A few options: add into a risotto, paella, add to steamed rice or make a rouille sauce. All fantastic options. Best to bloom the saffron threads first in some warm liquid (like stock or water, depending on what you are doing with it).
Good morning sir. I've still got a turkey spine in my freezer from Thanksgiving. I've never made a stock before. Can you point me in the right direction?
Thank you sir! I remember at one time I read that celery is necessary for a specific chemical reaction in this process, but I can't seem to find the reference. Do you have any insight into this? Thanks again
Depends on what type of cooking; for an enthusiast that wants to learn the basics: "La Technique" Pepin, someone that wants to explore flavors "The Elements of Taste".
The old Molto Mario and Essence of Emeril (late 90's/early 2000's) are great; Jacques & Julia (PBS) are also wonderful; older but the techniques are timeless. All found on YouTube. FoodTv the last 10-15yrs is largely trash.
Lastly, shameless plug for the 250+ recipes and essays in this Substack 😉
Can try and get some recs for vegetarian; (much easier if pescatarian in Japan). For sure check out Sezanne. Daniel Calvert is one of the most talented chefs around IMO and a really great guy. Had his food multiple times and talked with him off and on. Certified mind blower
Ty Octo, sadly my travel partner strict vege for last 11 yrs but I enjoy everything, any other recs even if not starred spots? Is pizza in Tokyo really as good as Bourdain etc claim?
Certain pizza places make amazing pies in Tokyo/Japan. I'll get some ramen recs together for you. The sushi recs I have are invite only but let me see what I can put together
How would you make a seed oil free mayonnaise base? And what seasoning varieties would you recommend on trying out? Thank you for all the good stuff that you share
My neighbor just got back from Spain and gave me a bunch of saffron.
Any recs on how to use it?
A few options: add into a risotto, paella, add to steamed rice or make a rouille sauce. All fantastic options. Best to bloom the saffron threads first in some warm liquid (like stock or water, depending on what you are doing with it).
Good morning sir. I've still got a turkey spine in my freezer from Thanksgiving. I've never made a stock before. Can you point me in the right direction?
https://bowtiedoctopod.substack.com/p/under-pressure?r=nnaqv&s=w&utm_campaign=post&utm_medium=web
also: here's a bone broth you can adapt for turkey instead of beef.
https://bowtiedoctopod.substack.com/p/bone-broth
Thank you sir! I remember at one time I read that celery is necessary for a specific chemical reaction in this process, but I can't seem to find the reference. Do you have any insight into this? Thanks again
I avoid or only use small amounts of celery. You might have seen something about egg shells in bone broth. that's optional IMO
Thanks!
Best place or recipes to start with for someone just starting to learn how to cook?
Depends on what type of cooking; for an enthusiast that wants to learn the basics: "La Technique" Pepin, someone that wants to explore flavors "The Elements of Taste".
The old Molto Mario and Essence of Emeril (late 90's/early 2000's) are great; Jacques & Julia (PBS) are also wonderful; older but the techniques are timeless. All found on YouTube. FoodTv the last 10-15yrs is largely trash.
Lastly, shameless plug for the 250+ recipes and essays in this Substack 😉
As a paid sub, which of your recipes is a good one for a novice to start with?
Cuban RIce with Beans
Pineapple Avocado Salad
Marinated Vegetables
Mediterranean Seafood Stew
Mom's Chili
Madeline's Meatballs
Minted Peas
Cauliflower with Cheese
Pimento Cheese
Moo Ping
Ahi Tuna Steaks
EZ Bake Chicken
Provencal Lamb Stew
Any of the sauces/salsa's
Fruit & Nut Bars
Chocolate Mousse
TY!
Also just ordered La Technique
Nice post Octo - Given your travels any restaurant recommendations for Tokyo, especially if travelling with a vegetarian, ty
Can try and get some recs for vegetarian; (much easier if pescatarian in Japan). For sure check out Sezanne. Daniel Calvert is one of the most talented chefs around IMO and a really great guy. Had his food multiple times and talked with him off and on. Certified mind blower
Ty Octo, sadly my travel partner strict vege for last 11 yrs but I enjoy everything, any other recs even if not starred spots? Is pizza in Tokyo really as good as Bourdain etc claim?
Certain pizza places make amazing pies in Tokyo/Japan. I'll get some ramen recs together for you. The sushi recs I have are invite only but let me see what I can put together
Pizza Recs:
Pizza Bar on 38th (in Mandarin Oriental Hotel)
Pizzeria da Peppe Napoli Sta' Ca
Pizza Strada
Pizzeria e Braceria L'Insieme
Pizza Studio Tamaki
Seirinkan
Ramen:
Kiraku
Menya Nukaji
Ginza Hachigo
Butasoba Tsukiya
Shibire Noodles Rousoku-ya (spicy Mapo style)
Do Miso
Konjiki Hototogisu
Jun Teuchi Men to Mirai (Ohio Ramen)
2800-3000 kcal: 250g protein, 200g carbs, 113g fat. Yes, full day nutritional plan it is
How would you make a seed oil free mayonnaise base? And what seasoning varieties would you recommend on trying out? Thank you for all the good stuff that you share
Check here: https://twitter.com/BowTiedOctopod/status/1553046481938092032?s=20
Use avocado, peanut or palm. I use mostly avocado and whisk in some EVOO at the end.
Consider subbing these instead of water for your own custom mayo:
Olive Brine
Kraut Juice
Kimchi Juice
Adobo Sauce
Also herbs, spices, roasted garlic...
A limitless blank canvas for flavor!
Whats your favourite most delicious 3 dish meal set + dessert in terms of balanced macros for muscle gain? :)
Check this: https://open.substack.com/pub/bowtiedoctopod/p/first-meal-set-drop?r=nnaqv&utm_campaign=post&utm_medium=web
Check the Coronation Chicken recipe as well.
Also the chocolate mousse recipe, you can divide into smaller portions based on macro targets.
Souffle recipe is great for special occasions; egg whites give it the structure and lift.
would need more specifics on what "balanced macros" means for you. Also, 3 dishes plus dessert seems like a full day menu or OMAD.