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French in a Flash: Pizza Savoyarde
Kerry,
Thanks for a very good entry, I am happy to have found you and the pizza. I have been having fun with grilled pizza which would work with the Reblochon but I'd have to do the potatoes earlier. Reblochon was one of my father's favorites.
I have looked at your blog (and saved the link, I will be back!) We both read some of the same people. I'd like to recommend my favorite pastry site, Foodbeam. You probably know it, but she disappears from time to time, but she is back with very good things. Her recipes and photography are superb and she is fun to get to know.
Thanks again,
Chris, NC
Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)
Thank you for the broth work, very thorough. I make versions of this all the time although I almost always make a compound stock, chicken for its roundness, beef as the dominating flavor. Lately I have used a pigs foot or even chicken feet for their high gelatin content and have been very happy. I agree with you about the silkiness of a such a rich broth. I am not aiming for authenticity, just the best flavors I have available. Always garlic, ginger and star anise and I like a bit of heat. Always noodles but they might be soba as much as rice noodles. Sadly, the fresh herbs available are limited to cilantro, mint and standard basils (not the holy kind). But it still nourishes and warms.
I am a bit of a madman about these things, I never feel right unless there is at least a quart of rich stock in my freezer. I actually love making stocks. I almost always remove the meat at a midpoint and return the bones and gristle to the pot for another period. You are absolutely right about parboiling beef and how little flavor is lost while gaining such a beautiful translucent broth.
Thanks again, a wonderful post. I'll be back.
Sourdough starter
It is really pretty simple. Use a transparent container (a quart will do) so that you can see fermentation. Mix a dough using 60 % flour 40% water and o put in container. After 24 hours at room temp, discard half and add fresh flour and water in the same proportion (60/40). After a second 24 hours repeat. By day 4, you will see active fermentation (by the formation of bubbles). When you feed the starter on day 4 it should triple in bulk within 2 hours. That's it, you've made a "mother". At the end of day 4, take a walnut sized piece of the dough and add it to a new 60/40 dough and refrigerate overnight.
Now, make bread, and when you do make an extra lb of dough that you leave out overnight to become your new mother from which you can make a new starter. If you are not baking regularly, just keep your starter in the fridge and feed it (as above) once every ten days. You can safely freeze a starter (or a mother) for a month.
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Kerry,
I live in Asheville, NC, and a local market named Earthfare has a pretty broad cheese selection; they often carry Reblochon. More and more, I have found very interesting cheeses produced here. American cheeses are getting more complex and some are as deep as Reblochon.
Cheers,
Chris