[Rum substitution]

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

[Vertical Slow Juicers]

I had no idea that blueberries had seeds! 

[Crab Cakes]

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

[Chicken: Favorites and Prep]

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. 

 

 

[Confections! What did we make? (2017 – )]

12 hours ago, Rajala said:

How about some bacon fat in the peanut duja?

Sounds delicious!

[Confections! What did we make? (2017 – )]

9 hours ago, Rajala said:

Banana & Peanut

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

[Your Daily Sweets: What Are You Making and Baking? (2017 – )]

12 hours ago, Pete Fred said:

I had a dozen egg whites in the fridge demanding to be used up rather than thrown away, so breakfast yesterday was waffles...

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

[Next pan/pot... high sided fry pans / woks, saucier?]

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

 

[Shio Koji as a meat treatment]

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. 

[A New-to-Me Onion]

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

[A New-to-Me Onion]

On 9/15/2025 at 4:16 PM, Midlife said:

don’t look larger than most I buy.

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

[Bone Marrow: Chicken ?]

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

[Bone Marrow: Chicken ?]

On 9/10/2025 at 12:15 PM, rotuts said:

I think Ill chop the leg bones with a cleaver , before the leg bone  [ tibia + fibula ] go into the iPot

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 

[A New-to-Me Onion]

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. 

[Paring Knives]

11 hours ago, paulraphael said:

How do you like the Gesshins?

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 

[Show us your latest cookbook acquisitions!]

First Look: On Meat 
 

 

[Help me to identify this!]

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

[Paring Knives]

On 8/20/2025 at 9:17 AM, lindag said:

I know there some sharp knife enthusiasts among us.

 

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

[Show us your latest cookbook acquisitions!]

11 hours ago, weinoo said:

They definitely like their labné!

That recipe is in there with padrón peppers! 

[Show us your latest cookbook acquisitions!]

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 


 

[Yunnan Coffee]

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

 

 

[Food-Related Podcasts]

On 3/10/2025 at 6:12 AM, Pete Fred said:

Heston Blumenthal

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

 

 

[The Most Canadian Ice Cream Ever?]

9 minutes ago, haresfur said:

imo currants are superior to raisins in butter tarts.

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)

[Name and Author of a Book About Spices]

The spice companion by Lior Lev Sercarz is excellent. I use it on a regular basis 

[Hemodialysis Diet]

4 hours ago, Dejah said:

checked out Spiceology. All look interesting, except they all contained salt and orange peel (high in potassium)

 

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