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gfron1

REPORT: Chili Fest Plus! Silver City/Hatch

47 posts in this topic

I don't think you needed to consult with anyone. It looks like you had a vision and made it reality. The green chile nori is going straight to my blatant-rip-off file. That sage-agave ice cream sounds interesting too. What was the flavor balance for the pixie stix? Did it lean towards the apple with a chile/wasabi kick or was it more chile with some apple sweetness and a wasabi kick? And tuna tempura with the fruit instead of the fish! Brilliant. I followed the link about your dessert from the Iron Baker Challenge which led me to search up and read all of the rounds from that challenge. Makes me wish I'd been around the forums when that was going on so I could've followed along as the ideas were being developed. Still a fun read after the fact though. Anyway, very cool stuff. Thanks for sharing.

Edit: That macaron looks great to me. I rarely (very rarely) make macarons and I'm far from being good at it but I'm actually working on an idea right now for them. It's a bit odd and I have no idea if it will work but if it does I'll post about it.


Edited by Tri2Cook (log)

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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What was the flavor balance for the pixie stix? Did it lean towards the apple with a chile/wasabi kick or was it more chile with some apple sweetness and a wasabi kick?

Chris and Andrea can answer better since they tasted it, but I wanted sour apple with a hint of chile and subtle bite of wasabi. I heard from my spouse that he didn't taste the chile, just felt it on his lips...that's fine with me too.

I followed the link about your dessert from the Iron Baker Challenge which led me to search up and read all of the rounds from that challenge. Makes me wish I'd been around the forums when that was going on so I could've followed along as the ideas were being developed.

Yeah, those were a blast! Our outdoing of each other did wear us down however :(


Edited by gfron1 (log)

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Do you have a recipe (or just general guidelines/percentages) for the paté de fruit margarita?

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Kerry Beal gave me the recipe, so with her permission I'll share it.  I'll ask...

Of course you can. When I get home later I'll try to remember to put up the version I made at home as a tester.

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What was the flavor balance for the pixie stix? Did it lean towards the apple with a chile/wasabi kick or was it more chile with some apple sweetness and a wasabi kick?

Chris and Andrea can answer better since they tasted it, but I wanted sour apple with a hint of chile and subtle bite of wasabi. I heard from my spouse that he didn't taste the chile, just felt it on his lips...that's fine with me too.

It was definitely primarily the apple: I could not taste the chile at all, but maybe that was because I OD'ed on them at the festival earlier that day and burned my taste buds off :smile:. There was also another lingering flavor that I associated with malt powder, but I guess was actually cocoa butter (right, Rob?).


Chris Hennes
Director of Operations
chennes@egullet.org

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That's right. The cocoa butter was purely functional. The original concept was to place a 10" glass straw into the glass vase and extract the liquids. In my trial run the straw chipped inside the vase, so I added cocoa butter to the bottom to create a bumper. But, after we added the bumper the safety risk was still too chancy, so we left the straw out.

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Marguerita Pates de Fruit Test edition

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

225 grams apricot puree

90 grams sugar

18 grams apple pectin

480 grams sugar

90 grams glucose

75 grams tequila

75 grams grand marnier

75 grams orange juice concentrate

75 grams grand Marnier

112 grams lime puree

12 grams tequila

8 grams grand Marnier (or triple sec)

10 grams tartaric solution (50/50 mix of water and -- tartaric acid)

Prepare caramel bars to about 9 by 9 inches on a silpat or parchment paper.

Combine the 90 grams of sugar with the apple pectin.

Weigh out the 480 grams sugar, make a well in the center and weigh in the 90 grams of glucose.

Mix tequila, grand marnier/triple sec, orange juice concentrate and lime puree.

Weigh out the 12 grams tequila, grand marnier or triple sec and tartaric solution.

Put apricot puree in a 4 quart heavy pot, sprinkle on the sugar/pectin mixture, bring to a boil and cook for 2 minutes.

Add sugar and glucose in three additions and cook to 112ºC. Stir frequently so it doesn't burn. Add the the tequila, triple sec, orange juice concentrate and lime puree and cook to 107ºC. When reaches 107º C add the remaining liquids to stop the boiling and pour into the prepared frame.

Let sit for 24 to 48 hours, then sprinkle lightly with kosher salt, then roll in coarse sugar with a bit of lime zest mixed in.

