Off Topic Discussions

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Normal topic Culinary Pop up Series
by uli90 » Tue, 2016-08-23 15:31
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by uli90
Tue, 2016-08-23 15:33
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by ralexander0359 » Wed, 2016-06-29 14:22
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by ralexander0359
Wed, 2016-07-13 09:27
Normal topic Steelhead sous vide...
by ralexander0359 » Sat, 2016-05-28 15:51
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by jacob burton
Thu, 2016-06-02 08:01
Normal topic SAN MARZANO Tomato
by Chris Klindt » Thu, 2016-05-12 09:43
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by jacob burton
Fri, 2016-05-13 07:19
Normal topic Farm to fable
by tomtomp » Wed, 2016-05-11 11:04
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Normal topic Composting
by RobynH » Fri, 2016-03-04 13:13
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by RobynH
Fri, 2016-04-01 17:49
Normal topic Just to say:
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Sun, 2016-03-27 16:01
Normal topic Cooking Eggs
by Chris Klindt » Sun, 2016-03-20 06:38
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by RobynH
Thu, 2016-03-24 19:14
Normal topic A + B = C?
by Chris Klindt » Mon, 2016-03-21 09:41
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by Mucho Bocho
Mon, 2016-03-21 11:46
Normal topic Silage for Cattle
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by Chris Klindt
Sun, 2016-03-20 08:35
Normal topic Sriracha Chili Sauce
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by darcy dietz
Fri, 2016-03-18 17:57
Normal topic HELP Please = Canning Chicken Stock
by RobynH » Fri, 2016-03-11 11:42
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by Chris Klindt
Fri, 2016-03-18 08:23
Normal topic What toys do you have your kitchen that you could not do without?
by RobynH » Mon, 2016-03-07 15:22
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by Mucho Bocho
Thu, 2016-03-10 05:38
Normal topic The weekend is here in little NZ so what are you going to produce in your kitchen?
by RobynH » Fri, 2016-03-04 15:07
10
by RobynH
Mon, 2016-03-07 14:46
Normal topic From Garden to Table
by RobynH » Sat, 2016-03-05 11:40
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by RobynH
Sun, 2016-03-06 18:35
Normal topic Academic research for new style of restaurant
by HST » Sun, 2016-02-21 22:07
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by RobynH
Sat, 2016-03-05 18:54
Closed topic Kenji From the Food Lab will be on Stella Cast Next Week. Plus Book Giveaway.
by jacob burton » Fri, 2016-01-29 15:23
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by jacob burton
Fri, 2016-03-04 15:35
Normal topic We all know cutting yourself sucks...
by mstone714 » Thu, 2012-07-12 23:53
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by jamesnslater
Sun, 2016-01-17 13:09
Normal topic Issues With Forum; Tweaks For Website (Please Read)
by jacob burton » Tue, 2011-06-28 22:48
2
by leo_mancini
Wed, 2015-11-18 16:31
Normal topic Thoughts on the American Culinary Federation (ACF)?
by Anonymous » Tue, 2011-09-13 12:51
0
by Anonymous
Thu, 2015-11-12 00:11
Normal topic New Promo Video
by Anonymous » Tue, 2011-11-01 16:04
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by Anonymous
Thu, 2015-11-12 00:11
Normal topic Olympics
by Jacobite » Wed, 2012-04-11 05:42
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by Jacobite
Thu, 2015-11-12 00:10
Normal topic Gluten free?
by labradors » Tue, 2013-01-15 21:32
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by labradors
Thu, 2015-11-12 00:09
Normal topic Tasting menu or A la Carte menu? Plus some other logistics.
by kwanshawn » Mon, 2014-10-20 09:32
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by kwanshawn
Thu, 2015-11-12 00:08
Normal topic Staging at the Fatted Calf
by Zalbar » Tue, 2014-11-18 13:44
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by Zalbar
Thu, 2015-11-12 00:07
Normal topic Denmark’s fat tax: Could it happen in the U.S.?
by Anonymous » Thu, 2011-10-06 18:59
4
by labradors
Thu, 2015-11-12 00:05
Normal topic Preserving herbs
by dannyh92 » Mon, 2012-03-26 01:10
9
by GreenBake
Thu, 2015-11-12 00:05
Hot topic Official Welcome From Jacob
by jacob burton » Wed, 2011-05-18 17:14
27
by Wisconsin Limey
Thu, 2015-11-12 00:05
Normal topic Need help please
by dave12345 » Fri, 2012-11-02 09:32
8
by Zalbar
Thu, 2015-11-12 00:05
Normal topic Stella Stars
by CJ » Fri, 2011-11-11 08:26
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by Jacobite
Thu, 2015-11-12 00:05
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by labradors » Thu, 2014-12-25 06:34
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by Dave Mott
Thu, 2015-11-12 00:05
Normal topic The TCD series: THANKS
by BrianShaw » Thu, 2011-06-23 09:22
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by jacob burton
Thu, 2015-11-12 00:05
Normal topic HOW do i unsub from a forum thread?
by strikingtwice » Tue, 2013-01-22 10:02
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by jacob burton
Thu, 2015-11-12 00:05
Normal topic The Craft of Cooking
by Zalbar » Wed, 2011-12-14 10:04
3
by Lance.W
Thu, 2015-11-12 00:05
Normal topic Frying bread
by Kit » Sat, 2015-02-07 14:43
6
by jacob burton
Thu, 2015-11-12 00:05
Normal topic Random thoughts...
