AAQuesada
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Posts posted by AAQuesada
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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
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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
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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!
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I wonder if they are what is sometimes called peaberry coffee beans
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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
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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
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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.
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I don't really use anything of the dried herbs or spices that might be problematic but even if I did this seems alarmist due to the minute amount most people consume. If I was a parent I'd look more into the lead claims because that is pretty serious but I find it hard to believe the FDA allows lead to be sprinkled into your dinner.
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I do this with my non stick pans and it works for me. I got it from how I treat my French black pans
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Spiceology Has some very creative No salt spice blends and in general there spices are very good quality. I still have a bunch of samples laying around of them from a contest they had for Chefs
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6 hours ago, weinoo said:
Check out the Chef DB for Bouley
Eric Ripert, Sous Chef (holy shit! I didn't know that!!!)
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15 hours ago, donk79 said:
I'm no pound cake expert
I'm no pound cake expert either but density in a pound cake is a feature not a fault. I've never met one I would accuse of being light but still a favorite with a cup of coffee
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3 minutes ago, PetarG said:
EDIT: When I google apple stock I get the goddamn stock market graphs.
Try Googleing pectin stock instead
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On the west coast I always recommend sending knives to Jon at Japanese Knife Imports (Los Angeles) one of the nicest and best sharpeners around along with Korin in NYC.
https://www.japaneseknifeimports.com/pages/services#knife-sharpening-services
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On 1/16/2024 at 12:13 PM, Dr. Teeth said:
Anyone have experience with the “Made In” line of pots or pans.
I have a couple pieces and really like them comfortable handles. Prefer them to All Clad by a little bit.
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@weinoo any initial thoughts on flipping through the book? I've thought about getting it but haven't pulled the trigger yet.
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Randomly came across this place called Mandarin Coffee Stand -In Pasadena which is in the Chinese heavily populated San Gabriel Valley. Someone on a local food board said they went and there were no Chinese coffee beans to be had there at the moment but here is a web page about them.
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36 minutes ago, Susanwusan said:
layered with cream cheese (on what planet did that start?),
lol, I'm guessing that came from on of your former colonies (not naming names
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Here in LA we are just getting better quality Vietnamese coffee at places like Phin Smith https://www.phinsmith.com/coffee/ but I have yet to see coffee from China here but I could see there being a market for it.
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Farro makes a great breakfast porridge. I used to do one that I would finish with an almond cream for vegans. So good!
Here is an example that looks tasty - https://www.foodandwine.com/recipes/farro-breakfast-porridge-raspberries
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Where beer flows and men chunder?! (now I'm not going to be able to get that song out of my head)
Welcome
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I've ordered a couple things from there and it's all arrived pretty quick (to be fair most/all things I've ordered from Jpn have come faster than it often does in from within the US - From Whitesville tee shirts to Japanese knives!)
Things I've ordered include Riken Bonito soup powder (a nice instant dashi that uses less traditional ingredients) https://www.amazon.co.jp/-/en/Riken-Bonito-Soup-Stock-17-6/dp/B0753M1TP2
and a rice pot by Staub originally for the Japanese market, which I think you can now get through regular Amazon.
Milling and Baking with Heritage and Ancient Grains: Bread and Beyond
in Pastry & Baking
Posted
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.