Peggy Garbe
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Posts posted by Peggy Garbe
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This was a practice session. I have been asked to make a gluten-free "Key lime" pie and intend to attempt it using purchased gluten-free ginger cookies. But I wanted to test it out first without the expense of buying gluten-free cookies. I learned that 300 g of cookies and quarter pound of butter is way too much crust!
I also do not like the idea of the lime slices as a garnish since they are to me quite inedible. I attempted candying some lime slices but the peel remained the consistency of shoe leather even after 90 minutes of simmering in sugar syrup!
Do you have a dehydrator? We candy orange slices at the restaurant by just dipping thinly sliced oranges in simple syrup and then dehydrating overnight at 135F.
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Made the burgers tonight. Brioche, beef, thousand island, bacon, pepper jack, grilled red onion, and a pickle.
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Made some "Everything" Brioche burger buns - husband decided to grill some steaks, so burgers will have to wait until tomorrow
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Cool. Lee is planning to open another place, Succotash, at National Harbor, in Maryland just outside of DC. The restaurant's web site says only, "Opening Summer 2015." Its Facebook page has some pictures, and noted on August 16, "Our uniforms arrive and we are in the final stretch..." Have you heard anything more definite than that?
Here's a nice article in the Washington Post, from this past January.
Yes, the opening is scheduled within the next few weeks, I believe. Employees went through orientation a couple weeks ago, so as soon as staff is properly trained, everything else should be set to go! We've been doing recipe testing for the restaurant over the summer, so it's definitely going to be some good stuff!
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Welcome, Peggy. Louisville is underrated when it comes to restaurants, imho. Might you be at one of Edward Lee's places?
Very underrated, indeed! And yes, I'm at Milkwood downtown!
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Welcome to eGullet, Peggy. What kind of cuisine is your favorite/specialty?
I currently work in a restaurant that specializes in Southern cuisine with influences from an Asian pantry. So I definitely love working with Asian ingredients just because it's such a broad range.
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Hey guys! My name is Peggy and I'm a chef from Louisville, KY! Here to seek inspiration, knowledge, and whatever else I can find!
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The Daiquiri
in Spirits & Cocktails
Posted
You guys are making me thirsty =)