nonkeyman

Thank you! It might just be because I am only used to an interface that exists on the tool itself. Otherwise, it forces the user to have to buy other equipment(which I don't think is a good example of design). It is kind of like when Apple products first came out. They only worked with other apple products...so you had to buy more of their products...I just don't like the idea. Of course, that is why I have never bought a Joule....

Oh dear! That is always a bummer. How many times I have forgotten to put salt in my bread...that causes other problems, like lack of flavor and over proofing...still problems though.

Kind of agree with limiting your toppings! But it is also nice to make your own pizza, because it is your blank canvas!

My favorite thing to add to my carrot and pumpkin bread is coco nibs and caramelized nuts. Anyone else? I know chocolate is already common. How about coco nibs? What else do you like adding?

This makes me think of my grandma's apple cake! Always delicious. She would do a combination of shredded apples and cubed. That looks amazing btw!

At first I was like, I have never seen that in my life! Then I looked at the heavy cream I had in my fridge....same thing. It whipped fine at least.. I think @DiggingDogFarm is probably right. I am sure there is an Alton Brown clip or Harold Mcgee chapter on the concept somewhere.

Fair point! I think, eventually as a cook in that environment. You begin to question your skills when everything is thrown in a bag. Even our custards

Sounds like a lot of non-tech industries....hospitals, financial companies, apparently even grocery stores just can't create good software...

We used to roast our duck feet before we made out duck stock. So I know they may go through a lot of processing. However, I still think it is worth roasting your bones before making a your stock. just my 2 cents. (We got them as by products from a foie farm, where we also got our ducks)

Sous vide root vegetables are great. However, as someone who has worked at a place where all they did was sous vide everything.... It doesn't always make sense. I could just be bitter because our mashed potatoes took forever, from peeling, to sous vide, to getting the finest sieve we could and then tammying the potatoes.

This is in Seattle at a place called the White Swan Public house

It has been a long time since I have eaten this much...but a friend came into town and we went a little all out...although we are both chefs, we went out for this meal . Pork Belly Rillions with Mustard sauce, cabbage and pickled shallots Deep Fried Matsutakes, Pickled Egg, And Tarragon w/ Tarragon Aioli House Made Currywurst Brussels Sprouts Whole Roasted Crab ....and Fixins...So much regret...There were also oysters...

I totally agree! I do find sous vide useful. I just don't always need it. There are somethings it can do, that can't be done by traditional cooking styles. My last job in a kitchen was a good example of balance. We used it on maybe 10% of our dishes. Which this was a 9 course tasting menu place. So maybe 1 dish per menu.

Exactly! If you have solid technique..the fads are easy to do..

You are not crazy. Have you watched the movie Big Night and seen the scene where the woman asks for a side of spaghetti with her risotto ? Here is the youtube video link, it is pretty funny! Who wants starch with starch? That being said, I enjoy my starch...

Sounds solid! The place I started at was defiantly not state of the art. We weren't sous viding anything...we just did good food. I went to a fancy molecular gastronomy place afterward...and I hated it.

How to Make Rye Sourdough Bread I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more. Rye Sourdough Wood Oven Baked Bread My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard. What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack. Now if you don't have a starter, I recommend starting one! It is a great investment! Rye Sourdough 1000 g flour (60% Bread Flour, 40% Rye) 25 g salt 75 g of honey/molasses 200 g of Rye starter 650 g of water, cold Equipment Baker Scale (or other gram scale) Bench Cutter Bread Razor (you could also use one of those straight razors) Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes I know, some of you just freaked out, cold water? Won't that kill the yeast. Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has a good amount of time to start making lactic acid, and really get to flavor town! While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread). Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading. Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in Repeat this step 2-3 more times, pending on the outside temperature. If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams If not then just put the dough in the fridge and do the steps below the next day. Once you have bouled the bread, can put it into the fridge and let it sit over night Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!) Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit. If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour. If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes. If your oven is steam injected, build up a good blast of steam. If not, throw in a few ice cubes and close the door or put a bath of hot water inside. The steam is what creates the sexy crust! Let it build up for a few minutes! Right before you put the bread into the oven use a bread razor to slice the top of the bread. Place the dough balls into the oven and douse with another blast of steam or ice and close the oven. Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes. Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit. Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming! Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed. Now serve it with your favorite butter, goat butter or whipped duck fat!

I totally understand not having a paid internship. I was 16 (going to culinary School with running start). I couldn't even drive on my own for a while. So my poor parents had to come pick me up at 12 PM...I felt awful. But yes, the way some Chefs choose to state their opinion without shouting..can be down right terrifying, or just self-esteem destroying. What type of food were you cooking at your first place?

Oh dear, well I hope sweet alchemys can do a better job :).

I actually took a moment to write a little more in depth about my internship if you feel like reading it

Oh goodness no, I have baked lots of bread but I am classically trained. So lots of french breads, and rustic loaves, but never injera. I usually leave that to the professionals haha. Thank you for the bits of advice!

I am hoping that is Kosher..I tried to go back a few threads to see if there were rules...it seemed as if it was just what you had for lunch. Not what you made yourself? Maybe I am in the wrong?

I make a lot of lunches for myself..but I don't think I could ever make Ethiopian Food as well as a good Ethiopian restaurant could. Nope...I had to order it

Ethiopian Food Meat Combo! I ordered it in Washington. So many good Ethiopian places up here!

The idea isn't new. In fact we did the same thing 2 years ago. We would light the candles all around the room before dessert. Then the servers would walk around with a little candle and extra brown butter. There are no real new ideas in the culinary world. I once came up with the idea to use coffee beans to make chocolate. It worked great! 8 months later, Chefsteps posts a video and say they invented it(I don't even think I invented it...we all just copy each other). So what is new is old and old is new!