I really enjoyed this video. Shows a true craftsman at work in a professional bread bakery (boulangerie) and loving it! Thought ya'll might enjoy it too.
I really enjoyed this video. Shows a true craftsman at work in a professional bread bakery (boulangerie) and loving it! Thought ya'll might enjoy it too.
Having brought up the Olympics in another thread, I thought some of you might like to talk about this marvelous event. What do you think of it? What will you be doing over the period? Will you be cooking anything special? What about an Opening Ceremony dinner? Any suggestions?
Being a Sydneysider, I can tell you from the experience of 2000 that it's fantastic to be in an Olympic City when the Games are on. So get yourself home WL even if your not a Londoner.
Recently accepted to SAIT's Professional Cooking Diploma 2 year program starting in September 2012; and newly found Kitchen Helper job; mid-life career change truly enjoying all of Chef Jacob's videos, podcasts, and creativity! WOW. Also a newbie to forums, blogs, and posting 
Off to try the chicken roulade completed dish!
Do any of you have a good, reliable, tested recipe for making Mexican (not Spanish, not Portuguese, etc.) chorizo? I've seen lots of recipes on the Web, and have tried a couple of them, but they have never matched the flavour I'm seeking. Unfortunately, it is NOT covered in Ruhlman's Charcuterie.
To save time, please don't just google a recipe and post it: I've already googled plenty and am looking for a recipe YOU have actually tested and that YOU already know tastes like the real thing from personal experience.
Thanks!
Hi, all.
While I wait for my condo on Cape Cod (with the lovely kitchen I completely made over for myself) to sell, I am in a temporary rental just south of Santa Fe. The ingredients here are lovely. Santa Fe has one of the best Farmers Markets anywhere, even in winter.
Here's the catch: my rental has a miserable old electric stovetop with only three working burners (one large, two small). It is accompanied by an inconsistent, uneven electric oven. Oh, joy.
I have no idea where to post this question so here looked as good as any. I am currently in the beginning phases of trying to start up a nano brew pub here in Michigan. I have tried to look up info in culinary school text books etc.... And have found some info but was wondering if anyone on here had some suggestions on where I could find some great info on how to price menu items to make sure they are profitable, markup ect..... If more info is needed to discuss this but I would rather do it in private messages so ideas aren't plagiarized. I plan on using local produce etc...
I love fava beans, and cannot find them! I've been to Fresh Market (an upscale market), and Wholefoods. Lo and behold, as I was wandering through my favorite Asian supermarket, there they were in the frozen foods. Unfortunately I still haven't found fresh favas, but this isn't a bad substitute. Just thought that I'd post this in case you're in the same boat.
My favorite time of year. Hunting those leprechauns of the woods. Mmmm .... tasty.
Thanks to a very warm spell, this is the earliest I have found black morels.
So can you find three in this photo? The third one you won't.
Today in my baking class I made a French Country loaf.
It was just straight bowl method using instant yeast, and old dough as leaveners. I used a mix of mostly bread flour with a little rye.
Here's the crust shot: 
And here's the crumb shot: 
My Favorite Food Rants on Stella…
- “If you break a culinary rule, first learn the rule”… (SCS 02-13:49). Jacob doesn’t specifically say these exact words, however. Somewhere in the podcast series, he actually does. Where?
- White pepper rant… (SCS 05-42:19)
- Salt is a seasoning... pepper is a flavoring... (SCS 05-43:01)
- Sear to lock in the juices... No, no, no, no, no!... (SCS 06-28:50) (Background: Harold McGee: On Food and Cooking, Location 4395 of 27601 in Kindle version, The Searing Question segment)