Hi from Goderich,Ontario

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dave12345
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Joined: 2012-08-29 07:26
Hi from Goderich,Ontario

I'm Dave,
Just got set up with itunes and currently going through the videos, had trouble with audio but got it figured out to-day.
I can't believe how thorough and uncomplicated Chef Jacob is.  This is going to be well needed experience!
Thanks,  Chef

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jacob burton
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Joined: 2015-05-25 20:37

Thanks for the kind words Dave and welcome to Stella Culinary. Let us know if you have any questions.

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Nina
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Joined: 2011-06-14 08:06

Hi Dave, I'm sure that you'll love this site.  There is so much information here, and some very nice people too.

"People who love to eat are always the best people." -- Julia Child

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Zalbar
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Joined: 2011-05-16 06:20

Hey Dave, welcome to Stella!

I'm just up the road in Montreal from you!!!

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Jacobite
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Joined: 2011-06-20 19:10

G'day Dave. Welcome to The School.

Newest Forum Topics

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 ??

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hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

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Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

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