gfron1

something had to give. And quite frankly I'm not committed to Prune. Maybe we'll do that Sat morning.

Starting to get my geek on for next week's trip:

I'll definitely be filling in the gaps now for lunch and breakfast, so thanks for all these suggestions.

Well, let's not be sidetracked by what the marketing department puts out. I promise to use neither word in the book just to play it safe

Publishers Marketplace is where it all gets real. No more secrets: October 16, 2015 - ACORNS & CATTAILS by Rob ConnoleyNon-fiction: Cooking James Beard nominee chef Rob Connoley's ACORNS & CATTAILS: A MODERN COOKBOOK OF FOREST, FIELD & FARM, offering a vibrant palate of modern recipes for the home cook featuring foraged plants, hunted animals, and farmed vegetables, to Nicole Frailat Skyhorse, in a nice deal, for publication in Fall 2016, by Lilly Ghahremani at Full Circle Literary (World).

The NYC taco report today had one near where I'll be that looked amazing and then a parenthesis that said, "They've been replaced by a Brazilian buffet." THEN WHY DID YOU INCLUDE IT!

Its not a loaded question. I read Eater regularly but don't have coverage in my area, so I just don't know how much of the content I can trust. I know from reading past topics about Eater, that there may be some love loss, but I'm prepping for my first NYC trip and want to know where to get the best info. For example, today they posted best taco spots, and what I like is the ability to use the map to find things that will by in proximity to me.

How odd. The obvious answer is the fat. A secondary thought is shelf life because it won't go rancid (shortening doesn't go rancid does it?). Never heard of such a thing and quite frankly not sure I'd want to eat it. At that point switch out with coconut fat.

The only thing realer is the advance check

OK, you got me on this one. How did you create the multi-color swirl?

Can you believe how long this process takes?! But here it is. Its official!

Interesting. I like Taiwanese food. HERE's their FB page.

I've heard the same thing about Cosme, but I don't have a comparison point.

Maybe they'll make a coin to commemorate the moment. And maybe it'll be worth enough to pay for all these meals.

I'm looking forward to it. This will be a great survey of the land.

All of my reservations are made. Couldn't get Take Root because they are still renovating. Monday, October 26th Cosme Tuesday, October 27th Empellon chef's table Thursday, October 29th Contra Friday, October 30th Blanca Saturday, October 31st Prune for brunch

I'm pretty much limited to using pecans, and I buy in bulk from the growers, but what I've found is people want the whole nuts which makes wholes more expensive. Me, I want irregular pieces and drops the price significantly. So I can't remember the last time I've chopped nuts. One of my regulars is a pecan farmer and he told them that there's an even lower grade which they don't publicly sell, but you can always buy by asking, and its the remnants which they sell to farmers as feed. Still food grade. Still shell free. But dirt cheap.

Sorry, I was confused. I saw the reference to my formula and thought she was talking about the recipe itself. I read back and saw that wasn't my recipe, just the technique. So...never mind. The formula is similar to one of the recipes from JMA when I did the Pastry Championship class.

I dug through my notes to find out where that recipe came from. Its apparently a JMA formula.

I'll watch as others answer, but ratios are often not as important to getting the emulsion. I say this because you'll see all sorts of recipe with wildly varying ratios of chocolate to fat. Temperature is a big factor and fat content, but the formula you used isn't mine, just one I've passed along and it works. Also, as you advance, there are very precise formulas that include the temperature of the cream before it hits the chocolate. On a long shot - was the chocolate old or previously used where it might have been out of temper itself with bloom?

I bought this in LA about a decade ago at a Malaysian market. They told me it was for deep frying little savory doughs. Depending on the effect I might spray through the side, like I did here, or straight down.

I've been playing a lot with "screening" my cocoa butter. I have a Malaysian screen scoop that I sprayed yellow, then a full spray of the green. The screen creates negative effect.

I finally relented to the obvious and put a turtle filling in the green dome, my house made Trappist beer is in the front red one, the back red has apple crisp, and the blue is hazelnut crunch.

I finally had favorable weather and EZTemper worked like a charm.

It was a new recipe so I'll back off on the butter next time