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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

Why calcium? I don't think Kappa carrageenan requires calcium to set? Liquid just needs to be about 200 to dissolve.

And with that clue i found.. https://youtu.be/Xigj_1fX9VI Couldn't figure out how to embed this?

I need to work on my shaping & scoring, but i haven't made baguettes in a while. This was from 250 g flour T55 and 10% red fife flour (high protien whole wheat) 75% hydration. Very happy with the thin crunchy crust and flavor.

I keep everything in Google Drive personally. It's been great, really I wanted something like Cheftec software originally but I've grown to love the versatility of Google drive. I can text a recipe in PDF format to a cook or I can share recipes with a group of cooks and if one gets let go you just remove that person from sharing. I can access it from any computer or phone so really I don't have to bring my laptop with me to work if i can access the internet from an office computer.

Do people not do Hot & Fast?! I only do onions low and slow if im making soffrito. Maybe it's too much time spend on the line but I heat up a rondeau hot / med high add oil and onions cut radially stir. Let a fond develop deglaze with a bit of water, stir, reduce, repeat. once they've wilted (taken on a tan color) add a few cubes of butter lower the temp to med / med low and take it as dark as you want. This is def much more active than the other method but if you are prepping your station anyway usually you are standing right behind the stove.

i think its nice to finish carmelized onions with a bit of sherry vinegar in the last few minutes of cooking. it really helps to balance out the sweetness. you just have to remember to cook out the rawness of the vinegar