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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. Thanks for posting Foodman - I've been avoiding that cake because so many people were making and posting them a few months ago, but I guess they were for a reason. I'm on it! Looks great.
  2. That can be easily done - sizing the plaisir sucre. The other thing is that its not as hard as it looks in the book - just make it in stages in the days preceeding when you are ready to serve. Also, my non-chocolate loving friends found it way too decadent and only ate a biteful or two...
  3. When you look for it, its the stuff that looks like shredded chicken.
  4. I tried something new that has been stewing in my mind ever since Patrick posted a jaconde cake a while back. The bottom was a thin jaconde layer, topped with mascarapone mixed with limoncello, lemon zest, and whipped cream, topped fresh blackberries, then with another jaconde layer soaked with limoncello, more cheese/cream with berries, wrapped up in jaconde. It was pretty good, but I think I could have made it a bit sweeter and liquory-er.
  5. Lumas...if your pastries are as good as the photos...you're no rookie. These look fantastic.
  6. My store A friend served me some and I looked at the label and sure enough it was a company I regularly ordered from. I like it so much more than the bricks of halva.
  7. Glad you found the thread Becca! Its never far from my mind, but I just can't get into chocolate right now. That daquoise looks great! I saw your white cake a second ago...you have a nice decorative touch.
  8. Huh...thanks. I'll have to give it a try. I was thinking the shredded halva might be nices in between layers of a spice or caramel cake.
  9. This thread just hit 1000 replies - sorry, simple pleasures in life.
  10. 1001 Replies!!!! Woo hoo! (unless someone beat me to it)
  11. gfron1

    Fry pans

    Big Boy Dan has it right. I swear by Swiss Diamond if you can get them. Metal utensil safe. Dishwasher safe. Lifetime waranty. These things are light but indestructible. Most have glass tops with vents - and a really nice thick lip to seal the pan. Price is comparable. Industrial diamond coated on the inside and out.
  12. I just bought Macabim's Flaky Halva. Its so much better than the brick's of halva (I haven't tried homeade yet). My question is that the box says for baking. What does that mean - how would you use it in baking? Thanks
  13. Kerry, that is hilarious. Now we might have to create a thread for absurd desserts!
  14. Every October I do it...buy a whole bag (bushel) of green chiles to roast. Then I spend hours upon hours skinning them and de-seeding them. Then I re-pack them for use for the rest of the year. By the time October rolls around again, I start the whole process over by pitching about 3/4 of the previous bushel...I just never learn. But there is NOTHING like the aroma of roasting green chiles.
  15. This should be fun - I hope you can take pictures for us. I'm not sure if you can get avocados, but guacamole is easy and one of the best foods on the planet A mole would be fun as well. If you can use eggs, flan would be good.
  16. alanamoana - thanks for noticing. Its become a point of contention in our house since I can't stop buying/finding plates for desserts. Those are bamboo coasters that we now carry in our store-only because I wanted them for desserts The sesame crisps aren't tuilles. They were a recipe in the last Pastry Art & Design. If I remember correctly (I can share the recipe if anyone wants it, but its in a magazine so I'd prefer not to post it for copyright reasons), you mix a small amount of milk, lechitin, and glucose. Bring that to a boil, then pour over sesame seeds, flour and sugar. I add black sesame seeds for effect. Then spread, freeze. Bake. For the wavy effect, after they baked, I let them set up a bit, then scored them and draped the parchment paper that they were on over a rolling pin to harden. I had an unusally humid day so they didn't crisp up on Sunday, but they held long enough for photos. If you want the recipe just PM me and I'll get it to you. Thanks for the compliments. ~Rob
  17. For a Chinese dinner last night I made a mango mousse with a sesame crisp
  18. gfron1

    Shoo-Fly Potatoes?

    And now I'm curious because there is, of course, shoo fly pie, and a quick google search gave me shoo fly cake. So what does "shoo fly" imply?
  19. If there were ever a thread that demanded pics...this would be it! I want pics of the possibly lethal tofu. I want pics of the test subject before, during, and after tasting. And if you end up in the hospital, then definitely, pics would be expected!
  20. There are some threads on EGullet that are best left to develop with time - such as this one! All I have to add is let's not confuse things by talking about turkey wraps...too hard to write that recipe.
  21. I just couldn't bring myself to try it. There was too much good food and drink that I didn't want to spoil things Maybe I'll get a bottle and Take One for the (egullet) Team!
  22. I'll take it one step further.... I really enjoy the magazine and enjoy trying to decipher the recipes as a non-professional. However, what I see is an advertising outlet. It reminds me of the wine mags that tout certain wines, but in fact, they are positive reviews of advertiser promoted wines. I look at the pics of the chefs in the magazine and often they have hats and jackets emblazoned with the logos of companies advertising in the magazine. No, this takes nothing away from their accomplishments - no one questions their abilities and artistry. But refer back to the previous comments about publicists, and consider who pays for the magazine ["we" do now that it is subscription-based ], but that may play into their decisions. [For purposes of full disclosure...This is pure speculation by a former Show Me Stater, and I now come from a state that is sure aliens exist!]
  23. I didn't think making marshmallows was that difficult - the challenge is presentation. I see how beautiful some of the pics in the marshmallow thread are, and will be looking into better ways to cut and present.
  24. Gauva curd on toasted cashew shortbread...
  25. I went through all of my curry powders and found the one that smelled like it would go well in a sweet. The SWAD/Raja Foods brand is mostly Chicago area and East coast (and my store in New Mexico). I took 2 big Tablespoons of the mild Madras curry, added another 1 T of tumeric (hoping to get that great color) and mixed them with 2 Tablespoons of the syrup that was heating on the stove. By the way, I used the very first recipe mentioned on this thread, minus the vanilla. So with the syrup and powders I made a paste, which I added at the very beginning of the whipping process. I added a coconut tuille strip because the dark chocolate was too dark, and I hope that will tame them somewhat. I'm bringing them to an event tonight. The scraps received rave reviews.
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