AAQuesada

She really is fantastic, for the most part her recipes work and are not too complicated. I always recommend her books

I remember seeing a version in the NYTimes. Here is the recipe (gift link) https://cooking.nytimes.com/recipes/1025839-molten-chocolate-muffins?unlocked_article_code=1.EE4.F7-t.vHaAM-TdgFPa&smid=share-url

'There's a hoopy frood who really knows where his towel is.' -Douglas Adams

Try placing the meat in strainer set in a bowl with a paper towel on top of the meat

For those that don't regularly use a food mill I think there is always a surprise at how much skin and seeds there are to be removed!

Thanks for mentioning this, I picked up her book at Now Serving last weekend! I'm thinking about trying the lentil recipe first.

You can get blancmange packets via amazon! Personally I would go with all peach (or sub for nectarine) instead of using dried apricot, I don't think they'll ever get as soft as you want for this recipe. Just my .02c

I made this Caesar recently from French Chef Jean Francois Piege. Pretty fantastic, and like Amy good Parisian Caesar salad i topped out with chicken and a hats cooked egg (obviously going for authenticity! 😂 https://www.lepoint.fr/gastronomie/la-sauce-caesar-de-jean-francois-piege-19-05-2018-2219729_82.php#11

Chile Morita is a good substitute for Chipotle and is pretty easy to find. It's a Serrano dried in the same manner as a chipotle one of my favorite chilies.

Try it all three ways and report back how it goes! Eggs get tempered to protect them from turning into scrambled eggs. Sugar acts on eggs chemiclly so it's not usually advised to do this in advance. To add the sugar to the milk instead of the eggs sounds like a bad idea to me but what do I know. Don't take my word for it, test these variations side by side traditional recipe as a control group and report back how it goes!

Do you have a stand mixer? We can probably talk you through it that way

I love to roast whole bananas in their peel just gives them a great flavor but I've never actually used the peel itself!

You guys made me hungry! So i went CoCo ichibanya curry house

@Susanwusan from Sonoko's book. I also found a video of her making the curry brick for you

Everything contributes to the whole, star anise would especially be missed. That being said just leave them out they are both not easy to substitute for. Hopefully you'll still have that Japanese taste!

Highly recommend using the S&B if you can find it. Japanese curry spice mix has a particular taste that's not similar to Indian! Shouldn't be to hard to source!

I've made the recipe from her book and really like it!

Both are fun to browse as well!

If you ever make it up north both K&L Hollywood and Wine House in west LA have both Green and Yellow

Really great pictures!

Would tallow work in place of oil in making chili crisp? I imagine it would work for popovers. I believe there are a few recipes in Calum Franklin's excellent book The Pie Room that use tallow, I'll have to double check when I get home

I like dried mint in Mexican meatballs, recipes often call for fresh but good quality dried works well / better imo

I would personally cut the Coppa from the pork butt for a pork roast but since the butt is out maybe a heritage breed pork loin might be less lean and still give you that 1 muscle you are looking for. I hope you get a better answer, can't think of anything that matches exactly.

Yes, absolutly

I think the solids that are missing might be the hazelnuts. That looks like a white chocolate version of Nutella or am I reading that label wrong?