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Charity Dinner - 10/25/14

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It's been a long time since the last post - but I wanted to share another charity dinner set that we hosted last night.  The dinner was auctioned a few months ago to support Cincinnati Children's Hospital.  The last one we did was such a success, that there were two groups of people in a bidding war for this one.  The charity event director approached me that night and asked if each group paid the high bid would I be willing to host two.  I said of course I would!  This is the first of the two dinners.  Here's the menu and then some pictures to follow:

Country loaf sourdough - first try

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I am very excited about how well this turned out.  I've just made my starter, Charlie, beginning a week ago.  

Charlie was not looking like much until this very morning when a really sudden change from last evening's feeding had him climbing out of his jar.  Due to space limits, I had been bringing forward 200 g of starter with each feeding.  However, thanks to not really thinking it all through, I had a total of 600g ( 200g old starter, 200g water, 200g new flour ) of starter when I thought I had been working with 400g.  

Whats Cooking? Something fine and fancy or just good and delicious...

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I wanted to start a fun thread for us mortals to showcase the things we've cooked. Please post what you've been up to in the kitchen. I'll start us off. 

Some deviled eggs topped with house cured pancetta and some ribs I made last night on my new Kamado cooker

My third attempt at sourdough boule

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Hi all, I thought I would post up a few pictures of my latest sourdough loaves. This is the third time I've baked using my own 100% sourdough starter, (Evan).
The first time I used my starter resulted in a very sour loaf with a super chewy crust. Evan was only 6 days old at the time, and although he passed the float test, he smelled very acidic.
Since then he has matured nicely, and the smell when ripe is rich and yeasty.

November's Seasonal Ingredient Nomination Thread

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Hey there Stella Member's, our first Seasonal Ingredient video will be released on October 31st. Please use this thread to nominate an ingredient and any other techniques you would like demonstrated. Here are some items that will be coming into season.
 

Vegetables

Fruit

Cooking Contest Advice

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Have to make a slow-cooked dish for a contest. Key is taste, but also appearance. I have to included parsnips and herbs de provence. Any ideas?

Thanks. Looking forward to this membership!

Low fat Quark

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Has anyone used quark successfully in a dish that is heated at some point? Tried a stabilizing agent? Would a "stabilizer" such as xanthan be helpful?

Olive oil in pizza crust?

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Two things:
1. Why?
2. Is this just another example of Italians (i'm nearly all italian, so no condescension) putting olive oil in every last thing? 
I'm using Lahey's pizza crust from my bread, not the one from my pizza. There is a little bit of sugar in this one, just to start up the yeast. Is oil necessary? Does it add any color or crunch? I really like the crust, but i'm open to any mods. I'm doing it on my Fibrament stone in a 500 oven (highest it goes). Parbaking the crust, topping, returning to stone.

I made a speedy lasagna

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recipe was MichaelSmith/speedy lasagna.
I substituted a second lb. of hamburg for the sausage.
Subbed provolone for mozz.
I topped with panko hoping for a crunch effect.
It was very tasty but too dry, needed more juice.
I wonder if I reduced meat sauce too much?
I have pics loaded up in flickr thanks to Zalabar but cant get them uploaded here,
still working on this aspect.

Live Q&A

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Due to some technical issues, our live Culinary Q&A will be rescheduled for this Wednesday, November 14th at 5:00pm PST. A link will be posted to the members section before we go live. If you can't make it but would still like to submit your question, you can either e-mail it to me, or better yet, use your smart phone or computer to record an audio question and send it to jacob@stellaculinary.com.
Your questions can be anything culinary related, so let them fly.

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