What do these have to do with cider? Nothing, to be perfectly honest. They’re just something I made up for the wife’s department’s Mexican Day of the Dead celebration over at the university today. What do long johns have to do with Mexico? Nothing! I was in a hurry and didn’t have time for anything […]
READ ONIt is after all Halloween. I’ve got a 3-year-old hippo and 9-month-old sumo wrestler to prepare. An ample haul to all tonight!
READ ONGot another question over the weekend about fry oil. Specifically, does the kind of oil you use (vegetable, corn, peanut etc.) make a difference in a doughnut? The answer is unequivocally: yes. When it comes to frying a pastry, you want as neutral an oil as you can possible find: plain vegetable oil (usually a […]
READ ONFor me, it’s a cake dome with plenty of leftover birthday cake under it. For you see while I was out target shooting early Saturday morning (hey, I live in Kentucky now) the Pastry women were hard at work baking a cake for my belated weekend birthday party. Well I have to say it was […]
READ ONNothing like an early morning round of doughnut making. Brings back old times. Well, I’m sure you’ll forgive me for posting rather lightly today. I’m home all alone on a rainy day with 25 fresh-made jelly doughnuts. Make that 24…23…22…
READ ONIt’s been pointed out by a few members of the studio audience that I came on a little strong in reference to the 100-mile diet in yesterday’s Breakfast with a Calculator post. In fact it wasn’t my intention to dismiss the diet as totally silly. I confess to being rather intrigued with it, if only […]
READ ON…and the winning dish is a dessert: Crusted Panna Cotta Diavolo by Chef Gregory Retz of Virginia Beach, the critical branded component of which is TABASCO Chipotle Pepper Sauce. Chef Retz takes home bragging rights, ten thousand dollars and some mightily over-stimulated taste buds I’m certain. For all those interested in giving Chef Retz’s recipe […]
READ ONLet’s face it, these are tough years to be a local/organic food purist. First there was the revelation that organic diets do painfully little to prevent the intake of carcinogens (a good strong cup of coffee puts back a year’s worth in a gulp). Then the claims that organic foods contain greater numbers of key […]
READ ONThere won’t be a whole lot new on joepastry.com tomorrow, just so yuz know. I’m having a tree taken down in the back yard that just happens to be directly over my office. It’s a gigantic old black cherry that’s been worrying me since we moved into this house in January. The main power line […]
READ ON…it’s the bacteria in my intenstinal tract! Or so sayeth a new Swiss study that claims populations of bacteria living in our guts are responsible for the food cravings we experience day-to-day. Could it be true? Or is it the best Devil-made-me-do-it excuse ever conceived? Stay tuned, ladies and germs…
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