Hey everyone. Any ideas on what mix of flour to use for pizza dough for some different flavor? I am using Lahey's no knead dough from my bread. I have mixed my different flours, and it's good every time, i was just trying to get a poll. The flours I have and use are:
We're have a little get together, and I wondered about all of you. What are your Memorial Day favorites?
I'm planning ribs, slaw and cornbread (with the additions of jalapenos, onions, fresh corn kernels and cheese).
So at the Farmer's Market this morning some beautiful rhubarb jumped into my arms. I started thinking about rhubarb crisp, or steel-cut oats with rhubarb and cinnamon for breakfast, but then I thought one of you might have an even better idea. Honestly, I didn't have a plan for it when I bought it. I was waiting for the farmer to weigh the arugula, and there was this beautiful shiny red stuff.
Started doing homemade chips. Mandolin, microwave, parchment paper, 4 minutes. One of the greatest revelations of all time.Try it everyone, please. I used red potatoes, and I can't wait to do some sweets and beet chips. Parchment is key, and they taste awesome.
Hi All,
Does anyone have a ideas unique to cooking for one? For most of my friends cooking for one means cereal or peanut butter and jelly sandwiches. I'd like to do better.
Before you read this article please note I am not bashing people that choose to go to culinary school. Please do your homework and research before applying and agreeing to pay a lot of money. Make sure the school is reputable and honest, and that it is recognized in the industry. Don't end up like this poor fellow below
source: http://finance.yahoo.com/news/this-bright-eyed-young-man-was-utterly-dem...
Hey Folks.
So recently I've had a fascination with Charcuterie, though I've spent most of my time chasing after ingredients, I've begun making a type of salami called Saucisson from pork tenderloins or trimmed loins regularly, experimenting with different liquors, sugars and salts.
Out of curiosity, has anyone else dabbled in the world of Charcuterie? what's your favorite cured meat? any tricks of the trade or favorite cures?
Let's chat!
Hey everyone. has anyone been out to stella to eat? I will be going to tahoe at the beginning of July, and I'm pretty excited. Anyone get there yet? What did you get? I know Jacob changes the menu pretty frequently, but just curious.
I'm currently reading Beaten, Seared and Sauced: On Becoming A Chef At The Culinary Institute of America and this passage struck an immediate chord with me. Why we need to always pay 100% focus and attention to what we are doing and what we are cooking. Not being a shoemaker and banging stuff out.
The Farmer's Market was, as usual, spectacular today. For the first time I've noticed this year, the yak vendor was there, along with a study proclaiming that in blind side-by-side taste tests people prefer yak to beef, bison, and venison (which always makes me wonder which cuts of each, and how they were prepared...).
I'll probably try the yak one of these days, but I thought I'd ask Stella's gurus first: have you cooked or eaten yak? Is it as wonderful as the yak vendor says? Do you have a favorite yak recipe?