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Jonitin
Recent Activity
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photo by Jeannette Fleury Detroit native Jason Osburn contacted me the evening I was going to Charcuterie Masters in Flushing, the message was something like... Continue reading
Posted 5 hours ago at STIR THE POTS
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This version of friselle come from the Sorelle Simili book, Pane e Roba Dolce. It's made with a three times refreshed sourdough, and a long... Continue reading
Posted yesterday at STIR THE POTS
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Craig Deihls' Instagram stream recently offered a brilliant use for the chewy end pieces of strip sirloin. He brines, then seasons these end cuts like... Continue reading
Posted 3 days ago at STIR THE POTS
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The baking below was inspired by a recent Pane Nero event in New York. I asked the Veneto baker, whose name is Renato Flaborea, to... Continue reading
Posted 5 days ago at STIR THE POTS
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I miss my Cuisinart bread oven! Outfitted with stone tiles, and cranking up to 500, it was my path to decent loaves and efficient delivery... Continue reading
Posted Jun 15, 2016 at STIR THE POTS
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This past week I joined a Sullivan Street Bakery event. Hosted by Gustiamo, it was created to introduce flour from Filippo Drago. The event celebrated... Continue reading
Posted Jun 13, 2016 at STIR THE POTS
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Sabino Spadaccino got on my radar when I started following his blog Aquasale. Then we followed each others Instagram post. Now he's come to Stir... Continue reading
Posted Jun 8, 2016 at STIR THE POTS
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photo by Leigh Quinnell Romanian-born Raluca Micu is the owner/baker of West London's OCTOBER 26, a one woman bakery that specializes in sourdough. Having studied... Continue reading
Posted Jun 5, 2016 at STIR THE POTS
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Inspired by Ian Lowe, I've been adapting Gaston Lenotre's brioche with sourdough. It wasn't easy given the handicap of baking at home in my tiny... Continue reading
Posted Jun 3, 2016 at STIR THE POTS
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Spring Fling is an annual work party the week before Memorial Day. It is something I chronicle - as well as prepare! It's a big,... Continue reading
Posted Jun 1, 2016 at STIR THE POTS
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I've been drinking cider for many moon. Apparently it's becoming hip. Well, so did cupcakes. Whatever, I still love cider (better than cupcakes!). Here are... Continue reading
Posted May 30, 2016 at STIR THE POTS
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It's been years since visiting Wales to see my friend Mick Hartley, the "no bollocks baker" behind Bethesdabakin. Here's a recent exchange or gift long... Continue reading
Posted May 27, 2016 at STIR THE POTS
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Certain food have short seasons. Like ramps, for example. But what to do after the season with such vegetables? Try fermentation or pickling. Below are... Continue reading
Posted May 25, 2016 at STIR THE POTS
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Real men don't eat quiche? I don't even know if they're trendy anymore and I don't care. I don't think I'll ever dislike them, simple... Continue reading
Posted May 24, 2016 at STIR THE POTS
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The rabbit pâté I sell on my menu at work is popular. Perhaps because it's studded with foie gras and truffles. While making a recent... Continue reading
Posted May 23, 2016 at STIR THE POTS
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James Lahey was kind enough to let me be a tester for his next no-knead sourdough-focused book. Below are shots of my adaptations of other... Continue reading
Posted May 21, 2016 at STIR THE POTS
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Made with ground farro and duck lard. Simple to prepare and it didn't dry out one bit. Inspired me with potential for other flatbreads. More... Continue reading
Posted May 19, 2016 at STIR THE POTS
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Imagine you wake up and go to brew coffee on your favorite stove (the one in your own kitchen), and there's no flame. Happened to... Continue reading
Posted May 18, 2016 at STIR THE POTS
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My buddy Domenico, a zen teacher of cucina reale Italiana, often scolds me for my periodic lapses in understanding semantic and ingredient differences. Sort of... Continue reading
Posted May 17, 2016 at STIR THE POTS
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Roberto Liberati owns one of Rome's great butcher shops. Located on the city's outskirts in the Tuscolano neighborhood, Bottega Liberati was started by Roberto's father... Continue reading
Posted May 16, 2016 at STIR THE POTS
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Photos from several meal's. No more words, as they'll destroy the luscious remains of the flavors that linger. Continue reading
Posted May 12, 2016 at STIR THE POTS
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Another James Beard award for mentor, baking master James Lahey. The man has the drive of a Tasmanian devil and the soul of your favorite... Continue reading
Posted May 10, 2016 at STIR THE POTS
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Instead of England's early Sunday dinner, a post-church ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts... Continue reading
Posted May 8, 2016 at STIR THE POTS
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Based in Charleston, South Carolina, Cypress is prize-winning restaurant that also runs the Artisan Meat Share. Bob Cook is Chef de Cusine at both. Growing... Continue reading
Posted May 5, 2016 at STIR THE POTS
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Having purchased some local sujuçk for breakfast (with eggs and tomato), I used the leftovers later with my dinner. Here's the scene in full! Continue reading
Posted May 3, 2016 at STIR THE POTS