The Nommist

Bread Nerd, Food Lover, Self Taught Home Cook, Graphic Designer and Beer Snob.

[The Nommist @TheNommist]

Everything but the lemons in the background came from our garden, and it’s so awesome to go outside and grab the freshest ingredients possible to make food for my family. My wife has put so much work into the garden, and we’re both learning so much. I’m … https://t.co/2pg276Gkfe

[The Nommist @TheNommist]

🤤 https://t.co/ApXkZp03ej

[The Nommist @TheNommist]

It’s been a while since I’ve made #baguettes. I’m really excited for these. There was a small piece left over, so I made a #grissini out of it to taste the dough. What a complex flavor this dough has. I’m REALLY excited for these! https://t.co/sE0PtdWIU5

[The Nommist @TheNommist]

I made my Bisnonna’s Torta di Pignoli recipe for @freejojoey last night since she came up to visit! I’ve never made this before, but it was absolutely amazing and decadent as hell.

This is my great-great grandmother’s chocolate pine nut cake recipe. I’… https://t.co/fTnZDDIjpl

[The Nommist @TheNommist]

The pork shoulder roast I bought from @delmonicomeats turned out great. It’s amazing the quality difference of locally raised meat. I made a tuscan pork roast with rosemary and Cannelini beans with sage and garlic.

Pork Roast:
2.5lbs pork roast
2 sprig… https://t.co/Yf6bfnTOKC

[The Nommist @TheNommist]

The fine gentlemen at @delmonicomeats had this beautiful locally raised pork shoulder roast from Lewis County, and I HAD to buy it. Service with a big smile, friendly attitude, and gourmet choices! Delmonico’s Heritage Butcher is my favorite place to get… https://t.co/OK66rnO2kK

[The Nommist @TheNommist]

What’s better than a badass deli sandwich? Maybe one you made at home with freshly baked hoagie rolls. The sandwich pictured has mortadella, pepperoni and hot coppa, with piccante provolone, green bell pepper, red onion, tomato, Castelvetrano olives, and… https://t.co/VSAlYDPdBI

[The Nommist @TheNommist]

Hey friends, I'm trying to get to 100 subscribers so I can grab my custom URL for my YouTube channel. I'm working on a pretty cool project that I think you'll all be excited to watch, but won't be releasing for a while.

Would you be so kind as to subscr… https://t.co/3CSRnr0dkj

[The Nommist @TheNommist]

I made Papa’s Tomato Sauce Recipe tonight with some of the best Italian Sausages I’ve ever had from #RicciosSausageCo. Grazie, Stanislao, for attending the #vespafesta at @casaitalianacc so I could indulge in your amazing salsiccie! If you want the #toma… https://t.co/K4MooqEZyO

[The Nommist @TheNommist]

Home-cured bacon smoked with our own apple wood. #bacon #chargriller https://t.co/32GXxTG6hY

[The Nommist @TheNommist]

baconbaconbaconbaconbacon #bacon #chargriller https://t.co/7fvF2bJMhv

[The Nommist @TheNommist]

I feel like I should make this #tomatosauce at least 2 times a week. It’s quick and easy enough, and damn delicious. Recipe link’s still in the bio!

#ricettadifamiglia #sugoalpomodoro #salsadipomodoro #fattoencasa #homemade #italia #italian #italianamer… https://t.co/f6felDNhsn

[The Nommist @TheNommist]

I've been going through family recipes and thought I'd share my Papa's fantastic Tomato Sauce Recipe. It's quick, super easy to make, and works well with many dishes. I think it'd be amazing as a pizza sauce. Give it a try and let me know what you think.… https://t.co/ou7OnjCq57

[The Nommist @TheNommist]

For #MemorialDay, I smoked this pork butt for 10hrs. As you can tell, the bone was actively removing itself. I’m very happy with how this came out, and will definitely be doing this again. We ate it on Hokkaido rolls with homemade bbq sauce and a family … https://t.co/nYRGzz8i8p

[The Nommist @TheNommist]

Now that’s how you enter a garden. Gate’s up, and I’m pretty happy with it. You should see it from the other side. https://t.co/IbDrQXo1nh

[The Nommist @TheNommist]

First harvest from the new garden. These taste pretty damn good. Looking forward to having them with some tacos. 🤤 https://t.co/OaFDNSzYhF

[The Nommist @TheNommist]

It’s been a while since I posted a bread photo, and this one’s got quite a story to tell.

I decided to take a stab at a hybrid recipe, using a poolish and some sourdough starter. To make the poolish, I only used a small, immeasurable pinch of @safinstan… https://t.co/9awQhh1nCg

[The Nommist @TheNommist]

Buongiorno a tutti!

I know- I’ve been MIA for a while. My new career has taken a good amount of my time, but I’m really enjoying what I do, and I’m very thankful that I’ve been fortunate enough to have stayed worked through the year. But here’s a pictu… https://t.co/ad6rg2Mqs2

[The Nommist @TheNommist]

Hey bread friends! I’m working on a project for sourdough starters, so I may post a few of these to my stories about different things. I wanted to ask the sourdough community for your observations.
I’m asking for any info about experiences you’ve had tr… https://t.co/cNa1L2Cs0P

[The Nommist @TheNommist]

Happy new year and thank you SO MUCH for all the love! I’m pretty happy with my top nine results via @challengerbreadware! #challengertop9
I’m grateful for the friendships I’ve established through this account, and even though I’ve been MIA for a bit, i… https://t.co/Y7NwEAPGGq