AAQuesada

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!

This article makes me want to try a 1:1 Martini. I like a good vermouth & I have some St.George Terroir gin at 45% abv, maybe i'll give it a whirl

I have Sola, Sepia and Astrance from her. After that what would you recommend? I do love modern Paris cuisine from fine dining down to bristonomy and on down. I'd love to get something from Yannick Alleno & he has a book with Masui; also curious about 'Ma cuisine de bistrot' from him as well. Do report back once you get the Racine book! it looks good.

Nice! I'm jealous, I think anything that Chiro Matsui does with Chefs has a good chance of being great -Astrance a Cooks book is maybe my favorite. So I haven't had much chance to look over the Franzen book but to give you my first thoughts it's organized like the Septime book ie: the first part is pictures of dishes and descriptions with recipes at the end written in a restaurant style manner (which I like). Of the recipes a lot of them look 'doable' fun and many of the components look like they are worth making / playing around with. I paid 110 pretax but worth it. On a global look I like the thought of the restaurant as European technique and ingredients inspired by Japanese kaiseki in format -this makes a lot of sense to me.

From Franzen just to give an idea of what it's about

The Frantzen is self published i believe. Good stuff!

I may have to go to Now Serving the cookbook shop here in LA to so i can bump up this section! The sacrifices i make for egullet 😇

I'm going to be waiting for the first viral ASMR food sounds egullet thread 😂🤣

I seem to remember this posted here years ago: ---------------------------- Beef Coulis to make approx. 3 quarts This is my substitute for classical demiglace; it's useful when the flavor of a meaty, clean, naturally thickened beef jus is appropriate. It combines the intense flavor of 17th and 18th century meat coulis with the improved science of 21st century jus infusion (made popular by Ducasse's and others). It also takes advantage of simple, inexpensive bone stock techniques. Time requirements are similar to Escoffier-style demiglace; food cost is much less. Similar coulis can be made from any type of meat for specific meals. For meats other than beef, start with pure veal stock. This is a substitute for demiglace, not glace de viande. It is based on a reduction to roughly a third the original stock volume. I prefer it more lightly bound than most demiglace; greater intensity of flavor, but a thinner consistency, bound by gelatin. It can be thickened further at the end with arrowroot, if you like, or left loose, for individual sauces to be thickend à la minute. I haven't included a stock recipe. Any well made bone stock, clear and high in gelatin, will work. Veal stock or a stock with a high percentage of veal is ideal. Use your favorite recipe or whatever you have on hand; most of the qualities of the coulis are introduced by the meat. Requires 7qt or larger saucepan / dutch oven and a sauté pan. (total time about 8 hours) - 9 quarts / 8.5L veal stock - 6 lbs / 2.7kg defatted beef trimmings, beef chuck, or beef stew meat - 2-1/2 oz. / 70g butter (5TB) - 1/2 medium onion - 1/2 celery root - 2 sprigs thyme - 1 bay leaf - 1 small bunch parsley - 1-1/2 tsp / 7g arrowroot starch - 1 TB / 14ml cold water (approx, for arrowroot slurry) -divide meat into three equal 2lb portions. meat will be incorporated in three stages; vegetables and garni will be incorporated in the last two of these. -consolodate stock into one container and place near stove Stage 1: -cut the first portion of the meat into rough 1" cubes -sear in a very hot sauté pan in brown butter (pan should be hot enough to brown the butter by the time the meat goes in). be sure to brown on all sides. it's ok if beef renders juices and starts to steam; let it cook until juices reduce and brown. -add 1 to 2 cups stock to meat, and thoroughly scrape bottom to deglaze drippings. keep heat high and reduce stock until it browns again. -with tongs, transfer meat to saucepan. cover meat with approx. 3 quarts of the stock. turn up heat. do not wash sauté pan between stages (any remaining fond on bottom will help brown meat on following stages). -pour off fat frome sauté pan. deglaze with a small amount of water and pour into saucepan. -when stock starts to simmer, turn heat low to maintain simmer, and slide pot back so flame strikes off center. -simmer about 2 hours. -skim every 5 minutes for the first 20 mintues, and every 20 minutes thereafter. rotate pan 1/4 turn every 20 minutes. -periodically add more stock to maintain the stock level. it's done when you've used all but 3-1/2 quarts of the stock. -turn the heat very low while preparing for stage 2. -remove meat from stock; allow to cool and then freeze. stage should take about 2-3/4 hours. Stage 2: -cut the second portion of the meat into rough 1" cubes -sear as before in butter. -deglaze as before with 1 to 2 cups stock; reduce and brown; transfer meat to saucepan and immerse in the partially prepared coulis. turn up heat. -defat and deglaze sauté pan as before with a small amount of water and pour into saucepan. -add 1/2 of the thyme and bay leaf. -coarsely chop 1/2 of the onion (1/4 onion) and 1/2 of the remaining celery root (1/4) celery root). -reheat sauté pan over medium flame, being careful not to burn any remaining pan drippings. -cook onion and celery root until onion is translucent. -add a small amount of water to pan with vegetables and deglaze; add contents to saucepan. -simmer as before for about 2 hours, skimming often in the beginning and every 20 minutes thereafter. continue to rotate pan and replenish stock to maintain level. it's done when you've used all but 1/2 quart of the stock. -turn the heat very low while preparing for stage 3. -remove meat from stock; allow to cool and then freeze. stage should take about 2-3/4 hours. Stage 3: -add remaining thyme and bay leaf, and parsely (pin parsely under some of the meat so it stays out of the way) -coarsely chop remaining onion and celery root. -reheat sauté pan over medium flame, being careful not to burn any remaining pan drippings. -cook onion and celery root in butter until onion is translucent. -add a small amount of water to pan with vegetables and deglaze; add contents to saucepan. -cut the second portion of the meat into rough 1" cubes -sear as before in butter. -deglaze pan with water (enough to cover the meat halfway). reduce and brown. -repeat with another portion of water -deglaze pan with half the remaining stock, and any added water needed to cover the meat half way. reduce and brown. -transfer meat to the saucepan. defat if necessary, and deglaze the sauté pan with with the last of the stock. pour into saucepan (there will have been a total of 4 deglazings; 2 with water, 2 with stock). -simmer only 20 minutes or so, this time very gently. start checking flavor and consistency after 10 minutes. skim and rotate pan as before. -remove meat as before. freeze this batch of meat separately; it's going to taste better than the more overcooked batches. - test thickness of coulis on a cool plate. if you want to thicken it more, make a slurry with 1-1/2 tsp arrowroot powder and some cold water (1/2 tsp arrowroot per quart of coulis). whisk in and simmer for 3 minutes. strive for a bit less thickness than traditional demi. test thickness by spooning onto a cool plate. add more arrowroot if needed, the same way, 1/2 /tsp at a time. simmer a few minutes, and check again. - strain through fine chinois or strainer lined with 2 thicknesses of cheesecloth - cool in stainless bowls in a water bath, as before, and refrigerate overnight. stage should take about 2-1/2 hours. Next Day: - defat and warm (to liquefy), and distribute in 1 cup and 1/2 cup increments in ziplock bags, and in a couple of ice cube trays. freeze. freeze ice cube trays covered in plastic wrap. then individually wrap the ice cubes in plastic wrap and store several each in ziplock bags. ice cubes are a little over a half ounce—1 cup per tray. © 2009 Paul Raphaelson / Underbelly www.under-belly.org

Just listened to it and thought it was fun for those interested Bringing Oaxaca to L.A. - The Ringer