Recent content by chefross

  1. chefross

    Sourdough feeding question

    A rye sourdough starter is easier to maintain than a wheat one. The rye doesn't form a slurry the way wheat does and it smells better too (like fruit) it's also more forgiving than a wheat starter when feeding time comes along. I use only a tablespoon of rye flour when I'm feeding my wheat...
  2. chefross

    June 2020 Challenge - Corn

    Been shucking Georgia corn here at the store for a few weeks now.
  3. chefross

    The new "Normal" for us all....

    Okay. so here's what's happened now that the restaurants in my town are now open. One of them created an outdoor seating area that can only be accessed from the inside. People still must wear masks when arriving and then after being seated, may remove them. Our ice cream place will not allow...
  4. chefross

    Advice for changing kitchen environment

    I agree and disagree. In my experience cooks that work short order have a more difficult time with mass quantities. For me, it would be easier to switch from large quantity to short order prep. Also......cheflayne where I live in rural America, there are plenty of 30 seat places and even less...
  5. chefross

    The new "Normal" for us all....

    It should be quite interesting to go out to eat, but being required to wear a mask in the dining room.
  6. chefross

    The new "Normal" for us all....

    Our governor just announced that are county will be reopening this Friday. Bars, restaurants, retail, and offices will all be able to open but to practice social distancing. My concern is that in our small little hole in the wall, a restaurant with only 25 seats will have to juggle these in...
  7. chefross

    I am 51. Anyone in my age range notice a difference in the texture of beef?

    I am fortunate to have locally bred beef available in our local stores. We have many farms around the area that raise and process beef, lamb, goats, and hogs. They are all grass fed, with little variance in their diet. The meat tastes like I remember it as a kid. It's nicely marbled and the best...
  8. chefross

    The new "Normal" for us all....

    ...but when the protesters are out there with their signs and no masks, it makes the "We The People" look silly and the media gobbles it up. How could "the people" protest enough to make the government change their attitude? good luck.
  9. chefross

    I am 51. Anyone in my age range notice a difference in the texture of beef?

    Aberdeen Angus is a breed of steer known for it's tenderness and fat marbling. The name Angus has been bastardized and used to falsely encompass more than just that breed.
  10. chefross

    The new "Normal" for us all....

    FedEx, UPS, USPS, and vendors are not the problem. Sysco even comes here. It's the availability of product. Big box stores, (Walmart, Meijers) get first dibs on product....leaving the scraps for the little guys.
  11. chefross

    The new "Normal" for us all....

    We are a small family owned grocery store on an island with population of about 1000. It's the tourists that are causing us to take such extreme measures, to protect us workers. People are supposed to take everything they need with them before they come here. and once here, are supposed to...
  12. chefross

    The new "Normal" for us all....

    At present local government is requiring me to wear gloves and a mask while at work (in the grocery store) I find myself changing my gloves at least 15 times during my shift. We require customers to wear them while shopping and only allow 3 people in to the store at a time. This virus is...
  13. chefross

    Sourdough feeding question

    Well, I've read countless books about sourdough, but experience has always been the best teacher. Recipes are basic information. Some cooks and authors go on and on about how this should be this way and not that way, when the fact of the matter is that sourdough is a living organism that gets...
  14. chefross

    Sourdough feeding question

    Are you just creating the mother, hence the 3 feeding? I do mine like fatcook. My starter is over 30 years old and very sour. I keep mine in the fridge. I'll take it out the evening before I'm going to bake. After removing the amount i need for the recipe, I feed the starter with bread flour, a...
  15. chefross

    Do You Have a Favorite Cocoa Powder?

    Drost is my "go to" cocoa
Top Bottom