982 reputation
1514
bio website blogger.com/profile/…
location Seattle, WA
age 42
visits member for 3 years, 10 months
seen Apr 24 '11 at 20:00

I think Robert Rodriquez said it best: "Not knowing how to cook is like not knowing how to f***." Crude? Yes. But the man has a point. You have to eat every day, so why not figure out how to do it as well as you can. Unfortunately, more of my time is spent earning money so I can buy cookbooks. For that I do things like writing software. Well, to be entirely accurate I mostly just copy code from Stack Overflow. Thank you, Jeff Atwood!


Jan
6
answered Why did mold develop on the top of my sourdough?
Jan
6
comment Cookbook says to store dough in fridge overnight, why can't I just bake it already?
Definitely no offense meant. More than anything else I've tried to do in the kitchen, getting reasonably good bread with residential mixers, refrigeration and especially ovens is the most technically challenging. BBA is a decent book, but hardly the final word. It seems like there are quite a few bread geeks here who should be able to help interpret some of the stuff that any single book could only cover partially. The question was a very good one, and I say keep em coming.
Jan
6
revised Cookbook says to store dough in fridge overnight, why can't I just bake it already?
Trimmed my hedge; added 20 characters in body
Jan
6
revised What can I do with extra sourdough starter?
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Jan
6
awarded  Student
Jan
6
asked What's the purpose of sugar in a pickling solution?
Jan
6
revised What can I do with extra sourdough starter?
deleted 518 characters in body
Jan
6
answered What can I do with extra sourdough starter?
Jan
6
comment Cookbook says to store dough in fridge overnight, why can't I just bake it already?
Also, the irregular structure of the crumb (a good mix of big and little holes) has a lot to do with how the dough is handled when folding and especially final shaping. IIRC, Reinhart doesn't emphasize the stretch and fold technique during fermentation in BBA. Hamelman defintely does in "Bread", and it looks like Reinhart's new book might, but I haven't seen that in person yet. In a nutshell, if you want the big holes, be as gentle as you can when degassing the risen dough and when you form it into its baking shape.
Jan
6
comment Cookbook says to store dough in fridge overnight, why can't I just bake it already?
While I agree somewhat in principle with the RTFM sentiment, I think that the real value of a site like this is not that the OP gets his question answered, but that someone 6 months later doing a web search who has the same question (but maybe not the same book) gets his question answered.
Jan
6
revised Cookbook says to store dough in fridge overnight, why can't I just bake it already?
removing meta comment
Jan
6
answered Cookbook says to store dough in fridge overnight, why can't I just bake it already?
Jan
5
comment Which onions to use and how to cook them for an Indian curry recipe that specifies “fry until deep pink”?
Nice work finding that blog post! The author compares them to a Walla Walla (almost as sweet as a Vidalia!) crossed with a red onion. That would definitely be a very different flavor than either the white or yellow you normally get at the supermarket. Too bad these are apparently so hard to come by in the States.
Jan
5
awarded  Supporter
Jan
5
awarded  Autobiographer
Jan
5
comment domestic bread steaming -> will my stone be okay?
I'd be very careful using enameled cast iron for "artisan" bread baking. Many of these sorts of recipes have the bread baked at between 400 and 450 degrees. Temperatures that high could damage the enamel (and could mess up phenolic handles too). I'd stick with non-enameled cast iron if using a dutch oven, or even better use an earthenware bread baker like La Cloche. Nothing is better for oven spring, but they are unfortunately hard to find in stores and shipping them is a 50/50 proposition as to whether it will arrive unbroken (see Amazon reviews).
Jan
5
comment What would convert this chili recipe into a Russian chili?
Actually, using a little vodka isn't a bad idea either. There are certain flavor compounds in tomatoes and chiles that are alcohol soluble (this is one of the reasons vodka is used in vodka cream pasta sauces). If you wanted to use vodka, I'd recommend adding the tomatoes, tomato paste, and peppers just before you add the beef broth, beans, and dairy ingredients. Then add a little vodka (like 2 Tbls to a quarter cup at most), let that boil up for just a minute while you give it a stir, then continue with the other ingredients. The alcohol will boil off entirely during the remaining cook time.
Jan
5
revised What would convert this chili recipe into a Russian chili?
edited body
Jan
5
answered What would convert this chili recipe into a Russian chili?
Jan
4
answered How can I improve the 2:1:1 margarita recipe?