So this particular edition tasted fabulous - but wasn't as appropriate a colour as the final edition that gfron produced using pear puree.

Corrected to add more booze.


Edited by Kerry Beal (log)

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Thank you so much! And in metric weights too... :wub:

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My version of the "energy bar" in bite-size portions.

Is the recipe floating around eG somewhere? And what's the first picture? It looks like it's rolled in a bit of coconut. Both the first picture and what I assume are the pistachio balls remind me of one of my favourite (but a little difficult to find) Japanese snacks. The Japanese snacks are made from roasted soybean flour, so I think I'd like yours even more!

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My version of the "energy bar" in bite-size portions.

Is the recipe floating around eG somewhere? And what's the first picture? It looks like it's rolled in a bit of coconut. Both the first picture and what I assume are the pistachio balls remind me of one of my favourite (but a little difficult to find) Japanese snacks. The Japanese snacks are made from roasted soybean flour, so I think I'd like yours even more!

I don't use a specific recipe.

They are very simple to make - as long as you have a meat grinder, either hand-cranked or electric.

The first one is dried apricots, raw almonds and coconut (unsweetened shredded) put through the grinder then kneaded, shaped into balls and rolled in macaroon coconut (also unsweetened).

The ones with the pistachios contain dried apples, apricots - I think I also threw in a few peaches, the candied ginger and raw pistachios. It also is kneaded and shaped into balls and rolled in finely crushed pistachios with a little sugar.

I also make them with dried figs with walnuts and coconut.

Any combination of dried fruits and nuts works. I can't give you exact amounts because it varies, depending on how much moisture is retained in the fruits - how sticky the mix - add more nuts if it is too sticky. It doesn't take long to develop a "feel" for the correct ratio.

When I use dates, raisins or really sticky figs, I roll the balls in a mix of toasted sunflower and sesame seeds as these are much tackier.

The combinations are endless and you can sandwich smaller portions between walnut or pecan halves and dip them (or any of the others) in chocolate.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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Thanks andiesenji! I don't have a grinder, but perhaps I can pick up a hand-cranked one soon. I think these fruit and nut balls would make a perfect snack to stave off hunger pains.

If there's another Silver City/Chile Fest get-together in two years time, I want to be there, too! If I'm invited, that is!

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If there's another Silver City/Chile Fest get-together in two years time, I want to be there, too!  If I'm invited, that is!

I'm definitely open to keep these going as long as there's interest. And like all events planned through eG, everyone is invited, so we would love to have you.


Edited by gfron1 (log)

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I'll keep coming as long as Rob's cooking us 12-course dinners! The Chile Fest itself was not that thrilling (typical small-town festival thing) and I have good access to chiles here in Oklahoma, but dinner was the obvious highlight of the event, and well worth the dozen-hour drive.


Chris Hennes
Director of Operations
chennes@egullet.org

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I'll keep coming as long as Rob's cooking us 12-course dinners! The Chile Fest itself was not that thrilling (typical small-town festival thing) and I have good access to chiles here in Oklahoma, but dinner was the obvious highlight of the event, and well worth the dozen-hour drive.

I have been to the Chile Fest several times in the past and some years I recall being better than others, however one day at the festival was always enough for me.

There never seemed to be as many variables to it, as compared with the Gilroy Garlic Festival, another "small town event" which I used to attend every year (It would take months to remove the aroma of garlic from my motorhome), and always for the entire weekend. My friends and I could always manage to find something or some place new to try each year. The only years I missed it was when it was in conflict with the annual basenji specialty dog show. I haven't attended for the past three years because the friends with whom I used to travel have retired and moved to Hawaii and there is a limit to how much garlic most people can handle. (as with chiles)!


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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Thanks andiesenji!  I don't have a grinder, but perhaps I can pick up a hand-cranked one soon.  I think these fruit and nut balls would make a perfect snack to stave off hunger pains.

If there's another Silver City/Chile Fest get-together in two years time, I want to be there, too!  If I'm invited, that is!

