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AAQuesada

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Everything posted by AAQuesada

  1. My favorite rice wine vinegar 6.29 for 500ml the mizkan junmai su. Also attached some other vinegars i purchased recently at a gourmet wholesaler in the LA area that is open to the public
  2. Should be fine, but I would refrigerate personally
  3. AAQuesada

    French Truffles

    I was told paper towel in a glass jar with a microfiber towel or sous vide. Change the paper towel daily. She keeps them in a kimchi fridge i believe I've been told no rice or eggs then you get great tasting eggs but it dulls the actual truffle flavor
  4. AAQuesada

    French Truffles

    Burgundy Truffle 1.5oz
  5. I am getting a small amount (One, who knows) very very high quality French Truffle (I believe) from a local importer I did a favor for coming Monday. Looking for any suggestions to make the most of it. Is there a good Primer on the topic somewhere on the inter webs? I'm thinking peel and use the peelings to infuse in water for a truffle jus, one of my books has a suggestion of poaching whole in a mushroom Madeira broth thereby getting two products out of it the whole truffle and the broth? Any other suggestions? is it worth making truffle oil from the peeling instead of the jus. Pasta or risotto or something else? Excited but nervous about f'n it up!
  6. At least they got the class and had to think about it!
  7. Any jar purpose made for canning/preservation is fine. Yes the lid goes on but not overly tightened Just follow the recipe, if they don't specify adding other liquid -don't.
  8. I have never seen the book but for anyone interested there were a few recipes of hers on StarChefs that I had saved to my google drive over the years (I like to save recipes for inspiration). Was going to link to them but they appear to be gone, fun stuff like a Hibiscus flower mole with lobster.
  9. Lol pretty sure Villux is the correct answer for highest quality/price I'm seeing 7.49$ for 750ml. Happy to be proven wrong though!
  10. Btw the Vermouth (Vermut) vinegar by Castel de Gardeny is pretty great as well. The Torres has really great varietal flavor and darker flavors than most red wine vinegars.
  11. Not going to say they are the best but I certainly enjoy them
  12. Vilux is what I use. I do like good vinegar and it's almost a shame to buy small bottles. Best quality for the price I've seen.
  13. I'll be curious what your thoughts are when you receive it! Some recipes are definitely dated but there are a remarkable amount that sparkle with creativity still or are at least worth tweaking to modernize.
  14. I't is basically a roast duck with apple sauce to over simplify. I haven't made it and on first blush I thought 'that sounds weird' but as I looked closer the combination sounds lovely. He rubs the duck with a salt, sugar, cinnamon cure to marry the flavors of the sauce. Looks great for fall / winter I can post a picture of the whole thing if you'd like. With that picture I was mostly trying to give a flavor of his creativity
  15. So, really on first look i really like it. Spanish only cookbook, geared towards home cooks, he doesn't shy away from using convienence products. That's not to say there isn't any creativity because there is and the recipes are very well written, clear and in grams. Easy to understand. Lots of pictures he also puts the recipe in context in a nice way. If you read Spanish i recommend it or even if you are a bit daring and comfortable using Google translate. Not geared to chefs but ad a Chef in interested to see what i might be inspired by
  16. Most of my new cookbooks since posting in this thread!
  17. I'm fairly sure the book is targeted to those parts of the world today where canned seafood is considered food their grandparents ate if it's considered at all.
  18. Great post! And I really do feel, at least for me, nothing gets people to work harder than wanting to be lazy 😂🤣
  19. Love that the tinned fish thing is now 'in' saw this book and thought of this thread The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood (eG-friendly Amazon.com link)
  20. I've become a big fan of the aprons and spices at Reluctant Trading. Great quality for the price imo. The spices are fantastic as well -i swear the coriander seed smells like lemonade lol. https://reluctanttrading.com/collections/aprons?gclid=Cj0KCQjwkruVBhCHARIsACVIiOwuu8WBiN1ncGdd8z5tQhaMBZJ5WsTqydnQj-XTWWZLxyAb4-WuX_EaAu-kEALw_wcB
  21. well, yes but, fresh extruded semolina pasta and dried extruded semolina pasta shouldn't taste that different. 🤷🏽‍♂️ Cada loco con su tema. lol i've tilted at my own culinary windmills, so i will just wish you good luck!
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