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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

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