Isn’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.
READ ONAnyone ever wondered what exactly the term “Third Reich” stood for? It’s one of those things you hear all the time on the Hitler, er, History Channel and in movies, but it’s never explained. If there was a “third” reich, what was the “Second Reich”? And for that matter, the first? Well, I’m here on […]
READ ONWhat’s the cultural capital of the world? What place, more than any other is known for its art, its fashion, its intellectual output, its music and its food? I’d say if you were to scratch music off of that list, and put aside any national biases, most of us today would probably say Paris. And […]
READ ONIt’s astounding how much attention last week’s no-knead bread recipe has been getting. Even the venerable Rose Levy Berenbaum has gotten in on the act, which is, how do you say in your country, big time. Casting about the web I’ve found all sorts of posts and threads about no-knead bread adventures. Oddly enough, one […]
READ ONOnce again we have a happy coincidence on our hands. Today’s New York Times food section just so happens to have a lengthy article on baking and fat. In it the author (Melissa Clark) recounts her adventures using various animal fats to make sweet pie crusts. Sound disgusting? Actually it isn’t. In fact animal fat, […]
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