AAQuesada

Eric Ripert, Sous Chef (holy shit! I didn't know that!!!)

I'm no pound cake expert either but density in a pound cake is a feature not a fault. I've never met one I would accuse of being light but still a favorite with a cup of coffee

Try Googleing pectin stock instead

On the west coast I always recommend sending knives to Jon at Japanese Knife Imports (Los Angeles) one of the nicest and best sharpeners around along with Korin in NYC. https://www.japaneseknifeimports.com/pages/services#knife-sharpening-services

I have a couple pieces and really like them comfortable handles. Prefer them to All Clad by a little bit.

@weinoo any initial thoughts on flipping through the book? I've thought about getting it but haven't pulled the trigger yet.

Randomly came across this place called Mandarin Coffee Stand -In Pasadena which is in the Chinese heavily populated San Gabriel Valley. Someone on a local food board said they went and there were no Chinese coffee beans to be had there at the moment but here is a web page about them. https://mandarin.ju.mp

lol, I'm guessing that came from on of your former colonies (not naming names

Here in LA we are just getting better quality Vietnamese coffee at places like Phin Smith https://www.phinsmith.com/coffee/ but I have yet to see coffee from China here but I could see there being a market for it.

Farro makes a great breakfast porridge. I used to do one that I would finish with an almond cream for vegans. So good! Here is an example that looks tasty - https://www.foodandwine.com/recipes/farro-breakfast-porridge-raspberries

Where beer flows and men chunder?! (now I'm not going to be able to get that song out of my head) Welcome

This one is my favorite by far. https://www.microplane.com/professional-series-fine-grater

I've ordered a couple things from there and it's all arrived pretty quick (to be fair most/all things I've ordered from Jpn have come faster than it often does in from within the US - From Whitesville tee shirts to Japanese knives!) Things I've ordered include Riken Bonito soup powder (a nice instant dashi that uses less traditional ingredients) https://www.amazon.co.jp/-/en/Riken-Bonito-Soup-Stock-17-6/dp/B0753M1TP2 and a rice pot by Staub originally for the Japanese market, which I think you can now get through regular Amazon. https://www.amazon.co.jp/-/en/40509-655-Cocotte-inches-Induction-Heat-Compatible/dp/B001J6N1YQ/ref=sr_1_8?crid=PHYGTB5VE2JZ&keywords=staub&qid=1703562582&sprefix=staub%2Caps%2C107&sr=8-8&th=1

I have to say that I disagree with the whole don't keep coffee in the freezer thing. I have been doing it for years and in the minute or two it takes me to scoop out some beans then back to the freezer it doesn't have time to develop condensation. My feeling was and is that it works and keeps it closer to peek, of course 1 lb of coffee doesn't last more than 2 weeks around here anyway (& that's just with me drinking). YMMV

Should be fine kept refrigerated for up to 7 days as mentioned above. I also suspect that the research was done on raw garlic in oil not cooked for 20 ish minutes. But everyone's risk tolerance is different https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil

Here's a restaurant recipe -put garlic cloves in a pot, cover with oil (barely, the cloves will shrink as they loose moisture), put on low heat until soft. you can also puree the cloves once cooked in a robot coupe and pass through a strainer to get a nice garlic paste that works great in all sorts of stuff

Not sure I understand this sentence. You are using the regular lid with the S blade correct? Not the lid for the attachments? I've used the Waring 3.5qt and 2.5qt commercial food processors so I do have some experience with them though not with the model you have -no one will confuse them with a robot coupe but they are perfectly decent machines. If I can figure out what you are doing I might be able to help. btw if you have vitamix they produce better Hummus than a food processor.

I don't do induction but I am a big fan of the pieces I have from MadeIn (including the butter warmer)

Vegetables Unleashed by Jose Andres is excellent. Shuk: From Market to Table about cooking from Israeli farmers markets is not completely vegetarian but has tons of great stuff and worth looking into

Beans puree great in the vitamix. At home and growing up i would never soak. For a fine dining bean puree I only cook soaked beans in small quantities to last just one service, until just cooked through -no split beans, you want the starch and flavor in the bean not the water

Thank you for posting, Pretty interesting article. Personally I don't get the dislike for the California bay (fresh anyway) and love it's bolder bay flavor and will often torch it or toast the fresh leaves as well. That being said I also use Filippone Bay leaves from Sicily which have really blown my away with their flavor, pretty fantastic Used to be in the Bay leaves don't taste like anything camp but now it's a favorite flavor.

I've made a excellent (and very Cheffy) recipe from Chef Thomas Lim then of Dudley's in NY (originally published in the much missed by me Lucky Peach). No link for it so I won't post but they use chicken skin and stock in the recipe.

I'll check out Jow! Marmiton I've used, also 750g, Le Fooding has some cool recipes as does Elle magazine (Fr)

There is an app called Gronda that you might like https://webflow.gronda.com