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Everything posted by AAQuesada

  1. could be completely off base here but the texture you are describing sounds more like the Jewish version of Biscotti -Mandelbrot, maybe try looking at some of those recipes
  2. I thought I'd share some of my finds that I've saved on my phone. Realize that i just listed off a bunch of names most people don't know!
  3. I'm following a lot of mostly french chef's on instagram there has been a lot of recipe posting and videos during the confinment. I'm guessing that will slow down as Chefs get back to work. Some of my favorites include: Nina Metayer Francois Perret Stephane Buron Frederic Anton David Bizet Jerome Banctel Juan Arbelaez Jean Fracois Piege Of course others as well. I'd love to other good follows! Especially any Spanish or Japanese Chefs. Lol I have a folder of screen capture recipes on my phone for inspiration. Some of the IGTV stuff is really good. Le Fooding is a great follow as well
  4. That's actually a great potential topic! I'm following a lot of Chef's on instagram (mostly french). quite a few are posting recipes, videos ect. maybe because they have nothing better to do. There's a lot of inspiration to be had there!
  5. That stuff is expensive, my suggestion is use less. 'Real Salt' seems to me to have more of a crunchy texture compared to say Diamond Crystal or even Morton's which are the more 'everyday' kosher salts here in the USA
  6. Check out the works of Pascal Baudar including: The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir If you find yourself in southern california he also teaches classes through - www.urbanoutdoorskills.com/ I took a private class through a restaurant I was working at. He is a great teacher.
  7. lol. Maybe i'm not that smart but my reaction is pretty much the same all these years later. Why are they using a recipe that doesn't work at a good restaurant? Occam's razor -they are not -the recipe works. So what is there to learn from doing the experiment. What is the flavor, texture. I'm curious.
  8. AAQuesada

    Recipe management

    I'm in Google drive as well. I love that i can send a pdf of a recipe easily by text to a cook or print out a recipe on any computer -if im in a strange kitchen doing catering. it's really versatile
  9. https://letterpresschocolate.com/ out of Los Angeles
  10. Taste is similar to drip coffee but you are going to get more body in your cup. I like that about it
  11. i really love those croutons! they are so different and good
  12. wow so beautiful!! I've done this recipe and added gelatin to it but I take it that's not what you did? Did you just cook the curd, blend it then pour into the form with a liner and chill or cook it again? great work
  13. thanks! i didn't realize you could buy that seprately I'd love to have it all but that's way more affordable
  14. so, scald the milk, whisk into your eggs/egg yolks sugar mixture then throw it in a container on a shelf above the stove and call it a day?
  15. So I have a friend in a similar situation, well he went to culinary school first at a local community college. But later ended up at the San Francisco Baking Institute and had nothing but raves about the quality of instruction and bread https://www.sfbi.com/
  16. kind of depends on your skill level and if you want to go into more regional Mexican cooking. There are a lot of newish cookbooks on Mexican food out there although the classics are still great. there really is a something good going on right now in Mexican cookbooks: All these came out this year Made in Mexico: The Cookbook: Classic And Contemporary Recipes From Mexico City Oaxaca: Home Cooking from the Heart of Mexico My Mexico City Kitchen: Recipes and Convictions [A Cookbook] Tu Casa Mi Casa: Mexican Recipes for the Home Cook
  17. Impressive find! Thank you. It's always good to brush up on my spanish too. The quality of the spanish food press is impressive -montagud has some amazing books as well some with some 'bi-lingual' english/spanish
  18. Eric Kayser and market pictures
  19. Promise i'll post pictures but Fulgrances was pretty incredible. we ended up going for dinner even though I was thinking lunch. 3 bottles of wine later. Price per value on the wine was off the hook compared to the US We eneded up with 3 very different wines for about 5o euros each between the 4 of us ,one from the Jura, one Gamay and one from Alsace to finish. . BTW if anyone is going they have a wine bare across the street that I could not recommend more highly. we paid 21 euro for 4 good and interesting glasses. Both locations there was no oroblems with english. The Som was great. The neighborhood was so so but couldn't be happier we went. Promise more pictures to come (won't say they will be good) Going to try and hit up Frenchies to go in the am . Think I'm going to try and make a stop here Looks great!
  20. I will post some pictures later but we ended up in the Marais and stumbled on Les Philosophes http://www.cafeine.com/philosophes turned out be a good choise. had some fantastic raw milk cheeses, a tomato tart tatine and pork rillettes. Also consumed was a merguez baguette on the street (yum) and adult beverages at the Caribbean-ish theamed Pick Clops (wifi password: elgringo)! which was fun. btw appearantly pick clops are the underage kids who pick up cigarette butts off the street to smoke
  21. I've followed his blog from early on! In fact sent the bride and groom there as well!
  22. Thank you for the information! btw If it helps I'll be staying in the 19th during the week and in the 8th for the wedding this S/SN
  23. Heading to the airport in a couple hours for a wedding. I am a Chef and def on a budget, but i'd love to get a flavor of street food, ethinic food in the City, what young chefs are up too (bistronomy?) maybe a few good places for drinks with live music/Jazz. Any other must see's foodie wise? Local favorites
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