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I am in Los Angeles, I have very good Korean, Chinese, Japanese, Thai, Vietnamese markets around although usually I end up in the Korean or Japanese markets. That is a product I have never heard of before (everytime I think I know everything ... Will look for it, do you know what section it is usually in.

Thanks everyone, I have been working on other menus. When I have a chance to test it, I will post here and update!

I want to make a coconut italian meringue/ coconut marshmallow fluff to pipe on top a black sesame pudding. Can I make a standard italian meringue and finish with coconut cream? (sweetened/or not?+?) What do you guys think..

Double stocks and base liquid for a natural Jus

I'm sure many will dis-agree but I love Mes Confitures. Mostly for the ideas and combinations of flavors. The ball book has great technique on how not to kill yourself canning (most of which can be found online) but mostly bores me to tears. http://www.amazon.com/Mes-Confitures-Jellies-Christine-Ferber/dp/0870136291

Pascal Barbot's L'Astrance http://www.amazon.com/Astrance-Cooks-Deluxe-Version-Slipcase/dp/2812306629 Don't think I've seen it discussed here. Best book I've seen in a while.

As an aside Nancy Silverton has great rice crispy treats recipe in one of her old books(Pastries from La Brea Bakery) with home made marshmallow's (and peanuts, caramel? IIRC) Really good.

This is an awesome recipe. It bares repeating!

I saw recently that a new book about Mexican cooking is coming out that really looks interesting. I don't know anything about the author but maybe someone here does. http://www.npr.org/blogs/thesalt/2014/12/01/363375295/mexican-chef-serves-up-an-authoritative-guide-to-her-countrys-cuisine

It's not a big deal either way, it can be a an additive to manufacturing cream (comes from seaweed) as a stabilizer/thickener. Some common brands of manufacturing creams have it and others don't like Alta Dena, they do act very differently though. We have both at work depending on the purveyor and you have to pay attention to what you are using. I would not use it for home use, but that's just a personal preference for cream from cows that have been pastured/grass feed.

At home I just use the best quality cream I can find and and stabilize it with some dr. oetker's. Will keep firm for holiday parties when the fridge is groaning full http://www.amazon.com/Dr-Oetker-Stabilizer-Whipping-Packets/dp/B000NY8OLU It's hard to say one thing about manufacturing cream since there is a lot of variability between brands, but often they with have stabilizer's like carrageenan that make it easier to whip (don't put in your coffee). I've never tried to whip low fat milk but I wouldn't be surprised if there was a way.

Wow, That is one sexxy roast chicken!!! Love the technique, glass shelves in the fridge but it might be fun to play around with some of the ideas from the video

I don't think there is a difference just that the center cut is guaranteed to to be from the center of the pork loin primal. The pork loin in pretty even end to end so you really don't need to pay more for a 'center cut' to get a good piece.

No problem! I don't have a dog in this fight I remember him from here and a coffee group, I'm sure he'd be happy to know that his statements were still causing trouble lol! I care only about deliciousness and most truffle oil made in the more manufactured way is very one note and not great. IMO it's not that it is un-natural, just not good. I do have a particular truffle oil that I like that is perhaps the exception to the rule. I think if you are going to bother making truffle oil try it with real truffle, the risk/reward seems better than trying to make something that companies with an R&D department access to other flavorings can most likely do better than you. just my .02c

FYI: Daniel Rogov passed away in 2011 http://en.wikipedia.org/wiki/Daniel_Rogov

for everyday beans or frijoles de la olla the mark of a good cook is your bean liquor. I don't use anything but beans, water and green onion (salt towards the end) because that's how mom does it. You can put a tablespoon or two of corn oil in at the end and reduce the bean liquor if you want. Truly this style beans will be better the next day. Not that it lasted that long growing up, this was the classic after school snack with some sour cream and extra salt with a corn tortilla and butter Yum.

Is your bowl really Alu??? Most kitchen bowls are cheap, thin and non reactive stainless steal. If it really is Alu the lemon could have reacted to it and given it an off taste.

I personally wouldn't sub duck fat or schmaltz for Lard. Totally different flavor, don't over think it just use any shortening/fat that is solid at room temp. Keep in mind that this REALLY is not a big deal. You won't lack for flavor. Once you start cooking you can ask about specific recipe subs, but really Mexican food does not depend on Lard so much that is cant be replaced, especially if you aren't eating pork anyway.

Just use the same amount of any fat solid at room temp. Don't worry about flavor loss, just jump in the deep end and cook!

I wouldn't use olive oil in Mexican cook as a replacement for lard. Use coconut oil or shortening in place of lard. Corn oil is a good general purpose oil. Not eating pork or using lard is not a major stumbling block to enjoying Mexican cuisine. They eat lots of fish, shrimp, chicken, veggies ect...

Just to bring up another issue, most likely there is some pectin now in that syrup for candying oranges. How will that change boiling up to softball?

Parm rinds are great if you are doing a risotto or an Italian soup where that flavor is desirable but certainly not if you want a general stock that is versatile

Hi Rancho Gordo! So what did you end up doing with it? I recently found some at the Santa Monica Farmers Market, grown by Colman family Farms and was told by a Oaxacan accuaintance that they use it for Atole and call it Maizono. Am going to play around with it, but wanted to see if anyone has Ideas.

Charcuteria- the Spanish chacuterie book has a recipe, but you do need a temp/humidity controlled chamber to do it.

Thanks so much! Really interesting and similar to what Dominique Ansel does based on the Cronut recipe published in advance of his new book