They’re pronounced PAST-ee, not PASTE-ee. That’s something even my TV culinary hero, Alton Brown, got wrong when he did a show on pocket pies a few years back. And Lord was I embarrassed for the poor guy. PASTE-ees are little discs with tassels that exotic dancers wear on their upper parts and twirl in various […]
READ ONMy next project is a terrific request that I received last month. It happens to be near and dear to my heart (for reasons I will shortly explain), and will be a great way to kick off my “more savory” year of blogging: the Cornish pasty.
READ ONWanted to apologize to some of you folks out there who’ve emailed me and haven’t received replies. A whole pile of emails that were sent around the holidays were lost due to my own incompetence. Among them a couple of recipe requests and project requests. On which note, I wanted to once again throw open […]
READ ONI’ve gotten that query several times via email the last few days, and I confess it’s a hard question to answer. For there’s no denying that boule (ball)-type breads bake up very well inside thick metal or clay vessels. Dutch ovens, if they’re already hot when the dough goes in, both radiate and conduct heat […]
READ ONFunny how things work out sometimes. Here I mentioned Michoacan ice cream yesterday, and today there’s a major daily newspaper story on the subject. Are they spying on me do you think?
READ ONReader Erika alerted me last evening to inform me that there was WAY too much yeast in the Danish pastry dough recipe that’s up over on the right. Was she ever right. It called for several times more yeast than was appropriate. Apologies to all those who may have tried it but got wildly over-poofy […]
READ ONBy popular demand, an easy and clear recipe for this very handy pastry component. As you can see, the home-made stuff has a very nice, thick consistency, especially after it’s been well chilled (as this has). A home made version of sour cream is what it is. Begin by pouring about 2/3 cup of cream […]
READ ONRegular contributor Hans writes in with this comment on my “hearth oven” posts: Call me a skeptic. It’s important to preheat your oven to capture every last joule, but then it’s ok to open the oven door 3 or 4 times and spray relatively cold (even if it’s tap-hot) water into the oven? Do you […]
READ ON…but I could have stood in front of this stall and eaten ’till I popped. And this was just one of dozens in the Candy Market in Morelia, a city that’s famous for its sweets. What’s the difference between these and those I’m used to in the States? I suppose it’s that most of these […]
READ ON…same as the old White House chef: the obviously very talented Ms. Cristeta Comerford. Thus endeth ANOTHER very silly period of wild speculation — and demands — by some of the more obnoxious corners of the food blogosphere. Actually it wasn’t just the blogosphere, now hat I think about it. The Chicago Tribune got into […]
READ ON