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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

Great book! Several of his spice blend formula's are in my regular rotation including Cousbara, Curcuma, Ferula, Rojo

Good luck and report back!

A lot of it depends on your Sourdough. I've never had it and I don't have your taste buds but as long as you keep it refrigerated I don't think over night in the fridge is really long enough to get it very sour. And (I think) you will need that much to get the light and fluffy part. Try it your way and see how it goes! It's probably going to take a couple tries to get it exactly correct but I have faith that you will dial it in

I would do everything by weight myself, but I guess the the real answer is a question -how active is your starter? I mentioned earlier that I would start with 20% so that would be about 110g/ 3.5oz sourdough. (If My math is correct, I am a couple drinks in on a Friday night!) I don't trust volume measurements but if that's your thing try 1/2c starter and subtract 1/4 cup flour and water from the recipe (assuming your sourdough is equal parts)

20% of the flour and 20% liquid. Yes try not to mess with dry wet ratio. No promises this will work btw! But if I wanted to do it this is how I would approach the it.

I would always start with 20% but make sure you are balancing the formula what ever flour / liquid you are adding from the starter you are subtracting from the original recipe

Because 'science'!

Fascinating!

Thanks for the heads up! Maybe I should sign up for Netflix again.

Not sure you need something this 'fancy' but the most common food release spray I've seen in restaurants is Vegalene. It's not going to be the least expensive option though.

Would have never thought to make Carmel sauce this way! Reminds me of confiture de lait which is a favorite treat. I'll have to try it

At over 1k pages he definitely gets into both art and history

Def not an expert either but I really enjoyed Rasarumah close to DTLA

I don't know about substituting rye in an existing cake but I have rye chocolate chip cookies recipe that I love & the flavors do go really well together! Another combination I saw quite a bit when I visited Paris last was Buckwheat and Chocolate in cakes or other desserts. Personally I would look for recipes that that have been developed for those grains in particular https://www.poilane.com/en/blogs/blog/gateau-de-seigle-chocolat

I have made a fried leek ice cream in a pacojet maybe 20 years ago! It was fried leeks that were a little too dark to use for service that went into a creme anglaise i made off the top of my head. Don't remember the details but the chef loved it so we paired it an onion gratin with 5 types of onions. Topped with some fish and a quenelle of the fried leek ice cream

An individual gratin of leeks and haddock maybe! Sounds delicious

Hot or cold barley tea is nice

I have way to many cookbooks but here are a couple of the latest

I think this is the answer personally