I have been using my starter for a couple of years with no problems. The last few times I have revived it, it has developed foam on top, just a small area of foam that comes to the top, not as thick as the rest It smell fine and works fine, it just looks odd. Has anyone seen this before.
Came across this article. Food for thought and disucssion
"Our understanding of primary colors, of vision, has allowed us to use that for creating art, for improving vision and for a wide array of everyday needs," said Mattes. "The better we understand our sense of taste, the better we’re be able to improve the taste of our food."
http://www.washingtonpost.com/blogs/wonkblog/wp/2015/07/27/scientists-ha...
Anybody believe in superfoods? Is there an ultimate superfood?
At the moment, I'm eating a lot of raw spinach and blueberries.
Blueberries are amazing when they're firm, sweet and tangy
But they're often squishy and tasteless, don't know why this happens
Please tell me what superfoods you like and why,
I'm going to be working on English Muffins from Chad Robertson' Tartine book. I have tried other english muffin recipes in the past, but haven't been happy with the size holes, they were more like crumpets. I think I tried Tartine's recipe a while ago but I really want to perfect these (his photos look amazing). I think English muffins just lend themselves to being made with sourdough.If anyone has tried these I would appreciate any help Thanks
Ok so I had some beautiful leaf lard that i think i may have screwed up and i want to see if there's any way to salvage this. I had VERY cold (partially frozen) leaf lard that i rendered a bit ago. I used a ratio from Ruhlman's book Ratio by weight for a pie crust for my chicken pot pie tonight. I don't know if the amount of content i had was just too much, or if i didn't add the ice water quickly enough, whatever the case is, i have a really really soft mass of sorta dough. Tried adding more flour, tried firming up with some ice water on my hands and kneading, but no go.
I'm looking for a better Neapolitan Pizza Dough recipe. My girl is gluten-free but I'm not. I'm more of a Paleo eater, but sandwiches and pizza are my hold outs. Something about a perfectly balanced, hot, pizza where the crust has both chew and crust. Where the yeast from the dough perfectly complements the cheese and tomato sauce.
There is a roll that I have not been able to make yet. I call it a Kaiser roll but don't know if that is truly what I mean. It's the type of roll you get when you get a coffee and buttered roll for breakfast in the morning.here in NYC. Very soft inside, paper thin crisp crust, when you bite into it small bits of crust flake off.I have asked around but haven't been able to find it. I have asked on TFL and gotten answers but its never quite right, the crust seems to be the problem.
Hi y'all,
I found this place a few months ago and it's really been remarkable. I don't know how Chef Jacob does it, he makes everything so straightforward.
I'm just a famy cook on a small farm in South Texas,
Mp
I have been trying out this new alkaline diet.
Some say that we should be consuming 80% alkaline foods.
Alkaline foods are alive foods such as raw spinach, watercress, watermelon......
Acidic foods are sodas, fried foods, processed foods.....
Acidic foods drain our energy because our body spends so much energy digesting them.
Please, please contribute if you have anything to say on this subject.
Is it a gimmick?
PS, This is food related because I intend to work on alkaline recipes. X
I am finally stepping out of my comfort zone and trying my hand at catering. I have a wedding booked and I was going to grill turkey sliders. Please let me know if my math is correct, 1lb = 16oz meat, sliders are usually 2oz patties. I should be able to get 8 sliders per every one pound of meat correct. The guest count is roughly 200 guest. I am doing a buffet style with the full menu being: