AAQuesada

Duck does have almost 70% more fat than chicken. What works for duck might not work for Chx.

Can we not be honest? The chicken skin is not going to stay crispy. It doesn't even like to stay crispy when it's rosted. Unless you take the skin off and make a chip. Flabby chicken skin is delicious too! With moist meat and luscious braising liquid, come on, that's greAt!

'Grape jelly' ¿aioli?!

Nancy Silverton's sandwich book called 'Nancy Silverton's sandwich book'!

Club sandwiches, burgers from frozen patties, chicken tenders? that is what i think of when i think of hotel room service, is that what you mean?

I have to say i'm really digging French Lessons by Aussie Chef Justin North. Picked it up for less than 5 used and it reallly covers all the basics of modern French cuisine in an easy to understand manner and would def recommend it for anyone wanting to put together composed plates.

looking forward to seeing everyone's ketchup filled bonbon's with french fry inclusions! 😂🤣lol that's all I could think of reading this thread!

Yes.

When my brother got married I got him and his wife the David Rosengarten Dean and Deluca cookbook. I think it's really excellent, well tested recipes and covers a wide variety of topics

Hard to find much but this looks like it, no?

Hah, I haven't been there in 30 years but i can still taste the Proustian Chili with cornbread and honey butter in my minds eye.

Never heard of it! Sounds interesting though I'll try and Google around when I get a chance

Some older books I've been vibing on

Well for those in the los angeles area i recommend Food talk central

As a random aside; I was a big knife forum's guy back in the day when this book came out and Chad was a regular poster. Ended up buying one of the knives used for photo's in the book - a vintage sabatier chef's knife, still gets regular use at home.

is store bought really a comparable product to one you make yourself in terms of method of production? There's no reason a shelf stable store bought dulce de leche would need to have a low AW is there? Honest question, I am a chef not a pastry chef but on the surface of it they seem to me to be different products with different purposes.

I don't remember if mine is the same brand but looks exactly the same and works great, lives on my stove. If that is too heavy maybe try and find something that size and shape would be my recommendation for the OP

if you have corn syrup you can sub that, it's not exactly the same but close enough for the home i would think. someone correct me if i'm wrong

A couple people on another board i'm on have one, seems to get positive feedback

Even more than the char what's almost impossible to replicate is the aroma of the pecan wood he uses in his pizza oven. It permeates the whole restaurant. Was just in Phx -so good.

They've been doing a similar Martini at Father's Office here in LA for quite a while. It really is quite good. If you scroll way way down past the beers you'll see it listed. Menu - Father's Office Culver City - See Current Menu (fathersoffice.com)

it's fine in very small amounts. too much can be over powering but i've used in as part of a smokey mashmallow fluff in a take on smores. We tried smoking the sugar but it didn't work as well as the liquid smoke. Liquid Smoke is often used in BBQ sauce to cover up something that wasn't actually smoked.

Hendrick's is a banging G&T gin, don't love it as much in a Martini. just my opinion.

Dishoom is a great book! there was a great zoom talk on it from Now Serving in LA. Event Recordings – Now Serving (nowservingla.com)

And how could there possibly be any argument about the above? There is no argument, it's delicious!