This of course has no bearing on anything I’m talking about this week. It’s just a dessert I made the other night for a particularly fussy friend. He’s an Italian gentleman with particular tastes and strong opinions, the sort of fellow who doesn’t hesitate to say things like “This is excellent, though I would have […]
READ ONWARNING: The following post has nothing whatsoever to do with noodles. But then neither did the travels of Marco Polo, so what are you complaining about? So who exactly was Marco Polo? An explorer? Yes, but only secondarily. First and foremost he was a Venetian, which in those days meant he was a businessman, looking […]
READ ONSpeaking of China, it seems doughnuts are all the rage now in Southeast Asia and China, a very auspicious development both for Dunkin’ Donuts and the ailing Krispy Kreme. Speaking for myself I’d love to try some of the flavors chains are turning out over there: green tea, honeydew melon, strawberry and sesame. A little […]
READ ONAt long last my old categories are back up, every bit as good as they ever were. Alas the same cannot be said of my links list that was trashed last month when whoever-it-was torpedoed the site. I’ve got a few that I remembered back up there, but the list is far from complete. So […]
READ ONI maintain that the reason you see so many chefs on television nowadays is because most of them will do anything to get out of the kitchen. Work in a restaurant for a while and you’ll see what I mean. Even the “exciting” ones are incredibly redundant places. When they’re not boring you to tears […]
READ ONSally C. from Tip of the Iceberg writes: Tell your friend in “Old Towne” that’s what coops were invented for. Grandma (Aunt Della, really) had laying hens and milk cows so every morning and evening we gathered the eggs and milked the cows. Her coop was set up so you could reach for the eggs […]
READ ONI let a reference to nitrogen pass the other day without expounding on it at all, something a truly committed nerd would never do. So in the interests of retaining my Member in Good Standing status at the local chapter of the Obnoxious Geeks of America society, I’m here to make up for the lapse. […]
READ ONOr maybe I should call these posts “On the Many Virtues of Frozen Cake Layers” since another frozen 6-inch layer was what allowed me to whip this little improvisation together for company last night. Again it’s nothing more than a single split layer, only this time with lemon curd filling and a little powdered sugar […]
READ ONThe “perfection” of a protein is measured in terms of how much of that protein is used by the body once it’s consumed. The world is full of different kinds of proteins after all, and not all of them break down the same way in the digestive tract. Some break down very inefficiently, meaning that […]
READ ONThere’s all kinds of action on the childhood development front these days, which means I’m dishing (and I do mean dishing) out rewards as fast as I can bake them. This pink cake was a “congratulations and keep up the good work” award from the wife and I to you-know-who. It’s one of my regular […]
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