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Windrose farm out of Paso Robles comes down to the Santa Monica farmers market usually had at least a couple types. I really think hardneck garlic varieties or what ever non commercial varieties you can find make the biggest difference. I picked up a couple heads of a Russian variety i can't remember the name of but the cloves are big and easy to peel. So good

You can also add chocolate extract in place of the coffee if you'd like https://www.davidlebovitz.com/chocolate-extract/

Don't know if it helps but this is the formula i use or my pastry chef i don't want to pretend to be an expert but it is good. Also the quality of your cocoa powder makes a big difference ime

Thought I'd pull these from the archives of anyone is interested. Interviews with some of the Chefs mentioned https://www.theringer.com/platform/amp/2019/3/14/18265299/momofuku-kawi-pre-opening-diaries-vol-1 https://www.theringer.com/platform/amp/2020/6/8/21283768/looking-back-at-america-with-paul-carmichael Ps i was surprised how bad the fast food chicken place was. Maybe there was something missing in translation when it came to LA?

Sale this weekend on shop worn titles to make room for fall titles at Now Serving in los angeles https://nowservingla.com

That's a fantastic price. i'd have to see some good reviews though from people i trust. not a big fan of the ninja blender but who knows i've always been surprised that there have never been home versions of the pacojet

Love, love Tapenade made with Moroccan Olives but they can be hard to find pitted

Really excellent gin, St.George (Northern California) makes a similar concept Gin called 'Terroir' which is very good as well. I love Wint & Lila (Spain) as well but AFAIK they are not distributed in the USA any more

Well that's a bummer. I have the Sonoratown and really like it only a handful of recipes but they are good ones. I'm looking forward to picking up more in that series. Which are your favorites?

I'm sure @paulraphael will correct me if i'm way off but it sounds like the sugar is breaking down the cell walls of the fruit -leaching out a portion of the water in the fruit (which is most likely to freeze hard). I'm skeptical much sugar is being absorbed into the fruit with out it being cooked (like confit of fruit would for example) but i could be wrong. And for the juice?! I would say use it to make a flavored Lemonade!

Cod (or bacalao) and pimentos are a great combo in a tortilla

Good luck, should be great with jalapeño. I was going for just thick enough that they retain some crunch

@Tropicalsenior in thinking more as a garnish for a crudo but no i didn't de seed. They are pretty tasty

That's a beautiful cover!

How many books on Bistronomy do i need? Well, all of them!

That'll soften it up for sure! But to get that dark color i think you can just simmer in the liquid for a good 15-20 min on low then cool in the pickling liquid and it'll soften as it cooks anyway. In any case I am curious see how it all turns out

Maybe try simmering the garlic cloves in the soy/sugar/vinegar mixture as its reducing! Btw i tried your pickle but with chile Serrano that I sliced up and they came out fantastic. I'm going to do another batch

A good recipe is only a starting place with Tortilla de patatas. You need to make a bunch to fine tune it to your liking. I like to let the onion and potato sit in the beaten eggs for a bit and marry the flavor

Hahahhaah 😂 i agree mostly except for the no onion thing! Ps. The potatoes should be diced! Who wants to fight

It's amazing how something with just potatoes, onions, egg & olive oil can be so gosh darn GOOD!

Fantastic podcast especially if you are interested in the history of LA / California cuisine. His interview starts part way through https://andrewtalkstochefs.com/podcasts/episode-168-remembering-mark-peel-previously-unaired-2010-interview-lisa-abend-on-copenhagen-after-covid/?fbclid=IwAR2T_CEmfwOoZAunJOmSrYyjDwwGOcxBWWbYJh0cCFPwFQxPF_YpOCrYy2c

Is that bad? I Believe Niman Ranch does the same thing

I always do keep refrigerated. the garlic is cooked to temp for 20/30 minutes reducing the AW. Then the garlic is not kept in the oil It's also important to note botulism comes from the soil and is a good idea to wash / rinse the peeled cloves and remove the stem end. Personally i am satisfied this will keep safely refrigerated for 7 to 10 days or longer frozen

Garlic confit. Peel garlic, then into a small sauce pan cover 3/4 with olive oil and place on low heat until completely soft with no color. Place in a food processor or blender with enough oil to make a smooth puree. Reserve puree and any extra garlic oil. Great in pasta sauces, aioli. Vinaigrettes ect ect.

I personally think the bigger birds are more flavorful but all I've seen recently are the smaller ones at TJ's at first I could easily get 3.5 -4lb birds but now all I see are under 3lbs. My suspicion is the TJ's account has forced them grow pretty fast and they are keeping the older / larger birds for the main brand. Like @blue_dolphin mentioned When in doublt I get an air chilled bird for me it's the best chicken i can get in a supermarket. I.e. With out going to Chinatown and getting one freshly dispatched. Sounds like you have some great options out there though! I'm jealous.