It's not just food... It's a way of life! Blog at (3/2013)

It's not just food... It's a way of life!

Mar. 28, 2013 5:44 am 
Updated: Mar. 29, 2013 7:23 am
It's still alive!  After the 1st refresh of the wild yeast on the 25th I had higher hopes for my 2nd refresh since I now kenw that there was living wild yeast in the dough and that it could be sustained in my kitchen under 'standard' environmental conditions. I removed the cover from the… MORE
Wild yeast - 2nd Refresh - before the 'crust' was removed
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Wild yeast - 2nd refresh - after the 'crust' was removed
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Wild Yeast - 2nd Refresh - New bowl after the fresh flour is added
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Mar. 26, 2013 9:37 am 
Updated: Mar. 27, 2013 8:35 am
Yesterday was the first round of my 'wild yeast' refresh.  Seeing that it had to remain covered with a paper towel the whole time I have been unable to monitor it's progress and, to be quite honest, was expecting to either find a horrendous science experiment or a hard ball of dough bonded to… MORE
Wild yeast after shell has been removed but before the flour refresh.
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Wild yeast refreshed - 1/2 cup of fresh flour and water added with the starter.
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Mar. 24, 2013 12:31 pm 
Updated: Mar. 25, 2013 9:10 am
Yesterday, I started a, well, starter.  More specificlly I took the first steps into creating a regional wild yeast sourdough starter.  Seeing that I currently live in St Augustine, FL, known for it's history, I thought this would be a neat way literly have a taste of history, and create a… MORE
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Mar. 19, 2013 5:10 am 
Updated: Mar. 20, 2013 6:28 am
Last night I decided to take a crack at pork again... And finally with success! I have been cooking for 18 years but one of my biggest hurdles has always been pork, in all it's forms.  Chops, loins, roasts, all have ended up... well... Meh.  Not great, sometimes good, but never really more… MORE
Mar. 18, 2013 12:23 pm 
Updated: Mar. 19, 2013 4:57 am
So for the last two weeks I have been on a bread-bender.  I do not own a bread machine nor a stand mixer, only two hands that love to get dirty.  The best tools in my kitchen, you learn far more of what you are creating then knowing how it feels, if it's too hard, dry, firm, moist -… MORE
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Chris Mosley

Home Town
Wheaton, Illinois, USA

Member Since
Sep. 2007

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Kids, Quick & Easy, Gourmet

Gardening, Hiking/Camping, Camping, Biking, Fishing, Photography, Reading Books, Music, Wine Tasting

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About Me
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!
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