I gotta post some photos from my old work cookbooks, I was a bread baker not pastry but I’ve got a bunch of good professional manuals for sugar and candy stuff and food science. I’ll put some up here later today, but I will say now that if you don’t have a copy already @FieldEffect and @Nitt , the both of you would really enjoy and benefit from a copy of Harold McGee’s “On Food and Cooking” which is the most magisterial mass-market food science book there is, it’s in almost every really good restaurant kitchen or office even if they have nothing else for references. It’s completely changed how I cook and think about food as a professional and a home cook, along with these other food science books:
You can download a free PDF of the revised and updated edition here:
These are also always right next to McGee on my cookbook bookshelf:
Holy Moly. This McGee book is blowing my mind. Just ordered a copy. I can’t fully enjoy this sitting in front of the computer.
I love cooking.
I was unaware this sort of thing existed. Generic cookbooks I usually find exceedingly boring because I don’t really follow recipes much. Like anything else, I try to read an adequate amount to understand what I am trying to create, and the “recipe” becomes largely irrelevant (in the manner of I don’t need to measure 1 tsp of this, 1 tbsp of salt, 1/5 cup of whatever). Baking is certainly an exception, and I follow recipes because I lack sufficient understanding to do that in a reasonable time. I subscribe to Cooks Illustrated which is the most detailed treatise of whatever they are covering. Whether it’s pancakes, which is a recent issue and a recent favorite, or mashed potatoes. I appreciate because they dive into what happens with different methods and why a certain method is prefferred. This book is a detailed look at EVERYTHING. The sauces chapter
I highly recommend McGee. We have a hardback copy. It’s nothing but solidly excellent information presented in a way that is easily understood. Of course, it’s not a recipe type of cookbook. It’s more the science of cooking, ripping away the mystery! HA!
For a general recipe cookbook (besides Joy of Cooking), we like The New Best Recipes by the editors of Cooks. Ours is the 2004 edition.
The best part is that it won’t stop, it’s so densely packed with information that it is almost bottomless as a reference! Harold McGee is also a pretty interesting guy to watch talk:
Nathan Myhrvold is somewhere on my short list of “most interesting men alive”:
“Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly credential run far and wide, from degrees in mathematics, geophysics, and space physics from UCLA (he started college at 14) to a doctorate in physics from Princeton University earned at 23 and studies with Stephen Hawking at Cambridge University in England and Anne Willan at La Varenne Cooking School in France. Before cooking school, he spent two years as a stagiaire at Rover’s in Seattle. He has also functioned as chief gastronomic officer for Zagat Survey”
They can overwinter, but if you see a bad infestation again it doesn’t hurt to buy more. It really helps if you have something like a pollinator garden to help overwinter beneficial insects.
Bubble hash and need is usually around 30-40. Wax, rosin, and similar extracts can get really high percentages. I’m basing this off my buddies dispensaries and what those products usually tested out at.
Your ABOVE Comment had me Fist Pumping buddy !!! Not that it’s replacing Perlite… but everything is just a Notch better, since I’ve been adding Shovel-fuls to every Mix !!!
Have a great week @FieldEffect everything looks Ready to Roll
I ordered several KC strains to the US via Attitude a few months ago. I don’t remember what all I got but it went smoothly. I’ll check my spreadsheet and see if we can fix your Bahia drought @MissinBissin
what a ride !
