Seems Louisville made national news last week and I didn’t even know it. Not that the mayor was exactly crowing about it, you understand. According to a national survey, Louisville residents ranked second (just behind the inhabitants of Birmingham, Alabama) in fast food consumption, averaging just under 6.5 visits to a fast food franchise per […]
READ ONBaker extraordinaire Dorie Greenspan stopped by the National Public Radio studios last week (acutally she probably ran there, since nothing beats that kind of publicity) to talk with Michelle Norris about her new book and her “mission” of demystifying baking for home cooks. In the (probable) event you missed it, you can listen to it […]
READ ONThe Wall Street Journal had a terrific article last week on the rise of professional chef hotlines. A great alternative to all those two-dollar-a-minute phone sex and astrology 900 numbers I think. A lot cheaper, plus you actually learn something. The premise has been around for a couple of years, but only now do they […]
READ ONMuch as I love to cook, I was delighted not to have had to lift a finger this past weekend, which turned out to be a long succession of fabulous meals. I ate full turkey dinners no less than twice, each its own little culinary masterpiece. The first was traditional: an oven-roasted bird with a […]
READ ONIsn’t that just the way, my file uploading capability craps out with only one photo left to go: the money shot of the finished product. Me and my darn thoroughness, I probably exceeded some kind of file limit. A call is in to my host, we’ll see if we can’t get it done today. I […]
READ ONYou want to set your kitchen timer to make sure you don’t end up parking your dough in the refrigerator longer than 20 or 30 minutes. The reason, because much past half an hour and the outer layers of butter (which are now very thin sheets) harden to the point they become brittle. When you […]
READ ONYa know, those Cook’s Illuatrated folks may be onto something with their cooked potato crust. A proportion of potato does make a deep dish pizza crust pleasantly dense and tender, that’s for sure. It also browned up nicely, and was as moist as they promised. I can’t decide if it tasted much different, though my […]
READ ON…and I haven’t made the deep dish crust in a while. I guess I’ve been a little busy and a little bored with it. The balance of flours has seemed about optimum considering the ingredients I’ve been working with, but it’s still been falling short of the mark. It wasn’t until I read over a […]
READ ONYes it was. It was only technically “Roman” because the Pope crowned its emperors. And those emperors, because they were generally the baddest boys on the block and protected Rome from invasion, were German.
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