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You could add a bit of vinegar to the water to keep the taters firm but I'm with the start in cold water and test crowd

These are Kiwi meat pies here is Los Angeles. I wanted to post this for you because there are some good pictures for you that might help. https://foodtalkcentral.com/t/ponsonby-road-cafe-a-new-zealand-shop-on-la-cienega-in-beverly-grove/12325/21?u=aaqjr

Great book! -& great article thanks for sharing! I love his beet salad http://ruthreichl.com/2009/12/red-salad-from-fergus.html/

Honey powder is fairly common in Korean markets and does taste like honey. Dissolves easily as well fwiw

I do as well although I'm not sure it's strictly necessary

Niacin works for me lol.

3:2:1 by weight INGREDIENTS 12 ounces All purpose flour about 2-3/4 cups 1 tsp Salt 2 Tbsp Sugar 8 ounces Fat butter, lard, shortening or combo 4-5 ounces ice cold water about 1/2 to 2/3 cupIce cold water https://thegourmandiseschool.com/recipe/evans-3-2-1-pie-crust/

Props to Food and Wine. They really went the extra mile. Makes me more likly to trust their content.

Nope, not me, looks pretty interesting though!

I like fat daddy cake pans personally

Hmmm, maybe make some rosemary sugar like you would with excess vanilla? Or a flavored salt?

They were really having a hard time meeting demand. I was buying in bulk through Sysco and my supply was interrupted because they were triaging which customers could receive their product. Personally really prefer impossible to beyond, we were doing 7oz burgers with them. Flavor wise they are meaty but they do have an aftertaste I would describe as peanutbutter-ish. I'm certainly not vegetarian but I would choose to eat one every once in a while, they aren't healthier than a regular burger. As an ingredient it's pretty versatile and i made a pretty good bolognaise with it.

I love Koshihikari in general so good. If you like to try new rice Tamanishiki is excellent

It's there usually for extra security with wetter filings

How about a salad? https://www.loveandlemons.com/shaved-brussels-sprout-salad/

I really like this one originally from Chef Travis Lett & restaurant Gjelina in los angeles Venice Beach. Really excellent Makes 16 cups 4 C rolled oats 4 C rye flakes 3/4 C black sesame seeds 1 1/2 C natural almonds 1 1/2 C pumpkin seeds 1 3/4 C sunflower seeds 1 vanilla bean, scraped 1 t cinnamon 1 t salt 2 1/2 C maple syrup 1 C grapeseed oil 3/4 C brown sugar 1 Heat the oven to 350°F. 2 Mix together the pumpkin seeds, sunflower seeds, sesame seeds, oats, rye flakes, almonds, salt, cinnamon, and vanilla in a large bowl. Set aside. 3 Combine oil, maple syrup, and brown sugar in a large saucepan. Bring to a boil over high heat. 4 Pour the syrup mixture over the seed-and-oat mixture, and mix until everything is well coated. Spread out on 3 parchment-paper-lined sheet trays. 5 Bake for 20 minutes, stir, and bake for another 10 minutes. Stir again, and bake until browned and dry, 15–20 minutes. Stir the granola again just after it comes out of the oven, then let cool.

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.