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So the place mentioned above is apparently very popular with the local Chinese community and now using Chinese coffee beans as well as non Chinese beans but from a couple different Chinese coffee roasters including https://www.rabbitholeroasters.com/products/guiben-honey-4 As well as beans from a roaster called Terraform from Shanghai and the interestingly named Gout coffee roasters from Chengdu https://goutandco.com/pages/about

Speaking of.. This is a really nice food podcast - Go-To Food Podcast -featuring UK Chefs/restauranteurs. Including the latest with HB For anyone interested I'll post the link below

Dried currants are a lie! lol they are just dried 'champagne' grapes (those really small ones). Although I prefer to lie to myself and say they aren't raisins (still grossed out from childhood lol)

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

T80! that was a surprise!! For anyone interested central milling's Old world European style bread flour is there version of T-80 https://centralmilling.com/product/organic-type-80-wheat-flour/ I find the pre-geletanizing of the flour pretty interesting too -kinda curious to try that in a regular pancake batter

I'm a Chef not a Chocolatier but I'd consider the 8 week clock started as of yesterday and maybe sell them at a slight discount if you were worried about moving them fast enough

That's wild! even my local 99 Ranch (Westwood by UCLA) is 13.99 per pound. Usually they are more inexpensive than other local places

keep it refrigerated and make only enough to last 3 days (or frozen depending on the shape / available space). Some use pasteurized egg products as well, egg yolks are available in a carton and easily available through distributors the same way egg whites in a box are at regular markets

My favorite sport is cookbook browsing at Now Serving in Chinatown Los Angeles! Picked up the new to me City Cuisine by local legends Susan Feniger and Mary Sue Milliken.

Can't have nuggs with out honey mustard. I'm guessing you have both ingredients on hand! Add a touch of mayo if you care too ( I usually do)

I think he's a genius for flavors. His use of ginger to boost the flavors of other spices is pretty interesting