Compared to what? I suppose would be the counter-question. Is it dry compared to a tiramisu? Yes. Is it dry compared to a chocolate lava cake? Yes. What about a caramel sticky bun? A chocolate-covered bûche de Noël? A white chocolate-iced red velvet cake? Yes, yes and yes. However when considering the relative dryness of […]
READ ONSeems America’s favorite cookie, the Oreo, is extending its dominion to any quick service restaurant that can think of a way to put it on the menu. Kraft is even offering custom “grinds” of it to meet various incorporation needs. Heck I like Oreos as much as the next guy, though I wonder just how […]
READ ONOld news to bakers. However the information on how bacteria impact the release of aroma compounds is rather intereseting.
READ ONI’ve gotten a few emails from folks out there asking how in the world I’m going to be able to fill a brick oven of the size I just built. The answer to that is: it’s not nearly as big as you think. In fact the actual interior baking space isn’t a whole heck of […]
READ ONWell Long Tall Sally, she’s built for speed, she’s got everything that Uncle John needs — oh baby, havin’ me some fun tonight. Those lyrics were sung on pop radio in 1956, if you can believe it. Saw Uncle John with Long Tall Sally, he saw Aunt Mary comin’ so he ducked back in the […]
READ ONYou’ve probably noticed I haven’t baked much the last ten days or so. That’s because my time has been occupied by light contruction. The roof went on over the weekend, and while I still have to add shingles (I’m thinking slate) and paint the trim, I’ve finally, at long last, reached the point of operability. […]
READ ONThere was a decent article on it in the Dining & Wine section of last week’s New York Times. Of course it’s a huge topic, especially here in Kentucky where the vast majority of the stuff is made. There’s a prevailing myth that in order for a corn whiskey to be called “bourbon” it has […]
READ ONThe National Restaurant Association just released it’s second annual “What’s Hot and What’s Not” chef survey, and I can’t say there’s much that’s very enlightening there. Like the similarly titled items you see popping up in men’s and women’s fashion magazines, its only real use is for double-checking whether or not something you still think […]
READ ONSeveral of you have written in to ask: Joe, if this recipe of your parents’ is so great, why aren’t you posting it so we can try it? Won’t they share it with you? The answer is no. Such is the rough-and-tumble, take-no-prisoners world of fruitcake.
READ ONThere’s been quite a lot since last week, as you can see. By the time I got back over the weekend the exterior of my new brick oven was entirely put up. Only the top of the chimney remained, and that went on yesterday. As you can see I bought a load of old bricks […]
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