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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

Hopefully his book will have both measurements!

That is really interesting! how much butter to milk? Do you feel it impacted the flavor/mouth feel in a positive way? I would be curious to see a formula for your modern version (finishing with gelatin) if you are not not breaking any vows of silence It really sounds useful

Fennel pollen has a very sweet, strong fennel flavor. I like it quite a bit. personally I like fresh sage in my breakfast patties, but sounds like you are going for for of a mild italian sausage.. My local korean market has a really nice coarse ground pork that is great for stuff like that. Maybe you can find something similar. Oh and btw, If you decide to use orange zest I highly recommend drying your own. Take the zest off with a peeler and dry in the microwave on low power (in between some paper towels) 15 seconds at a time. until you have your desired dryness. Then blitz in the coffee grinder. Incredible for dried spice blends or ratatoille, pork braises ect...

When I lived in Japan I was all about the bulldog brand tonkatsu sauce. I don't know that you really gain much from making this from scratch esp if you are using ketchup as a base but YMMV and all that. That being said IIRC there was a recipe in Art Culinaire recently for tonkatsu (as part of something fancy) I can see if I can find it if you are interested.

That is awesome! How did you get it to crackle like that?!

It's interesting, the math and chemistry are def tough. I have tried hard to forget most of my chem and math knowledge! lol, but it is fun to stretch myself mentally and get out of your own food universe. Think of it as continuing education. On another note, it certainly helps to speak spanish! I thought todays translation of Joan Roca was particularly mediocre

That is soo wrong. you should call it 'VanGogh's ear' as a warning! Sounds yummy

That is a great looking book! Thank you so much for bringing it to our attention. There are lots of books on regional Mexican home style food, but very little (in english) on Modern Mexican fine dining influence by modern spanish and european technique. I will add a link to a short bio on the other chef you mentioned! http://www.starchefs.com/cook/chefs/bio/enrique-olvera

2nd 'Food for Fifty'

Don't ignore iced tea preparations as well and even work with a bartender/consultant to develop some creative mixed drinks (no alcohol) featuring your teas. Cold tea prep and even tea cocktails give you something that you can serve quickly and batch in advance; in addition to being a 'signature' of your shop

I use left over pickle juice (esp if it is spicy) to make Curtido pickled cabbage condiment/sauce from El Salvador. Traditionally a topping on pupusa's, but great on all sorts of stuff

Funny you mention that because I use felchlin discs for my chocolate chip cookies. It just depends on what effect you are going for.

Genius. LOL!! I can top that I worked at a restaurant that served a brand of relish called "hommade"

From a drinkers perspective, personally I order a Perfect Manhattan when the bar i'm at doesnt have a good rye.. IMO the white vermouth cuts down on the sweetness when paired with bourbon. What Bourbon? maybe not so fancy but I like Basil Hayden

Wow, that is an interesting formula. Is it cooked down for a while for a thicker texture or left on the looser side?

I tend to think if he doesn't like Bleu d'Auvergne he just wont like any blue. There is nothing wrong with that, although I get the desire to keep trying. I still spit up uni at good sushi bars because people think that this time I'll like it. (what can I say, I just don't like the texture). But go ahead and try Maytag, that is a good gateway blue. Milder and creamy not too salty/sharp.

Personally don't think Havana club is all that. I like Flor de Cana from Nicaragua I have their 4yo extra dry and 18 year.

Or Picon! Those Spanish blues are strong!

I like the 'canchanchara' I don't know too much about the history, but it's caribbean and really yummy! Here is a sample recipe: http://www.icuban.com/food/canchanchara.html

Or if you could post the ingredient list with out instruction I would appreciate it!

It sure looks like a pastry cream base lightened by beaten egg whites. I am going to have to see if I can find the yeasted PS recipe (or equivalent) on line somewhere.

yeasted pâte sucrée dough?? That sounds cool! how did it turn out and how would you describe the differences with a 'normal' pâte sucrée . The flan recipe looks like it will work out. Did you cook it more after adding the eggs/flour mixture to thicken? before folding in the egg whites?