Hola from Sacramento, CA!

[nasv]

Hi everyone, my name is Nico, I live in Sacramento, CA... I am an avid home cook, love the process of creating meals for my family and welcoming friends over as well. I am a Colombian living in California that also has a taste for Japanese food... I think that summarizes concisely what I like to eat and cook

I think I really honed my techniques for cooking at home as I worked my way through Thomas Keller's Ad Hoc at Home cookbook that I received as a Christmas present several years ago... my cooking has never been the same since. I am fascinated by how science and art combine together when cooking. I bake a lot of breads at home, I rely a lot on my trusty Weber kettle, and I also have a lot of fun with sous vide cooking.

Meathead's book is top of my Christmas list this year

Cheers everyone!
-Nico

[Nate]

Welcome... again.... from Indiana.

[Mr. Bones]

nasv ¡Bienvenido! Enjoy the Pit!

[MBMorgan]

Welcome, Nico! I spent a few years in Sacramento, mostly at McClellan AFB (back when there was a McClellan AFB) ... great place to be back then!

[CaptainMike]

Howdy Nico, from just a little north of you.

[tbob4]

Hello Nico. I'm North of you, too but a bit south of CaptainMike. You are going to have fun with this site and if you need to expand your collection of BBQ's I know of a guy south of you (Visalia) who has made two of my smokers and he delivers! If you read through Breadhead 's threads about baking bread you will also realize that you have come to the right place for advice. I'm looking forward to any recipes you have with a Columbian flair.

[Breadhead]

Did someone say bread?😁

[Breadhead]

Welcome to the Pit nasv ...👍

What kind of bread do you make? There's many bread makers in the Pit now. Bread and BBQ are great companion hobbies because they both require very little work and lots of waiting. I'm an expert waiter.😎

[DWCowles]

Welcome nasv

[LA Pork Butt]

Welcome to the Pit!

[FireMan]

Hola & welcome Nico. That is quite the cultural combo for cooking, in your itenerary. Eat good & have fun!

[nasv]

Welcome to the Pit nasv ...👍

What kind of bread do you make? There's many bread makers in the Pit now. Bread and BBQ are great companion hobbies because they both require very little work and lots of waiting. I'm an expert waiter.😎

Hi Breadhead - my go-to bread is fairly simple, based on Tartine "method"... As the weekend approaches, I generally start with 1-1.5 kg of flour (about a 75% to 25% mix of AP and a nice WW flour), run about 80-85% hydration, 2% salt, and I use a natural leaven (that ends up being 20% bakers percentage). I'll generally make "rustic" loaves using a cast-iron dutch oven, will turn it into focaccia or "pan pizza", or will portion into more "fancy" pizzas (the high hydration gives me that flexibility).

What about you?

[nasv]

Thanks Breadhead! Yeah, bread was one of my first kitchen obsessions a little more than a decade ago when I found it hard to find quality bread nearby, it is a mainstay in my kitchen arsenal

[nasv]

Yeah, I have some commercial yeast usages too, frankly I find the flavor it contributes to be important for certain breads, and some fun ones like bagels Super eager to see what you all cook up as well!

[Breadhead]

I love BBQ as much as I love bread. Both are art forms that require careful execution of fine details that takes time to understand how and why things happen to create a work of art. A great smoke ring is as beautiful as good ears on a loaf of bread. It's a beautiful thing when everything works!

[nasv]

Thank you everyone for the welcome!

[MBMorgan]

Since you enjoy baking bread, please feel free to join a few of us like-minded folks here: https://pitmaster.amazingribs.com/fo...ourdough-bread

[Breadhead]

Yes... by all means Nico feel free to join our bread baking group.👍

[nasv]

Ah, super, thank you!

[Shane Rakow]

Welcome to the group, Nico!