AAQuesada
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Posts posted by AAQuesada
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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
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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
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Love, love Tapenade made with Moroccan Olives but they can be hard to find pitted
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On 8/9/2021 at 6:21 PM, liuzhou said:
Scottish gin called The Botanist, which was rather good,
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
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On 8/4/2021 at 2:14 AM, Vapre said:
Got an email today saying porridge + puffs has been cancelled. The other 3 have already showed up.
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?
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14 hours ago, ElsieD said:
Or is it the sugar that is absorbed into the fruit. What then, do you do with the juice? Sorry if this is a stupid question.
I'm sure @paulraphael will correct me if i'm way off but it sounds like the sugar is breaking down the cell walls of the fruit -leaching out a portion of the water in the fruit (which is most likely to freeze hard). I'm skeptical much sugar is being absorbed into the fruit with out it being cooked (like confit of fruit would for example) but i could be wrong.
And for the juice?! I would say use it to make a flavored Lemonade!
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On 7/31/2021 at 5:18 PM, Kerry Beal said:
I was kind of thinking some pimento peppers.
Cod (or bacalao) and pimentos are a great combo in a tortilla
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Good luck, should be great with jalapeño. I was going for just thick enough that they retain some crunch
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@Tropicalsenior in thinking more as a garnish for a crudo but no i didn't de seed. They are pretty tasty
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That's a beautiful cover!
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How many books on Bistronomy do i need? Well, all of them!
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39 minutes ago, MokaPot said:
Yes, I was thinking maybe try blanching the garlic first.
That'll soften it up for sure! But to get that dark color i think you can just simmer in the liquid for a good 15-20 min on low then cool in the pickling liquid and it'll soften as it cooks anyway.
In any case I am curious see how it all turns out
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51 minutes ago, Tropicalsenior said:
Maybe garlic pickles aren't exactly what I'm looking for. Has anybody ever heard of candied garlic?
Maybe try simmering the garlic cloves in the soy/sugar/vinegar mixture as its reducing!
Btw i tried your pickle but with chile Serrano that I sliced up and they came out fantastic. I'm going to do another batch
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A good recipe is only a starting place with Tortilla de patatas. You need to make a bunch to fine tune it to your liking. I like to let the onion and potato sit in the beaten eggs for a bit and marry the flavor
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Cookbooks 2021
in Cookbooks & References
Posted
So excited it finally came in!!