AAQuesada

How was the Ice Cream! sounds delicious

Hopefully someone comes up with a suggestion closer to you but Surfas here in Los Angeles carries it and looks like it's available online. Funny that it didn't come up when I searched trimoline. I've seen it in the store so I knew they had it and it popped up under invert sugar. https://www.surfasonline.com/products/inverted-sugar-20oz

Wish I had a recipe for you but a place near me (Gjusta for those in the LA area) makes a great miso date cookie. In any case the combination of miso, butter and dates might be worth exploring to use up the rest of your miso!

You loose flavor without the milk solids in the butter. I wouldn't go out of my way to clarify butter for the recipe but if you have some around and want to use it up -sure go for it.

Agree with this. It's a shame to waste them (and your labor/material cost) if they are otherwise fine. Personally I think the green and purple look fine. Maybe see what some of your best customers think.

This is from a Los Angeles based restaurant board but we've had a lot of visitors to Mtl here is just one thread https://www.foodtalkcentral.com/t/la-mtl-2025-recs/17674/42

I've never been & and they opened the year I was born! LA sure has some cool old restaurants. Just looked up their banana pudding and it looks fun Love that they serve it with a shot of sherry!

Think I have some small cast iron about that size. I'll check when I get home and attach a picture

Nilla wafers have already been perfected, just buy them. Then focus on the pudding part, that's the part where you can make a big improvement with minimal effort. Stella Parks is a good place to start for Classic Americana I know she has a recipe in her book Bravetart but here is a recipe of hers I found online https://www.seriouseats.com/warm-and-creamy-banana-pudding Another option is to steal the filling from Christina Tossi of Momofuku Milk Bar fame. \http://diaryofastudentgourmet.blogspot.com/2014/10/momofuku-milk-bar-banana-cream-pie.html

Do you have a favorite recipe for the Pavlova base? I've always wanted to try it

A favorite of mine! Met him at a book release event here in Los Angeles, comes across as very modest and humble. The recipes are pretty precise and detail oriented, great book if you are a lover of savory pies!

Date and walnut tart From Adam Byatt

I'm really a big fan of this book! can't recommend it more highly. She makes baking feel less intimidating, so far everything I've made has turned ouy well.

I'd love to try it at L'Ami Jean! It really is fantastic, I've made it a bunch

@MaryIsobel that sounds delicious! @FrogPrincesse Boy do I miss Mud Creek Ranch (Santa Paula) coming to the Santa Monica Farmers market. They grow something like 200 varieties of citrus and you could always count on them for that kind of stuff.

Those are pretty great! IIRC the material is the same as used for bicycle helmets. Light but tough, I got mine at Restaurant Depot / Jetro for those that have access

His recipes both sweet and savory have been so well tested and really work. Love how he's evolved as well from Chez Panisse to having lived in France for years. I've been thinking about his new book as well even though I have the first one! Pretty sure there is plenty new but still lol

Me Too! https://www.davidlebovitz.com/quince-tarte-tatin/

I really need to stop buying cookbooks! Lol i heard the author of Dobre Dobre on local radio show Good Food on KCRW. It inspired me to head out to Now Serving and pick up

Love your review, I know it wasn't meant that way but it makes me want to buy the book! Btw, I think the key with any ricotta gnocchi is to get a firm ricotta. Ricotta that is too wet can really ruin that recipe. Bellwether Farms makes a good one that comes in a draining basket, if you can find it.

Quince tart tatin based on a David Lebovitz recipe for Thanksgiving served with a sauterns spiked whipped cream

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