AAQuesada

when in doubt, temp it i don't bake cakes enough to tell you the temp to look for but someone here might have a guesstimate

Nothing says it's time to grill like Manu Chau on the speaker! I love Jazz to to lean towards the young lions coming up, especially Kamasi Washington as well as his side project 'Dinner Party'. Most of the members of the informal collective that he belongs to (West Coast Get Down) came up in Los Angeles HS Jazz programs are pretty fantastic. Also Thundercat & Flying Lotus (related to Alice Coletrain btw). Tons of Rock en Espanol as well

I always assume baking is with out a fan unless it is specified

I don't think cake flour has corn starch in it but when you replace it it is typical to replace some of the flour with cornstarch to reduce the protein content as an example: https://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521#

Yes that is correct. You'll find the silk give you way more flavor than the cobs do but yes I use it all not to be wasteful.

I find using the corn silk as well makes the best stock

I have an Italian Acacia honey from Italy, that might fit the bill mild but flavorful. I've had some great Tupelo honey from the Savannah Bee Company, they tend to be on the pricey side but their honey is consistently excellent.

just very aromatic, I don't recall the price just that is wasn't enough to make me wince lol

Wait until you try the bay leaf! I have the Sicilian brand (I've mentioned it before elsewhere) it's pretty amazing. I've always disliked dried oregano but you are right this really tastes much better than any other I've tried as well

I humbly suggest the age old method of learning a recipe. Bring a 12 pack of beer to the chef for the kitchen staff to drink after work and ask politely for the recipe saying how much you love it. Just me .02c

Beef cheeks are pretty great and easy to cook, I think they'd be great in peposo and give a luscious texture to the sauce

For those who like their cookbooks to clock in at 1k+ pages, no pictures and read like a PhD dissertation, this might be the book for you! I love it so far!

The Bulldog Worcestershire is what I keep at home. Doesn't taste like L&P but it's good.

I happen to have that book!

Not a bread, but a cookie from Roxana Jullipat of Friends and Family bakery from her book Mother Grain's is a chocolate chip cookie recipe that invites playing around with different grains including barley & einkorn then talks about how that changes the final result. Not exactly what you were looking for I know but I thought it was interesting. Recipe here.