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gfron1

eGullet Society staff emeritus
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Posts posted by gfron1

  1. 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.

    blackberry1.jpg

    blackberry2.jpg

  2. 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.

  3. 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.

  4. 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

  5. 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!

  6. 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.

  7. 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!]

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