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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

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!!