Hello From NC

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Anonymous's picture
Anonymous
Hello From NC

Greetings
Just a quick "hello" I'm so happy I found the podcast and this website a couple months ago it really helped me get my passion for cooking back. I spent 10 years as kitchen manager at my last job and it had me pretty burnt out and thinking I wanted to get out of the industry. Good news is I start a new Kitchen Manager job in 2 weeks I can't wait to see what the future holds at the new restaurant an Irish Pub which will be a nice change from the Coastal Maine Seafood restaurants I've been cooking in for the last 16 years. I'm excited to learn from everyone here and to find people with similar passion and interest in great food!

Seth

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

Hey Seth, welcome to Stella Culinary!

This industry can get the best of you sometimes, but it's always important to try and remember why you fell in love with cooking in the first place. A change of venue can do wonders, as well as networking with like minded people who are passionate about food and fight the same battles you do. You've come to the right place.

Good luck with the new gig and please keep us up to date.

Jacob

Jacobite's picture
Jacobite
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Joined: 2011-06-20 19:10

G'day Seth. Nice to hear from you.

Jacobite's picture
Jacobite
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Joined: 2011-06-20 19:10

G'day Seth. Nice to meet you.

Anonymous's picture
chefsprocket

Thanks guys very glad to be here!

Zalbar's picture
Zalbar
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Joined: 2011-05-16 06:20

hey Seth, good to meet you. Hope to hear some fun stories soon!

Anonymous's picture
Wisconsin Limey

Sprockets was a great skit on SNL.  welcome!

http://www.youtube.com/watch?v=QHZR9SA5pOg

Anonymous's picture
chefsprocket

Thanks Zalbar this Industry sure is a breeding ground for crazy stories never a dull moment!
LOL Limey I had forgotten about that! One of my old food service reps started calling me that several years ago and it just kinda stuck!

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labradors
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Joined: 2011-05-16 04:52

@Limey: Land shark.

Newest Forum Topics

Chef Jacob...

A friend baked this loaf of bread following your Basic sourdough video. He asked me why he got these huge holes in the crumb. I want to run it past you to make sure my answer is correct. 

I appears to me that he pretty much did everything correct but over proofed it. Everything looked good, he didn't get the maximum oven spring but pretty good. His docking was right on. The color of the crust was great.

Over proofing, right? He should have done the poke test earlier I think. 

Comments: 4

Anyone have any experience of this bread?

It was very popular in the past. I recall, it was very moist, had a rich though delicate, dense texture and was very slightly sweet.

(Addition. I've also just remembered. The crust was firm but not crunchy and the loaf itself was quite heavy, perhaps equvalent to what you might expect two to weigh.)

It could be eaten without any butter at all, but was amazing with a good quality one.

I know it was made with whole meal flour (ie wheat germ) and included some malt syrup and milk.

Comments: 0

I found the Anova users manual lacking of information of really how to control the display locally.

Here is my users manual.Amount of press times on the display are approximate times.

Changing between F & C
Hold the PLAY Button for about 6-8 seconds
To change again, press the PLAY in for about for 6-8 seconds to switch

Comments: 0

Hey everyone! I wil be attending this event called Culinary Pop up Series, and it sounds that its gonna be fantastic!

"Join us each Thursday evening in August for the pop-up culinary creations of some Baltimore’s best and brightest cooks. As always, admission is free, food and beer are pay-as-you-go. Its gonna be poppin!"

Im a big fan of cooking myself so Im pretty excited, Ill keep you posted! smiley

Comments: 1

I just bought a flat of tri-tip from Costco, who sell both the full Tri-tip, and a tri-tip that has been cut into "New York Strip" style steaks, which is what I bought. I was thinking that i should use the time / temperature that you have listed for skirt steak (56c & 4-8 hours). Do you think this is a viable assumption? These tri-tip "steaks" have marbling that I've not seen on Tri-tip before, which makes me think "less temp". So I'm kinda confused about things temperature that i should use with these "tri-tip steaks". Any suggestions?

Comments: 1