AAQuesada

That was the heyday of the LAT food section. They were stacked with great writers and cooks besides Russ Parsons; Clifford Wright (who wrote the tome 'A Mediterranean Feast') Also Marion Cunningham was a regular.

Yes, a pot for on the stove that Staub originally designed for the Japanese Market specifically for rice, this is the larger size about 1.5l I'll try and take a pic of the outside. I guess you could say i'm trolling? Because it's not a machine but it is specifically designed for rice. I do have a zoji but I've always preferred cooking rice in a pot. Lol

My fancy new French Japanese rice cooker from Staub. They make this and a nabe originally for the Japanese Market. The nabe still might be only through Amazon Japan. Yukari rice in the pot.

I've heard this one is good but haven't made it myself https://redstaryeast.com/recipes/bread-machine-gluten-free-brown-and-white-bread/

Is that recipe posted somewhere?

I am a big fan of Reluctant Trading. Chef Jeremy Fox of Rustic Canyon in LA posted about them once long ago and the peppercorns are excellent. In addition to the normal (high quality stuff) they also do Smoked peppercorns and another that are fermented in a brine for 2 weeks before being dried. https://reluctanttrading.com/collections/peppercorns

Here is an example of what I'm talking about @Margaret Pilgrim https://leitesculinaria.com/101948/recipes-salt-crusted-beef-tenderloin.html

I too think that is an odd complaint but if they want something lean just do a whole roasted beef tenderloin and salt roast it if you want a cool presentation. Or do the same with eye of round on the cheap.

I'm sure someone here will know better than me but you might want to check out Versawhip for what you are doing

My Favorite! Honey butter, cornbread and chili!! Growing up in LA Marie Callander's was always a treat, and my parent Apartment when I was born was right next to one so as we got older we went on birthdays ect..

I don't think that really makes a difference. I've run high end scratch restaurants that do a lot of eggs and have never noticed a difference between cracking the eggs that morning or the day before. If you are doing 30 or 40 quarts of eggs it makes sense to have some done in advance so you don't get behind but at home I wouldn't bother. One thing you could do that we do in restaurants that is rarely done at home is pass your eggs through a strainer after you beat them.

Anyone have the newish Gabriel Kreuther cookbook The spirit of Alsace? I was thinking of picking it up!

I've seen Negi called Welsh onion's to my taste the are like a milder leek in flavor

sounds worth a shot in Apple pie! yum!

How about baking them as cookies? Specifically i was thinking of financier molds?

Maybe you did but how about rotating the pan half way through

How did you like the Central Milling? It's similar to a T80 like what Poilane uses is my understanding

With out seeing the recipe itself i don't think anyone could really tell you. I would try it as is. My main concern would be how scoopable is it going to be? If it's too hard out of the freezer maybe temper it in the fridge for 10 min

I never thought of it as a hot sauce but I guess you are right! It was in something that was always in the pantry of my mom's Mexican American kitchen for dinner like my mom's baked chicken thighs that got cooked with El Pato mixed with a little sour cream and baked with thinly sliced onions if I'm remembering correctly. It was that short cut sauce that helped get dinner on the table but usually doctored up with other things! Brings back the memories

Maybe try https://modernistpantry.com/

Love the Old world bread flour! Used the AP for this recipe. The math is easier for Yudane for me lol but they both work.

Rolls! Central Milling flour made with yudane the Japanese water roux. Came out super soft. 💕

You can def sous vide beef cheeks medium, I've done it. Just make sure you leave it long enough to soften up

Beef Cheeks are great sous vide. And I not even huge fan of Sous vide generally. I would do it this way as well for Pastrami. If you do it let us know how it turns out!

Nice! That's one of my favorite cuts off meat I was just looking at this one with Beef Cheeks, another favorite cut that looks pretty sexy too. https://thefoodist.uk/2015/05/31/beef-cheek-pastrami-recipe-redux/