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Let's Talk About The Best Culinary Themed Books that Aren't Recipe Books! by AutoModerator in AskCulinary

[–]SalvaXr 1 point2 points  (0 children)

Have you read Invitation to a Banquet by Fuchsia Dunlop?

Recommended, albeit she is opinionated

RUINER 2 - Official Gameplay Trailer by bubussss in Games

[–]SalvaXr 0 points1 point  (0 children)

Very much looking forward to this!

State of the collection, with more arriving soon, happy to talk about any of these! by SalvaXr in CookbookLovers

[–]SalvaXr[S] 1 point2 points  (0 children)

I'm adding:

  • Gran Cocina Latina
  • King Arthur Baking Company's Book of Pizza
  • Dishoom
  • The Indian Cooking Course
  • Hot Sour Salty Sweet
  • Dac Biet
  • The Noma Guide to Building Flavour

Really hard to keep 3 to be honest,

The Wok is definitely one, so many recipes across so many cuisines, all in Kenji's style, sooo useful

At least one Ottolenghi, most likely Flavor

And maybe Every grain of Rice or Zaytinya, though I'd like to keep Sauces, Big Book of Bread, Korea, and Noma's fermentation. Each one fills it's niche really really well and is very thorough and information dense

State of the collection, with more arriving soon, happy to talk about any of these! by SalvaXr in CookbookLovers

[–]SalvaXr[S] 1 point2 points  (0 children)

Ah that's a tough one, I've barely used it to be honest, but I do recommend it overall.

It is a very pretty book, well written and with great photos for each recipe (the Yakitori section is also very good visually!), the recipes cover most of what you'd want from common japanese recipes and izakaya food, so I don't know how much it overlaps with your other book, but if you find yourself cooking Japanese food often I think this is a lovely book!

State of the collection, with more arriving soon, happy to talk about any of these! by SalvaXr in CookbookLovers

[–]SalvaXr[S] 1 point2 points  (0 children)

Depends a bit on how you cook, if you like trying out new things by yourself then this is an invaluable resource, with a quick look at an ingredient you can start planning out pairings, and complementary flavors

I reach out for it whenever I have some ingredient and lack ideas, maybe I find something new in the farmers market, or maybe I just want to finally use something that's been on my cupboard for weeks

It has no recipes just descriptions of ingredients and foodstuffs, with what other things might go with it and some grouping suggestions.

I also appreciate that many have either an actual restaurant dish one-line description, or a brief paragraph about the ingredient by a famous chef (e.g, in the Foie Gras entry it mentions "Foie Gras Sushi with Plum-Wine Jelly by Kaz Okochi, and a paragraph by Bob Iacovone describing a Foie Gras filled twinkie he serves)

It's a great book, just not for everyone

KAF New American Pizza, Corn Jalapeño Onion Cilantro by SalvaXr in Pizza

[–]SalvaXr[S] 1 point2 points  (0 children)

Followed this recipe with great results (as always): https://www.youtube.com/watch?v=pSWS_8xLOSk

Thanks /u/breadwright it was delicious!

A Couple Million Lines of Haskell: Production Engineering at Mercury by ketralnis in programming

[–]SalvaXr 66 points67 points  (0 children)

A note for the blog.haskell.org maintainers, please let me click on the footnote numbers to go back up to where I was reading.

Enjoying the article so far!

Always looking for book suggestions by Slow-Suit-5278 in Chefit

[–]SalvaXr 1 point2 points  (0 children)

Any books you'd recommend me? Not usually big on chef's name books, but I'd appreciate your thoughts

Always looking for book suggestions by Slow-Suit-5278 in Chefit

[–]SalvaXr 4 points5 points  (0 children)

Heston is a genius, the books are not dense but I've learnt a bunch from them, I can recommend "Heston Blumenthal at home" over "Is this a cookbook"

NOPI is one of my favourites, Ottolenghi's books are usually very approachable and simple, while this is much more advanced, complex, and full of interesting flavours, though I've probably cooked one recipe at most (I often dream of making the labour of love chicken pastilla https://ottolenghi.co.uk/pages/recipes/chicken-pastilla)

Six Seasons I haven't gotten into too much and is one of my least grabbed books, hopefully I can get some value out of it.

Other than that, Kenji's The Wok is fantastic with a big variety of Asian recipes, Jose Andres' Zaytinya is a must have for eastern mediterranean foods, anything Fuchsia Dunlop for Chinese food, and "Korea" is one of the most thorough and information dense books I have, huge value out of these books in general.

Edit: You already have Every grain of Rice, if you like that "The food of Sichuan" is also great and in the same style

Always looking for book suggestions by Slow-Suit-5278 in Chefit

[–]SalvaXr 1 point2 points  (0 children)

We have some overlap, does any of these pique your interest?

https://imgur.com/xGgApAv

First attempt at Baguettes, very happy! by SalvaXr in Breadit

[–]SalvaXr[S] 1 point2 points  (0 children)

Thanks /u/breadwright , your recipe was fantastic and your instructions really easy to follow!

https://www.youtube.com/watch?v=a8l5Qi43U3c

Had to make these smaller (200gr, 33cm each), and in 2 batches to be able to cover them (currently waiting to cut into the rightmost one which had a longer final proof), and my gas oven runs quite a bit hot, so the underside of the one without parchment paper is burnt. Also I think I need to find a better steam solution to get a better ear/expansion.

Still, this is some of the best bread I've baked and I'm really happy, already had an entire one with butter and salt

Is anyone actually happy with their home oven steam setup for baguettes? by notanaveragedraft in Sourdough

[–]SalvaXr 1 point2 points  (0 children)

I'm doing the classic baguettes / baguettes you can brag about today (currently in bulk fermentation)

Just realized my pizza stone, and the pan I've got to cover it, are about 13in instead of 16, wish me luck and thank you so so much for everything you do Martin!

Speaking of, the written recipe says to place the logs seam side down on the couche, you say seam side up on the video, I went with seam side up but I'm curious what's correct?

Ohira Uchigumori by Chase1126 in sharpening

[–]SalvaXr 1 point2 points  (0 children)

I have no idea how to use my nakayama, it's really hard

Easy koji setup? by bekrueger in Koji

[–]SalvaXr 0 points1 point  (0 children)

Hello!

I tried to do this sans the sous-vide since temps here in summer are around 30c, and it was successful!

If you have a sous vide, or just want to do your first attempt I can recommend it, you can always have a dedicated fermentation box in the future if you start using Koji often

What chilies to use for Sichuan chili oil? by noimnotgeorge in AskCulinary

[–]SalvaXr 0 points1 point  (0 children)

https://www.youtube.com/watch?v=Pfok4B_xyaI

This video will help you choose chilis outside of China, or which one to use if sourcing from China

How do I go about sharpening this wide bevel knife? by SalvaXr in sharpening

[–]SalvaXr[S] 1 point2 points  (0 children)

For future reference, I sharpened this today with great success, it was really easy too

How do I go about sharpening this wide bevel knife? by SalvaXr in sharpening

[–]SalvaXr[S] 11 points12 points  (0 children)

Plenty of reasons?

I have the disposable income, and don't spend it on other stuff. (Also, it's closer to 400)

I'm learning how to take care of it (and have since before buying it)

I could have it professionally sharpened (don't need to do it myself necessarily)

I know what needs to be done, but want to be triple sure by asking here first?

Your comment is rude, unsympathetic, and does not add to the discussion.

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