The Supreme eG Baking and Pastry Challenge (#2)

[gfron1]

Now you know why I get headaches a lot...I can't turn the damn thing off!

[jay b]

Now you know why I get headaches a lot...I can't turn the damn thing off! 

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well done

[hathor]

gfron1, that was exactly the kind of response I was looking for. The dish that you created was far from random, and I was curious to hear your take on the flavor trail or journey. Thank you for taking the time to detail it.

Kudos!

[ludja]

A co-worker had a suggestion, which follows many of yours, and honors my desire to have a local/regional flare - mincemeat tamales.  We're we're having some language difficulties in communicating with my local carniceria...but I think I'll have some fresh suet be the end of tomorrow.

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Interesting...tamales are more specific to New Mexico but empandas might be another possibility.

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The other meat flavored profile that I thought about is red mole. Perhaps one could tweak the balance of flavorings to make a sweeter but still pleasing take on the mole flavorings in a dessert. One could play up the dried fruit, toasted nut and chocolate flavors.

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I just ran across this older post from albiston about a trip he took to Sicily... click The dish sounds like beef mole filled emanadas!

Our last day in Sicily was dedicated mainly to shopping, food and non-food. The hard part about flying by plane when I travel to Italy is having to limit the amount of stuff I can bring back. Somehow there's always just another bottle of wine or cheese that I'd miss at home  .

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What really rocked us though was the 'mpanatigghi, little pockets filled with a mixture of nuts, spices chocolate and beef descending directly from empanadas. These were introduced here by the Spanish religious orders who established monasteries in the city during the times of the Borbón kingdom of the Two Sicilies.

The 'mpanatigghi:

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[chiantiglace]

very strange. And for some reason I dont feel an urge to taste it. not to be negative.

[gfron1]

I would have to know a bit more about it. It seems like it would be dry, but maybe there's something in it to make a bit moister than it looks (although it is a very nice photo).

[Ling]

I wonder if the chocolate is sweetened.

[gfron1]

The press picked up on the story today - there is more in the print version with a pic of the dessert.

Here it is.

[K8memphis]

The press picked up on the story today - there is more in the print version with a pic of the dessert.

Here it is.

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Wow, Dude, you're half of rich & famous!!

Awesome for you!!!

clap clap clap

[chiantiglace]

I was qouted. Kind of scary.

[gfron1]

Anthony, your fame stretches from the Mexican border to the Arizona border to the small towns of Gila, Cliff, Glenwood, and Deming...dude, that makes you about as important as our local firetower watchers!

[alanamoana]

^^^

Hey gfron1, great notice in your paper!

[Swisskaese]

I didn't know I was a food writer. I am going to have to ask Daniel Rogov if I can sub for him when he goes on vacation.

[gfron1]

With all of this unjustified/inaccurate fame, let's hope the AP picks it up and we'll be world famous!

[chiantiglace]

Anthony, your fame stretches from the Mexican border to the Arizona border to the small towns of Gila, Cliff, Glenwood, and Deming...dude, that makes you about as important as our local firetower watchers!

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Sweet. Lets keep the fame at "known only in emergency".