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gfron1

eGullet Society staff emeritus
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Posts posted by gfron1

    Best Greek yogurt starter?

    in Cooking

    Posted

    11 hours ago, ElsieD said:

    I found a place that sells it on-line in Canada.  Cost is $12 plus $3 postage.  Is that reasonable?

    That's a fair price. We buy the heirloom collection from Cultures for Health and I just looked and they do have a Greek variety. But I agree that the culture is less important than straining to make what most people think of as Greek yogurt. The only reason we use Caspian Sea is that it responds best to our milk and our method.

    Best Greek yogurt starter?

    in Cooking

    Posted

    9 hours ago, Smithy said:

    That's good to know.  What (approximately) do you think the ambient temperature is near the bowl, and how steady do you think it is?

    Our kitchen is always 72-74º

    8 hours ago, ElsieD said:

    Where does one find Caspian Sea culture?

    We've bought from a few places online. Most of the culture sellers have it. Most often it comes in a packet with other strains as well.

    • Thanks 1

    Best Greek yogurt starter?

    in Cooking

    Posted

    At our restaurant we use the Caspian Sea cultures - gives us the thickest (ie less loss when we drain), and we don't use any of the gadgets and counter space takers mentioned above. We put a gallon of milk in a mixing bowl on the counter, add the cultures and cover with a towel. Wait. Next day it's thickened and ready. Subsequent batches are one cup of yogurt added to one gallon of milk. We've not had one issue in over two years and we've started from scratch maybe six times.

    • Like 2
    • Thanks 2

    PLANNING...an eG Gathering in STL for Bulrush

    in The Heartland: Dining

    Posted

    Last night Ian Froeb the Post-Dispatch's reviewer paid a visit. That means (most likely) his scouts had already made their visits, which means a written review is coming right before you all come to town. We have no reason to suspect anything other than a good review, although sure as shit if half of our guests arrived late for their seatings last night which really threw us into some chaos. I guess we'll see how much of it he saw.

    • Like 2

    Starting a high profile new restaurant (after closing another)

    in Restaurant Life

    Posted

    2 hours ago, gfweb said:

    Good article!

     

    https://www.stlmag.com/dining/lowry-on-bulrush/?fbclid=IwAR1jMf-IxMBVXkCiNnTweayqbgq-vAmZo8yHTSufJEpVF8AOZP_DD8by7Fc

    You beat me to it :) The editor called and said the reviewer was so excited about his experience that they didn't want to wait for the print edition in Sept, so they did a modified form for immediate digital release. That was very exciting to hear.

    • Like 13
    • Haha 1

    Starting a high profile new restaurant (after closing another)

    in Restaurant Life

    Posted

    You may have noticed I've been mostly absent for over a month! Yes, I've been doing long hours. We're just past the two month mark, which in our area means the reviewers are starting to pop in. All of our lingering construction projects are pretty well wrapped up (bathroom floor). The menu has already had a full turnover plus. That is the most common question we get - how often will the menu change? Well, Of our seven courses, we've switched up 11 so that should give folks a good idea. Our larder is also building and so much so that today I needed to type it out so I didn't lose control of inventory. We're actually doing quite a bit more than this, but these are the projects that have planned usage when they're ready.

    53447700_ScreenShot2019-06-14at2_31_28PM.png.fdf7e51569c0030ed0b1fd29898bcffa.png

    • Like 12

    Old Timey Recipe - What is "yeast flour"?

    in Pastry & Baking

    Posted

    31 minutes ago, Kerry Beal said:

    As I suspected! But most cornbreads from the time were not leavened with yeast I don't think.

    That gets to my other post about pone. I've seen leavened and un...the un generally called pone and fried in a hot cast iron. I haven't paid enough attention to all these old recipes to know when the introduction of baking powder happened in the area. It was invented in 1843.

    Making Tempeh

    in Cooking

    Posted

    Anyone making their own tempeh? One of the best things I've eaten since returning to St Louis is homemade tempeh from Konfluence Kombucha. Grocery store tempeh is disgusting IMO, but this guy's is crunchy and the soybeans hold their shape, but are still soft. We've been trying to make our own, and today's batch turned out pretty good once we seared it off with a good salting, but it was all mush in the middle. I want to figure out how to keep the bean structure in the process. Ideas?

    PLANNING...an eG Gathering in STL for Bulrush

    in The Heartland: Dining

    Posted

    On 5/29/2019 at 7:43 PM, Alex said:

    Whenever we're ready, we can post about dinner plans for other nights and whether we'd be up for company, then, too. Right now we have our eye on these places: 

    Sidney Street Cafe 

    Savage 

    Olio 

    and possibly Elmwood

    Of course I'll have opinions on other places to eat and can give a better description of each. I'll do that shortly. 

    On 5/29/2019 at 8:12 PM, kayb said:

    There is a German restaurant in the Forest Park area where I ate last time I was up there. It was marvelous. If anyone has an interest, I'll try to remember/look up where it is.

    Rigazzi's, on The Hill, is a wonderful old-school Italian. Nothing fancy, just your basic red-sauce place, good homemade pasta. Been there for centuries.

    I have no idea what German place you're thinking of. Rigazzi's is very low quality. If I were heading to The Hill (The historic Italian community) I would go to J Devoti, Tratorria Marcella or Gioia's Deli.

    12 hours ago, cyalexa said:

    @gfron1 or anyone else, lodging ideas? 

    For a splurge (but often deals) look at Angard Hotel, Marriott Courtyard Downtown West is where the chocolate workshop stayed. There's also plenty of good airbnbns and traditional bnbs. Feel free to message me if you have questions about neighborhoods.

     

    And @Alex I have put the reservation in the system. 

    Report: eGullet Chocolate and Confectionary Workshop 2019

    in Pastry & Baking

    Posted

    2 hours ago, teonzo said:

    Little verbal curiosity for @gfron1: is there a reason why you used "cattail" instead of "bulrush" in the menu on the wall?

     

     

     

    Teo

     

    Bulrush is the term common in Europe. In America few know the word although most are familiar with the word because of Moses in the Bulrush. We work hard at not using jargon or uncommon terms when describing our food (sometimes quite a challenge), but like a little mystery and uniqueness in our name.

     

    • Like 5
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