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lol, I'm guessing that came from on of your former colonies (not naming names

Here in LA we are just getting better quality Vietnamese coffee at places like Phin Smith https://www.phinsmith.com/coffee/ but I have yet to see coffee from China here but I could see there being a market for it.

Farro makes a great breakfast porridge. I used to do one that I would finish with an almond cream for vegans. So good! Here is an example that looks tasty - https://www.foodandwine.com/recipes/farro-breakfast-porridge-raspberries

Where beer flows and men chunder?! (now I'm not going to be able to get that song out of my head) Welcome

This one is my favorite by far. https://www.microplane.com/professional-series-fine-grater

I've ordered a couple things from there and it's all arrived pretty quick (to be fair most/all things I've ordered from Jpn have come faster than it often does in from within the US - From Whitesville tee shirts to Japanese knives!) Things I've ordered include Riken Bonito soup powder (a nice instant dashi that uses less traditional ingredients) https://www.amazon.co.jp/-/en/Riken-Bonito-Soup-Stock-17-6/dp/B0753M1TP2 and a rice pot by Staub originally for the Japanese market, which I think you can now get through regular Amazon. https://www.amazon.co.jp/-/en/40509-655-Cocotte-inches-Induction-Heat-Compatible/dp/B001J6N1YQ/ref=sr_1_8?crid=PHYGTB5VE2JZ&keywords=staub&qid=1703562582&sprefix=staub%2Caps%2C107&sr=8-8&th=1

I have to say that I disagree with the whole don't keep coffee in the freezer thing. I have been doing it for years and in the minute or two it takes me to scoop out some beans then back to the freezer it doesn't have time to develop condensation. My feeling was and is that it works and keeps it closer to peek, of course 1 lb of coffee doesn't last more than 2 weeks around here anyway (& that's just with me drinking). YMMV

Should be fine kept refrigerated for up to 7 days as mentioned above. I also suspect that the research was done on raw garlic in oil not cooked for 20 ish minutes. But everyone's risk tolerance is different https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil

Here's a restaurant recipe -put garlic cloves in a pot, cover with oil (barely, the cloves will shrink as they loose moisture), put on low heat until soft. you can also puree the cloves once cooked in a robot coupe and pass through a strainer to get a nice garlic paste that works great in all sorts of stuff

Not sure I understand this sentence. You are using the regular lid with the S blade correct? Not the lid for the attachments? I've used the Waring 3.5qt and 2.5qt commercial food processors so I do have some experience with them though not with the model you have -no one will confuse them with a robot coupe but they are perfectly decent machines. If I can figure out what you are doing I might be able to help. btw if you have vitamix they produce better Hummus than a food processor.

I don't do induction but I am a big fan of the pieces I have from MadeIn (including the butter warmer)

Vegetables Unleashed by Jose Andres is excellent. Shuk: From Market to Table about cooking from Israeli farmers markets is not completely vegetarian but has tons of great stuff and worth looking into

Beans puree great in the vitamix. At home and growing up i would never soak. For a fine dining bean puree I only cook soaked beans in small quantities to last just one service, until just cooked through -no split beans, you want the starch and flavor in the bean not the water

Thank you for posting, Pretty interesting article. Personally I don't get the dislike for the California bay (fresh anyway) and love it's bolder bay flavor and will often torch it or toast the fresh leaves as well. That being said I also use Filippone Bay leaves from Sicily which have really blown my away with their flavor, pretty fantastic Used to be in the Bay leaves don't taste like anything camp but now it's a favorite flavor.

I've made a excellent (and very Cheffy) recipe from Chef Thomas Lim then of Dudley's in NY (originally published in the much missed by me Lucky Peach). No link for it so I won't post but they use chicken skin and stock in the recipe.

I'll check out Jow! Marmiton I've used, also 750g, Le Fooding has some cool recipes as does Elle magazine (Fr)

There is an app called Gronda that you might like https://webflow.gronda.com

btw for those that have the old Laiskonis workbooks he has what looks to be the same pate a choux recipe in grams

So for those that don't know Sun noodles is kinda like ACME smoked fish they sell wide variety of fresh noodles to most of the major players in Ramen restaurants and will do them to spec/customize as well. If you see something from them at a supermarket it should be decent

According to their website: "Our feed is shelf-stable and made of a mix of fish meal, fish oil, algae meal, squid meal, and a plant-based binder. We source our feed in the USA from ZIelger."

Here is a video about the operation that is a couple years old but gives a good idea of what they are doing. Def a cut of above what you normally get out here!

BTW! If you use Google Translate on your phone you can have it translate straight from the pictures! pretty amazing app. I follow enough French chefs that I've gotten pretty good at reading recipes even though I've never studied French lol Good luck with the recipe hope it works for you

Ask and you shall receive! This is one of the many great recipes that were posted on Instagram during the pandemic when Chefs were bored as heck! For those that don't know Stephane Buron he is one of those Chefs who can put MOF after his name and has some **'s from the Tire company. (Before I get yelled at that's the credit, also in the pictures) -AQ

This is kind of random answer to an 15 year old thread is what makes EGullet worth reading! Good sleuthing

How about a pain d'epices & PX Sherry gel with the coffee ice cream? I think that would go very nicely