gfron1

A little research suggests that they are Runner: Enorma beans. Now I'll want to look into the history of that varietal to see what's known.

don't know yet. I'll let you know next year

I posted about these beans earlier and today I was given a bunch to grow for myself. These were found in an old Apache pot, approximately dated 300 years ago based on design. Very excited for next year's growing season.

Like a few others on this forum I've gone to one style of mold with varying decorations. That said, I have a relatively limited ability for output so I balance my moldeds with hand dipped, and some people do truffles as well. That combo allows me to fill my boxes and not get bogged down in crystalization hold ups.

Very good advice Teo. I'll tell you one thing - if I ever do a second book, I will definitely do it differently.

A response to an esteemed author that I thought I would share - info deleted just in case it matters:

Today has been spent figuring out the various book shows and their relevance to distribution and sales. IACP is all about signing books and possibly meeting folks for future deals. There's a major expo in June that is for all books (not just cookbooks) where the little guys are not noticed. Ditto for a spring show that I'm still gathering info about. I'm also going to be making a cold call later today to the publisher that I really want to pick us up.

Those are beautiful. I've always felt that there should be a distinction in these competitions between chocolate sculptures and sculptures made of chocolate - meaning, where chocolate is relevant v. just the medium.

For the Nikiri - I went stock handle. For my other knife I did custom with a Russian Kerilian birch - stunning. I tend toward my short Fujiwara for small dainty things like mushrooms.

I bought that Kato Kikiri and love it. Been using it about a month and its my go to for any heavy duty veg.

I was going through our BRoll pics today and was reminded that my photographer has been capturing "working hands" shots for over two years. He's processing them B&W with heavy saturation, but we're thinking we'll have a two page spread of the best of them. They sure make my hands look old!

I've been thinking about this all day because I have an issue with potatoes turning flavor. Based on your comments, I'm not sure if its the same issue. I use a lot of jumbo sized red potatoes, which always get peeled. In one use they are chopped and boiled for mashed potatoes - no off taste. the other use I melon ball them, then boil - these get an off taste. The balls are held in their boiling water until service. Something about holding them in the boil water that allows for the off taste.

I think the way they handled it - documenting everything - takes away the bribery aspect, especially considering that they made it clear that their goal was to not be reviewed with a star. Big picture for me is how this evolution of chefs fighting reviews is rolling out. Again, numerous chefs throwing reviewers out TO Kahn outing an anonymous reviewer TO this strategy. And I know that there are many who don't like the comparison between chefs and artists, but artists are reviewed by professionals, but they DON'T get a star. That means the review has to provide context, articulation of execution, and ultimately a sense of reviewer subjectivity based on their experience. Restaurants don't get that level of thought in most cases.

Here's a different spin. I serve my breasts braised - slimy skin, right? So I tried a few things for the crispy skin with the tender breast. The 'most of the time it works' method is to braise with the liquid only going half way up the breast. Good, but not perfect. The perfect way - Remove the skin and dehydrate it. Braise the breast. Then either deep fry, pan fry or bake the skin between two baking sheets until crisp. Perfect but a pain in the ass.

ARTICLE I know I'm not the only one who thought Jordan Kahn was a hero for outing Irene Virbila (albeit cruel), but this approach is even better. Reviewer comes in, you feed them, you comp the bill. Now they have an ethical, and sometimes policy conundrum. Most papers won't allow them to write the review. Check. Mate. Your move reviewers.

I had the North Coast Brewing Class of 88 Barleywine. I hadn't had a barleywine in probably 15-20 years...enjoyed it...or maybe it was the 11% that I enjoyed

I can't think of even one use that I couldn't use something else that would work as well or better.

Just found THIS preview page.

Gastronomica doesn't allow its material to be read without permission, so not available online. I wish it was because that was also the first issue that they allowed pictures, which I think they have done away with again

Yesterday I learned that an article written about me for Gastronomica by Amy Gentry was selected for Best Food Writing 2014. The article is called Seven Bald Men and a Kumquat Tree. Very fun! There are regularly eGers in that publication - who else is in there that we know?

The Wabi Sabi apparently isn't even in the warehouse yet. I haven't seen any links. I didn't think i had mine yet but I checked and the orange and turquoise dishes in the pic above (top left) are Wabi Sabi - very nice matte finish on them.

Steelite just sent a bunch of dishes for me to use in my photoshoots. Bauscher did the same last spring. Very generous (and smart) of them. Apparently they're trying to get me their latest - WabiSabi.

It could work if you did your cuts lengthwise. With the rotary peeler I get a 15-20 foot strip off of one potato. All you need is enough to go around which would be maybe 6-8". Of course that's just for fancy plating...its not necessary.

The shell is a sweet potato sheet made with my Japanese peeler. The cauli is inside.

I use all parts of the cattail throughout the year. For that pic, the ash comes from the woody fronds - a byproduct of when I use the tender centers. But in early June I gather the pollen, and right now I'm heading into the time when I use the root and corm.