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Forgive my ignorance but what is ESCF? I’m curious because I think we have similar taste, so I want to look them up Of more recent books the ones that seem to get my creative juices going most are Jeremy Fox’s On Vegetables and Pascal Barbot’s Astrance: A Cooks Book

I do not, lol i don't feel old but i have the the original first edition so it must be true lol

Have you read James Peterson's Sauces? Its my favorite book on the subject, Don't have it handy but i do recall that he adds towards the end as well basically says there's no point in cooking the veg for 12 hours when its going to give up its flavor in 1 or 2. I do like the new FL/PS book and his approach to folding in new techniques to what is really still very classical approach to fine dining

No, Japanese post is very quick. It only slows down once it comes to the US. It's slower (and more expencive) for me to ship something from Korin than it is to ship it from Japan

For me less than a week but i do live in LA so I'm not sure if it was faster because of that

It's been a while but i believe i used to pay 7$ for shipping from Japan. The public post is not expensive. Then it transfers to usps when it gets to the US

True dat! The point is to emulsify it into the sauce so you would use something younger saving the food stuff for other things. But really the point of my comment is that there is nothing wrong with using a food processor for parmesan just that different tools for different outcomes

just as an aside my experience with Japanese Post is very good, whenever i've ordered knives from Japan they have very quickly with out paying exorbitant prices to 'expedite' shipping

i do want to say it's pretty common in restaurants doing a lot of pasta to get good parm and pulverize it in the food processor rather than buy cheap bagged parm. It's used when finishing the pasta in the pan. Then microplane or whatnot for on top.

This just came up in the LA Times No dirt? No farm? No problem. The potential for soil-less agriculture is huge

I'm in LA now but when I was SD i remember the blue and white spreckles sugar box. Don't think I've ever seen it here though. Wouldn't mind being back in Solana Beach!

I but fresh then keep them in the freezer. Usually toast or char them before use. I'm one of those that never understood why people used bay leafs until I tried fresh.

It's funny even processed white cane sugar has its own aroma. It's very noticeable if you have cane sugar and beet sugar side by side.

Lol! DS9>TNG

MAC is pretty good if it fits in your price range. Misono Fillet knife this is a little over the price range but also very good.

Aaah okay, to me the first and third are semi-flexible. They aren't going to flex as much as #2 no matter what it says on the blade ime. You might want to look at the smaller 210mm Glestain here. I have owned this brand and they are very good. Glestain flexible fillet knife

Do you have an example? because IME wider blades tend to be less flexible that narrower ones so i'm a little confused as to exactly what you are looking for. If you are looking for something inexpensive but good F.Dick makes pretty good knives for butchery & filleting fish. Something a little nice maybe a silverthorn

The ratio is a little different in this recipe, 600ml cream to 400g condensed milk. I do agree that it's a pretty flexible technique to add in mix-ins or ribbons of stuff. He does use the recipe at 1 michelin Rustic Canyon where he could afford an ice cream maker if he wanted. In any case I thought it was tasty.

Btw if you try it report back. I'd love to hear what you think.

I did it for a small dinner party along with a french apple cider cake. Just put it in the fridge for a couple minutes and i quenelled it with a spoon. Great texture, easy. It's definitely not overly hard.

Martín is pretty great. Beautiful picture!

Speaking of Ice Cream hacks -Has anyone tried the recipe in Jeremy Fox's book On Vegetables? Pretty fantastic and great texture. It's basically whipped cream with condensed milk, vanilla bean and a tablespoon of vodka. Then thrown in the freezer.

beautiful! Low, then high temp. great technique

I don't make chocolates but what about making Bacon fat (or duck fat) the flavor and not bacon itself? like a bacon fat and pecan nougatine or orange, hazelnut duckfat center. Just thinking out loud..

Yes, I cured and smoked some norweigian salmon with apple wood chips. Couldn't be happier how it came out It was based on this recipe from Chef Tetsu, former Exec Chef of Spago. It also tastes great just cured, it's more like something that you would use for a crudo or sashimi, you get an amazing flavor from the veg. Chef Tetsu's Salmon Marinee video