curls
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Posts posted by curls
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14 minutes ago, gfron1 said:
Ericka asked to be put down for three seats. Can I get a final count to lock in. That night is filling in fast so I want to free up any that aren't being used by you all.
With Ericka plus two our final count is 12 people.
If anyone would like to change their numbers, please post ASAP.
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On 5/5/2019 at 11:26 AM, ElsieD said:
What were the quail eggs in cups?
Was browsing thru social media and discoved taht someone got a photo of them... here are the quail eggs! Haven't see any other photos of these so your guess is a good as mine on type of bread or dough used for the cup portion of the recipe.
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Friday at Bulrush works for me too.
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I've had an empty jar of marinated mushrooms for too long! Made a fresh batch of HungryChris' marinated mushrooms today -- reused the existing brine/dressing mix and added additional onions, spices, salt, and vinegar.
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Thanks for the link Kerry. Definitely not an "eggfest." Maybe they should check out this video from the Big Green Egg to see what an eggfest is supposed to be
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18 minutes ago, Kerry Beal said:
It looks like this years Toronto Eggfest might turn out to be a bust. Just got a notice this morning saying that it is only five weeks away and it does not appear that they are actually using cooks. They’re going to cater it? Not quite sure how that’s gonna play out. Unfortunately having left it so late to organize I’m not available anyway.
So sad... I was looking forward to seeing what you and Anna would make and seeing all your pictures of Toronto eggfest. If you can find out more about their catered eggfest and share with us, it would be appreciated.
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40 minutes ago, ElsieD said:
What were the quail eggs in cups?
Eggselent question... didn't see prep or finished product. Many more attendees this year, even though we got there 15 minutes after the fest opened, we weren't able to set up our chairs / picnic spot in one the grassy area behind the cooks, we were off to the side of the cooks and I had a lot more difficulty checking on the status of all the cooks.
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14 hours ago, Smithy said:
What's in the lettuce wrap near the top? I'm guessing the Gyro / Mary "USED-TA" have a little lamb? (I love that name.) How did it taste?
The middle photo is of a dessert - apple something? What did you think of it?
The bottom photo is clearly the salmon...I just want to know how it tasted. I've never met salmon I didn't like...
The lettuce wrap is indeed the Gyro / Mary USE-TA and it was delicious. Just a great combination of flavors and textures. After so many plain meat dishes, the crunch from a romaine leaf along with a nice combo of flavors was quite refreshing.
The middle photo was the dessert hit for me. The cook team called it a King Shot: a donut hole topped with vanilla ice cream, caramalized bannanas, peanut butter sauce, honey, and a bacon garnish. They cooked the bananas on the BGE in a cast iron pan until they were soft and nice caramilized -- don't know for sure, but guessing they cooked the bananas with butter, sugar, and possibly some rum.
I had also tried a pineapple head spiced chocolate chip cookies, an apple dumpling, and the rhubarab cake. Did not come back in time to see the bouron glazed apples and sweet potatoes with pecans -- was curious about that one. Not too many desserts this year.
Ah, the salmon, that is a great recipe and the ladies who make it are wonderful cooks (Indigo Farms Seafood owners, Susan Handy and Teresa Nester). They were at Dizzy Fest last year too (and probably many years before that) and the salmon was one of the dishes they made last year. I have made it on my Kamado Joe and it works very well -- when I make it I omit the maple syrup Their basic recipe is posted on the Dizzy Pig website -- https://dizzypigbbq.com/recipe/raging-river-maplebutter-crusted-salmon/. The owners of Indigo Farms Seafood teach a Seafood Class at Dizzy Pig and it is on my list to attend some year.
14 hours ago, Smithy said:Going to the top: what sort of information was passed along during the Q&A session?
The Q&A lasted a bit less than an hour but could have gone on for much longer. Most of the questions were about cooking brisket (the stall, the wrap, the crust, etc.) and how the speakers techniques were similar and different from each other. They also mentioned the differences in cooking for competiion & cooking for yourself.
15 hours ago, Smithy said:Finally: did you pick up any ideas, either for technique or flavor combination, that you'll be applying to your own cookery?
This year, I did not pick up any new ideas but I had a wonderful time being outside with friends, enjoying the beautiful weather, and sampling many of the food offerings. There teams were more traditional cooks and generally stuck to the classic BGE recipes & techniques. The stand-out team for me was the Serial Grillers but that was based on their flavors and the consistency of their cooks. At last year's event there was a lot more variety in dishes and cooking techniques. Based on the photos I see from the Toronto EggFest that Kerry Beal participates in each year, I think that the Toronto group has a lot more variety in their cooks and techniques. Would like to check out some of the other EggFests... the one in Georgia and the one in Toronto seem to be two of the most interesting.
