theculinaryexplorer.blogspot.com

The Culinary Explorer

Friday, March 25, 2011. Here's to the successful birth of my sourdough starter! Over the past couple of weeks I have been struggling to achieve the right conditions in my cold ass apartment to activate a live culture. It isn't easy, except for a few amazing girls in my Artesian Breads class, who effortlessly breeze through these lessons. Maybe I have yet to the learn the art of patience? In case any of you wish to create life in your kitchen, here is formula I used to create my little bundle of joy!

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The Culinary Explorer | theculinaryexplorer.blogspot.com Reviews

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Friday, March 25, 2011. Here's to the successful birth of my sourdough starter! Over the past couple of weeks I have been struggling to achieve the right conditions in my cold ass apartment to activate a live culture. It isn't easy, except for a few amazing girls in my Artesian Breads class, who effortlessly breeze through these lessons. Maybe I have yet to the learn the art of patience? In case any of you wish to create life in your kitchen, here is formula I used to create my little bundle of joy!

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3 the culinary explorer

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6 8 oz water

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8 francis iii

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10 dreaming delicious dreams

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The Culinary Explorer | theculinaryexplorer.blogspot.com Reviews

https://theculinaryexplorer.blogspot.com

Friday, March 25, 2011. Here's to the successful birth of my sourdough starter! Over the past couple of weeks I have been struggling to achieve the right conditions in my cold ass apartment to activate a live culture. It isn't easy, except for a few amazing girls in my Artesian Breads class, who effortlessly breeze through these lessons. Maybe I have yet to the learn the art of patience? In case any of you wish to create life in your kitchen, here is formula I used to create my little bundle of joy!

INTERNAL PAGES

theculinaryexplorer.blogspot.com

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The Culinary Explorer: October 2010

http://theculinaryexplorer.blogspot.com/2010_10_01_archive.html

Wednesday, October 13, 2010. Time is flying by and soon I will be taking practical exams for a few of my classes. This term I decided to take a class called Physiology of Flavor. I love this class as it is a perfect blend of science, food and the flavors that make our tastes buds tingle! On the way home, I picked up some sheep casings, five pounds of Boston pork butt, pork belly and a good bottle of wine to celebrate my newly honed skills. 21 oz Lean Pork Shoulder. 11 oz of Fresh Pork Belly. To make a lo...

2

The Culinary Explorer: Savory Hamburger Buns

http://theculinaryexplorer.blogspot.com/2010/09/savory-hamburger-buns.html

Sunday, September 12, 2010. SAVORY HAMBURGER BUN RECIPE. Preheat oven to 400 degrees. 1 package of Active Dry Yeast. 1/4 cup of Warm Water. 1 teaspoon of Granulated Sugar or Honey. Add Sugar or Honey to the warm water and stir until dissolved. Add package of yeast, let stand until yeast activates and foams. 1 cup of Scalded Milk. 1/2 cup of Melted Butter. 1/8 cup of Sugar. 2 teaspoons of Salt. 2 Eggs, Slightly Beaten. 1 Egg Slightly Beaten. Brush each bun with egg wash. 1/4 Yellow Onion; Chopped Fine.

3

The Culinary Explorer: September 2010

http://theculinaryexplorer.blogspot.com/2010_09_01_archive.html

Sunday, September 12, 2010. SAVORY HAMBURGER BUN RECIPE. Preheat oven to 400 degrees. 1 package of Active Dry Yeast. 1/4 cup of Warm Water. 1 teaspoon of Granulated Sugar or Honey. Add Sugar or Honey to the warm water and stir until dissolved. Add package of yeast, let stand until yeast activates and foams. 1 cup of Scalded Milk. 1/2 cup of Melted Butter. 1/8 cup of Sugar. 2 teaspoons of Salt. 2 Eggs, Slightly Beaten. 1 Egg Slightly Beaten. Brush each bun with egg wash. 1/4 Yellow Onion; Chopped Fine.

4

The Culinary Explorer: March 2010

http://theculinaryexplorer.blogspot.com/2010_03_01_archive.html

Monday, March 29, 2010. Middle Eastern Cooking by Christine Osborne. This wonderfully funny experience that my aunt and I share, was my first introduction to a cultural dining experience that would forever change my life and the way I ate. Since then I have refined my palette to include a wide range of foods not only from the Mediterranean but also Middle Eastern cuisine, which is the subject of my blog today as well as completing yet another assignment for my culinary class. Sunday, March 28, 2010.

5

The Culinary Explorer: Spinach and Garlic flavored Pasta!

http://theculinaryexplorer.blogspot.com/2010/05/spinach-and-garlic-flavored-pasta.html

Thursday, May 20, 2010. Spinach and Garlic flavored Pasta! Spinach and Garlic Pasta. 1 cup of all purpose flour, more as needed. 1 cup of Whole Wheat Flour. 1 pinch of Kosher Salt. 4 fresh Eggs, room temperature. 6 ounces of Fresh Spinach, washed, stemmed and blanched. 4 cloves of G arlic. 1 ounce of Extra Virgin Olive Oil. Too thick. Add spinach and garlic puree and continue mixing until all flour is incorporated. If the mixture gets too thick add a few drops of water until a loose mass of dough...You c...

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The Culinary Explorer

Friday, March 25, 2011. Here's to the successful birth of my sourdough starter! Over the past couple of weeks I have been struggling to achieve the right conditions in my cold ass apartment to activate a live culture. It isn't easy, except for a few amazing girls in my Artesian Breads class, who effortlessly breeze through these lessons. Maybe I have yet to the learn the art of patience? In case any of you wish to create life in your kitchen, here is formula I used to create my little bundle of joy!

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