/ck/ - Food & Cooking

>>5385863
Cerner is the bane of my existence. It's making data abstraction for pre-Cerner charts a fucking nightmare. You'd think they'd have a simple sort system for old chart data, but no, that would be too easy.

>>5385576
I own a couple bottles of high end balsamic. The wife and I were backpacking through Italy and stopped in Modena to meet up with Giorgio and his wife, who operate Acetaia di Giorgio out of their house. They have a few different kind of balsamic (different ages, different woods), but we wound up buying one of the 35-year oak and one of the 12-year mixed wood balsamics after tasting them. They're really exceptional, especially the oak-aged balsamic (if you're into oak and tannins). The hard part is that they're pretty flavor-forward, so they're often a little difficult to pair with foods. In all honesty, we really only ever break them out when I've handmade some mozzarella and we have some fresh basil and tomatoes. The simplicity of a caprese salad really lets the balsamic shine.

>>4743267
>>4743273
Focaccia would be a good choice, as would almost any artisan loaf that has a crumb that is relatively wide open. That would include things like Ciabatta, Pugliese, baguettes, Pain de Campagne, Reinhardt's Pain a l'Ancienne, etc. I would tend toward doughs that have relatively high hydration, utilize a bulk retard in the refrigerator, and have low quantity of yeast so as to allow the flavor to really develop in the bread.

>>4743274
Forget bread makers and mixers. You need two hands, a sheet tray (baking pan, cookie sheet, whatever you want to call it), flour, water, salt, and yeast. That's it. Everything else is negotiable, though items like a cast iron pan on the bottom of the oven to help generate steam and a baking stone are really helpful. Breads that are really high hydration can be a pain to knead by hand until you either pick up a mixer or learn the slap and fold method. For that reason, I would tend toward loaves that are under 65% hydration to start. It will make it easier for you to knead on a counter.

>>4031080

That's a negative. Haven't tried that yet. Can't say it appeals to me much.

>>4031087

Sorry, brother. I try to keep my ugly mug off of the internets.

>>4031272

See >>4031314

>>4031312

Sounds delicious. I've had a recent love affair with making sandwich breads.

>>4008347

What is your current schedule with the starter?

It usually takes me 2 weeks or so before I feel a starter is ready to start baking with. Just have to patient and persistent with it. Switching over to whole wheat flour or rye will get it going much faster, usually.