Posts by web monkey

I've seen a number of sourdough starter documents that recommend all sorts of procedures that reek of superstition and magic. Some use "yeast" from the air, some from grapes and I just read about one that uses pineapple and/or it's...

  Quote: Originally Posted by trickyspark  I couldn't decide which one of the forums was the most appropriate to post this question, so I apologize if it's the wrong one.   I have a little situation I...

Quote: Originally Posted by HopefulChef29  Hi all,   I'm new to this site and I've got a question for you guys. Every now and then, in different recipes that call for raw or sauteed onion, I find that...

Quote: Originally Posted by TyroCook  I have been looking for a stand mixer capable of kneading bread dough, including whole wheat. The only one I have found that gets a universal thumbs-up is the Hobart N50...

  Quote: Originally Posted by kevin20422  The problem is the sesame oil should be used up in a few months.  I am going to make it anyway because I want to but what happens to this sesame oil after 6 months in a cool...

Quote: Originally Posted by KYHeirloomer  Go back and read the OP..........   Like so many others, this thread took on a life of its own. But, in actuality, the use of salt can be thought of as a metaphor...

Quote: Originally Posted by ChefBillyB    The amount of salt that you like or anyone likes has nothing to do with it, its the amount of salt the Chef feels it takes to bring the meal together to a...

All this has really drained all the passion I have left in my workplace while at the same time leaving me with a lot of doubt about whether I can hack it in a real kitchen. Most of these I believe are common problems amongst 80% of all...

Quote:Originally Posted by HungryStudent I'm thinking about getting a new stock pot, as my 8qt. pot isn't producing enough volume for me to justify the time I spend making stock.  I'm thinking about getting either a 12 or...

Quote:Originally Posted by Chefross  Sorry but that's not true. You can mix a quick yeast raised dough, scale it off into the size you need, roll it out and make the pizza. It goes right into a hot oven and WILL rise, in fact...