Christopher R. Rice - The Raven Maniac
@ravensnpennies.com
Writer, blogger, game designer, #GURPS GM, reader, foodie, and cinephile. Inveterate raconteur. Spouse of @foxmoon.bsky.social, bi/demi, he/him.
Love. Duty. Honor. Faith. The Words I Live By.
Semper Vivimus, Semper Vincimus.
https://linktr.ee/ravenpenny
Love. Duty. Honor. Faith. The Words I Live By.
Semper Vivimus, Semper Vincimus.
https://linktr.ee/ravenpenny
sorry. I know those feels!
December 4, 2025 at 11:18 PM
sorry. I know those feels!
I am nowhere near as fast as I was at one point. And I'll be honest, it takes me a while to get damn near anything done. But the results are fairly acceptable. For home stuff. I have four grades of serving: me, family/friends, dinner party, and restaurant. Most of tonight is probably "dinner party."
December 4, 2025 at 3:37 PM
I am nowhere near as fast as I was at one point. And I'll be honest, it takes me a while to get damn near anything done. But the results are fairly acceptable. For home stuff. I have four grades of serving: me, family/friends, dinner party, and restaurant. Most of tonight is probably "dinner party."
Yup! it was the last harvest this year before the frost hit!
December 4, 2025 at 3:24 PM
Yup! it was the last harvest this year before the frost hit!
...maybe?
December 4, 2025 at 10:17 AM
...maybe?
It came out VERY well. The crumb is bubbly and large - just near perfect for focaccia. This will be even more pronounced in the actual baking sizes - this was just a proof test. I'd use this dough at a high-end place.
December 4, 2025 at 10:13 AM
It came out VERY well. The crumb is bubbly and large - just near perfect for focaccia. This will be even more pronounced in the actual baking sizes - this was just a proof test. I'd use this dough at a high-end place.
Depends on how hard you hit.
December 4, 2025 at 9:52 AM
Depends on how hard you hit.
I worked in food a while. As a bouncer longer. Punching dough, punching faces - same thing ultimately.
December 4, 2025 at 9:44 AM
I worked in food a while. As a bouncer longer. Punching dough, punching faces - same thing ultimately.
Thanks! Food prep has been a bit, but if my hands are busy I can either blank my mind or think about something specific.
December 4, 2025 at 9:37 AM
Thanks! Food prep has been a bit, but if my hands are busy I can either blank my mind or think about something specific.
The "test" focaccia. I could have over-proofed- we gonna find out.
December 4, 2025 at 9:35 AM
The "test" focaccia. I could have over-proofed- we gonna find out.
Moar ketchup stories.
December 4, 2025 at 9:13 AM
Moar ketchup stories.
Ketchup! Stupid American wants ketchup!
December 4, 2025 at 9:12 AM
Ketchup! Stupid American wants ketchup!
Made some fresh pesto - whole 16 oz worth! I toast my own pine nuts on the stovetop and blanch the basil for 15 seconds before putting both in an ice bath and then straight to the food processor it goes!
December 4, 2025 at 9:07 AM
Made some fresh pesto - whole 16 oz worth! I toast my own pine nuts on the stovetop and blanch the basil for 15 seconds before putting both in an ice bath and then straight to the food processor it goes!
Now we have the beginnings of delicious potpie.
December 4, 2025 at 7:12 AM
Now we have the beginnings of delicious potpie.
Tis almost done...
December 4, 2025 at 7:11 AM
Tis almost done...
Now I'm working on making a béchamel for pot pies.
December 4, 2025 at 7:10 AM
Now I'm working on making a béchamel for pot pies.
This is what it looks like tonight. Transferred to another bowl, folded it a few times, and oiled it up. We will see if it works tomorrow.
December 4, 2025 at 7:00 AM
This is what it looks like tonight. Transferred to another bowl, folded it a few times, and oiled it up. We will see if it works tomorrow.
This is a rather shaggy dough, but it has been in the fridge for about 50 hours.
December 4, 2025 at 7:00 AM
This is a rather shaggy dough, but it has been in the fridge for about 50 hours.
As you can see the yeasty boys are hard at work!
December 4, 2025 at 7:00 AM
As you can see the yeasty boys are hard at work!
These pictures are actually from a couple days ago, I am doing a cold ferment for focaccia. Had to get the flour nice and pretty.
December 4, 2025 at 7:00 AM
These pictures are actually from a couple days ago, I am doing a cold ferment for focaccia. Had to get the flour nice and pretty.