Whahappun?
I can’t say really, I never heard from my host, but the site was down for about 48 hours. Maintenance maybe, or somebody’s toddler hit the off switch. Based on recent experience, I’ve got my money on the latter.
READ ONAuthor: joepastry
Just when I get back in the game…
I’m being called away. To Milwaukee. No worries, I’ll be back soon telling tales of bratwurst. Plus I’ll get a few full nights sleep — which puts a whole new positive spin on business travel.
READ ONThe Return of The Regular Joe
Watching all the hand-wringing at Starbuck’s over the pasting they took in last month’s Consumer Reports taste tests (not to mention their nosediving customer loyalty numbers) makes me think of the old adage that sooner or later every overnight success has to go to work for a living. For years now the good folks out […]
READ ONFriday Night is Pizza Night
Well it’s been three weeks and the Chicago deep-dish crust tastes every bit as good to me as it did that first night. I’ve made a couple of tweaks to the procedure (a higher par-baking temperature, for instance) but the proportions are same. Oh what joy there is in knowing I can now take Gino’s […]
READ ONScore One for the Food Police
And that’s not a metaphor, at least if you live in Chicago. Last Friday longtime friend Doug Sohn was cited by Chicago police for continuing to serve his famous foie gras dog in open defiance of the world’s most ridiculous law. In real-world dollars the fine doesn’t add up to much (though few business owners […]
READ ONBuilt for Speed
All my girls need extra sleep this morning, so I’ll take the opportunity to blog while I may. One thing that I think is interesting to examine is the role of a baguettes’s shape in its preparation. A long, skinny form with lots of surface area obviously lends itself to rapid heat penetration, which means […]
READ ONFor the Week of February 12, 2007
That faint sound you hear is of distant knuckles cracking. Mine. Enough of all this stress and sleeplessness. There’s baking to be done! So let’s get back to it then, shall we? To kick off the year I thought I’d start with a bread that I blogged about (poorly) way back at the beginning of […]
READ ONThe Return of Yeast
So OK, I’ve been trying the pizza crust without yeast for a while, and it’s been good. But ya know, it just hasn’t been great. Especially with the grated potato, it’s been dense and hard, more so than a regular tart crust. On a whim however, I decided to reintroduce yeast into the recipe. I […]
READ ONGas vs. Electric Ovens
Love the house, love the yard, love the neighbors (for the most part). What I’m not so sure about is the stove that came with the place. It’s electric, and I’ve never cooked on an electric stove before. Well, I take that back. I remember this one electric coil stove I had in a cracker […]
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