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Stupid question but I take it that you mean biscuit as in crisp cookie and not biscuit as in cat's head?

Potage Crecy (French carrot soup) was one of the first things we made in culinary school after practicing the various knife cuts on giant horse carrots lol!

They are illegal in the US & still I can buy them on Amazon. I've seen them on fine dining menus around town, whatever laws there are don't seem to be strictly enforced. It doesn't seem to be dangerous in the amounts used in pastry/ desserts. @tralfaz I don't have an answer for you but I would be inclined to use enough that you really know it's there and stands up to the chocolate you are using. If you are going to use a special ingredient use enough so it pops. That would be my inclination anyway.

Personally I love Gateau: The surprising simplicity of French Cakes. Everything I've made from it has been pretty easy and delicious! That's all I can ask for.

Glad it worked out!

just up the vanilla a bit, that's what the rum contributes anyway IMO. You could always just leave it out as well

I had no idea that blueberries had seeds!

The ones I do are only crab, home made mayo & parsley

I thought this was an interesting video comparing different chicken breeds with the same cooking method. One caveat is that they are based in the UK so the availability of different breeds there is prob different if you are based in a different country.

Sounds delicious!

Add some bacon and you can call it the Elvis! (after his supposedly favorite sandwich, Peanut butter, banana and bacon)

Do you have a favorite waffle recipe? those look pretty nice!

I'm a big fan of the saucier and straight sided saute pans!

There was a local Chef here in LA that did a Koji Pork chop that was super popular at the time. To me it had a bit of a cured / hammy flavor.

I would show you a picture of the ones I bought 2 days ago if they weren't eaten already!

They are usually like 1 m / 3 feet ish tall.

I do mine in large pot at a bare simmer (the old fashioned way). At 2 hours I strain the stock, trash the veg then add the bones back to the pot and cover with cold water and bring up to a simmer again. I was super impressed how much gelatin I got considering I didn't add any chicken feet and the broth had more flavor than I expected as well. Oh and when I go over night I just put it as low as possible and put the pot to one side of the flame

I do this when I make chicken stock and have been very happy with the results. Legs make great stock! I pull mine at 2 hours because I feel the flavor is best at that point then add more water and let it go overnight to really get all the gelatin

It's a great ingredient I love making Negishio condiment for grilled meats. It's basically diced Negi with salt, black pepper, sesame oil some ajinomoto/chicken powder for that msg hit if you want.

Had my knife roll stolen out of my car a month or so ago and that was one of my losses. Very thin, sharpens fairly easily. Good knife for brunoise of garlic or shallots also coring tomatoes. I do prefer that pointy shape and have a Sabatier with a similar profile. So that's my bias YMMV

First Look: On Meat

For enabling purposes only I'll mention they have some pretty home size slicers lol https://www.theberkelworld.com/us/home-line-250-red-us-1.html

Misono is a very reputable company that many chef's use and I would recommend with out reservation. https://japanesechefsknife.com/products/misono-molybdenum-steel-knives-series-paring-80mm3-1-inch My friend Jon over at JKI also has a great little paring knife, which is unfortunately sold out at the moment but I'll add the link for posterity. https://www.japaneseknifeimports.com/collections/petty-knife/products/gesshin-90mm-paring-knife

That recipe is in there with padrón peppers!

If you follow David Lebovitz maybe this Parisian restaurant is familiar to you. Actually I was on Phaidon's website ordering the pre-release for On Meat by Jeremy Fox and somehow the Mokonuts book ended up in my cart! So here is a first look