AAQuesada

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

Just look for Ajinomoto in any Japanese market or Amazon. The original MSG

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.

I would try going back to the normal amount of yeast & leave everything else the same

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.

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

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.

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!

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

Roasted chicken breast, giant beans & fennel

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!

A potato ricer or food mill works best for the glue thing! But 'baga's do taste good with mashed potatoes in either case

Tomato concasse, zucchini with preserved Myers lemons mixed into the risotto

Risotto with braised pork neck

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