…try leaving the caraway seeds out. Though I love caraway, it’s got a very distinct flavor, one that’s strongly associated with rye bread. So much so that when people taste caraway, they think they’re tasting rye. This is probably due to the fact that Scandinavian ryes, which are both heavy in caraway but lighter in […]
READ ONAs good and authentic a rye bread recipe as we have to work with this week, there are a couple of dead giveaways that we’re dealing with “citified” rye. One is of course the leavening: it’s packaged yeast. No northern European peasant would have had anything like that to work with back in the day. […]
READ ONAbout time, is really what this post needs to be called, since rye bread is last week’s bread project. Just goes to show what a doughnut fanatic I am, once I get started talking on the subject it’s hard to stop. Case in point, the previous sentence. So where was I now? Oh yes, rye. […]
READ ONI finally finished Michael Pollan’s new book Omnivore’s Dilemma last night. I’m embarrassed to say it took me over a week. But then, given how much I enjoyed his previous book, The Botany of Desire, I didn’t want to rush things. Top-notch creative nonfiction is a rare and precious commodity, especially when the topic is […]
READ ONI’ve heard tell that the new fonts my trusty tech honcho and I put up can be hard to read in Windows, specifically when running Explorer. If this is so, please let me know and I’ll try to work something else out.
READ ONSort of. Someone who clearly knows more than a few things about fry oil wrote in over the weekend to say I missed a key type of oil degradation reaction in my Friday discussion: polymerization. Yes, it’s true, I did skip over it. The reason I did so, however, is because frying fat is so […]
READ ONThere’re really aren’t many to begin with. On the Food Network the only actual pastry show is Sweet Dreams with Gale Gand, which is a really good show. Other than that you’ve got Sugar Rush, which is of almost zero use to the home baker, and then the various Jaques Torres chocolate shows. And while […]
READ ONWhen studies reveal that conventional pesticide levels are so low they can barely be detected; when multinational food companies enter the market with mass-produced product; when “local” can mean anything within a 400 mile radius…what does “organic” really stand for? What do farmer’s markets stand for? Some folks in New York are trying to figure […]
READ ON“Our customers have given us permission to extend the experience.” Don’t the rest of us get a say in this?
READ ON