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Chris Hennes

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Everything posted by Chris Hennes

  1. Inspired by @blue_dolphin, I made the buckwheat waffles for dinner tonight. These aren't a crispy waffle, so the walnuts are an important textural component (in fact, I'd probably add more). I'm not sure it's really necessary to make a compound butter with orange marmalade, I think you could easily just serve these with butter and marmalade separately. I also found the almond extract a bit incongruous - I'd probably omit it next time.
  2. Thanks of course to @gfron1 for having us in for dinner and putting up with our incessant stream of questions, and to @Alex for arranging the whole thing in the first place! Here we all are in front of the famous wild persimmon drip wall:
  3. And so we come to the finale: the menu says "cherry, yogurt, almond":
  4. The penultimate course, an intermezzo of sorrel mousse and redbud vinegar jelly atop a buckwheat sablé:
  5. We are in the midwest, after all, so even a many-course meal like this does ultimately crescendo to an entree, in this case an incredible pork coppa (fresh, not cured) served alongside a ragout of wheat berries, millet, and husk cherries. As good as the pork was, the grain medley stole the show.
  6. And of course, an adventure like this isn't embarked upon alone: here's one of Rob's partners in crime at Bulrush, Sous Chef Justin Bell, smoking both himself and some beans (those dried things hanging from the hood):
  7. Delivered to the table looking like this: Opening: To reveal an acorn donut with turnips, a white chocolate mashed potato, a black walnut pickling liquid (I think?) and charred chard (I think). This was the most unexpected success of the evening, In my opinion. Individually the components were not all that impressive, but taken together they packed a powerful and complex flavor that worked on a number of different levels, and changed with each bite.
  8. The next plating involved acorn-shaped lids and a smoking gun. Here's Rob getting it plated up:
  9. Next up, a chanterelle pâté topped with peaches, a tiny bit of pork hock, purslane, and a hard red wheat cracker:
  10. And here are the pies: the gluten version had filling of charred greens, and was served with a cherry mostarda. Individually each component was good, but it was together that they really shone. This course was definitely a case where the whole was greater than the sum of its parts. The gluten-free version of this course was chickpea-based, and didn't have the greens in the filling:
  11. According to Rob, it just wouldn't be Ozark cuisine without some fried pies... here's an action shot of the frying. All of the a la minute cooking is done in front of you, with the seats arranged in a square around a small work area:
  12. Next up, a grilled carrot with a carrot/miso mousse, sassafras crumble, and a spring herb salad: I don't think I caught anyone actually licking their bowls, but I won't say we weren't tempted...
  13. The "menu"was projected onto the wall: no real indication of the order of things, but at least it helped me remember what it was I was eating at any given time! By and large the dishes were quite sophisticated, so it was a challenge to keep track of what all was on the plate.
  14. We began with a very dessert-like course of pickled strawberry, yogurt ice cream, and a cherry amazake sphere. Rob promised that this was the only course he was going to give instructions with: that amazake sphere is white chocolate filled with a liquid, so you had to eat the whole thing at once. The splash of liquid was somehow surprising even knowing it was coming.
  15. Alright, I'm home now, following one of the best meals in recent memory (or even not-so-recent memory!), starting in this unassuming St. Louis facade... and yes, I'm ever so slightly biased here. Caveat emptor!
  16. I just checked: the eyes are open on both sides. Always watching you.
  17. @gfron1 We are on the yellow happiness floor: here’s a shot of the room... The hotel is great: there is art everywhere. I guess there is a concert tonight, plus a wedding, so the rooftop bar was packed. We may have enjoyed some tequila cocktails 🍸 up there.
  18. I got to St. Louis an hour or so ago, and whilst staying at the Angad Arts Hotel some pregaming is clearly in order...
  19. @gfron1 what are your feelings on cameras at this event? I normally hate taking photos at restaurants, but was wondering if I shouldn't make an exception this time around given the eG interest in seeing what you are up to.
  20. I don't let mine get that dry, I guess. I'm typically making it basically a la minute: once it's dry-is on the surface I take it off the rack onto a plate that I can dump into the water.
  21. I used to have one of those, but it got destroyed in a leaky refrigerator incident. Now I use my long handled pizza peel and just let it stick out off the edge of the counter. I can’t say I’ve ever lost more than a couple scraps using either rack, though.
  22. If you want to stick to your standard grocery-store starches then I think your only real option is to reheat the filling and add more starch. If you want to go with the Modernist modified starch route, Ultratex 4 is a corn-based cold-swelling starch that is stable at high temperatures (if you are going to be baking this later) that I think will work in this application.
  23. Over the past several days the site has been inundated with spam applications attempting to post links to malware -- while we catch most of these before they post to the main forums, and have recently increased the posting and messaging restrictions on new members, please exercise caution when clicking on a link provided by a brand new forums member. As a general rule, if you don't recognize where the link is taking you, don't click on it. Please report any suspicious content you see or receive, and do not respond to it. We are working on a technological solution to the current generation of spammers, but as always it's a game of whack-a-mole.
  24. I haven't had the Beyond, but I've had the Impossible a couple of times in tacos and burritos. The texture is very good, at least in those applications, and I'd say the flavor is good, though I don't think you'd confuse it for beef. It's just that it hits similar flavor notes and works in the same sort of applications. From an pricing perspective, the Qdoba Impossible Burrito is about $10 where I live, while the ground beef burrito is $8. I have no idea what their production costs are, but if they can sell the stuff here in prime cattle country (Oklahoma) they must be doing well.
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