Three day cold ferment, 68% hydration, 1000g loafs. Used for sandwich bread, croutons, bread crumbs…
Chx Parm
Buttermilk Fried Chicken
Overnight brine in buttermilk, paprika, chili flakes, salt and pepper.
Hummm. Turns out, Kenji is right. Deep frying in a wok is kind of cool. He just dropped his new book, check it out.
Ribeye Fried Rice
Handmade Tagliatelle
Taco Night: Grilled Chicken on Flour
Grilled Chicken, Charred Scallion Creme Fraiche, Pico de Gallo, Tillamook Cheddar, Cilantro and Crystal hot sauce. I didn’t have access to my regular rig, so the tortillas are from Central Market.