Nothing 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…
READ ONFolding is a critical skill where the Egg Foam Method is concerned. Sadly, it is also one of the most misunderstood techniques in all of cookingdom. For most people it simply means “stirring with a spatula”. In fact folding is a far more delicate thing than that, since very often the intent behind it is […]
READ ON…as in this flourless chocolate cake. Would you believe our farmer’s market still has raspberries? No, neither would I. I bought these giants at the grocery store. In general I like my flourless chocolate cakes a bit firmer. In this case all I didn’t have all the chocolate I needed on-hand. Usually I use a […]
READ ONSeems New York City’s trans fat ban applies everyhere in the five boroughs but at city hall.
READ ONThe front page of today’s Dining In section of the New York Times contains a feature on seltzer water, which is so July. At least around here.
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