I think I will do a photo "essay" on the subject and post it in a new topic.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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Marguerita Pates de Fruit Test edition

  Amount  Measure      Ingredient -- Preparation Method

--------  ------------  --------------------------------

225      grams        apricot puree

  90      grams        sugar

  18      grams        apple pectin

480      grams        sugar

  90      grams        glucose

  75      grams        tequila

  75      grams        grand marnier

  75      grams        orange juice concentrate

  75      grams        grand Marnier

112      grams        lime puree

  12      grams        tequila

  8      grams        grand Marnier (or triple sec)

  10      grams        tartaric solution (50/50 mix of water and  -- tartaric acid)

Prepare caramel bars to about 9 by 9 inches on a silpat or parchment paper.

Combine the 90 grams of sugar with the apple pectin.

Weigh out the 480 grams sugar, make a well in the center and weigh in the 90 grams of glucose. 

Mix tequila, grand marnier/triple sec, orange juice concentrate and lime puree. 

Weigh out the 12 grams tequila, grand marnier or triple sec and tartaric solution. 

Put apricot puree in a 4 quart heavy pot, sprinkle on the sugar/pectin mixture, bring to a boil and cook for 2 minutes. 

Add sugar and glucose in three additions and cook to 112ºC.  Stir frequently so it doesn't burn.  Add the the tequila, triple sec, orange juice concentrate and lime puree and cook to 107ºC.  When reaches 107º C add the remaining liquids to stop the boiling and pour into the prepared frame. 

Let sit for 24 to 48 hours, then sprinkle lightly with kosher salt, then roll in coarse sugar with a bit of lime zest mixed in. 

So this particular edition tasted fabulous - but wasn't as appropriate a colour as the final edition that gfron produced using pear puree.

Corrected to add more booze.

Thanks Kerry. I'm going to check this out as soon as I get my next l'epicerie order sent off. I don't have apple pectin right now, just G-pectin. Was the pear version just a direct replacement of pear puree for apricot?


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Thanks Kerry. I'm going to check this out as soon as I get my next l'epicerie order sent off. I don't have apple pectin right now, just G-pectin. Was the pear version just a direct replacement of pear puree for apricot?

Nope, it was a little different. Let me see if I can find the measurements I gave to Rob to make it.

Here is the recipe I sent to Rob -

So I'd start with 320 grams of pear puree, 33 grams of sugar, mixed with 9 grams of apple pectin. Cook a couple of minutes then add in 3 aliquots 357 grams of sugar and 33 grams of glucose. Cook to 112ºC. Add in 333 grams of marguerita (I'd make it with limade or something really pulpy if you have it. Cook to 107ºC add about 5 grams of a mixture of half water and half tartaric acid and maybe about 5 grams each of triple sec and tequila. Pour quickly into frame. Let sit a day or two before rolling in salted sugar.

[20:50] kbeal9: Lime zest and salt would be nice in the coating.

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Thanks andiesenji!  I don't have a grinder, but perhaps I can pick up a hand-cranked one soon.  I think these fruit and nut balls would make a perfect snack to stave off hunger pains.

I think I will do a photo "essay" on the subject and post it in a new topic.

Please do! I have more questions, but don't want to go too off-topic here...

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I think my response to the Chile Festival was this - sure you're never going to get away from the crappy turkey leg and deep fried twinkie vendors, et cetera - after all, it is a "fair".

However, given how much our state loves chile, I was suprised to see it shown and sold strictly in its most simple state. Makes me believe that most eaters, even those that love a certain ingredient, really are unadventurous.

In addition to roasted chiles and the occasional green chile cheeseburger and just ONE place that had some red chile brownies, I expected chile EVERYTHING and a booth for it:

- chile ice cream

- deep fried chiles

- roasted chile on toast

- chile smoothies

- green chile stew(!)

- chile puree for sampling in red and green and multiple kinds of each

- chocolate dipped chiles

- apple chile pie

And on, and on....

Maybe I need a booth next year. :)


"You can't taste the beauty and energy of the Earth in a Twinkie." - Astrid Alauda

---------------------------------------------------------------------

Food Lovers' Guide to Santa Fe, Albuquerque & Taos: OMG I wrote a book. Woo!

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Thanks Shelby. I must be rested because I set a date for another multi-course meal. I won't post about it in this topic since its not directly related to this event, but it seems as if I've created a monster (kind of liked the canned monster from the Bugs Bunny cartoon). 10/25.

