So yeah, I decided to start a food blog.

[Fire Me Boy!]

I've been thinking about it for a while and decided to make the leap today. I'd appreciate your feedback on the concept and the Wordpress site, and if you like it, I'd appreciate if you'd help spread the word.

http://recipenotincluded.com

Thanks.

[Fire Me Boy!]

Originally Posted by Halfcan

Site looks great and those meatballs even better!!

Thanks.

[ptlyon]

Originally Posted by Fire Me Boy!

There was a problem with my spam plug-in. I updated it, and it worked. Thanks, again!

You added tooge to the list?

[Fire Me Boy!]

Originally Posted by ptlyon

You added tooge to the list?

No, the plugin itself needed a software update, so I did that and it works.

[saphojunkie]

Looking good so far, bud! My wife is from Italy, so I have a few objections to the more American additions to meatballs and sauce, but considering spaghetti and meatballs is entirely an American invention, zero ****s should be given by you or anyone else. (I will say that we recently switched from canned tomatoes to fresh tomatoes through a food mill and the difference has been huge).

One thing I'll tell you - I always thought baking was science. And when you're dealing with baking powder, baking soda, yeah... it is.

However, when it comes to baking breads with commercial yeast (I use only sourdough starter with wild yeast to leaven dough), I will tell you it is absolutely as much art as science.

The dough really does begins to "speak" to you (for want of a less cliched word). It tells you when it needs more water, and how much, and when you have that perfect tacky-to-stretchable ratio.

Because NO RECIPE changes more than baking recipes - altitude, ingredients, humidity, water... all of these will change the recipe. I mean, when you're only putting water, salt, flour, time, and heat into your recipe, those things are going to have massive influence on the end product.

Long story short - just start baking bread. Simple bread. Because I think you'll find it is right in your zone for playing around with what the cookbook tells you to do.

Keep it up! I'm trying the oxtails one soon.

[Fire Me Boy!]

Originally Posted by saphojunkie

Looking good so far, bud! My wife is from Italy, so I have a few objections to the more American additions to meatballs and sauce, but considering spaghetti and meatballs is entirely an American invention, zero ****s should be given by you or anyone else. (I will say that we recently switched from canned tomatoes to fresh tomatoes through a food mill and the difference has been huge).

One thing I'll tell you - I always thought baking was science. And when you're dealing with baking powder, baking soda, yeah... it is.

However, when it comes to baking breads with commercial yeast (I use only sourdough starter with wild yeast to leaven dough), I will tell you it is absolutely as much art as science.

The dough really does begins to "speak" to you (for want of a less cliched word). It tells you when it needs more water, and how much, and when you have that perfect tacky-to-stretchable ratio.

Because NO RECIPE changes more than baking recipes - altitude, ingredients, humidity, water... all of these will change the recipe. I mean, when you're only putting water, salt, flour, time, and heat into your recipe, those things are going to have massive influence on the end product.

Long story short - just start baking bread. Simple bread. Because I think you'll find it is right in your zone for playing around with what the cookbook tells you to do.

Keep it up! I'm trying the oxtails one soon.

Thanks. I've done a little bread baking, and agree, it's as much of an art as anything. But it makes such a mess!

[TimBone]

Originally Posted by tooge

FMB, I was trying to leave a comment about the braised oxtails, but the site said that I appear to be a spam bot and I'd have to follow a link to a different "version" or something like that. I tried twice. Anyhow, my mother made braised oxtails when I was a kid, and you've inspired me to use her recipe to make them this weekend. I'm gonna try serving on a bed of pureed cauliflower with a bit of broccoli mixed in for color. Like the site.

When we're talking about something like a cauliflower purée, how is that made? What are we seasoning it with, or is it just straight cauliflower? I see stud like that on cooking shows all the time and am interested in trying it myself? Recipe recommendation?

[Fire Me Boy!]

Any brilliant ideas for using a bunch of good homemade beef stock?

[Fire Me Boy!]

Springfield-style cashew chicken
http://recipenotincluded.com/2013/11...ashew-chicken/

[Saccopoo]

Originally Posted by Fire Me Boy!

Any brilliant ideas for using a bunch of good homemade beef stock?

Make an espagnole and then a demi glace. Freeze it. Use it when you need it.

I make my demi in the Escoffier method by separating the beef stock and espagnole, reducing by half and then combining and reducing by half again.

Depending upon what you used for your stock (marrow bones vs. meat), you might have to add some calves feet when making the espagnole or some other such mats to help gel it at the final reduction.

If you really want to take it to the next level, fine it/clarify it at the finish.

Remember to brown your roux as well.

