AAQuesada

The spice companion by Lior Lev Sercarz is excellent. I use it on a regular basis

Pretty sure I linked specifically to the salt free blends? The first one listed has neither orange peel nor salt. my apologies if it wasn't helpful

Spiceology has quite a variety of fun no salt blends. https://spiceology.com/collections/salt-free-blends?srsltid=AfmBOorKIDYEauT7elL7kZWGclFDevEs8Yk2cLxbqKiDNn4luPKYecQc

You haven't seen dried Apricots for 20 years?! or am I misunderstanding. The Trader Joe's California slab Apricots are pretty great

@Smithy What an amazing collection! Those Sunset books are classic's out here in California

Take reviews with a grain of salt on steam ovens. They can go off rather quickly if they are not cleaned and maintained properly.. Most people are used to ovens being bullet proof and rarely clean them. That just doesn't work when you have water and electronics (especially hard water) No one is going to blame themselves. Not to say there are no problems with the ovens but there are plenty of alternate explanations for the poor reviews

I had actually been thinking about chocolate Gateau Basque from seeing a version sold by Dandelion chocolate. That and this thread prompted me to try this recipe.

Gateau Basque with some of your Cherry preserves?

Highly recommend these guy's https://reluctanttrading.com/collections/peppercorns

Not quite sure what the difference between nougat and turron is but that is a personal favorite! looks great!!

I enjoy being a voyeur and watching the event unfold! The closest I get to working with chocolate is making brownies lol

Could it be a misspelling of Yucatan? There is a well known one from there called Sopa de lima (lime soup, with lime juice, chicken, fried tortilla, broth ect)

Incoming package from Paris 🇫🇷. Picked up the 3rd size flat bottom bowl i had been wanting as well as some small tools Unboxing pictures!

It's always tricky because in Europe/ Uk. Protien content is measured differently. So a U K 11% is not the same 11% in a US flour

when I used to try and replicate T80 I would take out 20% of the bread flour and add that amount in whole wheat. I know it's not exactly the same, but worked for me