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chris-cicotte.bsky.social
Family - Tech - Cycling - Food
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My sourdough is getting better with each bake. Can’t wait to see the crumb! I’ll be serving it with Cacio e Pepe for dinner.

submitted 4 days ago • 0 comments

We were trying to think of the best way to use the sourdough I made earlier. Dawn suggested her favorite sandwich for dinner, the “Rachel”. Similar to a turkey rueben, but with cole slaw instead of sauerkraut.

submitted 17 days ago • 0 comments

My sourdough loaves are getting better with each bake

submitted 18 days ago • 0 comments

Made a huge Lebanese meal on Friday so we had some leftovers. Today I made pizzas for lunch, this one was my favorite. Shish kafta pizza. I used Toum instead of pizza sauce and topped it with Arabic pickles, Roma tomato, and mint.

submitted 25 days ago • 0 comments

Pizza night! Bacon cheeseburger was a new request.

submitted 32 days ago • 0 comments

Pork chili verde w/ esquites

submitted 38 days ago • 0 comments

Making spaghetti and meatballs tonight. I used to bake the meatballs and then add them to the sauce, but I’ve switched to adding them directly to the sauce. Are you on team bake/pan fry or team direct to sauce? 

submitted 40 days ago • 0 comments

Weekly bread practice. Looks like I still need to work on my scoring 😀

submitted 40 days ago • 0 comments

My daughter requested some cabbage soup to take back to school (I may have to keep some here 😀)

submitted 45 days ago • 0 comments

Cheat meal unlocked - Carbonara w/ light charcuterie (Sautéed asparagus and Meomi Pinot Noir not pictured)

submitted 53 days ago • 0 comments

Can’t wait to see the crumb on these! 

submitted 54 days ago • 0 comments

Rustic French loaves Next time I need to score a little deeper and turn the heat down slightly and cook just a bit longer. Not a terrible first attempt at all.

submitted 64 days ago • 0 comments

Ribs were requested for dinner

submitted 67 days ago • 0 comments

Chicken Shawarma pizza test #2 Used toum for the sauce and low moisture part skim mozzarella. This time I added the pickle and turnip before putting it in the oven and then topped it with diced tomato. I definitely think this is much closer to a chicken shawarma sandwich.

submitted 69 days ago • 0 comments

Last group ride of the year. It was 12°F with a stiff NW wind coming off the farms. Had a great time.

submitted 73 days ago • 0 comments

Made another batch of NY pizza dough this morning. Went with straight bread flour this time (as called for in the recipe) instead of whole wheat inclusion. I’ll experiment with it another time, but playing it safe for Christmas Eve dinner. I adjusted the dough ball weight for 10" pizzas.

submitted 73 days ago • 0 comments

NY style pizza test on the new baking steel. I substituted 10% of the bread flour with stone ground whole wheat and did not alter the amount of water used. I did a 36hr cold ferment and cooked at 500°F on the baking steel with only bottom heat.

submitted 74 days ago • 0 comments

Grillos/V8 collab is better than expected. It has a nice, subtle dill flavor. I added celery salt, cracked pepper, and a dash of Franks.

submitted 102 days ago • 0 comments

I sure hope I’m not disappointed by this…

submitted 103 days ago • 0 comments

I’m about to start preparing for one of the hardest things I’ve ever done. I was lucky to be selected to race in Kansas next year. I’ve done countless centuries on the road, but never 100 miles on gravel. I’m super stoked!

submitted 105 days ago • 0 comments