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I'm not a pastry chef but my first thought would be to use glucose instead of the rich sugar syrup and that might help with the emulsification. Another option might be to add some letcithin as the emulsifier. Good Luck!

I think you wouldn't be surprised to find out most large American butter producers don't like to do it because it slows things down unlike adding a couple % extra butterfat for a 'European' butter which is pretty trivial. Vermont Creamery started doing it the slow way back in 1998 so they didn't have to change anything. Thankfully cultured butter isn't as hard to find as it used to be! https://www.vermontcreamery.com/collections/cultured-butter 86% Vermont Creamery butter (I used to see it retailed more but now it seems to be going more to restaurants) I can get it locally at Farmshop, if I ask because they use it in the bakery. https://www.murrayscheese.com/dp/vermont-creamery-lightly-salted-chef-roll

For me anytime I'm going to / want to really taste the butter I try to get a good cultured butter, around here Frentel is the best flavor / price before you start to get diminishing returns. Extra fat helps when you are doing anything rolled out from pie dough to croissants. I like good French butter in Chocolate chip cookies and Brioche not necessarily for the extra fat but for the better butter flavor. Vermont Creamery is a good one as well especially if you can get the 86% 1 lb butter roll. If you switch to solid fat like lard depending on the recipe you might want to add 18-20% of the butter weight in water so you don't throw off the hydration of the recipe.

when in doubt, temp it i don't bake cakes enough to tell you the temp to look for but someone here might have a guesstimate

Nothing says it's time to grill like Manu Chau on the speaker! I love Jazz to to lean towards the young lions coming up, especially Kamasi Washington as well as his side project 'Dinner Party'. Most of the members of the informal collective that he belongs to (West Coast Get Down) came up in Los Angeles HS Jazz programs are pretty fantastic. Also Thundercat & Flying Lotus (related to Alice Coletrain btw). Tons of Rock en Espanol as well

I always assume baking is with out a fan unless it is specified

I don't think cake flour has corn starch in it but when you replace it it is typical to replace some of the flour with cornstarch to reduce the protein content as an example: https://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521#

Yes that is correct. You'll find the silk give you way more flavor than the cobs do but yes I use it all not to be wasteful.

I find using the corn silk as well makes the best stock

I have an Italian Acacia honey from Italy, that might fit the bill mild but flavorful. I've had some great Tupelo honey from the Savannah Bee Company, they tend to be on the pricey side but their honey is consistently excellent.

just very aromatic, I don't recall the price just that is wasn't enough to make me wince lol

Wait until you try the bay leaf! I have the Sicilian brand (I've mentioned it before elsewhere) it's pretty amazing. I've always disliked dried oregano but you are right this really tastes much better than any other I've tried as well

I humbly suggest the age old method of learning a recipe. Bring a 12 pack of beer to the chef for the kitchen staff to drink after work and ask politely for the recipe saying how much you love it. Just me .02c

Beef cheeks are pretty great and easy to cook, I think they'd be great in peposo and give a luscious texture to the sauce

For those who like their cookbooks to clock in at 1k+ pages, no pictures and read like a PhD dissertation, this might be the book for you! I love it so far!

The Bulldog Worcestershire is what I keep at home. Doesn't taste like L&P but it's good.

I happen to have that book!

Not a bread, but a cookie from Roxana Jullipat of Friends and Family bakery from her book Mother Grain's is a chocolate chip cookie recipe that invites playing around with different grains including barley & einkorn then talks about how that changes the final result. Not exactly what you were looking for I know but I thought it was interesting. Recipe here.

Diep Tran, one of the writers of the Red Boat cookbook is a well know local chef here in Los Angeles. You can see her speak about the book put on by cookbook shop Now Serving from 02/17/22 https://nowservingla.com/pages/event-recordings

2 Tablespoons of water or cream to hydrate (6 times the powdered gelatine). Personally I'd just use water it shouldn't be enough added liquid to change the recipe

Pretty cool I have MegaChef & Son fish sauce (a newish brand that is similar to Red Boat). Now I am curious to try a Korean style fish sauce!

I wonder if they are what is sometimes called peaberry coffee beans

I would say try a gluten free flour blend. This website reviewed some available in Australia. https://champagneandgumboots.com.au/blogs/gluten-free-recipes/gluten-free-flour-australia If you are interested in exploring alternative grains, there is a growing market for them it's worth checking out the book Mother Grains by Roxana Jullapot, who has an excellent bakeshop here in Los Angeles. The book focuses on the most commonly found whole grains. Though not necessarily gluten free

Someone correct me if I'm wrong but I thought Spelt was related to wheat and contains gluten. Otherwise it does taste great and you can sub it 1 to 1 for regular flour

Rana means Frog in Spanish and the below is all I can think of when I see that name Sana, sana colita de rana! (something my mother would say in Spanish when I got a bump or bruise as a kid lol) basically means heal, heal little frogs tail. Not sure I could buy Frog pasta.