gfron1

As everyone knows by now Saturday was our last day. Fun for many reasons including a bit of national media working on a piece for my next place, and plenty of cookbook pre-sales. I'll sure miss this little town, but can't wait to test my mettle in a larger market. Here's me at my final toast!

What a blast having Jaymes at our closing weekend! Really added something since the restaurant was born out of the skills I've learned on eG over the years. It was great to have a new/old friend there to celebrate.

The farewell cake for my restaurant which closes tonight.. Kumquat marmalade, caramel mousse and spice cake.

Our farewell cake is done. Kumquat, caramel and spice. I used the recipe in the VIDEO above, thinning the color glaze just slightly with water.

Pound would be too much butter, but that crumb is similar. I went ahead and did the cocoa cake and burred my spices with sugar totaling 60 g (v. 85 g) and it wasn't too spicy. We'll see when I cut into it tomorrow if the crumb is correct. Thanks and I'll report back.

I am looking for a cake recipe. I want to match Pierre Hermes cocoa cake texture. Tight crumb sponge cake. But I want a spice cake. Any thoughts? And for shits and grins I'm wondering - It shouldn't work but...the PH recipe calls for 8% cocoa powder to the whole recipe. What if I simply subbed with spice? The larger question is what role cocoa powder has in cake structure?

Sure, and many Indian markets have paneer in their freezer cases.

Exactly. At this point...just print the sucker!

And this is how things roll...just got an email from the editor saying top brass didn't like "essays by" on the jacket and they're debating whether to pull her off all together or use a different word. I suggested "contributions by." Their concern is that "essays by" sounds too academic. We had to make it clear from the beginning that she wasn't a co-author...she's a friend, she's said from the beginning that she doesn't care what acknowledgement she gets. We'll see what this last second change results in.

It will firm up because you're doing it straight off the pot while its still hot. It sets as it cools.

Sharing the jacket with blurbs: AcornsCattails_Jacket (NF).pdf

The setting up too quickly is what you should expect. But realize, I prefer my PDF a touch softer, AND not all thermometers read correctly. Using your thermometer (since its what you know and have experience with), back off one or two degrees. Who knows what the real temp is, and it doesn't really matter. You know that 107º is too firm for your liking, so go to 105º and see what you think. But as was said, for moldeds, often times you just blitz first (or I use a warmed depositor).

Yes, what pastrygirl said. It will be tacky to the touch and will show fingerprints. It is durable, meaning it won't melt off onto your plate, but it will show any damage that is done. For a home baker I would use one of those large tupperware cake domes so nothing gets on it or touches it, plus the dome would retain some of the coolness.

Got a hot tip from a couple of tables from Tucson last night. Both were emphatic that Carriage House in Tucson is the top spot in the city right now. Again, I haven't been, but they were both so excited about it that I'll probably make a trip in my downtime before I move.

Bwah! Nah, I have nothing better to do. I mean really just lock the door and shut the lights off. They're killing me these last few weeks. At capacity lunch and dinner every single day! Looking forward to that last toast.

I haven't been but friends are raving about Salud de Mesilla in...well...Mesilla.

Breakfast in Tucson at Prep & Pantry

My front matter says specifically China for what its worth. I still don't know how that would work. My only contact is the editor, who acts as the contact for the publisher, who is housed under the distributor (Perseus) which is where the printing directives are actually performed (If I understand the explanation from my editor). So to go through all of that to some person in China asking for a couple of cell phone pics...not quite sure if that's realistic. I guess I can ask and see what my editor says. I think we would have better luck with one of our Chinese eG members taking a field trip but I'll ask.

that would be really cool. I think its all magic now since its being printed in China.

an eG friend just shared this with me. So true.

It went by without much fanfare, but the book is off to print. My editor doesn't email me daily anymore so I'm lonely Now my focus is on the tour and sales.

For something a bit different, look at Dancing Lion. Not as productive as some of those other names, but his style is interesting.

I used titanium.

Just open and smell. If its musty, toss it. Yes, it can go bad, and more likely it will lose potency, but it'll be obvious with a quick whiff.

I stress repeatedly to use local experts who know the local flora, and spend a bit of time on safety and hazards. The focus is on the forageable items that are most accessible, most useful and most safe. The book is consciously not a foraging guide. There are plenty of those out there and most are regionally focused. I offer entry level foraging tips and rules that anyone can safely do. And I focused mostly on items that have online purchasing options and all have substitutions. And you ask if it was difficult. The culling of the list was difficult, not the writing of the remaining. The remaining ingredients are maybe 10% of my repetoire, but what was appropriate for this level of a book.