Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Poolish Bread
I have tried Sourdough probably 6-7 times over the last 15 years. Each starter has gotten better, even so the results tend to be rather inconsistent. I get the thrill of having a decent starter but the constant up keep and wasting so much discard just doesn't sit right with me. I know there a...- Coach JoeQB
- Post #13
- Forum: Breads
-
Italian Cheese and Parsley Sausage
I keep hoping one of the sausage guru's will throw a tip at me. Also I am wanting to make kielbasa again this weekend. I am thinking 80% pork 20% beef. 10% milk powder, garlic(fresh), marjoram, salt, cure, black pepper, dried onion flakes, and mustard seed. I am planning on using bone broth as...- Coach JoeQB
- Post #3
- Forum: Sausage Sticky
-
BBQ'ed Hippopotamus Anyone???
I wonder how big the smoker would have to be to get one ham in?- Coach JoeQB
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
-
Crispy Chicken Skin
So if I'm doing a whole chicken, I spatchcock it, smoke it, then either put it on a hot grill or under the broiler. This cures the rubbery skin. Joe- Coach JoeQB
- Post #4
- Forum: Poultry
-
BBQ'ed Hippopotamus Anyone???
Probably tastes like bear. Greasy and stringy!- Coach JoeQB
- Post #2
- Forum: Blowing Smoke Around the Smoker.
-
Italian Cheese and Parsley Sausage
Oh and the cheese is coarse grated locatelli romano.- Coach JoeQB
- Post #2
- Forum: Sausage Sticky
-
Italian Cheese and Parsley Sausage
So one of my favorite sausages ever is Cervalta more commonly known as Italian Cheese and Parsley rings. Here in Georgia(Florida for that matter too) rather difficult to get and expensive when you can($18 an lb.). So after much research I figured a recipe. The results are good as any from...- Coach JoeQB
- Thread
- Replies: 27
- Forum: Sausage Sticky
-
One for the road!!!
Mike, The food here is better than Florida. Still not Brooklyn, hence why I bake my own bread, make pasta, and sausages. Joe- Coach JoeQB
- Post #15
- Forum: Jokes
-
Poolish Bread
Slightly under proofed so no ears, very tasty though!- Coach JoeQB
- Post #10
- Forum: Breads
-
One for the road!!!
We moved here last December. Absolutely wonderful. My season ended 3 weeks later we were here.- Coach JoeQB
- Post #11
- Forum: Jokes
-
One for the road!!!
Poly Tech is the engineering HS, Poly Prep is the prep school on 7th av & 92nd street.- Coach JoeQB
- Post #9
- Forum: Jokes
-
-
One for the road!!!
Brooklyn born and raised. Marine Park is where I was raised, now I live in Cumming Ga.- Coach JoeQB
- Post #5
- Forum: Jokes
-
-
The Bread Fairy must have been watching over me.
SM Actually it's very easy. The instructions are rather complete, but the actual steps go together very fast. The Poolish takes 3 minutes to put together. Then you walk away everything else goes very fast. It's simply a matter of getting used to handling the dough. The biggest tip is wet hands...- Coach JoeQB
- Post #7
- Forum: Breads
-
-
-
The Bread Fairy must have been watching over me.
SM Probably both, bread is funny like that. Time, temperature, and chemistry determine how a loaf will turn out. Sourdough seems the toughest to master. That's the reason I have switch to a simpler Poolish dough. I read somewhere about sugar making a softer crust which to me seems opposite of...- Coach JoeQB
- Post #2
- Forum: Breads
-
What are your tips and tricks for making bread???
Ok going to try it. Thanks so much for sharing!- Coach JoeQB
- Post #43
- Forum: Breads
