AAQuesada
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Posts posted by AAQuesada
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On 5/19/2023 at 10:51 AM, sverreef said:
Since sherry vinegar is used in the ice cream base, a sherry vinegar fluid gel could perhaps be an option too?
How about a pain d'epices & PX Sherry gel with the coffee ice cream? I think that would go very nicely
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Just look for Ajinomoto in any Japanese market or Amazon. The original MSG
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You don't have to go to culinary school if you don't want too but if you don't just remember that you will have to be more choosy and only work at top restaurants to build your skills and resume make sure to stay a good 2 years if possible early on.
I went to a trade school myself and recommend it while also working and doing team and individual culinary competitions. Also there are still many high paying jobs that require degrees even in Culinary. My mentor used to call it 'the law of the lid' that by not getting that degree or degrees you are taking yourself out of certain jobs but do you HAVE to? No certainly not.
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I would try going back to the normal amount of yeast & leave everything else the same
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There is a non trivial amount of Fish, everything from trout roe, to eel, langoustine, monkfish, kinmedai, Hiramasa, amberjack, king crab, crayfish, lobster, scallop. A lot of cool techniques, imo it's the kind of book you take part of to play around with, sauces, broths techniques. At least that is how I approach it.
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10 hours ago, hotsaucerman said:
and i wonder if the recipes are accessible ingredient-wise for someone so far from say...the ocean?
I'm at the eating cookies in bed portion of the evening lol so I'm check for you in the morning but I don't recall anything too crazy / hard too get like Noma . It's very French / European kiseki if that makes any sense
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On 2/2/2023 at 10:05 AM, hotsaucerman said:
does anyone have the frantzen cookbook? any thoughts/feelings?
He has some self published books & yes I have it from Now Serving in LA. It's that new style, similar to the Septime book with pictures of dishes in the front and recipes / formulas towards the back. If you like his food (and I do) you will like it. This style is definitely for pros or advanced amateurs who don't need a lot of hand holding.
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it's made in a mini (300g) loaf pan and and goes about half height but YMMV if you are a light eater. It's smaller than 2 slices of cake I think
& Thanks for checking it out!
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You'll have to set your browser to translate, that's easier on some than others! But I have made this dessert and it's perfect for 2. For the recipe follow the first link
https://chef-johjiro.com/2022/02/10/itachoco_cake/
And the video itself
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Roasted chicken breast, giant beans & fennel
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You can do purple mash potatoes btw. I used to do a mashed potato bar and for one option we used the purple Okinawan potatoes. They were pretty tasty!
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On 1/14/2023 at 5:55 AM, lemniscate said:
had read that adding cooked rutabaga (swede) to cooked potatoes and then whipping keeps it from going gluey.
A potato ricer or food mill works best for the glue thing! But 'baga's do taste good with mashed potatoes in either case
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Tomato concasse, zucchini with preserved Myers lemons mixed into the risotto
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Risotto with braised pork neck
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Now I'll have to be on the look out for red Banyuls vinegar! Didn't know it was a thing. I have seen the MP vinegars here in LA but only some of the flavored ones that don't interest me so much.
Also wanted to recommend again some of the Spanish vinegars I mentioned above, just fantastic flavor
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English muffins!
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Do croissants count as bread? I say yes. These i made for my mom!
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My mom always bought the Wyler's brand. It's funny how the Knorr just doesn't taste right even though they are basicly the same!
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On 1/6/2023 at 3:22 PM, heidih said:
Yes that was a greaat food section in its heyday. Including our @russ parsons and so many like the late J Gold (Counter Intelligence) and some great focus on local home cooks. My favorite issue which is tucked away somewhere includes the female cook at Cirque de Soleil. Super interesting. Love those bargain finds. Enjoy.
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.
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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
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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.
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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/
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6 hours ago, Chris Hennes said:
I also love Daniel Humm’s hollandaise, if you haven’t done it already.
Is that recipe posted somewhere?
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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.
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Tracking down a commercial cookie's roots
in Pastry & Baking
Posted
This is kind of random answer to an 15 year old thread is what makes EGullet worth reading! Good sleuthing