gfron1

I'm wrapping up my time in NOLA and here's what I've had: Clancy's - it was right around the corner from my airbnb (which was great, btw), otherwise it would not have been on my radar. Brie on fried oyster for a starter and stuffed soft shell for entree with a couple of old fashioneds. Perfect old-style NOLA meal. Elizabeth's - late morning breakfast of Calla cakes and poached egg over crab cakes. Great vibe, food was so tasty and funky friendly vibe. Some locals told me that they've had less than stellar food here so maybe it's because I went at 10 am and the place was slow. Try hitting it at an off hour. Shaya - Great restaurant. Quality was perfect. Portion to price was not. I focused on all of the small plates and ignored the entrees. Reserve early seats to get in at the last minute or they have a large bar that you can walk into. Cochon Butcher - Super! I went old school with a muffaletta and it was great. Super friendly staff. Willa Jean - I snacked here. Intelligensia coffee. My final meal will be Coquette tonight.

Well, John Sconzo and Steve Plotnicki ate there tonight. We're all waiting on the verdict.

Lot's of people with warnings, but if you want it you can do it. My knees are fine after years of abusing them running (good floor mats, good shoes, proper exercise outside of work). My back is fine (lift with your knees, wear a brace for heavy stuff, exercise, regular visits to a good chiropractor). Liver...well...I do enjoy my drinks but I'm sure the sugar is going to kill me before the drink. Let me put it a different way in regard to all these health warnings - if you aren't taking care of yourself now, it will only get worse. If you are maintaining good holistic health, then you can certainly keep it up but it will have to be a commitment.

Two thoughts. First, echoing Anna A, are you looking to expand your hobby or join the profession? Joining the profession means that days off for aching feet or spouse's birthday or mother's brunch are non-existent. If you want to expand the hobby, then start doing in-home private meals. That's how I started before I jumped into professional cooking. Your friends will love to eat your food and they will probably even be willing to pay for it. Second, you don't need to work for free. I don't know what market you're in but there is such a shortage of lower level cooks in the business right now. You can walk into any larger establishment and get a job. But, be willing to suck it up and do your time. I'm working with a culinary school student right now who thinks dishes are below her education. Guess what lady - I have a friggin PhD and that doesn't stop the dishes from needing to be done. And then keep perspective - you aren't set to take over the grill after one successful month. There are folks who have been doing this job for years and are very good at it. Hone your skills, prove your worth and the rewards will follow, and that will take months/years...not weeks. Just for example, right now I'm keeping my skills sharp by working in another chef's kitchen. I have a few accomplishments under my belt as well as a few degrees, but I am ALWAYS the first in the door (well, the baker beats me) and I am ALWAYS the last out (except the chef), and the second I walk in that door (after clocking in) I haul those 50 pound bags of flour up the stairs into the panty and lift that 75 pound meat grinder onto the counter for the small dude who will need it first. I am constantly pulling ingredients out that I know other cooks will need, and I jump on the damn dishes when I have a down moment to help out the dishwasher. To my way of thinking this is professional behavior. And I don't give a crap if some of my co-workers show up 15 minutes late, don't realize that we even had inventory to haul up the stairs because it's always up there when they arrive, and if they don't reciprocate. To me, this gets at Anna's question of hobby or profession. Anyone who acts like this in a kitchen will rise quickly and the chef will invest their time and knowledge in. Anyone who doesn't...they can peel potatoes and trim green beans for their entire day.

My world in Silver City seems like years ago (according to my memory), but I think our burgers were: elk, salt, smoked paprika, then topped with bacon jam and mont jack cheese. I tend to season simply to keep purer flavors.

Today's St. Louis Post-Dispatch did a full page full color spread on the book, me, my future plans and a recipe! Yesterday I was on our local NPR HERE (you can read it or listen to the archive audio) A good send off for my tour which starts next week.

ya know...they're dropping right now and my spot has cell connection. Maybe I can do something on my facebook page...hell...maybe today!

After almost a decade of attempts (I stopped counting at my 100th attempt...seriously), now that I've moved to St Louis and am baking at sea level instead of 6000'...very first batch was perfect. I always hoped it wasn't my skill that was messing them up. These are foraged pawpaw mole negro macarons.

I heard today that Barnes & Noble now has the book in stock. Amazon controls the universe. Barnes & Noble controls the planet. My publisher controls me. I control nobody. That, my friends, is the pecking order of who gets books first.

What's the one place I need to eat at in NO on my book tour. For me it needs to be new and exciting. I've done all the old standards. Shaya is the only place I know of that I haven't been yet but that's getting less new by the day.

She's the best ever. Getting achey and old, but I have never done a hike/forage without her since she was born 13 years ago- and that's 5-6 hikes a week year round.

