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venison stock, what next?

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 I made a stock from deer legs. What should i make with it? Give me some ideas.

12 hour autolyse and baking stone, Take 3

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Hey Jacob,
So as you can see my crumb has much improved. It's pretty well exactly how I want it. But I didn't achieve the oven spring again.

My frustrations lie within the proofing times. It would seem that I'm just missing it. This time it was over proofed. My partner and I were baking all day and the oven was cranked, so the kitchen was quite warm and I ended up missing the boat on that one. Crap!! I knew it too, when I checked on it at about 1 hour 15 min.

Freezing certain purees

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So i like to do things like frozen roasted garlic or roasted red pepper or pesto purees. What is a trick anyone has up there sleeve to make it a little more manageable? I know i could always go the ice cube tray route, and i do for things like stock, but is there an ingredient (oil or some flavorless alcohol like vodka or osmething) that i can add that will prevent it from REALLY freezing into a solid block, or should i just continue thawing it just a little bit and scooping what i need like i currently do?

Foie Gras back on the menu for cali !

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Bread, bread, bread (but not sourdough, yet)

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Still need to try a sourdough starter using pineapple juice but, for now, here are some other breads I've made recently.

 

English-Muffin Bread:

English-Muffin Bread

 

Popcorn Bread:

Popcorn Bread

Barbari:

Barbari

 

VERY cool new solar stove!

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Yo i just saw this on facebook, very cool idea! http://www.gosunstove.com/ I'm not a huge camper so i won't be rushing out to get this, but looks really cool

Check out Michael Ruhlman's Ratio App on your app store

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I found out today that Michael Ruhlman (Ratio, Charcuterie) has an app on both iOs and Android. It is 5 bucks, and it's a little bit pricey for how lean the app is, but it's mostly the contents of the book.

[Washington Post] Scientists figure out what makes Indian food so delicious

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Interesting article I stumbled across today. Thought some of you might enjoy it:

http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/03/a-scientific-...

Sorry Jacob, but I'm never skimming fat again!

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Hi everyone. its been said that necessity is the mother of invention, but never doubt the power of laziness combined with copious amounts of wine on a Friday evening to give birth to the same. Tonight was "replenish your homemade chicken stock supply" night which I knew would mean standing by my stove with ladle in hand to skim away the fat on the surface of my bubbling brew. Since this wasn't my first rodeo, I already knew how much I really didn't want to have to do this. Enter my bright idea.

Fried Rice (Chinese style)

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I've been putting out some pretty boss plates of fried rice over the last few months, variety of ingredients and i've been tweaking the brown dressing and I wanted to get some input from everyone on what you have been doing, and most importantly maybe try to work out a ratio, my consistency has been kind of .... inconsistent.

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