Hey all! Later this evening I will be doing a podcast with Chef de Cuisine Sean Munshaw, and special guest, Chef Alex Downing. Some of the long time Stella Culinary fans might remember Alex as my Sous Chef at Stella Restaurant in Truckee, who took over as executive chef upon my departure a few years ago. He's now working on his next adventure, and I figured it would be a perfect time to catch up with Alex on the podcast.
Has any bodied wondering why if you put raw potatoe in water and place in a refrigerator overnight, the water freezes some?
I figure it has to do with the starch or sugars in a potatoe , but maybe it is something else. Also not sure it does.
kit
Woke up at 5 am this morning to fire up the Weber Kettle. On the agenda; slow smoked pork shoulder I'll later pull and place between homemade potato buns. For anyone who has never had a pulled pork done on a smoker from start to finish, it really is a life changing experience.
Not sure what I am going to cook this week so open for suggestions. Especially since the 4th (big holiday here in USA) is right around the corner. For me it is hard to plan meals for one, and then try and make a different meals from left overs and also try to vary menu's from week to week. Some times a person just hits a wall on ideas.
Since I make some cookies that use lemon zest and some lemon juice, I often wind up with a LOT of extra lemon juice.
Rather than wasting it personally, I would like to use it in something that I could sell.
Of course, as a cottage-food operation, I cannot sell Lemon Bars, Lemon Meringue Pie, or any other such treats that would be based upon lemon curd or custard. Likewise, I cannot sell beverages or sauces.
Am I the only one who is still on this forum?
Losing hope that this site will come back to life.
kit
I hate to say it, but this forum is so quite, that sometimes wonder if it is dead.
Hope not, but how can one talk, ask or even respond to others, if nothing is answered or posted?
Sad here.
I would be interested in coverting a recipe thats given in volume (cups, teaspoons, etc) to Bakers %. It seems to me that the math is pretty straight forward, all you really need to know is the weight of all the ingrediants (ie - 1 cup sugar = 7oz/200 grams, 1 fluid cup water = 8.34oz/236g, etc). The big variable is the flour, the weight of flour varies widely depending on where you look. So is there a wieght for a cup of flour you like to use?
This is the cake I always make for my wifes birthday. When we lived in Virginia it was always excellet. Now living in Colorado at 7200' I have yet to get it right. While the flavor is there it always falls in the center. Hoping I can get some help to make this work. Thanks.
1 stick unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans