Chris Mosley Profile - Allrecipes.com (10157417)

Chris Mosley


Chris Mosley
 
Home Town: Wheaton, Illinois, USA
Living In: Saint Augustine, Florida, USA
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Fishing, Photography, Reading Books, Music, Wine Tasting
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Blog...  6 posts
 
Apr. 1, 2013 12:43 pm 
Updated: May 16, 2013 8:20 pm
So it finished!  I made the bread for Easter and it was a hit - however (being my worst critic) it wasn't what I was hoping for.  After I let it stew in the fridge until Saturday, I removed it and started the sour dough process.  I combined my fed wild yeast with fresh flour and warm water… MORE
Sourdough loaf after the 6 hour souring rest.
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Sourdough loafs before bench rise
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Sourdough loafs after bench rise
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Sourdough loafs compeleted
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Our Family
Sourdough loafs compeleted
Sourdough loafs after bench rise
Sourdough loafs before bench rise
Sourdough loaf after the 6 hour souring rest.
  
Wild Yeast - 2nd Refresh - New bowl after the fresh flour is added
Wild yeast - 2nd refresh - after the 'crust' was removed
Wild yeast - 2nd Refresh - before the 'crust' was removed
Wild yeast refreshed - 1/2 cup of fresh flour and water added with the starter.
Wild yeast after shell has been removed but before the flour refresh.
About this Cook
I have learned to cook from my father from about the age of 12. As the years passed my ability to cook advanced. I now reside in St Augustine, FL with my lovely wife Carrie, our son Bryce and our daughter Olivia. Everyone loves it that I love to cook and do it as well as I do.
My favorite things to cook
I love to cook bread. I have just started to really get into bread baking but I have loved it each time I try another loaf. I am a huge advocate of wanting to force myself to learn something new - even if it's territory that has been threaded for decades before me it's a craft I still want to learn.
My favorite family cooking traditions
My family's biggest tradition comes during the winter time. Every Saturday, when snow was still on the ground my dad (or I) would wake up early and cook a mound of "German Pancakes", a simple fried pancake, but still to this day, brings back fond memories of the good-o-days.
My cooking triumphs
Christmas Eve Dinner 2012 - I made a slow cooker turkey breast with homemade turkey gravy, garlic mashed potatoes, Italian oven roasted Brussels sprouts and crescent rolls. It was a timing nightmare but it was all worth it once it was done!
My cooking tragedies
My biggest cooking tragedy would have to be from when I first started to cook solo after my wife and I had first moved in together. I made a drastic rookie error. I finished frying some breaded pork chops and not thinking I emptied the still hot pan of oil right into the sink where there was a pool of standing water sitting by the drain... The oil erupted back at me landing on my arms. It took about a week for my burns to heal. The chops were good though!
Recipe Reviews 27 reviews
Awesome Slow Cooker Pot Roast
Awesome dish! I use all the same ingredients as listed however I follow the baking instructions instead of the slow-cooker (~20-30 min/lb). It falls apart, you don't even need a knife. And the best part of all - when it's done, That's it, no need to make gravy!

3 users found this review helpful
Reviewed On: Mar. 18, 2013
Perfect Pulled Pork
The first time I made this I followed the recipe to the 'T', It came out flavorless and a little dry, however, I saw an opportunity. I kept all the spices the same, same measurements and quantity, except the water. I cut the water down to a mire tablespoon, just enough to make a thick paste. I used that paste as a rub on the pork roast and tried again - HuRah! That is some good eatin'!

5 users found this review helpful
Reviewed On: Feb. 25, 2013
Caramels
Very good! Made a large batch for Thanksgiving last year and it was a huge hit. Only advice I have is expect it to take a while, once you hit 212 the heating takes a long time (~90 min) since you have to heat it slowly. Besides that, I added Kosher salt to the top of the poured caramel as a finish - They were GREAT!

1 user found this review helpful
Reviewed On: Jul. 18, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: Born and raised in Seattle, college and… MORE
 
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