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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!

At least they got the class and had to think about it!

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.

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.

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!

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.

Not going to say they are the best but I certainly enjoy them

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.

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.

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

Any of these!

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

Most of my new cookbooks since posting in this thread!

The current lineup!

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.

No filter! Love the color

Great post! And I really do feel, at least for me, nothing gets people to work harder than wanting to be lazy 😂🤣

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)

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

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!

This may be a (very) stupid question but I'm going to ask it anyway. Why do you want to dry the extruded pasta? I've done plenty in restaurants it lasts a good 5 days refrigerated. And can be portioned and frozen for later use. The only reason to dry extruded pasta is to retail it as far as I can tell anyway.

So I went to H Mart and picked up some red Holland chilies and Fresno's two days ago. Pretty expensive but I got them. Lol now today they appeared again at my local Ralph's Fresh fare 🤦🤷‍♂️ So I have some fermenting for sriacha, others processed for harissa and froze the extra in case of another red chile shortage!

I've had a heck of a time finding red chiles -not even Northgate Gonzalez had them! Underwood lists them online but they didn't bring them to the Brentwood farmers market. I even found chile de Agua from Oaxaca which is pretty rare but no red Fresno or Jalapeños

Just remember that just because you see it in the store doesn't mean it's not a real issue. There will be a supply already in the pipeline and Huy Fong has some banked to service preferred accounts, but they really aren't making any more until they get more chilies. Who knows how long that pipeline will last, maybe it won't be a problem in the long run. I like underwood family farms too and was disappointed how that shook out. normally I make my own anyway, but I should buy my red chilies from them They come to my local Sunday market -now i'm curious what chilies were actually used anyway. Fresno's are normally easier to get so that's what i use.