J.Robie

Air Bread “Bagels & Lox” … filled with cream cheese espuma. Tartine baguette in the background.

We invested in new flatware a couple months ago. I was so impressed by the flatware at Fig & Olive in Newport Beach, CA that I took a picture of them. They use the Sambonet Dream pattern. It’s simple, functional, elegant, and durable 1810 SS. When it was time to replace our aging flatware I researched them out and found the QPR reasonable. This pattern is used in Michelin Star restaurants and high end hotels worldwide. The best price I found was through https://www.rwsmithco.com/?collection=Dream&pattern=Dream. If you’re looking for something even better, I’d recommend the pattern L'Atelier de Joël Robuchon uses: https://www.sambonet-shop.com/h-art-18-10-stainless-steel-40-pcs-place-setting/. I hope this helps!

It’s this item… Lodge 3 Quart Cast Iron Combo Cooker

Today, was the first time I tried something new. I did a 500g French Lean Boule, hoping to make my way to a true baguette. I used the combo cooker I just got from AMZ and everything went like clockwork …

I’ve been following this thread for a while and I appreciate everyone’s posts. This has been a great resource. I’ve always wanted to attempt Pan de Cristal, but it seemed out of reach. I was surprised that it was included in MB, and even though it still seemed beyond my abilities, I thought I’d give it a shot … actually 3 shots. The first 2 attempts didn’t quite make it … becoming familiar with the high hydration and then sticking to the couche were the major obstacles. The third attempt thankfully worked, but there’s room for improvement …