Uh oh…

This week’s MediaPost Publishing Insider reports: It’s happening already. Waiters at New York City restaurants are starting to introduce themselves to customers by saying, “I’m a blogger–I’m just doing this while I wait for my big break.” Of course, this in no way means I’m not going to be a pastry blogging billionaire. Joe Pastry […]

READ ON

Bragging Rights

A good friend up in the Twin Cities had this to say about the Joe Pastry pizza crust: A friend of mine tried it out this weekend and he loved it. He’s been experimenting with pizza recipes over the last month or so and he said your crust was the best by far. What can […]

READ ON

Lickety Split

That’s a pretty darned good hot cross bun recipe, all things considered. Start-to-finish you can get the whole thing done in 3 1/2 hours, icing included. And the results are…pretty darned good. All the aromatic spices, combined with the chewiness of the high-gluten flour, gives the buns and old-world quality that’s quite satisfying, especially for […]

READ ON

Oh Gale, Gale…

Friday is hot cross bun day, at least as long as it’s Lent, and so I’m after the Gale Gand recipe this morning. The only big disappointment so far is that the recipe wasn’t given in weight measures. I used a standard 5 ounces-to-the-cup conversion, but ended up using at least a third again as […]

READ ON

PSA Moment

I’ve been talking a lot about fat content lately, and taking some guff for what a couple of critics have said is an open endorsement of fat consumption. That is absolutely correct. I do endorse fat consumption, and without apology. Human beings need fat in their metabolism, and I see no better way of getting […]

READ ON

Method in Madness

Contrary to what I insinuated in one of yesterday’s posts, I was discerning in my choice of this week’s recipes. For the brioche in particular, I wanted a recipe that employed a sponge as opposed to a plain vanilla straight dough method. The reason, because I really do value that extra bit of depth that […]

READ ON

Busted.

Some wise guy (actually gal) has already pointed out that hot cross buns are not a pastry per se. Alright yes, Miss Know-It-All, you’re technically right. The textbook definition of a pastry is a sweet or savory that uses unleavened dough, like puff pastry, tart crust, strudel dough and the like, as a base. That’s […]

READ ON

When Foodie Turns on Foodie

I have to confess I chose this week’s recipes, in part, because they were funny. Not the recipes themselves exactly, but the foodie-on-foodie conflicts they apparently inspired. These days you see, every consumer web site wants to be “interactive”. They want to be down with their peeps. Or at least want their peeps to believe […]

READ ON