Been busy here.
Started my production of making my Christmas packages to mail out and give to friends and relatives. This consist of Tameles, Smoked Turkey's, Bacon,Sausages.
I am behind schedule so needed some comfort food.
I posted this concept earlier this year, but this time I got photo's to share.
My name is John and I've been fascinated by fine restaurants and cooking since I was young. While in college, I began working for a private club in administration. I had a chance to go behind the scenes of a fine dining kitchen and really indulge my interest there. I got along well with the cooks and chefs and picked their brains often. Later on, when the kitchen needed help, they asked me to spend some time there--knowing that I knew my way around. As one of the chefs left the club, he began catering. He would often call upon me to assist with large functions. This was a great moonl
I am not too sure what you would call this - but it was a very spicy and tasty vegetarian dish - well my kind of spicy and vegetarian. lol
I think I might call it Spicy Mash.
* 1 teaspoon of red chilli flakes
* 1 teaspoon of black mustard seeds
* 4 cloves of fresh garlic
* 1 teaspoon of ground coriander
* 1 teaspoon of tumeric
I'm back with two in-depth questions regarding the F-STEP Curriculum to answer.
The first one from Dave:
"I’ve been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don’t work for me, and I realized I am still missing steps, but I had only added the prep stage to my process, not the F-STEP steps, so your book has expanded my thinking, which is good.
You can call the show and leave a voicemail: 775-204-8389
In this episode, more listener questions and voicemails answered. Some sample questions include:
Crispy Skin question from Philip
In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina.
Follow Nicole on Instagram: @nmuvu
Hello all:
Had a little cool spell and it got me a hankering for a winter food type dish.
Chicken and dumplings.
Boiled chicken and saved broth. After chicken cooled enough deboned it and chunked it to more bite size pieces.
Put back into broth along with some white onion diced, sliced carrots and celrey salt pepper.
Brough back to boil and after about 3 minutes added the biscuit dough in a drop form cooked about ten minutes coverded for ten, and served up.
I just approved lots of new member accounts, and just wanted to say welcome! I'm looking forward to interacting with you on the forums. Please don't be shy; take a moment to introduce yourself to the Stella Culinary community!
Hey there SC Community. I wanted to make a thread inviting everyone to ask their culinary questions. It can be industry / career related, recipe trouble shooting, an off topic question you've always wanted to ask me about my life, career, etc., really whatever you want.
Ofcourse you can always create a new forum thread with a more indepth question if you like, BUT, if you just want to hop into this thread, ask a question, or offer a reply, you can do so here as well.
Hello all:
As stated earlier discussion I have been busy making food stuff to give out family and friends.
Thought I would post a couple pictures of my last sausages that I have just packaged up.
Small roll of beer bratwurst.
Twisted off and seperated for final packaging
Rope of Bratwurst hot links.
Hot links in first phase of twisting off ends.