Author’s Tier: Summer Recipes: Want Easy Sourdough Boules, Easy Smoked Ribs, and Extremely Difficult Corn Cob Ricotta?
Added 2023-07-08 21:26:09 +0000 UTCWant some of my most carefully-tested, all-new recipe content up in here? Well, it’s coming all the same, so too bad and put that finger away.
Now that it’s warm enough to run my cheap-assed backyard electric smoker box, I’m dialing in my custom-ground rib rub, sauce, and technique. I’m also doing lots of bread now that it’s the exact wrong time of year to have my oven at 500F every day. And, I’ve been working with the greatest chef in Portland to up my game, so that’s what the perplexing corn cob thing is all about.
(For the most part, I’m a fairly lazy cook, which bodes well for people who don’t want to wash every object in their kitchen, or spend hours doing something super boring, every time they want to eat.)
Seriously, I want to hear what demand for cooking stuff is/isn’t like here in the Author’s Tier, so please share your opinion in the comments. I’ll post the aforementioned pieces either way, but I’ll definitely get more going if there’s a wish for it. And yes, they’ll be in the relevant character voice(s), with stories.
Do the comment thing and Thank Youiuiuou
Comments
That is a good ass looking sourdough, my guy. Reminds me of hand-shaken salted butter and strawberry freezer jam made of night-stolen pick-your-owns.
Julie (HiDeeHoGal)
2023-08-03 19:39:57 +0000 UTCI am down for all recipes, especially ones that don't take a million minutes.
Christopher Craft
2023-07-12 04:42:17 +0000 UTCHell and damn yes. Your cookbooks (and now posts) make me wish my apt complex was more lax on grills, to say nothing of smokers. Anything to which I can apply the food-b-tasty sauce is a hot bonus
Austin
2023-07-10 17:51:24 +0000 UTCYes please! My fella didn’t cook much before we got married, and the first steak he made was Ray’s t-bone
Kimberly Bradshaw
2023-07-09 19:14:12 +0000 UTCdefinitely interested in the cooking content
Brian Sawicki
2023-07-09 18:57:30 +0000 UTCWhat simplifications did you make? I've been using it about as long as you, but I stick pretty close to the version in Lahey's book. My only modification is scaling it up 50% so it fits nicer in my dutch oven.
Ed C.
2023-07-09 14:19:21 +0000 UTCI would joyfully read any content in the character voices. So yes please to cooking content.
FLON
2023-07-09 08:02:28 +0000 UTCI started using that Lahey one when it first came out in NYT like fifteen years ago, so this is a distant and highly simplified descendant.
Chris Onstad
2023-07-09 05:45:25 +0000 UTCYessssss, please, all the cooking and recipe talk. p.s. Nice crumb!
Amy Lewis
2023-07-09 02:07:44 +0000 UTCby all means cook away, I shall not object to receiving *more* things for the same amount of money
Sedric And Charlie
2023-07-09 01:14:06 +0000 UTCBread looks great. Are you doing a no-knead long rise method (aka the NYT bread aka Bittman's recipe aka Jim Lahey's recipe)? It looks kind of like it and that's the recipe I always use.
Ed C.
2023-07-09 00:19:50 +0000 UTCSince I don't know how to cook risotto I just use the rice to write "RISOTTO". Also, please and thank you for any bread recipes.
Sean Wolf
2023-07-09 00:05:19 +0000 UTCI saw a bacon hula skirt at the Embers one time in the 90s. Who knew I would internalize that?
J Hardy Carroll
2023-07-08 23:50:30 +0000 UTCIs that the razor where a man who wakes up at three a.m. after dreaming of ratios draws a sheaf of heirloom kamut on his raw loaf? I cut a single slice with a sharpened Andrew Dice Clay CD
Chris Onstad
2023-07-08 22:50:47 +0000 UTCOh that makes sense because I got all mixed up. I meant bread lame. A bread lathe would make some cool designs in a boule i guess
Scott White
2023-07-08 22:44:22 +0000 UTCI actually don’t know what a lathe is, other than the thing from shop class, and that seems like a lot of force for a bread
Chris Onstad
2023-07-08 22:33:05 +0000 UTCExcellent. And, this is a *slob-ass boule*
Chris Onstad
2023-07-08 22:32:36 +0000 UTCI would love to see some baking recipes. It looks like you’re not using a lathe on your boule? A roguish and reckless move I admire.
