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Not sure you need something this 'fancy' but the most common food release spray I've seen in restaurants is Vegalene. It's not going to be the least expensive option though.

Would have never thought to make Carmel sauce this way! Reminds me of confiture de lait which is a favorite treat. I'll have to try it

At over 1k pages he definitely gets into both art and history

Def not an expert either but I really enjoyed Rasarumah close to DTLA

I don't know about substituting rye in an existing cake but I have rye chocolate chip cookies recipe that I love & the flavors do go really well together! Another combination I saw quite a bit when I visited Paris last was Buckwheat and Chocolate in cakes or other desserts. Personally I would look for recipes that that have been developed for those grains in particular https://www.poilane.com/en/blogs/blog/gateau-de-seigle-chocolat

I have made a fried leek ice cream in a pacojet maybe 20 years ago! It was fried leeks that were a little too dark to use for service that went into a creme anglaise i made off the top of my head. Don't remember the details but the chef loved it so we paired it an onion gratin with 5 types of onions. Topped with some fish and a quenelle of the fried leek ice cream

An individual gratin of leeks and haddock maybe! Sounds delicious

Hot or cold barley tea is nice

I have way to many cookbooks but here are a couple of the latest

I think this is the answer personally

It's all I use. For me it stands out most in simple preparations like that

There are several I would never be with out but would put an umbrella over the Fennel family: Fennel seed, Lucknow fennel seed and fennel pollen

3.5 L That's way too much water! I would say don't add any water and just make a packet in cheesecloth of the seeds and peels and cook everything together. The fruit and sugar should provide enough liquid. Then just remove the packet towards the end. You can always add a bit of water just to get it going! Good luck! Quince is one of my favorites

I need another kitchen appliance like i need a hole in my head but that sumeet multi grinder looks pretty 😻

Amora is pretty great & I love Savora in place of yellow mustard! discovered it at FTG (Franchise to Go) in Paris years ago and have kept it in my pantry ever since

I don't know that it will help with crunch but it should help with browning, it works great on fish to be grilled keeping more non stick than just oil -Grilling? Don’t hold the mayo! https://enewspaper.latimes.com/infinity/article_popover_share.aspx?guid=c6c92b0d-12ac-49b9-9c01-d3aeb5ec2c0f

aaah, funny it comes up but one of the farmers at the Santa Monica Farmer's Market (Wednesday) has Christmas Lima beans!

It's used in every facet of cooking from Chocolate drinks to sauces like mole (often in braised dishes), to sweets

When it is used, in Mexican cuisine the flavor is pretty bold and upfront. It would taste very wrong with a different cinnamon!

Stupid question maybe but have you tried Restaurant Depot in Austin? At least locally they carry Guittard, couldn't hurt to check if they could get it for you.

Yes, you can set your language to English. I'll post the link to shipping info below but it get's delivered through Amazon shipping even from Japan. Not everything can be sent over but I've never had an issue, you'll know on the check out page https://www.amazon.co.jp/-/en/gp/help/customer/display.html?nodeId=GR9MVEYZCCX4F53G

Yen 149 to 1 US dollar that's stronger than usual (good time to buy)

I've ordered from Amazon Japan before with out any issues. You'll have to filter through lot's of results though! Good luck https://www.amazon.co.jp/s?k=hasegawa+cutting+board&crid=2T92BNN6RIRDC&sprefix=hasegawa%2Caps%2C127&ref=nb_sb_ss_ts-doa-p_1_8

Love your menu! That is VERY Spanish, you hardly ever see Russian Salad outside of spain

So how did Tapas Night come off?!