So I’d better get after this too. I’ve got a lot of ground to cover today. I was up at the crack of dawn today finishing up my dough. Overall the recipe seems very good, if a tad wet, so I cut the water down by an ounce or so. More on the process as […]
READ ONIt’ll be interesting to see what direction Panera goes with the pizza concept. I love this line from the article: “Dough, in all its guises, seems to be a Panera specialty.” Gee, ya think? Seems Mr. Martin could use a couple weeks in Cabo to get his edge back.
READ ONEnough with all this history stuff. The weekend’s coming up and I have Napoleons to make! The assembly instructions in this week’s recipe from About.com are ridiculous. I’m not sure I even understand them. Roll out dough into a triangle? Wha…? The great thing about Napoleons is that they can pretty much be whatever you […]
READ ONIt’s not terribly easy to nail down the precise origin of pizza. At it’s essence it’s a flat, round bread, of which there were countless varieties in and around the Mediterranean dating back to at least 4000 BC. I say “at least” because 4000 BC is the rough date at which anthropologists believe yeast was […]
READ ONDid anybody guess what Napoleons and Neapolitan pizza have in common? That’s right you with the accent, they’re both from Naples. But you just try telling the Danes that. They’re convinced that the Napoleon was invented by a Danish royal pastry maker when the daring Corsican had occasion to visit the King of Denmark in […]
READ ONSeems the sourdough starter I made last month is a bit of a touchy customer. Since I use it quite a bit I’ve gotten used to just letting it sit out on the kitchen counter 24 hours a day, seven days a week. Yet now that it’s really warm I’ve had a bit of trouble. […]
READ ONAs you all know I’m generally pretty sanguine when it comes to things like high-fructose corn syrup and trans fats. But ice cream that contains fish proteins just doesn’t sound good. Though I have to confess that the science geek in me finds the idea of taking a protein that keeps an eelpout from freezing […]
READ ONIt’s been a while since we’ve done any real pastry-case pastry here at Joe Pastry, so I figure, let’s make ourselves a classic: Napoleons I had a terrible time finding Napoleon recipes on the web. I don’t think this is an especially good or clear one. But a Napoleon is really just a combination of […]
READ ONJust back from a 3-day trip to Chicago where I witnessed something I thought I’d never see: a city on fire (no pun intended) for thin-crust pizza. True, the massive Chicago deep dish pie has always been something of a tourist dish. The locals crow loudly about its virtues to out-of-town family, then sneak home […]
READ ONHad to run to Chicago on business, so I won’t be blogging today. More of the usual come Monday.
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