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Thanksgiving Day Cooking / Troubleshooting / Help & Discussion Thread - 2018

Forum topic

Hey all, HAPPY THANKSGIVING!

We're just a few days away from arguably the biggest food holiday in the U.S., so if you need help, guidance, want to share success & failures, let's do it in this thread to keep it all clean and stream lined. I have the next few days off and will be checking in regularly with this thread to see if there's any assistance I can offer.

We also have a similar thread going in the Stella Culinary Facebook Group found here: https://www.facebook.com/groups/StellaCulinary

SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw

Podcast - Main

I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a little over a year and a half, and has been an integral player in our culinary program's growth.

Links for Sean

Connect with the Show

SCS 058 | Live Listener Call In Show with Chef Jacob

Podcast - Main

In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box.

If you'd like to call the show and leave a voice mail, you can do so by dialing 775-204-8389.

I do plan on doing more listener call in shows, so stay tuned for announcements and times.

My Christmas presents 2018

Forum topic

Here is what I have working on the last few months. This is food stuff I made to give to family and friends.

The biggest obstacle is cure times for bacon and turkey's. Here is the count of total items of each I made.

24 chili cheese tamales, 108 beef tamales, 108 pork tamales, 84 chciken tamales, 43 pounds of bacon, 105 breakfast sausages, 36 Swiss sausages, 96 Bratwurts sausages, 72 Italian sausages, 56 hot link sausages, 31 pepperoni hot sticks, 2 whole turkeys, and 10 turkey breast.

Pepper Steak for a Crowd - Help!

Forum topic

Advice sought re SV pepper Steak for Crowd. I have been tasked with hosting family XMAS dinner and will be serving 24-30 people.  Request was made for pepper steak. I know, not very traditional!

Thanksgiving

Forum topic

Chef Burton,

i went through the whole turkey list for thanksgiving:

-breaking down the turkey

-making stock

-turkey leg roulade

-pan roasted breast

-turkey gravy

and i just wanted to let you know, everything turned out just fantastic.

this was the most delicious turkey and thanksgiving in general that ive ever cooked!

thank you!!!

 

Pork Belley

Forum topic

Ok all

I have a skinless pork belley and am looking for ideas on what to make out of it besides bacon.

Chef or anybody, please throw them out there. I just need that nudge sorta speak. Well and or a recipe if you have it.

I mean yes there is a lot of ways, but I am struggling to settle on any. Guess we all have those moments when nothing jumps at us. Old or even a new idea.

kit

Chicago style deep dish

Forum topic

Hi Chef,

i was watching the video on this, getting ready to make it, however in the video you put corn meal and sugar into the bowl:

https://stellaculinary.com/cooking-videos/stella-bread/sb-020-how-to-make-chicago-style-deep-dish-pizza

but in the recipe, there is no corn meal and no sugar:

Merry Christmas or if you prefer Happy Holidays

Forum topic

It has been so quiet.

How quiet well not even a mouse was stirring quiet.

Lets talk Cristmas feast's.

Myself I am doing a stand rib roast. Still trying to decided how I am going to cook it BBQ, smoke or roast.

Baked potato, veggies, au jus, and veggies. Will also put some horse radish out for those that want some.

Be 5 of us total. 

Think that is what I like best about this holiday as well as thanksgiving. Family and friends sharing.

So rattle some pots people. Yack eat and be merry.

Merry Christmas

Kit

SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

Podcast - Main

In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including:

  • How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general.
  • How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing."
  • How to get your foot in the door of a high end, Michelin starred kitchen.

Questions & Comments?

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