I'll start with about 80 gallons of mats and eventually end up with about 4 gallons of demi when it's all said and done. (Shit...now I've gone and Pavloved myself.)

[chiefzilla1501]

Originally Posted by saphojunkie

Looking good so far, bud! My wife is from Italy, so I have a few objections to the more American additions to meatballs and sauce, but considering spaghetti and meatballs is entirely an American invention, zero ****s should be given by you or anyone else. (I will say that we recently switched from canned tomatoes to fresh tomatoes through a food mill and the difference has been huge).

One thing I'll tell you - I always thought baking was science. And when you're dealing with baking powder, baking soda, yeah... it is.

However, when it comes to baking breads with commercial yeast (I use only sourdough starter with wild yeast to leaven dough), I will tell you it is absolutely as much art as science.

The dough really does begins to "speak" to you (for want of a less cliched word). It tells you when it needs more water, and how much, and when you have that perfect tacky-to-stretchable ratio.

Because NO RECIPE changes more than baking recipes - altitude, ingredients, humidity, water... all of these will change the recipe. I mean, when you're only putting water, salt, flour, time, and heat into your recipe, those things are going to have massive influence on the end product.

Long story short - just start baking bread. Simple bread. Because I think you'll find it is right in your zone for playing around with what the cookbook tells you to do.

Keep it up! I'm trying the oxtails one soon.

What kind of tomatoes were you using? San manzanita canned tomatoes? Or just regular whole peeled?

[Discuss Thrower]

Head case guy with borderline eating disorder checking in.

I'll eat meat that's lean of any sort and I'm trying to be "healthy-er" as possible given I can't stand most vegetables. I have a George Foreman and I'm getting tired of chicken breast for dinner.

Fire Me Boy! what can you advise me to try and go cook.

[Fire Me Boy!]

Originally Posted by Discuss Thrower

Head case guy with borderline eating disorder checking in.

I'll eat meat that's lean of any sort and I'm trying to be "healthy-er" as possible given I can't stand most vegetables. I have a George Foreman and I'm getting tired of chicken breast for dinner.

Fire Me Boy! what can you advise me to try and go cook.

What kind of veggies do you like? Do you like fish? Do you have basics as far as pots and pans, or are you limited to the George Foreman?

[Discuss Thrower]

Originally Posted by Fire Me Boy!

What kind of veggies do you like? Do you like fish? Do you have basics as far as pots and pans, or are you limited to the George Foreman?

I like none. Granted, what I have tried hasn't been exactly great culinary standards but basically I'm avoiding it do to tactile issues. If it doesn't feel right when I chew, chances are I'll be fighting off the urge to vomit.

Only fish I've tried has been grilled salmon.

Cookware wise it's a mishmash from a great-grandmother and Discuss Dad's bachelor days. I've got several sauce pans, skillets and a crock pot. And the George Foreman that can barely cook two 4 oz premade burger patties.

[Fire Me Boy!]

Originally Posted by Discuss Thrower

I like none. Granted, what I have tried hasn't been exactly great culinary standards but basically I'm avoiding it do to tactile issues. If it doesn't feel right when I chew, chances are I'll be fighting off the urge to vomit.

Only fish I've tried has been grilled salmon.

Cookware wise it's a mishmash from a great-grandmother and Discuss Dad's bachelor days. I've got several sauce pans, skillets and a crock pot. And the George Foreman that can barely cook two 4 oz premade burger patties.

Wow, I thought I was picky on my veggies. So no green beans, peas, mushrooms, carrots, greens... nothing? Even the veggies that aren't very good for you - corn or potatoes?

Did you like the salmon? If you like salmon, there's a solid chance you'll like a lot of other fish. Salmon is one of the most divisive fish out there, so if you like that I think you've got some room there.

Sounds like you're fine on the cookware.

First, I'd say get away from the Foreman for the most part. Unless you specifically need a grill surface, you'll get better food by cooking on the stovetop or in the oven.

How are you with ethnic cuisine? What about fruits?

[Discuss Thrower]

Originally Posted by Fire Me Boy!

Wow, I thought I was picky on my veggies. So no green beans, peas, mushrooms, carrots, greens... nothing? Even the veggies that aren't very good for you - corn or potatoes?

Did you like the salmon? If you like salmon, there's a solid chance you'll like a lot of other fish. Salmon is one of the most divisive fish out there, so if you like that I think you've got some room there.

Sounds like you're fine on the cookware.

First, I'd say get away from the Foreman for the most part. Unless you specifically need a grill surface, you'll get better food by cooking on the stovetop or in the oven.

How are you with ethnic cuisine? What about fruits?

Potatoes are awesome. Beyond that, if it's good for you I'm probably not eating it.