AAQuesada

Depends really, russets tend to discolor quickly so keep them in water until ready to use. Running water only if i am trying to get the excess starch off -like as in potato chips. Red, white, yukon tend not to discolor as fast so it more depends how long they will be stored

I mean.. a lot of bagged lettuce has already been triple washed and i've never washed a banana in my life but I'll be honest. It sounds like pure laziness to me. Mushrooms, Leeks melons, strawberries anything grown in the dirt, outside really needs to be washed. If you don't want to wash your hydroponic watercress -you do you but not washing mushrooms is just gross imo

Apollonia Poilane has a recipe for Orgeat that i've been curious to try (in the newish Poilane book) -it seems different in that she uses Barley as well as almonds, saying that 'Orge' in French means barley. In any case I haven't made the recipe yet but I thought I'd throw it out there as another option. IIRC she made it on one of David Lebovitz's Instagram live videos as well.

I'm pretty sure they do some sort of miso butter. (whip softened butter with miso in a food processor) -its a soft cookie so i'm guessing starting with a sugar cookie base recipe.

Such a blessing to be able to buy dates directly from farmers at the local Farmers Market. Depending on the time of year we sometimes have 3 vendors! Speaking of dates I really want to try and replicate a local restaurant (Gjusta) that does a Miso Date cookie that is pretty fantastic. Bautista Date Ranch Flying Disk Ranch

This dish sounds like a high wire act -with the potential to be really good or bad depending on how its balanced! wow. What did you think?

That's where I live -Frogs Hollow is a regular at the Santa Monica farmers market and well known grower among chefs for there fantastic fruit especially peaches and stone fruit. Looks like a great list also curious how the June Taylor stacks up since she is also well know for her jams -one would think she has access to the best Northern California fruit.

I used to do a farro porridge for catering on occasion when i wanted a breakfast option that could be vegan at its core then lay out a ton to sweet or savory options to mix in or top with. Really was pretty popular - I could par cook the farro in advance in water then I would boil to the texture I liked in Almond milk as needed, then I would cheat to get the thick porridge texture by adding an 'almond cream' -made by soaking and pureeing almonds in water. Thats pretty much it. adjust how you like it, but it was good the morning after hard partying on the festival circuit for wealthy clients back in the day (when there were festivals!)

Good luck! let us know if it works out (ferments properly) & if it does how the flavor/texture compare to what you've done in the past.

I would use equal parts by weight of Quinoa. As a matter of fact I recently used Yogurt as part of a starter for sourdough and it worked out well. Just make sure your yogurt says 'Active Cultures' I used Bellweather farms sheeps milk yogurt. Use 4 oz, but make sure to keep checking the ph of your sausages & don't be afraid to throw it out if something doesn't look right

Can you try a small test batch -say 5lb batch? For quinoa (maybe use red?) I boil in salted water 15 minutes then steep another 15. Strain and its ready to go. Pretty easy. I have nothing against pork fat, but they wouldn't be studying it in manufacturing if it didn't yield an acceptable product. i don't know but it sounds pretty interesting.

that is really beautiful! Are those sliced lemons part of the sauce -i'd love to know how you make it. For me I am interested in finding chicken as flavorful as the chicken in France! -the situation is getting better I really like the heritage bird from Trader Joes. Often at home I will do something simple like a poached chicken with chicken fat rice. left overs can go into tacos or salad

I haven't baked bread, well other than pizza for a while. But i used to do it fairly regularly. Also i can badly keep plants alive forget animals or Sourdough starter -so i terms to favor other pre-ferments. Well recently I picked up the somewhat controversial Poilaine book. The first thing that riles people up is using yogurt to start the starter ( i used Bellwether farms) and it did work i do have to say. The other thing is that this is an adapted recipe for home cooks not what they do in France. I tweaked the formula a bit too more closely match the T80 flour they use in the bakery. Over all of came out well although i under proofed it out of nervousness. I might add a bit of rye to more closely match the flavor i remember but not bad.

I wanted to put in a plug for Owner/ Exec Chef of the Ottolenghi group Sami Tamimi's book Falistin -really think it is excellent

My favorite recipe writer is David Lebovitz he writes so clearly. I think i'm a pretty good recipe writer but it's a lot of 'know your audience' In my case it's line cooks / prep cooks. So i know that i have to write in short clear sentences or the instructions will be ignored. Everything is weighed out including liquids, I find it's easier not to confuse people with mixed measurements & even though I could write recipes in Spanish I only write them in English (no i'm not being cruel) because many of my cooks only know the proper names for things in English so if i ask for Perfollo no one will know I'm asking for Chervil except for me.

As in freezing baked southern style biscuits? Works great for me, I've often done a batch for the sole purpose of freezing. Then microwave one for a quick breakfast with homemade preserves

I it was for work I would say it's better to have something a little bigger but in a home setting personally I think its the opposite whats the smallest size that's going to get the job done 80% of the time. You can always run a second batch of dough -no big deal. If the 8qt works for you i'd get that, even if it's not much a smaller footprint makes it easier to move around and clean ect. It just depends, try and guesstimate your volume the best you can. Your other limiting factor is how much you can bake (and eat/give away!)

I've never used the FAMAG but spiral mixers in my experience do much better with smaller quantities than the KA type.

you don't want to get something bigger than you need but if you are going to be doing multiple loaves / large batches say around the holidays.. 10 quarts is reasonable.

i've never been much for milk chocolate but it really works in this recipe. Really like Guittard here, I've tried Callebaut and felt it got lost. Curious how other milk chocolates would fare

These are from Fanny Zannoti. They really are excellent -i'll often add a bit of rye whiskey to it. I was going to link to the recipe as well but i don't see it on her current site. A LOT OF RYE AND A LITTLE MILK CHOCOLATE KIND OF COOKIES makes 24 100g butter 120g light brown sugar 40g caster sugar 2 tsp vanilla extract/paste one egg 90g rye flour 90g plain flour 120g milk chocolate, chopped into chunks 30g rye flakes one tsp flaky seasalt, crushed 1/2 tsp baking powder In a large heatproof bowl, melt the butter. Add the sugars and vanilla and mix well. When it’s cooled down a bit, whisk in the egg. In another bowl, combine the remaining ingredients, and add them to the butter mixture. Stir until it forms a dough. Scrape it onto a large piece of clingfilm and pat into a 2cm thick rectangle. Wrap in clingfilm and chill for at least an hour or up to 3 days. Cut into 24 squares, roughly the same size. Now you can either bake the cookies straight away or freeze the dough for later use. In that case, simply let it thaw in the fridge for a couple of hours before proceeding to the rest. Roll the little squares of dough into balls and place on a baking tray lined with baking paper, making sure to space them quite a bit, around 8cm apart. Bake at 170°C for 10-12 minutes, until the edges start to brown. Allow to cool down slightly.

I've had nothing but problems working with buckwheat (I have cold mountain Soba ko & BRM buckwheat myself) wish I could help but I'm going to stick with my rye chocolate chip cookies lol really looks easy in the video!

they just don't hold up. I've taught culinary school and the KA's are always broken and the Globes just keep working and I'm talking table top. At work I probably have 3 broken KA's in storage. You don't have to believe Teo but its not bad advice to be careful when doing stiff doughs in one

Just used the word pro because i was too lazy to type commercial

Yes I use Pro KA at home and have used them for years at work. It was my financial decision not to buy another for work.