by Zalbar » Wed, 2012-07-11 14:10
5
by Zalbar
Thu, 2015-11-12 00:05
Normal topic Made-to-Order Hollandaise Sauce
by Anonymous » Thu, 2011-06-30 00:02
1
by jacob burton
Thu, 2015-11-12 00:05
Normal topic NEW FORUM POLICIES: Please Read
by jacob burton » Sun, 2013-02-24 13:50
7
by Margaux
Thu, 2015-11-12 00:05
Normal topic Job requirements...
by labradors » Mon, 2013-05-06 12:00
7
by Mark Warren
Thu, 2015-11-12 00:05
Normal topic The imperial pudding and cups affair
by Zalbar » Fri, 2012-01-06 15:02
3
by esavitzky
Thu, 2015-11-12 00:05
Normal topic Quick Message From Jacob - Please Read
by jacob burton » Fri, 2015-05-15 20:10
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by Esmeralda
Thu, 2015-11-12 00:05
Normal topic Hi Everyone
by dave12345 » Tue, 2012-09-11 11:23
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by labradors
Thu, 2015-11-12 00:05
Normal topic Foie Gras To Be Banned In California | Are you nuts?!
by jacob burton » Sat, 2011-09-10 00:58
19
by Nina
Thu, 2015-11-12 00:05
Normal topic Kitchen stoves
by Nina » Wed, 2011-09-14 12:17
7
by strikingtwice
Thu, 2015-11-12 00:05
Normal topic Plateware/Dishes
by Mstevewilsford » Thu, 2013-07-25 09:44
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by Zalbar
Thu, 2015-11-12 00:05
Normal topic Farm To Table - Quality of Ingredients
by GreenBake » Sun, 2012-01-29 13:15
15
by skflyfish
Thu, 2015-11-12 00:05
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by dave12345 » Tue, 2012-10-02 15:57
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by Nina
Thu, 2015-11-12 00:05
Normal topic Khan Academy
by jacob burton » Wed, 2011-09-28 16:28
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by TranceaddicT
Thu, 2015-11-12 00:05
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by labradors » Tue, 2014-10-07 10:11
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Thu, 2015-11-12 00:05
Normal topic Posting photos
by Anonymous » Sat, 2012-03-10 07:20
11
by labradors
Thu, 2015-11-12 00:05
Normal topic Future of Restaurants
by JanusInTheGarden » Tue, 2012-10-23 10:14
10
by Margaux
Thu, 2015-11-12 00:05
Normal topic Cooking on a Cruise Ship
by Anonymous » Tue, 2014-12-02 17:53
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by Aurora
Thu, 2015-11-12 00:05
Normal topic Menu pricing
by Anonymous » Sat, 2012-03-31 08:58
6
by dannyh92
Thu, 2015-11-12 00:05
Normal topic Podcast file format
by BrianShaw » Tue, 2011-05-24 07:06
12
by BrianShaw
Thu, 2015-11-12 00:05
Normal topic Messages missing?
by Zalbar » Tue, 2011-12-13 11:41
8
by Lance.W
Thu, 2015-11-12 00:05
Normal topic Non traditional meal
by Kit » Sun, 2015-01-18 08:32
3
by labradors
Thu, 2015-11-12 00:05
Normal topic help
by Anonymous » Tue, 2012-05-29 10:10
5
by esavitzky
Thu, 2015-11-12 00:05
Normal topic Old Free Culinary School Forum
by Smurfe » Wed, 2013-01-30 02:38
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by Smurfe
Thu, 2015-11-12 00:05
Normal topic The Layover - Montreal
by Zalbar » Mon, 2012-01-02 21:25
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by jacob burton
Thu, 2015-11-12 00:05
Normal topic Murphy's Law
by dave12345 » Thu, 2015-04-16 13:47
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by Aurora
Thu, 2015-11-12 00:05
Normal topic Actors Read Yelp
by Zalbar » Wed, 2012-08-01 12:00
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by Nina
Thu, 2015-11-12 00:05
Normal topic Google +
by Anonymous » Mon, 2011-07-11 17:30
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by TranceaddicT
Thu, 2015-11-12 00:05
Normal topic I've Been Nominated For An Award
by jacob burton » Sun, 2013-03-10 17:22
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by Zalbar » Mon, 2013-07-08 14:58
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by strikingtwice
Thu, 2015-11-12 00:05
Normal topic >> Intimacy & overtime schedules... <<
by Anonymous » Thu, 2012-01-19 12:24
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by jacob burton
Thu, 2015-11-12 00:05
Normal topic we cleaned out the fridge freezer today
by dave12345 » Mon, 2012-10-01 14:58
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Thu, 2015-11-12 00:05
Normal topic Missing Posts.
by Anonymous » Tue, 2011-09-20 01:05
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by labradors
Thu, 2015-11-12 00:05
Normal topic Becoming A Better Cook in 2014
by jacob burton » Thu, 2014-01-02 15:30
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by CramerNH
Thu, 2015-11-12 00:05
Normal topic What kind of music do you like to listen to while cooking?
by Anonymous » Wed, 2012-03-07 19:44
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by jacob burton
Thu, 2015-11-12 00:05
Normal topic home grown herbs
by dave12345 » Sat, 2012-10-13 16:46
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Thu, 2015-11-12 00:05
Hot topic Cretonade
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Normal topic Morels are back!
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Normal topic Food Picture Thread
by jacob burton » Thu, 2011-05-19 21:50
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Thu, 2015-11-12 00:05
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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: 5

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