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Hi
I just registered with Stella Culinary & am quite impressed. The Basic Baguette video is excellent - one of the best I've seen & I'll be trying the techniques out shortly.
I've been baking bread bread for a while now with mostly good but sometimes poor results.
One thing I often have problems with is having the dough spread out too much when baked on a stone. Now this could be a result of my using a high hydration dough. However, this dough makes a great loaf when baked in a tin.

So last night, on a whim and with some stuff i had in the fridge, i just happened to make the best black bean adn brown rice burgers i've ever had. I plan on making them again in larger quantity and I was wondering with this sort of thing, is it better to store them uncooked frozen and then thaw and cook, or just as well to cook, cool, and just nuke to reheat? The morning star brand ones are already cooked i mean, i was just wondering more for storage if anyone had any opinions.

Ok so here are the results of my experiment last night:
 
I ended up with around 2.5 gallons of chicken stock at single strength.  I also decided to can most of it in jars so it is shelf stable.  This way I can just store it on the shelf in the basement instead of taking up lots of room in the freezer.
 

Here is a great way to make a cross between the “Top the Tater” and “French Onion” chip dips you can buy in the store, however as they are homemade they taste way better.
 
This recipe is one I have been playing with a little lately and is very tasty.  Feel free to change the ratios if you want more onion or chive, you can also add green onions or substitute them for the chives.  You may also add some chipotle powder, cayenne, paprika, or any other seasoning that you want.
 
Here is the recipe that I use;
 
French Onions: