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That e-book looks great! thanks for sharing!

I think a few leaves really do perk up a tomato sauce but I'm not quite ready to make a tomato leaf pesto

I learned soo much from Richard Bertinet books with accompanying videos. I went from knowing hardly anything to having the confidence to make very large batched of brioche with out a mixer to make slider buns for work. Demonstating the technique along side the book was huge for me.

I don't think i've ever used whole dry milk before? I would think the fat would cause it to go rancid faster if not kept refrigerated.

I did see a product called desiccated coconut that was a not too fine powder next to the regular dried coconut in the korean market. I suppose I could run it through the vita prep and add this at the end

That is a sad story! Serve it with some buttered egg noodles, minced parsley and add a heavy dose of update your resume and look for a new place to work

Fanny has great technique and has worked at some quality places. I was a big fan of her old blog, some fantastic posts on explaining basics of pastry

I was not denigrating making hollandaise in the micro. I would never make that way only because that is a sauce I only make at work or for something like Easter when I am going to do a lot. Just pointing out that there are a million ways to do it and it's more forgiving than it is often portrayed.

Oh and this question so remindes me of Brooks Headley's (Del Posto 4* NYT) book 'Fancy Dessert's'- decidedly not fancy but good technique and ideas

Lol! It's all about the robot coupe for hollandaise. I can make several quarts in the time it takes me to melt butter.

Chef Bob is Awesome and a great, chef, teacher and person. I wasn't in the baking program but went to LATTC where he teaches (to give props to an excellent community college program) http://robertwemischner.com/

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