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Want some of my most carefully-tested, all-new recipe content up in here? Well, it’s coming all the same, so too bad and put that finger away.

Now that it’s warm enough to run my cheap-assed backyard electric smoker box, I’m dialing in my custom-ground rib rub, sauce, and technique. I’m also doing lots of bread now that it’s the exact wrong time of year to have my oven at 500F every day. And, I’ve been working with the greatest chef in Portland to up my game, so that’s what the perplexing corn cob thing is all about.

(For the most part, I’m a fairly lazy cook, which bodes well for people who don’t want to wash every object in their kitchen, or spend hours doing something super boring, every time they want to eat.)

Seriously, I want to hear what demand for cooking stuff is/isn’t like here in the Author’s Tier, so please share your opinion in the comments. I’ll post the aforementioned pieces either way, but I’ll definitely get more going if there’s a wish for it. And yes, they’ll be in the relevant character voice(s), with stories.

Do the comment thing and Thank Youiuiuou

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Comments

Melanie

I'd love cooking content and the epicurian component of Achewood has always been a treat.

RJ Carmine

I would love an excuse to fire up my oven and enjoy a homemade boule. I haven't had a smoker since I lived in rural Alaska, I should totally get one.

braap

What kinda ratio you run on your sourdough? I go for 75-77% but often have trouble working it so have to add a ton of flour while kneeding Edit: nice looking crumbshot btw

MVB

What's the lemon doing? It's a little threatening.

Alexander

The demand is very high. I love this stuff.

Christian Herro

One hundred percent yes. The cookbooks have always been one of my most treasured Achewood in-universe pieces.

KP

HELL yes.

J Hardy Carroll

Nice looking loaf, Chris. I got into no-knead bread a few years ago and pretty much nailed it, but having a delicious crunchy fresh boule made with organic bread flour and high-dollar French yeast sitting on the counter ensured that I would be upping my calories by a least 500 a day since every walk through the kitchen resulted in me hacking off a one-inch slab and smearing it with butter or some soft smelly cheese with umlauts in the name. Maybe when I move to a walkable city.

Michael Akey

Im in the UK and found some hella good locally ground flour but it is really dark when the sourdough is done. I made my starter from scratch here for the good and weird local yeasties. The starter comes alive fast and is really fantastic but Im not sold yet on the flour. It’s different than anything ivenused before and im not getting the ear and oven spring id like yet.

Achewood

When I say easy, I definitely don’t mean knowing a lot about what’s happening. (Quote me!) When I was starting I’d use scales and grams and stuff, but I like to shoot for a recipe that will easily get the most people close to a really good loaf, rather than a few really experienced bakers like yourself close to the perfection you’re already going to attain better than I would.

braap

We ain't always have to get fancy with it but sometimes it's fun to spend your whole afternoon with that Staff of Life

Achewood

Yeah, bread season is also "I'm fucking fat again" season, and when I run it is like wearing a loose corset of tripes.

Achewood

these are some pro-style shibboleths of the Guild, brother. Look up "tartine bakery loaf" and you'll see some beautiful dark crusts that taste like Nutty Oven Coffee

Thomas Ellis

I always loved the Achewood cooking content and recipe books. My sourdough starter died last summer (RIP) when I was moving house so could do with some inspiration to get back into it!

Spyguitar

Always happy to read cooking content, yup. Keep it coming!

Jonathan

I definitely want the cooking stuff. Gimme more of the cooking stuff

Robert Lavery

That loaf looks fantastic. Seeing it next to the lemon makes me want oysters. Also, seeing the meat in the smoker makes me want that. In short, I want to eat all of this. Instead I will eat a salad and pine after these images. And buy an Achewood cookbook. 🤤

Ian Custer

Yes, 100% I want this. Anyone who can walk into any kitchen and make the staff of life is COMPLETELY RAW

Scott White

I would love to see some baking recipes. It looks like you’re not using a lathe on your boule? A roguish and reckless move I admire.

Achewood

I actually don’t know what a lathe is, other than the thing from shop class, and that seems like a lot of force for a bread

Scott White

Oh that makes sense because I got all mixed up. I meant bread lame. A bread lathe would make some cool designs in a boule i guess

Achewood

Is that the razor where a man who wakes up at three a.m. after dreaming of ratios draws a sheaf of heirloom kamut on his raw loaf? I cut a single slice with a sharpened Andrew Dice Clay CD

J Hardy Carroll

I saw a bacon hula skirt at the Embers one time in the 90s. Who knew I would internalize that?

Sean Wolf

Since I don't know how to cook risotto I just use the rice to write "RISOTTO". Also, please and thank you for any bread recipes.

Ed C.

Bread looks great. Are you doing a no-knead long rise method (aka the NYT bread aka Bittman's recipe aka Jim Lahey's recipe)? It looks kind of like it and that's the recipe I always use.

Sedric And Charlie

by all means cook away, I shall not object to receiving *more* things for the same amount of money

Amy Lewis

Yessssss, please, all the cooking and recipe talk. p.s. Nice crumb!

Achewood

I started using that Lahey one when it first came out in NYT like fifteen years ago, so this is a distant and highly simplified descendant.

FLON

I would joyfully read any content in the character voices. So yes please to cooking content.

Ed C.

What simplifications did you make? I've been using it about as long as you, but I stick pretty close to the version in Lahey's book. My only modification is scaling it up 50% so it fits nicer in my dutch oven.

Brian Sawicki

definitely interested in the cooking content

Kimberly Bradshaw

Yes please! My fella didn’t cook much before we got married, and the first steak he made was Ray’s t-bone

Austin

Hell and damn yes. Your cookbooks (and now posts) make me wish my apt complex was more lax on grills, to say nothing of smokers. Anything to which I can apply the food-b-tasty sauce is a hot bonus

Christopher Craft

I am down for all recipes, especially ones that don't take a million minutes.

Julie (HiDeeHoGal)

That is a good ass looking sourdough, my guy. Reminds me of hand-shaken salted butter and strawberry freezer jam made of night-stolen pick-your-owns.