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AAQuesada

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  1. Can't wait to digg in on these! Picked them up from Now Serving cookbook shop here locally
  2. Such a great book! Recently found out that Lee Hefter (one of Wolfgang Pucks top chefs) was a Sous for Barbara Tropp!
  3. pipe a line of softened butter on top. See below for example (love Fanny Z) https://fannyzanotti.com/lemon-weekend-cake-clementine-confit/
  4. I learned so much from Crust by Richard Bertinet. Especially liked that it came with video instruction.
  5. When I was in Paris last fall I noticed it on a lot of dessert menus in place of where I would traditionally see vanilla. Maybe that would be a good place to start -use it in place of where you would use vanilla in a cocktail. Maybe infuse it into a liquor base or a simple syrup or add aroma to an egg white foam. Just some ideas. I've really wanted to experiment with it myself. Just wish it was legal, some food laws really don't make sense.
  6. The 20$ plus pint has been selling well here in LA Chef Chad Colby has been doing ice cream on and off with the very lux Harry's berries
  7. try your local ACF chapter if you are a member. they usually handle apprenticeships as well as that sort of thing
  8. Just saw a great(Zoom) author interview with the Author / Owner of Dishoom with Evan Kleiman put on by 'Now Serving' the Cookbook store in Los Angeles. Knew nothing about the restaurants going in but wow -now I am pretty excited to pick up this book. The food and restaurant sound very interesting.
  9. could be completely off base here but the texture you are describing sounds more like the Jewish version of Biscotti -Mandelbrot, maybe try looking at some of those recipes
  10. I thought I'd share some of my finds that I've saved on my phone. Realize that i just listed off a bunch of names most people don't know!
  11. I'm following a lot of mostly french chef's on instagram there has been a lot of recipe posting and videos during the confinment. I'm guessing that will slow down as Chefs get back to work. Some of my favorites include: Nina Metayer Francois Perret Stephane Buron Frederic Anton David Bizet Jerome Banctel Juan Arbelaez Jean Fracois Piege Of course others as well. I'd love to other good follows! Especially any Spanish or Japanese Chefs. Lol I have a folder of screen capture recipes on my phone for inspiration. Some of the IGTV stuff is really good. Le Fooding is a great follow as well
  12. That's actually a great potential topic! I'm following a lot of Chef's on instagram (mostly french). quite a few are posting recipes, videos ect. maybe because they have nothing better to do. There's a lot of inspiration to be had there!
  13. That stuff is expensive, my suggestion is use less. 'Real Salt' seems to me to have more of a crunchy texture compared to say Diamond Crystal or even Morton's which are the more 'everyday' kosher salts here in the USA
  14. Check out the works of Pascal Baudar including: The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir If you find yourself in southern california he also teaches classes through - www.urbanoutdoorskills.com/ I took a private class through a restaurant I was working at. He is a great teacher.
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