gfron1

You're right FP, but even before the restaurant I would process up front and just pack them in smaller bags for later use. Just making this up but there is something to to once a year moment and capturing all of that essence and oil in your mind.

Absolutely do not freeze them with the skins on. From roaster to pillow case to kitchen counter, peeled, packed in freezer size portions, airtight. At the restaurant I give them a light oil rub before freezing them. Then rub your eyes accidentally and your work is done.

Now wait a minutes...those crafty farmers are my neighbors - really Hatch is just down the road. Our rain has been very odd this year so we're finding all the chiles are more mild and smaller. Its funny seeing the price differences though. I get a massive bag, roasted, for $17. Lasts me about 6 months.

Here's the image I tried to post in previous post.

I almost missed it! Monday is Mid-Autumn festival (Mooncake Festival). https://www.facebook.com/photo.php?fbid=10152688310859845&l=13b45aeb12

Interesting morning this is turning out to be. A friend above suggested that I reach out on Facebook's Cookbook Friends, which I was afraid to do for fear of looking like an idiot. But I did it anyway this morning and am blown away at the generosity of advice. On the side I have also now been contacted by three publishers and one agent...crazy! I won't even look at them til the dust settles so I have better perspective but its very fun!

I'm still partial to Patric 70% blend, but then there's Pralus...oh wait, Cluizel...and also... There's no best chocolate. There are many amazing chocolates, some cheap, some expensive, all with a place and time for perfection.

It is. I've dropped the butter off but otherwise the same. I just love that one.

I had a good weekend working on recipes. One thing that came up is that my recipes can be down-home or fancy. For example I just finished my peanut butter pie recipe. I mostly make them into pies for the restaurant, but sometimes for dinner I'll mold and freeze them to use in a plate dessert. Not to mention for my personal use I just pipe them into a parfait cup. Not sure what to have my photographer capture - probably the plated but its such a simple recipe that I don't want home cooks to be afraid of it.

My itinerary is set - OlO, Restaurant Demo and over in Estonia - Restaurant Neh. Looks like I'll have three tasting menus in one week!

My current energy is focused on coordinating submission to the editor. I want to send it to her as I'm done but that's not useful, so I'm gathering all the material up and hoping that she can unscramble it in a useful way. In a novel you have chapter one and chapter ten. Easy. In a cookbook, you have recipes that can move around in some cases, narrative boxes (techniques, stories) that can float, and longer essays which again can float. Maybe that's something the editor does - puts them in order. We'll find out soon.

Such amazing timing. Training a new guy and today I showed him my version which didn't come out so well. I'll let him try yours tomorrow. Thanks!

Just gets better. She told me that's she's worked on numerous JBF nominated books before, and fun twist of fate, that last book that she worked on at John Wiley with my spouse (graphic design) was Wine for Dummies which got nominated and so that means my spouse got a JBF nomination years before I ever did! How fun!

Can't tell you how excited I am! Just signed on with an editor formerly of John Wiley...now freelance. She's done numerous cookbooks and wants to do it all in chocolate trade! Not kidding!

Pods can be harvested at all sorts of times depending on the use. These were for my personal snacking. If I were grinding I would have waited, but as I said, in these parts the CW is now to harvest in May if you're going to grind.

You absolutely must post the milk tart recipe! Looks so perfect.

The mesquite wood (branches and stem of the bush) is the smoke we all know. The beans/pods come out in late spring and depending on elevation get harvested in late May through about now. For milling, current thought is you pick them the 3rd week of May, dry them and grind them before monsoon season starts...traditionally around 4th of July (all elevation dependent). I don't mill mine. I make syrups, tinctures, teas, etc....all steepings, so I want the second wave of pods which I find to be a nicer sweetness. The dishes are from a local artist and the colors are her finish glazes. They were used here just for color background. I want pics of raw ingredients and then finished dishes using the raw ingredients...so this is the before.

Here's a great photo from today's shoot - we're right in the middle of harvesting mesquite, acorn, wild plum, black walnut, oats...its such a busy time of year. Oyster mushrooms any day now...

Yeah, really beautiful. Looking forward to hearing more about the milk tarts - they look like Hoosier sugar cream.

Anyone been to Tusla since 2007? I'm looking for unpretentious, quality restaurants in the area.

Any suggestions?

Any updates on SLC? I'm looking for unpretentious, quality restaurants in the area.

Anyone been to Reno since 2007? I'm looking for unpretentious, quality restaurants in the area.

Cold water...who knew! Thanks guys.

When I make my sourdough and need to clean the bowl I typically use a copper brillo after a scraping with a pastry scraper. But the dough always makes the brillo so nasty that I have to pitch it. What is everyone else using that is easier and less wasteful?