Scott White
2023-07-08 22:27:59 +0000 UTCYes, 100% I want this. Anyone who can walk into any kitchen and make the staff of life is COMPLETELY RAW
Ian Custer
2023-07-08 22:22:43 +0000 UTCThat loaf looks fantastic. Seeing it next to the lemon makes me want oysters. Also, seeing the meat in the smoker makes me want that. In short, I want to eat all of this. Instead I will eat a salad and pine after these images. And buy an Achewood cookbook. 🤤
Robert Lavery
2023-07-08 22:22:24 +0000 UTCDefinitely interested in food content!
Jacquelyn R Walters
2023-07-08 22:18:33 +0000 UTCI definitely want the cooking stuff. Gimme more of the cooking stuff
Jonathan
2023-07-08 22:11:20 +0000 UTCAlways happy to read cooking content, yup. Keep it coming!
Spyguitar
2023-07-08 22:05:47 +0000 UTCI always loved the Achewood cooking content and recipe books. My sourdough starter died last summer (RIP) when I was moving house so could do with some inspiration to get back into it!
Thomas Ellis
2023-07-08 22:04:28 +0000 UTCHell yeah.
Michael Akey
2023-07-08 22:01:34 +0000 UTCthese are some pro-style shibboleths of the Guild, brother. Look up "tartine bakery loaf" and you'll see some beautiful dark crusts that taste like Nutty Oven Coffee
Chris Onstad
2023-07-08 22:00:34 +0000 UTCYeah, bread season is also "I'm fucking fat again" season, and when I run it is like wearing a loose corset of tripes.
Chris Onstad
2023-07-08 21:58:52 +0000 UTCIt's mad. It was supposed to be its day off.
Chris Onstad
2023-07-08 21:57:39 +0000 UTCWe ain't always have to get fancy with it but sometimes it's fun to spend your whole afternoon with that Staff of Life
braap
2023-07-08 21:56:53 +0000 UTCWhen I say easy, I definitely don’t mean knowing a lot about what’s happening. (Quote me!) When I was starting I’d use scales and grams and stuff, but I like to shoot for a recipe that will easily get the most people close to a really good loaf, rather than a few really experienced bakers like yourself close to the perfection you’re already going to attain better than I would.
Chris Onstad
2023-07-08 21:50:06 +0000 UTCIm in the UK and found some hella good locally ground flour but it is really dark when the sourdough is done. I made my starter from scratch here for the good and weird local yeasties. The starter comes alive fast and is really fantastic but Im not sold yet on the flour. It’s different than anything ivenused before and im not getting the ear and oven spring id like yet.
Michael Akey
2023-07-08 21:47:02 +0000 UTCThis
Michael Akey
2023-07-08 21:44:44 +0000 UTCNice crumbshot should be in the lexicon fo sho
Michael Akey
2023-07-08 21:44:13 +0000 UTCNice looking loaf, Chris. I got into no-knead bread a few years ago and pretty much nailed it, but having a delicious crunchy fresh boule made with organic bread flour and high-dollar French yeast sitting on the counter ensured that I would be upping my calories by a least 500 a day since every walk through the kitchen resulted in me hacking off a one-inch slab and smearing it with butter or some soft smelly cheese with umlauts in the name. Maybe when I move to a walkable city.
J Hardy Carroll
2023-07-08 21:41:57 +0000 UTCHELL yes.
KP
2023-07-08 21:41:31 +0000 UTCOne hundred percent yes. The cookbooks have always been one of my most treasured Achewood in-universe pieces.
Christian Herro
2023-07-08 21:40:48 +0000 UTCThe demand is very high. I love this stuff.
Alexander
2023-07-08 21:40:02 +0000 UTCWhat's the lemon doing? It's a little threatening.
MVB
2023-07-08 21:34:54 +0000 UTCWhat kinda ratio you run on your sourdough? I go for 75-77% but often have trouble working it so have to add a ton of flour while kneeding Edit: nice looking crumbshot btw
braap
2023-07-08 21:30:51 +0000 UTCI would love an excuse to fire up my oven and enjoy a homemade boule. I haven't had a smoker since I lived in rural Alaska, I should totally get one.
RJ Carmine
2023-07-08 21:29:02 +0000 UTCThank you Melanie!
Chris Onstad
2023-07-08 21:28:18 +0000 UTCI'd love cooking content and the epicurian component of Achewood has always been a treat.
Melanie
2023-07-08 21:27:53 +0000 UTC