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The rest of the photos from DizzyFest 2019...
Roundtable Q&A with Ray "Dr. BBQ" Lampe, Chris Capell, and Tuffy Stone.
Some of the food - please ask if you would like to know more about any of the dishes.
Breakfast casserole from one of my favorites teams, the Serial Grillers,
The scene
The demo eggs
The door prizes
The price of various charcoals at DizzyPig
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17 minutes ago, kayb said:
Burnt ends and grits sounds like an absolutely marvelous idea.
I wanted to try that one... especially the grits... but didn't manage to walk by when it was available.
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Photos of the menus. Sadly a lot of cook teams did not have posted menus. Tasty food but so far nothing photo worthy — will keep a look out.
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DizzyFest today in Manassas, Virginia! Any other eGulleters attending? I'll post some pictures of the event. They sold over 600 tasting tickets this year. Special event this year, a roundtable Q&A with Ray "Dr. BBQ" Lampe, Tuffy Stone, and Chris Capell.
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I’m rather sure I’m in the minority, no airbrush in my shop and not planning to get one. So no interest in airbrush maintenance but sounds like a great idea for everyone who is airbrushing.
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@gfron1 when you have a chance, please post a list of the registered master class and workshop participants. Did any St. Louis residents sign up?
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Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019.
attending (9 people):
- curls
- Kerry Beal
- Chocolot
- jbates
- RobertM
- tikidoc + Maddie
- lambrecht gourmet + Nancy
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45 minutes ago, Rajala said:
I will be in a situation where temperatures reach around 30 degrees celsius, and need to temper in that temperature. At least try to. Anyone got any ideas or suggestions how to handle that? It feels like tempering white chocolate would be the hardest.
I'm curious to see what others suggest to your dilemma. I would either find a way to cool down your workspace to at least 22 degrees celsius (72 F), suggest an alternative to chocolates (popsicles or ice cream), or decline the job. Guess another alternative is to use compound chocolate/summer coating but very few of those products taste good.
Would you be willing to share any more details about this situation and why you are considering an attempt to work with chocolate at 30 C?
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@lambrecht gourmet / Dave , I going to have to leave this one up to @gfron1. If Rob hasn't released the extra seats from the 10 seats he was holding for us, we have room for you and Nancy since our current number of diners is 7. Happy to add you to our group and help celebrate Nancy's birthday, making us 9, if Rob still has availability.
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1 hour ago, Pastrypastmidnight said:
They’re already gone! We used them as a bit of a fundraiser for my kids’ camp fees
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Next time!
Drat! I should have spoken up sooner. At least they went to a good cause. 🙂
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@Pastrypastmidnight they all look beautiful and sound delicious. Would you please save a few spumoni macarons for me.
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And to answer some of my above queztion, I found the ruby tablet mould... https://www.pastrychefsboutique.com/CHOCOLATE/Chocolate-Molds/polycarbonate-chocolate-molds/Modern-Shaped-Molds/chocolate-world-cw1906-polycarbonate-chocolate-ruby-tablet-mold-10350-x-8950-x-1350-mm-56-gr-1-x-2-cavity-275-x-135-x-24-mm-mode
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7 hours ago, jbates said:
Working on a bunch of stuff for my Easter charity sale at the office.
Some tasting bars made from TJs Ruby:
I found the little mendiant/disc characters at Michael’s (US craft store), the missing third one is a bunny face. They were the lids in a small dough shaping kit for kids; threw away the dough and the containers.
And some milk tablets using Cacao Barry’s new mold for Ruby:
More to follow.
Very nice!
On the tasting bars, is that a magnetic mould? Did you fill the bars with anything or are they solid TJs Ruby?
I hadn't seen the Cacao Barry tablet mould, very cool. Did the mould work well? About how many grams per tablet?
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Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019.
attending (7 people):
- curls
- Kerry Beal
- Chocolot
- jbates
- RobertM
- tikidoc + Maddie
maybe:
- Anniebakes -
@TandemChocoPC I'm sorry you will no longer be able to join us for dinner but I look forward to meeting you Friday.
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Interesting the variety of techniques. I just foot what will be the bottom of my slab & it is on the bottom when I cut the slab on the guitar. If I remember, I'll try the pre-bottoming - put a thin coat of chocolate on a guitar slab prior to pouring your ganache method next time I do a ganache slab. Looks like that could work even better than what I am doing now.
For those that coat top and bottom... why do like to do it this way, what are the advantages?
PLANNING: eGullet Chocolate and Confectionery Workshop 2019
in Pastry & Baking
Posted
So how much room will Bulrush have for a chocolate exchange/display area? The last couple of pre-workshop show & tells have filled up a ton of space. May want to trim down the amounts or number of offerings to fit the available space.