Hello From NC

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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

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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

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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

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

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I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

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Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

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I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 2