So, what can you do with a whole wheat berry? Well, you can eat it as it is, though that’s a chewing-intensive experience that frequently results in indigestion. You can cook it then eat it, which can be a very nice experience indeed. Or, if you want to greatly expand the possible culinary uses of […]
READ ONGiven all the pressure I’ve been receiving to do a true whole wheat bread, I’m officially caving. Whole wheat sandwich bread it is!
READ ONHeck, I’m in. The good folks over at Amano Chocolate have put out the world that they’re sponsoring a chocolate giveaway to promote the release of one of their new artisan chocolates. All you have to do is go to their site and try to guess which country their latest batch of cacao beans came […]
READ ONNo, not The Colonel. Though we may well get around to that particular homonym one of these days. He’s literally an institution here in Lousiville, and is in fact buried not a mile from where I’m sitting at this very moment. They say he was a very genial man who also cussed like a sailor. […]
READ ONI have to confess it’s taken me a while to come around to whole grain breads. I’ve avoided them most of my adult life, as I associate them with the brick-like fruits of my hippie college buddy’s labors. I can still recall the experience of staring down at one of Scott’s fresh-baked loaves, marveling that […]
READ ONActually “whole wheat” sandwich bread was the official request, but for reasons that will become clear as the week progresses, I thought “whole” wheat was a bit too limiting. Make no mistake, I plan to make a “wheat” bread of some description, but the odds are excellent that I’m going to sneak at least a […]
READ ONAn interesting question from reader Jonah R. this past weekend, for indeed most traditional soufflé dishes have a ridged exterior. Most smaller ramekins have them as well, and they’re not just decorative, they have a function. That function is to increase the surface area on the outside of the dish, and more surface area means […]
READ ONYesterday I was where I always am on the last Sunday in May: the Indianapolis 500. What can I say? They call it the greatest spectacle in racing, and friends, it’s no lie. I’ve missed only a handful of years since I was ten years old, and the first roaring lap of the race still […]
READ ONYou want to talk about the dynamic nature of a soufflé? By the time I got this beast into my preferred light to snap this picture, it had already fallen from its peak about two inches over the rim of the form to a level about even with the form. That’s normal for a soufflé […]
READ ONHere’s a hot little accessory that all the pizzaioli in Naples are going to be running out to buy: NBA-branded edible decals for pizzas. They’re similar to the photo-realistic decals that came out for cakes a few years ago: paper-thin little appliques made of sugar and starch. According to USA Today, the licensed decals will […]
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