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I don't know if I'd you have or have access to Calum Franklin's The pie room but the dough recips in there are pretty spot on. Highly recommended. (In this case it's pie in the British sense)

I thought this was a pretty well done video on Coffee in China

Holy cow! that is some beautiful work.

maybe they are running a test to see if the pull top sells better? that's all I can think of

Stupid question but I take it that you mean biscuit as in crisp cookie and not biscuit as in cat's head?

Potage Crecy (French carrot soup) was one of the first things we made in culinary school after practicing the various knife cuts on giant horse carrots lol!

They are illegal in the US & still I can buy them on Amazon. I've seen them on fine dining menus around town, whatever laws there are don't seem to be strictly enforced. It doesn't seem to be dangerous in the amounts used in pastry/ desserts. @tralfaz I don't have an answer for you but I would be inclined to use enough that you really know it's there and stands up to the chocolate you are using. If you are going to use a special ingredient use enough so it pops. That would be my inclination anyway.

Personally I love Gateau: The surprising simplicity of French Cakes. Everything I've made from it has been pretty easy and delicious! That's all I can ask for.

Glad it worked out!

just up the vanilla a bit, that's what the rum contributes anyway IMO. You could always just leave it out as well

I had no idea that blueberries had seeds!

The ones I do are only crab, home made mayo & parsley

I thought this was an interesting video comparing different chicken breeds with the same cooking method. One caveat is that they are based in the UK so the availability of different breeds there is prob different if you are based in a different country.

Sounds delicious!

Add some bacon and you can call it the Elvis! (after his supposedly favorite sandwich, Peanut butter, banana and bacon)