I made my first list! Epicurious Fall 25

This particular topic is supposed to be more about the giveaway and Q&A, but since it was titled the Marketing of...last night I shared another YouTube video. There are 4 that are released and 7 total coming. Of course you can subscribe if you want to not miss one thrilling moment. My favorite part of this video is when my old girl Lexi stands on her hind legs at about :45. I didn't know she had done this until we edited the video.

I believe so. I very lightly roast/warm the beans first to bring them back to life (I do that with almost all spices too). And I did that for exactly the reason you suggested. I've tried coarsely ground but prefer whole bean - which btw, is how Jean Marie Auboine taught me.

I think the Thayer books are the best starting point. On the other extreme is Pascal Bauder's book that just came out.

Years of education on chocolate. There's a number of chocolate recipes in the book.

Still not looking Too scary.

I'm always up for a long-distance excursion. I think its one thing to eat potentially tainted plants every now and then for yourself, and something very different when you feed strangers night after night. I need to be hyper diligent, but the more you understand how different plants work (ie absorb and filter water), the comfortable you can get foraging. And I'll say again that almost every recipe and ingredient has substitutions for purchase.

@blue_dolphin Can't wait to hear what you think. Remember that the natural world is much more in the bitter spectrum. I've kept my agave blossoms for years and they get better and better with time.

One of the issues we talked about in the original topic was that my recipes cover foraged, farmed and hunted. The publisher thought that a focus on the more trendy foraging was necessary in the title. However, my recipes include elk, javalina, pigeon and other animals. And more importantly, every recipe has substitutions for every foraged or hunted ingredient. I HATE books that have ingredients that I can't find.

We've had a few serious lookers, but looking is cheap. A check on the table is what I'm waiting for and we haven't had an official offer yet.

Bulrush (the name of my new restaurant) is the non-USA name for cattails. And they taste just like cucumbers, so if you have a pure water source then there's no reason not to eat them! I mentioned just this issue in the Most Exclusive Restaurant topic. In the desert I had so little to work with. Whenever I found any item, I gathered what I could and used it in so many ways thinking ahead because I would most likely not see that plant again for another year. Cattail pollen is the best example. It shows up for less than two weeks each year. I gather all I can and find multiple ways of using it throughout the year. This strategy is important because when i got to Jan and Feb there was so little that I would have nothing to serve. It is non-stop searching, and non-stop planning, and when you find your bounty you maximize it! So contrary to your question - I will have far more bounty in St. Louis, but I think the strategy is the same. I came from the land of rattle snakes. And, much to my spouse's chagrin, I tended to forage way off trail, often hours of hiking off trail. Once I was off trail deep in the woods north of my favorite spot with Lexi (my foraging pooch) and I ran across an unknown cliff dwelling (Mimbreño). That made me even more curious so I kept going. A few miles back I found a large patch of wild strawberries and they had fruit - very unusual since bears get to them first. I kept walking exploring the patch to see how much fruit was there, and with one step I heard the scariest sound - a rattle. I looked over and Lexi was one step to my right. Both of us were less then three feet from a large rattler who was already coiled. In that split second I realized that I had to get Lexi away, then myself otherwise we were hours from help in a spot that no one would ever find us. I let out a gutteral yawlp to scare Lexi away and jumped backwards. We were both fine but very shaken and didn't bother with the berries. I tried to be better at letting my spouse know where i was going, but it's not that simple since you have to go where nature and instinct calls.

(having some editing problems) @Lisa Shock That's easy. I absolutely adore my Fujiwara White #1 Gyuto. She ain't cheap, but the best balanced, sharpest and easiest to sharpen, hand-crafted knife I own. Absolutely nothing that I own or have used compares in quality to that knife. My kitchen focuses on vegetables so it's perfect. If I were a meat kitchen I might have a different answer. I've been trying to fall in love with my Carter, but it's simply not as well balanced in the hand. The Fujiwara just dances in the nook next to my thumb.

The overall ethic and strategies transfer perfectly, but as for plant identification let me give an example. A few weeks ago I found a plant that looked and smelled extremely familiar. In St Louis I'm posting my unknown plant photos on either Wild Edibles Missouri on Facebook or Missouri Native Plant Society on FB. Immediately someone IDd it as Shiso. I did some more due diligence and wasn't completely in agreement. Another poster then said it was an inedible (toxic) plant which led to more research, which agreed that it was not shiso. Even my beloved stinging nettle doesn't look quite the same here. So to answer the question, I'm having to use the internet as a "suggested pointer" that leads me to my own trusted sources. But because there is so much flora here I have to be really, really careful and not just trust my previous experiences.

Just a fantasy. Not reality