Hyatt Capitol Hill. Not looking for snooty, but rather good food. And I'm open to absolutely any type of food. BTW, its very hard to browse previous posts for this type of info...I tried. Thanks in advance.
  12. If you're in the market for a new espresso machine, I have put up a Capresso Jura Impressa E8 machine to benefit EGullet. Its a brand new machine that has been on our display for the past year - never used. It retails for just under $1000, so you know it will go for a good price on EBay. And, of course, this is a great opportunity to support EG.
  13. gfron1

    Smoked Paprika

    I sprinkle over olive tapenade on crackers at parties.
  14. My store carries them - I do the ordering and I'm trying to up my S. American products. Thanks for the info...I'll have to do something with them and repor back.
  15. I've seen independent bakeries do just fine by themselves, but in a smaller community diversifying the products is important. In our town, the bakeries that have done best are the ones that established wholesale accounts with local restaurants and hotels...because none of our restaurants have the time or staff to do that work themselves.
  16. As if one dessert wasn't enough! We should have waited until the 7th round for this one
  17. I can't stop talking about your dessert - great job Mette! What I really like is that I can practically taste it in my mind, and if I can get the ingredients, its definitely something I'd like to make. Thanks for doing the challenge, and I like your challenge to Shalamese. A toast to Mette!
  18. The short reply since I'm heading into a nap...BRAVO Mette!
  19. Here's the recipe. I modified it by grating the dough to make it easier to eat for this dessert, but it actually called for the dough to be rolled to 1/8 inch. And yes Ling, those are the curry marshmallows. The last batch I added much more turmeric to make them more yellow, but since I was coating them anyway, I didn't bother this time.
  20. I finally finished this project. I modified a recipe from allrecipes.com. 1.5 C whole wheat 1/2 C all-purpose 1 t. baking powder 2 T. oats 1/2 C. butter 1/2 C. brown sugar 1/2 C. milk Oven to 375. Sift flours and baking powder. Add oats. Cream sugar and butter, and to dry ingredients. Stir in milk and knead until smooth. Then I forced dough through a grater and press lightly into my pastry forms. That gave me just what I was looking for - sturdy enough to handle but delicate enough to eat. Then I added my madras curry mashmallow and drenched in Cluizel Mangaro Lait.
  21. Today I finished a project I had worked on for a while. Curry marshmallow on a digestive biscuit (modified to be thicker and not as hard) covered in Cluizel Mangaro Lait. I couldn't quite pull of the presentation but it was nice. I still really like the curry marshmallow.
  22. With the time zones I'm not sure when we'll hear from Mette, but I'm looking forward to seeing the result! Come on Mette...don't keep us waiting too long.
  23. I have a can of chuno negro - do I just pop them in my mouth or is there something else I'm supposed to do with them?
  24. I would have to know a bit more about it. It seems like it would be dry, but maybe there's something in it to make a bit moister than it looks (although it is a very nice photo).
  25. I think getting sick is part of the challenge now (I was sick on Friday of my challenge). I'm looking forward to Sunday's results. Heading into fall I'm looking for a nice hearty dessert.
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