I have been thinking and have come to the decision I am going to use my blog that I recently set up to talk about my cooking from a "why and How" but also and likely more importantly for me at least, the why and how's of how I do my cooking with from my power wheelchair and limited use of hands (and legs that work maybe 20 percent of the time), and how I protect or reserve my energy through the steps.. No worries, I am not going to spam Amazing Ribs with my blog (if anything) I will promote the free side of AR, and a few books and sites, and encourage others to become a paid members of Amazing RIbs. But, if someone would like to follow along, I can share. I plan on covering the starter, and do a day to day post with photos, and temps etc, and how I may adjust accordingly. Would cover needed equipment. If it all looks like it has been done in a professional manner (my writing skills are horrible). I may share the day to day steps, not the blog. Would there be any interest in following along here or on my blog? I may be fooling myself that this would be useful to someone. My focus on my blog will be things I do because of my chair and arms/ hands. I am by no means an expert, or even someone who has it all figured out at many levels, but, from a chair standpoint, and extremely less energy then I would like, I think I make a pretty acceptable loaf of bread.
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Bread making by the steps
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Club Member
- Nov 2015
- 4688
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
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Club Member
- Jun 2018
- 4848
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
That could be interesting. As someone who is mobility challenged, I use a walker, we must adapt and adjust. I really admire your determination and drive. To say nothing about your skills and finished dishes.
Having stools with wheels in the kitchen and out back. Planning ahead making sure utensils and ingredients are handy. And most importantly accounting for the added time necessary to complete the cooking. Giving myself a day off after a long cook.
I would be interested in your blog.
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You nailed it, and from an energy standpoint, how do you adapt or change baking and ferment times and temps to adjust for what you realistically can do, vs. what is said to do. What is given up in those attempts amd does it matter in taste if given up.. etc.. it is an ordeal that many have no idea about. Keep kicking ass as well.
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Club Member
- Dec 2018
- 3579
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
I would love to view your blog and see how you make bread. I've been making sourdough for a few years, off and on. I've read your posts and it looks like you have far surpassed me and my meager skills.
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Founding Member
- Jul 2014
- 5310
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
This is great Richard. I can't wait to follow your blog! Thanks, you are an inspiration to many of us!
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Club Member
- Jul 2019
- 621
- Boston/South County Rhode Island
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Name: Scott, Chemical Engineer
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Want to get into BBQ and Smoking.
I would be interested in the blog as well Richard Chrz I am just starting out with bread making and have read two of Peter Reinhart's books and done a few bakes, but the results are just of bit off in texture, especially with whole wheat. Your bakes are like works of art!
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Club Member
- Sep 2019
- 2539
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
By all means, please share the link with us when you are ready. It will be fascinating to see the level of detail in your planning. I often go into a cook with the feeling that I have thought it through well, only to find that I have barged ahead on some aspects that leave me unprepared when a critical step suddenly arrives. I think that seeing your discipline in settling those details ahead of time will be a huge help to many of us regardless of our mobility level.
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Personally I think a few of you are going to be disappointed, I have no magical or steps that go "beyond" I have the luxury of time, I am an extremely patient purpose that believes in the process, and I consider every bake a success of the elements of that bake. With that being said, I am looking forward to documenting all of this. I may go through the essential equipment and the would be nice to have equipment as early as tomorrow or Wednesday. I need to get my mind engaged in it, But we have contractors coming to our house today, and I need to file some tax reports for my wife's business as well.
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Well, here is a link if you are bored and care to follow along, no promises on anything other then I will take this through to 2 separate bread bakes, one that somewhat follows the standard time lines, and one that follows my lazy and have too much time . Remember, I am new to this myself, so if you are looking for really good advice and plans. I suggest you purchase one of the many great books out there. timeline. https://richardchrz.blogspot.com/
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Thanks!. Looking forward to seeing your methods, your bread always looks great. I use King Arthur flour too (50% whole wheat and 50% unbleached all purpose). I haven't started a wild starter because we have a lot of bad stuff in the air here in SE Texas (I tried once - not a good outcome). I have a few cultures that I keep going: King Arthur's, Carl Griffith's, and two from sourdo.com.Last edited by 58limited; February 1, 2020, 08:06 PM.
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