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Have you considered something like the Globe SP08? They are really great work horse machines and have plenty of torque for thick doughs and you won't have to learn a whole new type of machine. Spiral mixers are great for bread (and only because it's a specialist) but they really are a different animal and you most likely going to want to have a KA around for Cakes/cookies ect. Platetary mixers are generalist machines. But really imo spiral mixers are really more useful for bakeries. In a home setting even an advanced one I just don't see the advantage. So much gluten development can be done autolyse & stretch folding. YMMV and all that

my two notes would be on a boning knife most of the time you are really using the first 1/3 of blade. just worry about the tip and flat. note 2 would be if you reallllly want to get that back part - save your broken pieces of stone for that (I call them finger stones) then work it with that smaller piece.

Found a BA video making this cookie at the shop. I don't know if thats helpful or if you've seen it. Buckwheat Chocolate chip recipe Video link

I use a Japanese version from Nisshin called 'cooking four' in English if you have a Japanese market in your area

When my brother got married I gave him David Rosengarten's Dean & Deluca cookbook. I really think it's excellent and really covers a lot of ground + plus the recipes work reliably

https://www.amazon.com/Spices-Cumaru-Vanilla-Dipteryx-odorata/dp/B01701SL4I/ref=sr_1_2?dchild=1&keywords=tonka+beans&qid=1601771956&sr=8-2 You can get them on Amazon Pretty sure its not legal to use them -OTOH i've seen them on menus enough to figure no one it really cracking down on illicit Tonka bean use. *shrug*

- lol! if anyone else said that I would dismiss it out of hand. since it's Teo -who I'm pretty sure doesn't kid about food. it's prolly worth trying!

At work the eggplant gets fried -because I have a fryer (when done properly it doesn't taste greasy) but at home roasted. I actually give the pepper, celery a quick blanch and pickle my raisins, garlic gets poached in oil

I've always wanted to try that! you picked them in the spring? Love caponata, I did it recently with octopus

Thank you for posting the link to the Event recordings. I saw the Dishoom one live -the Author has a great personality and story that really come through. Really want to see the one with Elena Arzak.

Now Serving -cookbook shop in Los Angeles is having an anniversary sale ending at midnight today. The owner Ken was a Chef at Wolfgang Puck's Cut steakhouse in BH and all around nice guy. In addition to the the normal stuff Evan Kleiman (host of Good Food) is putting up part of her collection including signed copies. https://nowservingla.com/

Can this be cross posted in Pastry & Baking? You might get better answers there, but my suggestion would be Oat or Rice non dairy milk powder just to limit any potential allergens from Almond/soy.

Anything and everything -espresso based drinks and of course if someone wants some for their coffee. We mostly use Pacific brand -barista blend, Califa is also very good brand but doesn't hold foam quite as well. They aren't quite as rich as half n half.

I don't know if this helps or not but my customers overwhelmingly choose Almond #1 and Oat #2 with Soy a distant 3rd. Based on liquid not powdered milks in coffee based drinks. I'm a dedicated cow juice drinker myself. None are really as neutral as milk is. My instinct is Oat would be least distracting as a base for other flavors but brands matter as well

I think there are recipes online for Salt and Straw's Honey Lavender ice cream. It's amazing to me how many of their odd ball flavors actually work. It's pretty good.

I think this is the issue. Hot vinegar can have an outsized strong aroma. After time passes it does dissipate and really rice wine vinegar is very mild at 4% acidity. The seasoned vinegar can be made in advance and cooled off that should minimize some of that smell although it will come back a bit when it hits the warm rice. once the rice is cooled and ready for use, it should be barely noticeable. You can make the sushi rice an hour or two ahead of time and keep it in a tupperware at room temp covered with a damp towel ready for use

Yes, the vinegar into the warm rice while fanning! I don't want to make it sound too complicated. Think if one starts with a proper vinegar mix (ie no lemon juice/apple cider/distilled vinegar) and well cooked rice the rest you'll get through experience

you really cant sub out another vinegar for rice vinegar. It has a lower acidity and mild flavor. A standard recipe is sushi vinegar would be 1/2 c rice vinegar (not seasoned rice vinegar) 1T fine sea salt 1/4c sugar for the rice: 1 cup rice 1 1/4 cup water 1 oz sushi vinegar rinse 3x cook +rest 10 min cool in a wide bowl /cut in vinegar

? Not trying to be rude but this is a bizarre question. The 'Su' in sushi comes from the word Sui meaning vinegar/acidic/pickled. Sushi is basically vinegared rice + stuff . I don't know where you are going that doesn't use a seasoned vinegar in their rice but my guess is that if you asked the itamae they are using it. Maybe there is something wrong with your prep? That being said if your family wants raw fish on plain rice, go for it, you are cooking for their pleasure not mine. I think you'll find the rice is a bit more difficult to handle, shape and form but that can be overcome.

I love raw milk (it's legal here in California.) Personally think the flavor is much better but I've never used it in ice cream.

Love it!!!

Can't wait to digg in on these! Picked them up from Now Serving cookbook shop here locally

Such a great book! Recently found out that Lee Hefter (one of Wolfgang Pucks top chefs) was a Sous for Barbara Tropp!

pipe a line of softened butter on top. See below for example (love Fanny Z) https://fannyzanotti.com/lemon-weekend-cake-clementine-confit/