In case anyone is curious, Maple Snickers Gelato is probably the most epic ice cream I ever put in my mouth, and it was spun at home using a little cuisinart machine.
I've had ice cream on the brain lately, and have been doing a ton of R&D on the subject, both at home and at work. There's so much cool science that goes on when formulating a spun, frozen dessert, that I've become completely infatuated with the subject.
Well "hello" Stella community! Man, it's been way too long. I hope everybody is doing great!
So I did it! I have left my full-time job to enter the world of baking bread full-time. Jacob was so nice in asking me to start posting, which will sort of chronicle my journey. Of course I agreed, and I'm pretty stoked to give this a shot.
Last eves dinner.
Baby backs, home made baked beans and home made potato salad.
Baby backs on the Q over a pan filled with baked beans (catching extra piggy juiciness) and chunks of oak wood on coals for smokey goodness. Cooked low and slow.
Ribs are done.
Beans are done the bacon bits on top of beans crisped up nicely and adding extra flavor.
Two Sourdough problems - which I guess are related ?
1. I can't get my Starter to float in water - I'm using unfiltered UK Tap Water, but told this only contains "naturally occuring Flouride"
Hello all:
As stated earlier discussion I have been busy making food stuff to give out family and friends.
Thought I would post a couple pictures of my last sausages that I have just packaged up.
Small roll of beer bratwurst.
Twisted off and seperated for final packaging
Rope of Bratwurst hot links.
Hot links in first phase of twisting off ends.
Hey there SC Community. I wanted to make a thread inviting everyone to ask their culinary questions. It can be industry / career related, recipe trouble shooting, an off topic question you've always wanted to ask me about my life, career, etc., really whatever you want.
Ofcourse you can always create a new forum thread with a more indepth question if you like, BUT, if you just want to hop into this thread, ask a question, or offer a reply, you can do so here as well.
I just approved lots of new member accounts, and just wanted to say welcome! I'm looking forward to interacting with you on the forums. Please don't be shy; take a moment to introduce yourself to the Stella Culinary community!
Hello all:
Had a little cool spell and it got me a hankering for a winter food type dish.
Chicken and dumplings.
Boiled chicken and saved broth. After chicken cooled enough deboned it and chunked it to more bite size pieces.
Put back into broth along with some white onion diced, sliced carrots and celrey salt pepper.
Brough back to boil and after about 3 minutes added the biscuit dough in a drop form cooked about ten minutes coverded for ten, and served up.
I am not too sure what you would call this - but it was a very spicy and tasty vegetarian dish - well my kind of spicy and vegetarian. lol
I think I might call it Spicy Mash.
* 1 teaspoon of red chilli flakes
* 1 teaspoon of black mustard seeds
* 4 cloves of fresh garlic
* 1 teaspoon of ground coriander
* 1 teaspoon of tumeric