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      7th: Char grilled wagyu beef in bordelaise sauce – this was the main course served in a nice portion with a right amount of “fat”. Delicate Japanese beef was generally a safe choice; the chef didn’t do too much and just allowed the natural flavor of high quality wagyu to shine. The sauce and the grilled corn were precisely executed. Nothing wow but it’s hard not to like Japanese beef J
      8th: Truffle parfait – dessert. It’s a soft and light vanilla ice cream served with rich chocolate brownie and topped with aromatic smell induced by the Perigord truffle (having slight peppery taste). I hardly eat dessert with truffle in it. This one was sweet and rather delicious
      There were a couple more dishes I had and you can see/read them on the picture link below. For the meal, I drank 2 glasses of wine. The first glass was 2010 Vincent girardin chassagne-Montrachet; it’s rich and creamy with buttery aromas. The second one was 2009 Black quail Pinot noir; it’s medium bodied with dark berries delicate fragrance and dry finish in slight acidity – a quite refined pinot noir that surprisingly went along nicely with my scallop dish (of course, better with the beef). Oh before I forget, this place only offers one type of bread and butter – to be exact warm mini baguette and salted butter served at room temperature – simple but good; I ate 3 baguettes if not mistaken. The meal ended with a petit four consisting of a green tea macaron and canele – both were fine.
      It was a quiet evening, about half of the restaurant’s capacity was filled. Probably most people were still busy to attend reunion dinner with their friends and colleagues. The dining room decoration was minimalist dominated by dark grey color for the walls (some paintings were hung on them) and medium lighting. This way guests would not feel overwhelmed and the food took center stage. The staffs were polite and helpful without being intrusive. Besides the sommelier, one friendly “Indian” maitre d’ and the greeter, most of restaurants’ FOH staffs were relatively new. Chef Hubrechsen, usually visiting the dining room to greet guests, explained that the staffs turnover at Singapore restaurants were still very high; he even did not have any permanent sous chef assisting him in the kitchen. So the good thing is that it’s almost guaranteed Gunther himself would always be in the kitchen daily to ensure food quality.
      I gave my overall meal experience at Gunther’s nearly 94 pts (a good 2 ¼* by Michelin standard) and it meant about the same level as Shinji by Kanesaka Singapore and Eric Frechon’s Le Bristol, seriously. Another lovely meal, and overall it ranked as the most memorable one I’ve ever had here. Well, there was no bad meal experience at Gunther’s. Hope I can return again sometimes next year, even better if not on my own expenses. Lastly, I prefer this place over Les Amis by a small margin. Check here for pictures, https://picasaweb.google.com/118237905546308956881/GuntherSRestaurantSingapore#
    • By Kerry Beal
      Today we started out with a trip to the college to start getting ourselves set up for tomorrow. Then at 10 am we met at ChocolateFX and started our tour. Of course hair nets are obligatory if you are going to go into a food manufacturing facility!

      Wilma and Art had the small pan set up so that we could pan some raisins.

      Here's Pat (psantucc), with beard appropriately netted, applying some chocolate to the raisins.

      Ava (FrogPrincesse's little one) preparing to add more chocolate, Kyle helping and FrogPrincesse awaiting her turn.

      The fancy packing machine.

      Listening with rapt attention to Wilma explaining the making of ganache truffles in the round silicone molds.
    • By offcentre
      Gravetye Manor is a magnificent country house hotel that has been tucked away just south of East Grinstead in Sussex for over 400 years. William Robinson, who bought the property in the late 19th century, created the magnificent gardens, including the walled vegetable garden that used to supply much of the restaurants fruit and vegetables in times gone by when we actually used to have a summer.
      Peter Herbert bought the house in 1958 and created one of the first and still considered amongst the best country house hotels in England. It is still privately owned, now by retired fund manager Jeremy Hosking - a founder of Marathon AM, a $46bn investment fund, who bought the hotel out of administration in 2010. Perhaps its proximity to the Bluebell Railway was a deciding factor. Mr Hosking has what might be described as a healthy love of trains, owning a not insignificant amount of steam locomotives which are loaned out to various heritage railways throughout the UK.
      The house itself is in the middle of the rolling sussex hills, down a mile-long driveway which takes you through some of the 1000 acres of gardens. Inside its just what one would expect and want to find in such an establishment...faultless classical English upper-class style.
      A very friendly welcome from the maitre-d introduced us to our surroundings and swaddled us in the inglenook luxury of one of the 3 drawing rooms, where we took an aperitif. Some canape's were brought along with the drinks - a perfect cylinder of duck pate with little spheres of orange balanced atop; a smoked salmon and cream cheese lasagne and a very rich camembert with some brittle pastry dippers. All very nice.
      Three menu's were presented - a set 4-course table d'hote menu at £40; the a la carte and a 7-course tasting menu priced at £85.
      It was my birthday.
      We had the tasting menu.
      Provenance and and locality are obviously very important to the chef. The 5 or 6 main suppliers are listed on a front page of the menu and all were within a 25 mile radius of the hotel.
      Bread was a choice between sweet onion rolls, sourdough and focaccia, all homemade. I took rather a liking to the sweet onion rolls and took slight advantage of the generosity of the bread waitress who seemed to appear every few minutes offering more.

      I thought the room itself very attractive. Perhaps 10 tables, well-spaced in the main room, and a smaller room with 4 tables adjoins this.
      we ate
      Longhorn Beef, jerusalen artichoke and spring truffle. Upon completing the dish I asked how the beef had been prepared and was told by a rather too enthusiastic waiter that the chef dusts the beef in icing sugar before searing. There was a slight sweetness that I had put down to the wonderful tender beef itself, and I was a little disappointed to be told the chef dusts it in bloody sugar first. Anyway, a pleasing start to the meal, the artichoke and slivers of truffle being very happy bedfellows to the beef.
      Hebridean Langoustine, Carpaccio of Middle White pork brawn and parsnip. This came as a thin rectangle of brawn upon which sat a single langoustine cut in half with a frothed shellfish sauce with parsnip crisps and slivers of parsnip that had been poached in butter. The sauce was extremely rich and strikingly pink, the buttered parsnips having fantastic sweet flavour.
      Spiced Rougie Fois Gras, pain d'epice and prune. A thumb-sized cycliner of fois gras parfait with some bread crisps, prune emulsion and prunes. Nice fois gras and combination of flavours. Simple dish, nicely constructed but did little to show me what they can do in the kitchen.
      Ash Cured Line Caught Haddock, slow poached Gravetye egg and granola. A fantastic dish of very strong flavours. Now, I have never had a slow-cooked egg before so am not sure if the white was in fact just egg white, or had been replaced by something. It had a wonderful texture of fluffy yoghurt. The granola gave a nice crunch and sweetness to the dish, which was required to counter the incredibly strong, salty flavours of the fish, presented again as as a cyliner. Taken together, this was a fabulous plate of food.
      Milk Fed Lamb, tomato, polenta and garlic. A waitress brought a gleaming miniature copper pan of fantastic...I'm going to call it gravy. Another great dish, the lamb came with a small twist of kidney, a rich and sticky garlic clove and a breadcrumbed cheesey-potato thing (is there a name for these?). Rich and satisfying, this was up there with the haddock for pure eating pleasure.
      Artisan cheeses in miniature, frozen grapes and walnuts. Very nicely presented on a slate with a small glass cloche, the four cheeses were tiny slivers. I could definitely have eaten more. The frozen grapes were a nice touch. despite the punctuation on the menu, the walnuts were not frozen!
      White Chocolate and Green Olives, lemon curd. A cracking desert. Another cylinder, this time of white chocolate ice cream, was held off the plate by two pyramid wafers with bits of green olive and drops of lemon curd. Another first for me, the slightly salty olives with the sweet ice cream was a great flavour combination.
      Coffee & Petit Fours. Top quality coffee. A huge box of chocolates was brought to the table with a selection of truffles, white and dark chocolates.
      Overall a very good meal in beautiful surroundings. Service was very good throughout. A bottle of £35 wine (as you can imagine very much at the cheaper end of the list) and the bill was £250 for the two of us.
      I would return. I am not sure I would opt for the tasting menu again though. This was my first tasting menu and I do like the format. My only reservations are that for £85 I am not convinced these dishes offer great value for money. There was not a great deal of luxury ingredients included nor was I wowed by the effort involved in most of these dishes. That said, it was a very enjoyable meal.
      I'm still pondering on this. I feel that I need another tasting menu or two, perhaps at the Ledbury, for comparison. Purely for educational purposes, of course.
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