Lisa Shock

I agree that Penzey's has some excellent vanilla and they carry several varieties. But, ultimately, making your own is the best solution. One of the best places to get b-grade beans is eBay. The price is high this year, but, fresh beans will provide extract for years.

Looking back, I should clarify for the future, I never saw rellenos in SF made from anything other than Anaheims. Of course, the supermarket and farmer's market had other types of peppers.

Anaheim green chiles, I never saw any other sort in Santa Fe.

Perhaps because children help with meal preparation? This would be the sort of activity which would keep the very little ones out of trouble and productive. (My parents first let me use a knife, a small one, at age 4. But not every parent is that trusting.)

There used to be a place in Santa Fe, NM that made rellenos with the same batter they used for onion rings. I really enjoyed the crunchy exterior.

There are so many variables, it is difficult to say. The variety of apple is important, it must have a good amount of pectin in it so there should be some tartness to the taste when it is raw. (Europe has different apple varieties than the US, so I really cannot make a recommendation.) Fruit has differing amounts of water depending upon what the weather was like just before it was picked, the moisture levels can vary greatly and there's not much of a way to tell with apples. The cooking time is important, one needs to cook much of the moisture out of the apples -look for the pan to begin to scorch to test for doneness. The sugar activates the pectin and is necessary, do not use a sugar substitute. If I were to do this again, I would take a slice of apple of the type I planned to use and cook it in a tiny pan with some sugar until it falls apart into applesauce, and then chill it and see how well it sets up. I also suspect that drying the peeled/cored/sliced apple slices in a conventional or microwave oven for a few minutes before starting may help remove some moisture. Good luck to you!

I make chocolate extract and use to boost flavor in things like mousses where there's a significantly large percentage of non-chocolate-flavored ingredients. A few drops should help you.

How do you clean the molds?

The 'moisture' in cookies is usually fat. They go rancid or get stale/soggy in humidity. Generally, you want to keep cookies away from moisture to keep their crispness. Keep the humidity low.

I just found THIS twitter account; Cyprien Verseux is an astrobiologist living in Antarctica. He also takes fun photos of his food. Scroll for a while, there are some hidden gems in the past. Raclette anyone?

Update! I just picked up a copy of the 'Arizona Cookbook' my copy is ©1983, it was originally published in 1974. Anyway, it has two recipes for 'Green Chile Burros' separate from burritos. I was not previously aware of the distinction, which appears to begin with cutting up an entire previously cooked 'small' roast beef and making a stewpot full of a mixture which becomes the filling for a burrito. @jackie40503 I am wondering if this is what you were looking for?

It's kind of difficult to calculate because different batches of spice may have fluctuating amounts of flavor. Also, I don't think (in a pancake recipe) that sugar is the correct ingredient to base the cinnamon flavor against. I think the fat and flour are more significant in that they can mute flavors. Not to mention interaction with add-in items, like the apples in your case. If someone subbed peaches for the apples, they'd probably want a different amount of cinnamon. Then, there's personal taste to factor in. Some people like a very pronounced cinnamon flavor, others want more of a hint. For me, 2 teaspoons of cinnamon in a batch of pancakes using 10oz/285g flour would be way too much, even if one were to add 50% apple. Overall, IMO, this is one of the real downsides of Ruhlman publishing such a highly flawed book. (look around for critical reviews) He tries to shoehorn a lot of things into his 'beautiful' ratios and magical charts, and they simply do not work in real life. In a few instances, primarily in the baking world, there are some viable ratios. But overall, IMO, publishing that book was a big mistake. (my undergraduate background is in mathematics) More often than not, a cook is not served by his line of thinking. That said, I'd explore a tiny pinch of nutmeg instead of cinnamon and let the apple flavor itself shine through. But, that's just me.

I knew I was missing some sites! I also use Serious Eats, I like their research.

I have found that the best recipes are on curated websites that only use tested recipes. Saveur, Food & Wine, Epicurious, Cook's Illustrated, Milk Street, and Martha Stewart are the prominent ones. Many apps are just recycling recipes from Allrecipes and that's just a swamp filled with mediocrity. I also find that a goodly number of Pinterest recipes don't work -someone created a cool photograph, but it cannot be replicated and be edible. Honestly, there's a huge amount of value in the classics like Escoffier and Ranhofer. And, of course, we're always learning more about the science behind it all and the Modernist Cuisine books give us the ability to refine and improve upon the past. And we're also seeing many more regional cookbooks giving us tested recipes from around the world. Some great chefs have youtube channels, example, and I enjoy them. We have a Youtube thread here and there's obviously a lot to explore. I enjoy seeking technique videos more than recipe videos, though. (like how to braid various types of bread) I will also admit that I have watched a lot of poor quality youtube videos with untrained people making low-quality food. Ultimately, I'd rather grab a book that I trust and skim the recipes to see if I want to make something rather than being committed to watching one seven-minute video that may not be what I was looking for. In seven minutes I can vet a dozen recipes from a trusted book or two and be done.

I'd try to do as little as possible to it to preserve the unique flavor. At first, I'd just make a highball with some simple syrup and soda water and explore the flavor. (taste it, then add bitters and see how that works) Then, consider adding lemon juice, see how that goes, and then move on to more complex ingredients.

Indeed! Your room should be at 22°C or a bit lower.

