Hello dearest chowfriends, back from a long hiatus from the beloved boards due to that thing called plannning a wedding and being the most detailed person on the face of the world! but just to catch you up married life is wonderful, it happened march 26, we ate our way from one end of napa valley to the other. those posts to come.
Some of you who were around last year may remember that I was inspired by flo braker's baker's dozen group which has now grown to about 400 members and she suggested i begin a group based on what they do with people i know. so of course i came to the board. the initial response was great, about 18 people responded, the most we've ever had at a meeting was either 8 or nine, but our numbers have now dwindled down to about 6 of us faithful and we'd like to open the floor to anyone out there in food land who's interested in baking and experimentation.
i'll try to be brief while still giving you an overview of what we've done in the last year. we started off with ingredients as our focus and our first meeting was a very interesting butter tasting, along with shortbread cookies we all made from the same recipe using our different butters. in the end the eating butter voted best on the palate was different from that voted to make the best cookie. we even had one butter that was rancid. but that's just the point, to experiment and find out why things are the way they are and how we can improve in our skills.
another ingredient we explored was vanilla, that was really interesting as we just added it to already cooked anglaise, and the alcohol flavor was quite present in all of them.
we took a field trip to scharfenberger (sorry for the spelling) and then followed that up with a trip to flints for some firey bbq, great day that was.
at christmas we each made several types of candy, sat down to a formal dinner and after traded candy to take home, our seasonal soiree, so to speak.
one of our members began the tradition of serving dinner before we begin, so the night we did our chocolate overload on ganache we all dined on "real" stewed pork and the americanized version of tacos.
as you may have read in derek's posting at our last meeting we had the glorious treat of making both steamed and baked pork buns and mariposa pork along with salad.
we decide monthly what our next project will be and then the host (we trade off whose house it's at) puts together a meal and asks people to bring something- your modern day potluck, only ever so much more tasty!
we meet the second tuesday of each month and you need not have any baking experience to join us, or you may be a professional who just wants to play, at any rate, email me and i'll put you on the list for our next meeting, along with all the details.
nice to be back!