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Ugh. Don't know what else to say. Thought I'd check out this new show tonight. I won't make it much longer.

Up Here, in the middle.

What is the search criteria for the "New Posts" link at the top of the forum? I can't seem to reason it out. I would hope that it would list all posts since my last login or the last time I hit the link, but that's clearly not happening.

Restaurant Depot carries a rack of veal at a decent price so I picked two up. I made the first like I do my rib roasts (roast at about 250 till rare, let sit a couple hours in an insulated box, roast at a very high heat to color the outside before serving), but I was somewhat disappointed...

My new WFO really holds the heat, and I'm trying to learn how to manage it, so I decided to do some more bread today. With all the rain, my herb garden is busting at it's seams, so I thought I'd make an herb bread. I've posted the recipe and extensive pictures on the method HERE

They're 3# each and that's a full sheet pan they're cooling on :)

Well, we're all but done. The Flintstones showed up today and we built my work table to the left of the WFO. I have to bullnose the stone and flame it yet, but then I guess I can call it a finished project. I started firing it up last week, and took it to 525 tonight. I had some focaccia...

So, I'm trying out Peter Reinhart's new approach to whole grain breads and he calls for 100% whole wheat. I did a pretty good job following his directions, but I used only half of the yeast he suggests. I let the shaped loaves rise for an hour, and the sides look ... broken. I've seen this...

Been gone for a bit, but was bitten by a new bug. My loving wife asked why, if I love baking bread so much, I don't have a wood fired oven (wfo). Imagine my surprise :) So..... I called a friend and asked if he wanted to join in on a summer project. You can check out the series of pictures...

Has anyone checked this book out? Seems to have some interesting theories. I'm doing my first loaf his way tomorrow. Just a basic whole wheat to start out. I was wondering if anyone else has tried; is somewhat involved and maybe daunting to someone new to bread baking...

We see a lot of Japanese and German knives here (some French too) but I've rarely seen the knives made by Phil Wilson mentioned. We would normally call it a filet knife or fishing knife due to it's shape, but I can tell you it's won a full time slot in my kitchen. I do some BBQ competition and...

My 91 year old, cantankerous father loves these pancakes we used to purchase from the refrigerated section of the supermarket. They seemed to be popular as the supplies were often low, however, they have been discontinued. I'm guessing big box, refrigeration, and there's a limit to what you...

Cooks Illustrated recently suggested that box wine is probably best for cooking as it has a good shelf life.... wine not being exposed to air, etc. So, I stopped by our local state store (I'm in PA) and found a whole aisle lined with box wines (I never noticed before). Unfortunately, I never...

Many lives ago, when I was a teenager, I worked at a local donut shop... yes, this was before the days of Dunkin Donuts. I never wrote down the recipe, but I remember whipping up the creme filling and there being some mystery ingredient that the boss bought in a round cardboard container...

I was wondering what everyone else thinks about edits to a recipe and at what point you no longer have to give credit to the source. I often massage a recipe changing the ingredients and the method. According to copyright law, you can't copyright a formula, but the procedure (instructions) can...

After making a great meal for dinner, I decided to try out the recent post for Hamantaschen. I bake a lot of bread, and I was intrigued by the yeast raise dough for what is essentially a cookie... well, a BIG cookie. I also thought it would be perfect dough to experiment with my thermomix...

A local restaurant is scheduling a wine and biscotti night, with savory biscotti. I'm somewhat curious what the biscotti would be like. Does anyone have a recipe they've tried and liked?