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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)

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.

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

@paul o' vendange is a bad influence. Stop being an enabler 😂 On sale at Amazon new over 50% off btw

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

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 The Dave Chang Show: Good Girl Dinette Chef Diep Tran on Her Life and What Makes Vietnamese Food So Special | The Dave Chang Show (Ep. 14) on Apple Podcasts

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.

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. Blog - Food Guides - Menuism Dining Blog

I think it's fine for a headline. Then in the body of the video say 'no added fats'.

So excited it finally came in!!

Try rubbing sugar cubes on them to absorb the oils lol! Fun

That interview is what got me to buy the book! He is so engaging!

Dishoom is my choice

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.

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 https://www.thejointeatery.com/

I still have some green garlic pickled from this spring. The vinegar is nice to use as well

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?