AAQuesada
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Posts posted by AAQuesada
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I really find mirepoix is over-rated personally, loved the depth of flavor I got from making it this way. There really are many many ways to make stocks/broths/jus and I do appreciate the traditional way as well. FWIW Bertrand Grebaut came from 3 years at Aperge/Passard and now has 1 etoile at Septime
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I really like this brown chicken stock from the new Septime book. It comes out pretty great. I do add a touch of gray salt before I reduce the stock
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The new Per Se book advocates Using beurre manie but the proportions should be the same
"BEURRE MANIÉ
5%: Lightly creamed soups or veloutés
10%: Meat-based sauces or jus
15%: Classic blanquettes or cream sauces
30%: Fully thickened béchamel or binders
Beurre manié, equal parts (by weight) flour and butter, kneaded or paddled to a paste, is perhaps the most broadly used thickener at The French Laundry."
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Latest cook books: the Rancho book I'm re-getting after having given away my last copy. The book in Spanish is my mom's (and a recommendation from cousins in Puebla)
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I'm reminded of this bougie version. I've done it in the past with regular oil to fry and shaping them more like tots and they do come out great.
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btw I wanted to second everything you've said about jon at JKI I've known him since the days as another knife geek on some the of the online knife groups. Highly recommend visiting in person for those like me in the LA area. Great service, superior knowledge and in store he'll let you try out some of the stones if you're buying. I'm a big fan of the Gesshin kagekiyo series they sharpen with ease and great fit & finish really great QPR.
I had the same Ikkanshi Tadatsuna as well (bought directly from them years ago) great fit and finish and as thin as a laser really great knives. These days i prefer a little for heft and always look for a good distal taper on my cow swords. I've bought several times from aframestokyo and they've always been great. Good place to keep a look out because he occasionally buys a group of knives from say a sushi restaurant closing they may have never used vintage knives that were bought for the opening staff and never used then he'll clean them up and put them online. I got a honyaki fuguhiki that way for a great price
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@paul o' vendange is a bad influence. Stop being an enabler 😂
On sale at Amazon new over 50% off btw
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On 12/30/2021 at 2:22 PM, paulraphael said:
Mine is by Ikkanshi Tadatsuna. They make it with either carbon (white #2) or stainless (ginsan ko / silver #3) steel. I had the carbon for a minute but traded for the stainless, and have had this one for 12 years.
It's not easy to find now, and the price has gone up.
Great knives. Iirc a frames Tokyo has them (a little shop based in Hawaii)
https://www.aframestokyo.com/ikkanshi-tadatuna-wa-gyuto-240mm-white-steel-balde-kn240.html
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Just wanted to add some context to the Red Boat Cookbook. The Author and Chef Diep Tran was the owner of Good Girl Dinette a Vietnamese restaurant that closed in 2018 (ran for 9 years) She still does update the website with classes stuff to purchase
banh chung collective (goodgirldinette.com)
She was also featured in the migrant kitchen series on PBS
THE MIGRANT KITCHEN: Beyond Pho | KPBS Public Media
She was also interviewed on Dave Changs podcast as well
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I find myself referring to 'Let's eat France' quite a bit. Really well done.
edited to say that it's formatted like a website (imo) and I find myself flipping through it like it's hyperlinked lol. Some may find it distracting but it makes an odd sort of sense. Props to the team behind this book because it could have been awful if done poorly.
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He's a really friendly guy and posts regularly on another board I frequent. If anyone is interested I'll post a link to his blog.
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I think it's fine for a headline. Then in the body of the video say 'no added fats'.
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So excited it finally came in!!
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3 hours ago, Chocolot said:
Try zesting those little suckers!
Try rubbing sugar cubes on them to absorb the oils lol! Fun
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That interview is what got me to buy the book! He is so engaging!
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Dishoom is my choice
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Gelatin does have to be heated. But you can pre set powdered gelatine to make a gelatine mass. Bloom in 6x water to gelatine. Nuke to set or water bath.
Then when you use it just account for the water you use to bloom in your recipe.
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This is the place that does it locally, it's not cheap but not as pricy as dry aged beef. They have been popping up at a lot of the better restaurants in the LA area
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I still have some green garlic pickled from this spring. The vinegar is nice to use as well
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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
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You can also add chocolate extract in place of the coffee if you'd like
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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
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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
Ps i was surprised how bad the fast food chicken place was. Maybe there was something missing in translation when it came to LA?
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Sale this weekend on shop worn titles to make room for fall titles at Now Serving in los angeles
Wine pairing for caramelized carrot soup from Modernist cuisine
in Wine
Posted
Late seeing this but I think Sherry would be a nice pairing or how about a something from the Jura like a Savagnin 'sous voile' K&L does a direct import of Domaine Dugois that can be found a great price for the quality.