Jump to content

AAQuesada

participating member
  • Posts

    729
  • Joined

  • Last visited

Everything posted by AAQuesada

  1. I'm fairly sure the book is targeted to those parts of the world today where canned seafood is considered food their grandparents ate if it's considered at all.
  2. No filter! Love the color
  3. Great post! And I really do feel, at least for me, nothing gets people to work harder than wanting to be lazy πŸ˜‚πŸ€£
  4. Love that the tinned fish thing is now 'in' saw this book and thought of this thread The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood (eG-friendly Amazon.com link)
  5. I've become a big fan of the aprons and spices at Reluctant Trading. Great quality for the price imo. The spices are fantastic as well -i swear the coriander seed smells like lemonade lol. https://reluctanttrading.com/collections/aprons?gclid=Cj0KCQjwkruVBhCHARIsACVIiOwuu8WBiN1ncGdd8z5tQhaMBZJ5WsTqydnQj-XTWWZLxyAb4-WuX_EaAu-kEALw_wcB
  6. well, yes but, fresh extruded semolina pasta and dried extruded semolina pasta shouldn't taste that different. πŸ€·πŸ½β€β™‚οΈ Cada loco con su tema. lol i've tilted at my own culinary windmills, so i will just wish you good luck!
  7. This may be a (very) stupid question but I'm going to ask it anyway. Why do you want to dry the extruded pasta? I've done plenty in restaurants it lasts a good 5 days refrigerated. And can be portioned and frozen for later use. The only reason to dry extruded pasta is to retail it as far as I can tell anyway.
  8. So I went to H Mart and picked up some red Holland chilies and Fresno's two days ago. Pretty expensive but I got them. Lol now today they appeared again at my local Ralph's Fresh fare πŸ€¦πŸ€·β€β™‚οΈ So I have some fermenting for sriacha, others processed for harissa and froze the extra in case of another red chile shortage!
  9. I've had a heck of a time finding red chiles -not even Northgate Gonzalez had them! Underwood lists them online but they didn't bring them to the Brentwood farmers market. I even found chile de Agua from Oaxaca which is pretty rare but no red Fresno or JalapeΓ±os
  10. Just remember that just because you see it in the store doesn't mean it's not a real issue. There will be a supply already in the pipeline and Huy Fong has some banked to service preferred accounts, but they really aren't making any more until they get more chilies. Who knows how long that pipeline will last, maybe it won't be a problem in the long run. I like underwood family farms too and was disappointed how that shook out. normally I make my own anyway, but I should buy my red chilies from them They come to my local Sunday market -now i'm curious what chilies were actually used anyway. Fresno's are normally easier to get so that's what i use.
  11. Everythings been said. IMO it's worth getting bincho and at least here locally it's not all that hard to get. Usually the Korean markets carry it in the LA area and I could prob get the Japanese stuff if I really wanted it. Just remembered I have an end of a bag from the local Japanese market. I'll post a picture.
  12. I'm glad I have my copy! Highly recommended if you can find a used copy somewhere. Wow, that sucks though because a lot of the good French books don't get a translation and this one did. Btw if you are in LA and want to take a look at it I believe Jon from Japanese Knife Imports has a copy on his bookshelf at work!
  13. I love that Amazon is now sending me cookbook recommendations in French! I may have a problem πŸ‘€πŸ˜‚πŸ€£πŸ€¦
  14. Rioja's age pretty well if you have a good one. Heck when I visited Lopez de Heredia in Haro they poured a 14 year white that tasted like it had years still left in it, truly amazing. @Owtahear I recommend you send your wine to me and i'll let you if it's still good πŸ˜‡
  15. material (17cmΓ—8cm type for 2 units) 200g/50g chocolate (black/milk) *50g bar for garnish on top* 200ml fresh cream 3 eggs 50g granulated sugar recipe finely chop the chocolate (black) and add the warmed fresh cream and melt. combine the eggs and granulated sugar and mix until chewy. (ribbon stage) if there is room, put the chocolate and the temperature together in hot water. mix 1 and 2 in several divided. (batter is for 2 molds, it did all fit in my 300g matfer mold) lay a cooking sheet (line with parchment paper) on a mold and pour the dough. i like the size and quantity, but this time i shed 250 g of fabric on a 17 cm Γ— 8 cm mold. bake in a 130-degree oven (266F) for 30-40 minutes, board chocolate (milk) on top and bake for another 15-20 minutes. when it is burnt, take the crude heat and complete it. *Translation courtesy of Microsoft edge
  16. Where do you purchase that from?
  17. Is there an English version? What browser are you using? You should be able to auto translate! That's what I did, but I can post the translated recipe when I get back home . He was a 2 Michelin * Chef I gather from his bio, mostly French background and has got some interesting recipes on there.
  18. πŸ₯² they have stopped making filters for the Camelbak Relay pitcher (it filtered water as it came in ame again before it left the pitcher. Love it, but my heart is broken Absent paying 55$ for a single filter on eBay it looks like I'm in the market for a new one. Anything worth looking at besides the usual Britta? What are your favorites?
  19. Made this mini chocolate cake with chocolate from Ritual. Recipe from https://chef-johjiro.com/2022/02/10/itachoco_cake/
  20. @paul o' vendange i was thinking of getting a Ducasse book any suggestions on which one? Was looking mostly at Nature or Bistro but can be talked into one of the others!
  21. AAQuesada

    Spaetzle

    mesmerizing! she's got skills. I knew you could do it off of a board but i didn't know what it entailed. wow
  22. AAQuesada

    Blancmange

    Cornstarch. Yes.
  23. -sugar (raises the temperature for coagulation) https://www.incredibleegg.org/professionals/manufacturers/real-egg-functionality/coagulation-thickening Don't know if this helps, but it seems there are several scientific papers on the subject as well
  24. Score! For me Saveur had the best recipes of any of the food mags and well written long articles. Have you been to Le Cirque?! that's awesome to find a signed copy, wow.
Γ—
Γ—
  • Create New...