Serious Eats - seriouseats.com

I am fairly spoiled up here in Alaska. Earlier this summer, we netted 100 sockeye in under 3 hours participating in the Kenai River subsistence fishery. Anyone wanna trade salmon for ribeyes?

My two favorite fish meals of all time though are as follows: Black Cod (sablefish) marinated in miso, sake, green onion, etc, broiled until cooked through is just about as good as fish can taste. Second to that was a beautiful white king salmon that I barely grilled to rare. Both of those fish are rare treats even up here.

White balance your camera. Or shoot the appropriate setting for the type of lighting used, tungsten/incandescent or daylight. Big soft sources are best. Think of a large window with layers of sheer fabric filtering the sunlight coming in. Use a white card or piece of paper to bounce light on the shadow side. It will help lessen the contrast between the light and shadow side of a subject.

For post processing in photoshop, I am definitely no expert. Personally I adjust the levels, bump up the color saturation by maybe 5-8%, and sometimes I will add a bit of the unsharp mask filter. Just play around until you find what you like. Remember, subtle is better.

@Adam @Wozniak was right on the money. The pies are right around 13 inches.

I am doing 5 pies batches.

850g Caputo 00 flour
550g water
100g sourdough
30g kosher salt
1 tsp ADY

It all gets mixed up good in the KA
Leave in the bowl for about an hour
I then hand kneed for a bit before weighing out 300-315g boules
Those are cold fermented in the fridge for about 2-3 days

I am cooking on a stone right under and electric broiler that is heating my stone up to between 850-900F. Pies are done in about 2-2:25.

The best preparation I have had was also the simplest. It is from the Momofuku cookbook. Let it sit in salt and sugar overnight and then roast off in the oven. I also highly recommend doing up the whole steamed bun recipe too.

The food.

Alright, I am going to go out on a limb here. Have you tried stepping the temp up slowly to see at what temp the meat starts to turn? As I understand it, you really want to undercook it sous vide so that you can then still sear without overcooking.

I am also of the opinion that steaks should be cooked over fire.

Taquitos.

Did you shred it and leave it in the braising liquid. If that is the case then just pull out the meat. Crisp up in some lard or bacon fat.

This is me not saying anything.

My first one is the stupid dang pop up ads on SE. WTF people?

Second, adding 'base' to stock is just plain laziness and bad technique.

Carry on.

You could do something like a hotdog. Grill it and put it in a toasted bun with some kind of wine, herb, and blueberry reduction as a condiment along with some caramelized onions.

Adding either a pan of water like the above recipe is crucial to get a proper crispy crust. I have had great success using the simplest recipes and also doing all natural yeast attempts. Another trick is to spray down the oven and loaves mid bake with water.

I in no way consider myself a baker but these are some small baguettes I was able to get out of my home oven. These were cooked specifically for banh mi.

http://i56.photobucket.com/albums/g165/climbhighak/Food/Pate%20and%20Baguette/DSC06171.jpg

I gotta say that if I were in your shoes I would jump. However why not CIA if you can get in?