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I've previously shared articles about coffee research from a specific team of scientists. This time, they've turned their attention to improving pour-over coffee (link to the underlying study in the text, for those who want to geek out). https://www.theguardian.com/food/2025/apr/08/secret-to-stronger-pour-over-coffee-with-no-extra-beans-unlocked-by-scientists

Another ludicrous mislabelling. This was identified as wahoo, which it clearly isn’t. Instead it is 竹荚鱼 (zhú jiá yú), horse mackerel, specifically Japanese horse mackerel, Trachurus japonicus. Also known in English as Japanese jack mackerel or Japanese scad. Despite the mackerel name and its similarity to mackerel it is a different, only distantly unrelated species. Also despite the Japanese epithet, they aren’t exclusive to Japan but are found in both the East China Sea and Sea of Japan and so are also landed in China and Korea. In Japanese they are マアジ (māji) and in Korean 전갱이 (jeon gaen gi). They’re nearly all wild caught, with a diminishing small number raised by aquaculture. Their resemblance to true mackerel is not only visual but extends to their flavour. Most are canned for export but are widely available in the three countries mentioned. This is one I’m rather partial to. Around $3.75 / 500g

I'm a Chef not a Chocolatier but I'd consider the 8 week clock started as of yesterday and maybe sell them at a slight discount if you were worried about moving them fast enough

My Mt Rushmore of cheese would be: A very old sharp cheddar Parmesean Gruyere Mozarella

Last night, I decided on Roujiamo but in a moment of pure laziness chose not to make them myself, as I do 99.99% of the time. Instead I ordered them from a newish restaurant about a kilometre from my home. They arrived promptly and were still hot. Unlike the cumin beef ones I make, these were pork. Number 1 Interior Terrible. Although, there was a generous amount of meat it was totally unseasoned and had zero cumin flavour despite it being listed on the menu description. It sat heavily in my stomach. An hour later, I decided to eat the second one which was slightly different. Number 2 Interior This one had some green chilli pepper - the mildest possible. Bell pepper close. Otherwise, indistinguishable from the first. I didn't even finish it. Who are they trying to appeal too? Certainly not me or anyone else who has eaten them in Xi'an. Laziness sucks.

I sell bonbons to shops that keep them at room temp and put a best by date of 8 weeks after they leave refrigeration, otherwise I keep them cold. I'm not 100% sure they're as good after 2 months at room temp but I do it anyway. (I've done some aW testing of the recipes but I don't test each individual batch) Today I went in to fill an order and my bonbon fridge had died sometime after yesterday afternoon, was blowing warm air and displaying 76F. Nothing was melted but definitely warm. so, would you: A) sell that product as usual, it's just warm room temp, no worse than summer B) sell but with a closer 'best by' date C) panic and throw everything in the compost

Quite a few years ago, I regularly saw Velveeta here in China. I guess imported from Hong Kong. It was only ever in one store then disappeared. The store and the "cheese"! I never bought it. I prefer cheese! As to Mt. Rushmore, I would need a different mountain almost every day. Today, I'd go with: Brillat-Savarin Affiné Manchego Crottin de Pays Morbier

Oh, that's too bad. My husband and I were just talking about going back to Costa Rica.If we do, I will certainly pack some Velveeta. We had a 3 week trip planned in March 2020 - due to Covid and undue fear of borders being closed, we cut our trip short. CR was one of the most beautiful places I have been. Did you ever tell the story of how you ended up there?

It is getting closer to the workshop! Plans are coming together. We still have 2 spots open if you know anyone who wants to come. We should have most equipment and supplies, but you are always welcome to bring your own. I would just add that you should mark your stuff in some way, so I don’t give it away like I did Kerry’s spatulas last year😀. Also, a thermapen can’t be carried on due to the probe. Any dietary concerns? Let us know with private message. Any other questions, just ask.

Prik king shrimp with green beans, jasmine rice, and sliced cucumbers. I used a prepared red curry paste, blended with fresh lemongrass, galangal, garlic, and long red chile. Seared and removed the shrimp and green beans. Fried the curry paste, and seasoned with palm sugar and fish sauce. Other ingredients included crushed peanuts, lime zest (sub for lime leaves), slivered long red chiles, cilantro, and Asian basil.

Fajitas? (Or maybe help out a poor starving doggie with a few bites?) I think PJ learned how to type. 🙂

rotuts, that looks exactly like the chocolate ganache cake I get there except for the color and the flavor!

We go through a lot of mustard, but we spread it out over several different sorts, so some of the specialty stuff hangs around for a while.

Check out Sosase colors. I really like them. They come out of the U.K. They are consistent and smell like chocolate.

Thank you, I very much appreciate the offer but we have a terrible custom system here. By the time I could get it out it would be old enough to have grown a beard and it would probably cost me double in customs fees then it had cost you to buy it.

If Velveeta is shelf stable, I would be happy to send you some. It is not as popular in Canada as it is in the US but it is available here. It would be my pleasure to send you a bit of nostalgia!

@pastrygirl excellent points. the frosting was not ' chantilly ' like : ie fluffy . it was denser , a bit like cream cheese frosting , if you will Ill be getting this again , as it hit various tasty spots. good will ice cold milk. net time , vanilla ice cream. no ' diet ' items involved in any way.

Just gotta say that "chantilly" is whipped cream, not American buttercream. The cake contains heavy cream, maybe that's what they mean. 🤷‍♀️ Anyway, this note amused me:

As long as we're waxing nostalgic, I would also nominate The Humble Velveeta. That's the only cheese that I knew growing up. It makes the gooiest grilled cheese sandwiches, is indispensable for some Southwestern dips, and makes some of the best macaroni and cheese that I have ever had. Unfortunately, that's one of the things that I can't find in Costa Rica. I've seen recipes to make Velveeta but I just kept bring myself to sacrifice $15 of cheddar cheese to wind up with $5 worth of Velveeta.

I'd like that same mountain! I'll add in brie and Pecorino Romano to what's been mentioned. And cheapass white American slices.

@C. sapidus between your lunch above and your usual breakfasts, I'd pay good money for a seat at your kitchen table! And onto my work salad- romaine, radish, green olives, pickled beets, ham, pepitas, and poppyseed dressing.

@Jim D. Same! The Luis Amado videos had me thinking you could get that level of coverage easily. Not sure it's the cocoa butter he uses or the technique.. maybe it's the magic of "television". Chef rubber has a lot of issues with consistency viscosity wise. I notice that jewel colors are all thinner and the blue and green artisan colors are much thicker. For me, the Med blue is one of the easier colors to work with. The light greens - spring green and key west green are the hardest. It could be the batches I've received though. @pastrygirl For the last batch I didn't worry so much about getting full coverage and I saved myself a lot of time and angst. Not sure why I wanted them all to be perfect. I have a local place that can probably order roxy & rich for me so I'll have to check with them. Definitely report back about the natural colors! The chef rubber natural line looks great on white chocolate but it's so very thin so it's a toss up on dark.

Bayley Hazen Blue Cheese from Jasper Hill from Zingerman's An American cheese modelled on British cheese Stichelton Just outstanding.

@pastameshugana The recipe I use is from the King Arthur Flour website. I follow it without deviation, the only exception for the petit popovers is a slightly lower temperature from the standard size. I make a small slit on the side to let any excess steam release at the finish of baking. Half of the recipe makes 9-10 of the petit popovers. The King Arthur site also gives instructions for using muffin tins in addition to popover pans.

As I have written often, any rejected/on hold protein gets tossed into the food processor, chopped coarsely and turned into ragu Bolognese. Frozen in portions and always a welcome "nothing to eat" supper.