Hey everyone. Any ideas on what mix of flour to use for pizza dough for some different flavor? I am using Lahey's no knead dough from my bread. I have mixed my different flours, and it's good every time, i was just trying to get a poll. The flours I have and use are:
I have added the ability to login with FaceBook. It is located on the left-hand side of the website, and also on the login page. It worked for me however, Jacob got an error when trying to use it, that I can't reproduce. I just want to make sure that it seems to work for everyone.
Hello all,
My name is Robert, and I am helping Jacob to get Stella Culinary more organized, have more features and just improve things overall. I will also gladly answer questions, and try to fix things as I see them.
A couple of things I want to try and tackle are:
1) Getting rid of or simplifying the editor so posting forum topics and images will be more intuitive.
2) Facebook login and commenting.
I'm as cranky as a cut snake about this bloody editor. See my face? 
. I know, I know, it's probably me. But...........
I've set up my own dictionary, but the editor refuses to use it! Doesn't it understand plain Strine?
Every time I save a post it decides that it prefers separating lines better than the intact lines that I use.
I took my first shot at Beurre Blanc tonight. I made pan roasted Sea Bass with beurre blanc, rice pilaff and sauteed green beans with balsamic vinaigrette. Everything was very tasty, but the beurre blanc didn't emulsify. I reduced the wine down to next to nothing, melted in pads of butter, etc but it never came together. In this process what acts as the emulsifier, and what is the rule of thumb ratio for wine and butter?
Apparently emulsification is going to be my arch enemy in the kitchen, I still haven't gotten an aoli to emulsify.
Recently I took the Saute & Pan Roasting quiz. Something strikes me as being a little incongruent. It is my understanding that olive oil blends have higher smoke points than canola. Now I understand the added cost of using olive oil blends, but as far as food quality & flavor profiles go canola does not compare. Maybe I misunderstood the way your question was formed. Please explain to me how olive oil was an incorrect answer. Thank you Chef.
I was watching some of Jacob's videos and I really love some of the plates that he uses when he's at his restaurant (such as the tartare plate). Is anyone (or if you don't mind sharing Jacob) aware of a place where one would obtain such plates?
I've seen some nice plates but the ones that were nice were running $40-50 a pop, which just seems absurd for a single plate. I have some pretty cool looking plates at home but I'm always looking to expand, especially since it provokes creative plating.
Hello from Norfolk. I'm currently in culinary school and love it! Learning allot from school and from the website. I come visit everyday.
Hi Everyone Andri
Well it's been a while and I've really missed being here and spending quality time in the kitchen. We decided to move MUCH closer to work so I now have a 5 minute drive vs. the 1hr 20min (each way) I was doing. Our new place has a much bigger kitchen and I broke it in tonight with Chicken & Shrimp Stir Fry with Coconut Turmeric Rice.
I'm looking forward to getting back info some great discussions with everyone!
Cheers,
Lance