I know the Levain style is thick, but maybe you need to flatten yours just a tiny bit before baking. If they were just an eighth of an inch less thick your problem might be solved. That said, another thing to try would be to bake on silicon mats instead of parchment. The mats insulate and will prevent so much heat transferring from the pan, lessening the browning of the bottoms. Another thing to try would be cooling racks. I know the Levain recipes say they don't use cooling racks, but, you might get better results with cooling off the sheet pans to reduce cooking the bottoms. At any rate, with raw centers, you clearly need to go for a longer bake, try reducing the temp a little and going 4 minutes longer with either silpats or cooling racks. I'd bring my own sharpie (pink!) and make my own mark on that dial when I get to the perfect temp, doubt that anyone will notice.

Agree that the color is fine if not a bit too pale. Americans are now accustomed to seeing pale baked goods in supermarkets where they use shortening instead of butter as the fat which gives a pale result. What you want is dark brown and delicious. Most baked good should be the color of a medium wood finish -think mahogany or walnut. (oak is way too light)

I looked at the menu. Their Caesar salad is one item in their 'gluten friendly' section of the menu. One item listed as part of the salad is croutons. I suspect they don't have separate dishes, pans, linens, or silverware for people with celiac disease because they seem to have such a poor understanding of it. "Run away!" -King Arthur, Monty Python and the Holy Grail

I have taken two university classes on nutrition for people with celiac disease. I am also an avid bread baker and vegetarian. IMO, much of the substitute stuff is terrible. Got some GF bagels from a local place and they were like eating rubber tires. The one totally GF free bakery in town does, however, make some great cookies. Europe has a much higher standard for stating something is GF than in the US. Something like 2 parts per billion, IIRC. Here in Phoenix, only one bakery is totally GF. They started by remodeling the building and replacing all of the wallboard, ductwork, ceilings, flooring, etc. The air system filters outside air before it enters the building. Staff enters the building in a locker room where they don bunny suits. Every sack of flour, every single item gets a lab test to confirm that it is actually GF nothing testing positive is allowed further than the loading dock. Nothing with gluten has ever been inside the actual baking space. They test a sample from every batch they bake. They are the only place I would trust. Some bakeries in the US make so-called GF foods on shared equipment or spaces with shared air vents, activities which are not allowed under EU law, as far as I know. There's a lot of shady stuff going on and I wouldn't trust much of what's on the market. -Or at farmer's markets. I know of people who cook so-called GF foods to take to the farmer's market in their regular kitchen with the same pans, counters, towels, AC ducts, etc. they use for making meals with gluten-containing meals. My advice is to trust almost no one and cook more at home in a kitchen that has been cleaned and upgraded to be gluten-free. (clean the air ducts, paint the walls, scrub every surface twice, scrub all the pans and dishes several times, get new linens, etc.) In some baked goods, almond flour is an excellent substitute, in others, not so much. IMO, you might have to say goodbye to pizza but substitute some other dish. Italy has a traditional casserole of rice layered with eggplant and sometimes sausage, I don't know a name for it, but it can be dressed up and customized to be very similar to lasagna and topped like a pizza. I think there's a lot one can do with pizza toppings if you think about it. And, maybe just order it out, one place here (with a separate GF kitchen space) has a really good GF pizza that surprised me. I think in general we all make choices about what makes the cut for our MVP players in frequent rotation for dinner, or any meal, and if you get into the groove of making certain GF things more often, you'll miss the gluten much less. Start looking at all the varieties of rice and variations on cooking it, same with potatoes, quinoa, etc. Example: risotto, paella, pilaf, sushi, congee, etc. Maybe you'll find new things to feed your family that are delicious, just different. (instead of pancakes for breakfast how about a bowl of congee? instead of lasagna how about paella?) I will say to be very careful with your son. Celiac disease is very insidious in that inflammation caused by it causes the permanent destruction of villi structures in your small intestines. So, a person can tolerate a little gluten here and there, and maybe 'power through' some pain. But their small intestine is being destroyed in the process and this will eventually affect how many nutrients can be absorbed from food and eventually cause severe malnutrition and shorten lifespan. So, every exposure is important to avoid in order to ensure that your son has the fullest possible life.

Looks like many of the food studies that we've marveled at over the years were deeply flawed and their results often falsified. Thirteen of his 150+ studies have now been retracted by the publishers with more being looked at by peers. https://www.motherjones.com/food/2018/09/cornell-food-researcher-brian-wansink-13-papers-retracted-how-were-they-published/ Looks like a case of seeking fame and fortune more than valuing the truth.

THESE pictures may be useful.

Welcome! In all honesty, we do have a limited number of monetized links. EG, a non-profit, needs some income to keep the site running. Much of that money comes from society donors, but a little bit comes from the society Amazon account. The Amazon button on the text box toolbar allows people to embed links to items on Amazon. If a person purchases one of these items, a small % of the price goes to the site's account. Customers pay the same amount as they would without the affiliate link. That said, the links don't appear all that frequently and are generally relevant to the conversation. -They appear mostly in the Kitchen Consumer forum. Bon Appétit

Sorry, but that's incorrect. Ali Yeganeh was the inspiration for the Soup Nazi character. Wikipedia's entry.

Remember that, even grated, your packets would have to be carefully stored in cool places. A few hours in a hot car would give customers a puddle instead of a powder. You'd have to be careful about shelf life, but, a different solution would be to sell chunks of ganache designed to be added to hot water. I used this method at a cafe I used to work at where we sold just a few cups a day (it's Phoenix, it's never that cold here!) and having a dedicated machine would have been wasteful. One idea would be to sell the chunks as a 'lollipop' with a stirrer/spoon as the handle.