AAQuesada
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Posts posted by AAQuesada
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5 hours ago, rotuts said:
herbs and spices should be just herbs and spices w no add-ins .
Spiceology has quite a variety of fun no salt blends.
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12 hours ago, rotuts said:
havent seen one for 20 years.
You haven't seen dried Apricots for 20 years?! or am I misunderstanding. The Trader Joe's California slab Apricots are pretty great
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@Smithy What an amazing collection! Those Sunset books are classic's out here in California
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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
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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.
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On 5/30/2025 at 12:39 PM, Pete Fred said:
I'm still looking for things to do with all these cherries
Gateau Basque with some of your Cherry preserves?
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On 5/18/2025 at 7:18 PM, GRiker said:
Never would have made nougat without @curls or PdF without @Kerry Beal. Thanks for your encouragements and hand holding.
Not quite sure what the difference between nougat and turron is but that is a personal favorite! looks great!!
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I enjoy being a voyeur and watching the event unfold! The closest I get to working with chocolate is making brownies lol
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Could it be a misspelling of Yucatan? There is a well known one from there called Sopa de lima (lime soup, with lime juice, chicken, fried tortilla, broth ect)
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Incoming package from Paris 🇫🇷. Picked up the 3rd size flat bottom bowl i had been wanting as well as some small tools
Unboxing pictures!
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It's always tricky because in Europe/ Uk. Protien content is measured differently. So a U K 11% is not the same 11% in a US flour
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when I used to try and replicate T80 I would take out 20% of the bread flour and add that amount in whole wheat. I know it's not exactly the same, but worked for me
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T80! that was a surprise!! For anyone interested central milling's Old world European style bread flour is there version of T-80
https://centralmilling.com/product/organic-type-80-wheat-flour/
I find the pre-geletanizing of the flour pretty interesting too -kinda curious to try that in a regular pancake batter
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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
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On 3/23/2025 at 10:25 AM, blue_dolphin said:
Per this week’s ad from a local market, oxtails and short ribs are both $6.99/lb
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
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19 hours ago, gfweb said:
I wonder what restaurants do.
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
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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.
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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)
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9 minutes ago, TdeV said:
What a great book
I think he's a genius for flavors. His use of ginger to boost the flavors of other spices is pretty interesting
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On 3/7/2025 at 10:32 AM, weinoo said:
Have you ever checked out either his shop or his books? I am particularly fond of The Spice Companion (eG-friendly Amazon.com link).
Great book! Several of his spice blend formula's are in my regular rotation including Cousbara, Curcuma, Ferula, Rojo
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Good luck and report back!
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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
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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)
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Hemodialysis Diet
in Cooking
Posted
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