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They are pretty terrible! When I want a green non spicy pepper -really like the Japanese Piman or Italian long pepper.

aaah, yes of course. thank you

Great book! highly recommend making both Red & Green Shatta first off. So good

Is there a print version of either of the Next Restaurant cookbooks? I have 1906 but I hate having to read it on my iphone. At least if it was in a standard format I could read it on my laptop.

makes me think this recipe was converted from weight by some rote table. my guess is that original recipe was something 1 lb of flour and 2oz of baking powder. Which is a little heavy but maybe thats the style?!

Wow, That is a beautiful bread in your avatar. Look forward to learning from you. I know i've been wanting to make a dark rye like that without resorting to lots of colorants like cocoa powder, espresso & molasses as is often recommended.

I've heard nothing but great things about Jimmy Griffin's The Art of Lamination book from pastry pro's. Maybe this video will help

glad you had success with it. did you end up using quinoa as well?

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!)