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  1. 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
  2. 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!
  3. 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
  4. 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!
  5. 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
  6. 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.
  7. lol. Maybe i'm not that smart but my reaction is pretty much the same all these years later. Why are they using a recipe that doesn't work at a good restaurant? Occam's razor -they are not -the recipe works. So what is there to learn from doing the experiment. What is the flavor, texture. I'm curious.
  8. AAQuesada

    Recipe management

    I'm in Google drive as well. I love that i can send a pdf of a recipe easily by text to a cook or print out a recipe on any computer -if im in a strange kitchen doing catering. it's really versatile
  9. https://letterpresschocolate.com/ out of Los Angeles
  10. Taste is similar to drip coffee but you are going to get more body in your cup. I like that about it
  11. i really love those croutons! they are so different and good
  12. wow so beautiful!! I've done this recipe and added gelatin to it but I take it that's not what you did? Did you just cook the curd, blend it then pour into the form with a liner and chill or cook it again? great work
  13. thanks! i didn't realize you could buy that seprately I'd love to have it all but that's way more affordable
  14. so, scald the milk, whisk into your eggs/egg yolks sugar mixture then throw it in a container on a shelf above the stove and call it a day?
  15. So I have a friend in a similar situation, well he went to culinary school first at a local community college. But later ended up at the San Francisco Baking Institute and had nothing but raves about the quality of instruction and bread https://www.sfbi.com/
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