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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/

I learned so much from Crust by Richard Bertinet. Especially liked that it came with video instruction.

When I was in Paris last fall I noticed it on a lot of dessert menus in place of where I would traditionally see vanilla. Maybe that would be a good place to start -use it in place of where you would use vanilla in a cocktail. Maybe infuse it into a liquor base or a simple syrup or add aroma to an egg white foam. Just some ideas. I've really wanted to experiment with it myself. Just wish it was legal, some food laws really don't make sense.

The 20$ plus pint has been selling well here in LA Chef Chad Colby has been doing ice cream on and off with the very lux Harry's berries

try your local ACF chapter if you are a member. they usually handle apprenticeships as well as that sort of thing

Just saw a great(Zoom) author interview with the Author / Owner of Dishoom with Evan Kleiman put on by 'Now Serving' the Cookbook store in Los Angeles. Knew nothing about the restaurants going in but wow -now I am pretty excited to pick up this book. The food and restaurant sound very interesting.

could be completely off base here but the texture you are describing sounds more like the Jewish version of Biscotti -Mandelbrot, maybe try looking at some of those recipes

I thought I'd share some of my finds that I've saved on my phone. Realize that i just listed off a bunch of names most people don't know!

I'm following a lot of mostly french chef's on instagram there has been a lot of recipe posting and videos during the confinment. I'm guessing that will slow down as Chefs get back to work. Some of my favorites include: Nina Metayer Francois Perret Stephane Buron Frederic Anton David Bizet Jerome Banctel Juan Arbelaez Jean Fracois Piege Of course others as well. I'd love to other good follows! Especially any Spanish or Japanese Chefs. Lol I have a folder of screen capture recipes on my phone for inspiration. Some of the IGTV stuff is really good. Le Fooding is a great follow as well

That's actually a great potential topic! I'm following a lot of Chef's on instagram (mostly french). quite a few are posting recipes, videos ect. maybe because they have nothing better to do. There's a lot of inspiration to be had there!

That stuff is expensive, my suggestion is use less. 'Real Salt' seems to me to have more of a crunchy texture compared to say Diamond Crystal or even Morton's which are the more 'everyday' kosher salts here in the USA

Check out the works of Pascal Baudar including: The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir If you find yourself in southern california he also teaches classes through - www.urbanoutdoorskills.com/ I took a private class through a restaurant I was working at. He is a great teacher.

lol. Maybe i'm not that smart but my reaction is pretty much the same all these years later. Why are they using a recipe that doesn't work at a good restaurant? Occam's razor -they are not -the recipe works. So what is there to learn from doing the experiment. What is the flavor, texture. I'm curious.

I'm in Google drive as well. I love that i can send a pdf of a recipe easily by text to a cook or print out a recipe on any computer -if im in a strange kitchen doing catering. it's really versatile

https://letterpresschocolate.com/ out of Los Angeles

Taste is similar to drip coffee but you are going to get more body in your cup. I like that about it