AAQuesada

My Favorite! Honey butter, cornbread and chili!! Growing up in LA Marie Callander's was always a treat, and my parent Apartment when I was born was right next to one so as we got older we went on birthdays ect..

I don't think that really makes a difference. I've run high end scratch restaurants that do a lot of eggs and have never noticed a difference between cracking the eggs that morning or the day before. If you are doing 30 or 40 quarts of eggs it makes sense to have some done in advance so you don't get behind but at home I wouldn't bother. One thing you could do that we do in restaurants that is rarely done at home is pass your eggs through a strainer after you beat them.

Anyone have the newish Gabriel Kreuther cookbook The spirit of Alsace? I was thinking of picking it up!

I've seen Negi called Welsh onion's to my taste the are like a milder leek in flavor

sounds worth a shot in Apple pie! yum!

How about baking them as cookies? Specifically i was thinking of financier molds?

Maybe you did but how about rotating the pan half way through

How did you like the Central Milling? It's similar to a T80 like what Poilane uses is my understanding

With out seeing the recipe itself i don't think anyone could really tell you. I would try it as is. My main concern would be how scoopable is it going to be? If it's too hard out of the freezer maybe temper it in the fridge for 10 min

I never thought of it as a hot sauce but I guess you are right! It was in something that was always in the pantry of my mom's Mexican American kitchen for dinner like my mom's baked chicken thighs that got cooked with El Pato mixed with a little sour cream and baked with thinly sliced onions if I'm remembering correctly. It was that short cut sauce that helped get dinner on the table but usually doctored up with other things! Brings back the memories

Maybe try https://modernistpantry.com/

Love the Old world bread flour! Used the AP for this recipe. The math is easier for Yudane for me lol but they both work.

Rolls! Central Milling flour made with yudane the Japanese water roux. Came out super soft. 💕

You can def sous vide beef cheeks medium, I've done it. Just make sure you leave it long enough to soften up

Beef Cheeks are great sous vide. And I not even huge fan of Sous vide generally. I would do it this way as well for Pastrami. If you do it let us know how it turns out!

Nice! That's one of my favorite cuts off meat I was just looking at this one with Beef Cheeks, another favorite cut that looks pretty sexy too. https://thefoodist.uk/2015/05/31/beef-cheek-pastrami-recipe-redux/

I hope you don't mind if I add on. I used to make this American style yellow mustard when opened a Cuban restaurant, like to leave it just a lil coarse because I like that bit of texture. These days at home I've been really into Savora the French version of yellow mustard discovered it on a sandwich at FTG in Paris and have been hooked ever since. Ingredients: . Amount: . Notes: . Mustard seeds 110 g White wine vinegar 160 ml Water 160 ml Brown sugar 1 oz Tumeric 2 tsp Water AN 1) Combine Mustard seed, water, wine vinegar and let stand over night Key Points: 1) up to 3 days 2) Add to blender 2) 3) add sugar, tumeric 3) 4) Blend. Add water as needed if mixture is too thick. 4) 5) 5)

It's so versatile and useful. Great for home cooks and restaurant chefs.

A lot of restaurants use that brand

pissaladière au pissalat & an Olive loaf made with the extra dough. Dough was 90% T80 from Central Milling and 10% buckwheat

She really has a straight forward manner that cuts through a lot bs

As in not flexible. I guess what I’m trying to say is that even if you take out all of the water and clarified butter that it is still not going to act the same as a solid shortening in pastry

You really want to use a solid shortening if at all possible (lard, crisco, coconut oil-solid not liquid) butter being 18%ish water is a problem and with out the water butter is brittle.

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

Should be fine, but I would refrigerate personally