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Fish Rant and i suppose a question

Forum topic

I'm in the grocery store today, and i see this individually packed and frozen Pacific salmon. Great, i love pacific salmon and try to get that over atlantic salmon which is almost always farmed. I look on the package, and it says Caught in USA, Processed in China. 

A. why the hell would it be sent to china to be processed?
B. What processing is being done? 

I hate buying chinese live food because their health and sanitation conditions are nightmares. How much of this is getting done in China? Is this essentially now a Chinese product?

Learning to like certain foods

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Hey fellow enthusiast,
 
This is my first time posting; hello everyone! I have been coming to the site for a while, mainly for the videos and podcasts, but for some reason never the forums. Well here I go. I love cooking, absolutely passionate about it! If I wasn't already a photographer and working on starting that business, I would go into becoming a chef. However my ambitions drive me to become the best possible cook I can be anyway. My main issue is there are many items of food that I do not like, and as someone who wants to become a really good cook, it frustrates me.

Fun Little Play on Prosciutto & Melon

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Prosciutto and melon is one of those age old flavor pairings. It's so common place, it almost has become cliche (although I'll never pass on prosciutto and melon, simply because it's so damn good).

I needed a new intermezzo for my tasting menu, and I was working with the watermelon scraps generated from out watermelon and pluot salad. I was starting down the path of gazpacho, and even got as far as blending the watermelon with some strawberries and filtering.

How do you store your fresh bread?

Forum topic

Hey everybody. Well, how do you store your beautiful freshly baked country boule? I used to store mine in a plastic bag in the refrigerator. Now I don't due to learning that storing bread in the refrigerator actually makes it go stale faster (Thanks Jacob). So I have now moved to a plastic bag on my kitchen counter. I might switch to a paper bag sometime.
I would love to hear any tips and tricks from y'all.

Cheers,
Dave

Grains, Greens, and Meat

Forum topic

Hi everyone! I know recipes are discouraged here, but i'm formatting this more as a "This is how i got from A to B" thing, since thinking about a bunch of different points and incorporating all the knowledge we've learned here with intuition is what got me there.

- I love Sausage and arugula pairing (like any sane person), and we just got some pretty nice looking arugula (full, not baby, which i'd rather have in a field green mix) from our cropshare. I was thinking how I wanted to do a pasta dish with it...

Fermented my sauerkraut, now what?

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So i had a head of cabbage from our CSA that i wanted to use and wanted to make a sauerkraut. I've always done it cooked in the past. This was a true fermented kraut. I did ginger carrot and savoy cabbage in a saltwater brine for about a week. I tested it a few hours ago, and i'm not blind yet, so i'm assuming it's fine.

Top three cookbooks...

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If you could only have three cookbooks in your kitchen, what would they be, and why?

Sourdough Boule

Forum topic

So I have been solidly baking sourdough bread since I joined Stella back in April. Finally all the hard work has paid off. Below are a couple of photos that show the results I am now consistently achieving. I'm at the point now where I don't even rely on time so much anymore, but instead it's all about feel. It took awhile to finally grasp all the characteristics that my bread goes through during each phase and what it's telling me. It's so cool to listen to what it's telling you instead of timing it and coming up with mediocre results.

12 hour autolyse & baking stone

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I've been experimenting with different autolyse times. From 20 min, 1 to 4 hours, and finally a 12 hour.  Below is my 12 hour autolyse, as well as my first time baking bread on a pizza stone. Thought I would pull away from the dutch oven for a bit and give my pizza stone a try. I'm pretty happy with the results of the stone. I heated up a pan in the bottom of the oven, then when the dough was ready I poured 1 cup of water in the pan and then with a spray bottle I misted the rest of the oven and top of dough. Also very happy with the 12 hour autolyse.

12 hour autolyse & baking stone, take 2

Forum topic

So this time around I achieved a much better oven spring and blooming from the center scoring. It's pretty cool to actually watch the process take place in the oven, now that I'm trying the stone. The crumb improved a bit more as well. It's not as tight as last time.

Still it's not quite what I'm looking for.

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