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Jonitin
Recent Activity
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The other evening I was lucky to spend an evening with Stefania Barzini. Hosted by Beatrice Ughi, Stefania is a well renowned Italian chef and... Continue reading
Posted 2 days ago at STIR THE POTS
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Lapsed religious obligations can't defeat more primal familial ties. Guilt hits Jew, he bakes matzoh. I used ancient Italian grains (Sicilian Palmento, Parman Miracolo) Einkorn... Continue reading
Posted 4 days ago at STIR THE POTS
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Lacking puntarelle but want to something similarly savory? Rick Easton has a fabulous suggestion; use the stems of any green broccoli or rape. Making a... Continue reading
Posted 5 days ago at STIR THE POTS
Brad, got it at Broadway Panhandlers before they closed!
Toggle Commented 6 days ago on Banh Mi at STIR THE POTS
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Banh Mi is the Vietnamese sandwich that captures that nation's delicate flavors combined with remnants of its French colonial past . Below is my home... Continue reading
Posted 7 days ago at STIR THE POTS
He is and it was a great and simple dinner!
Toggle Commented Apr 22, 2016 on Dinner With Domenico at STIR THE POTS
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My friend Domenico... how to describe him? It's hard to capture all the qualities that make him such a great friend. Especially around food. I... Continue reading
Posted Apr 22, 2016 at STIR THE POTS
Hi Ann, Yes I did post it, on my Facebook page for www.stirthepots.com here you go,http://www.bonappetit.com/test-kitchen/primers/article/how-to-make-bakery-bread Say hello to Safa, I think it's in general that I believe Whole Foods and or large boutique places aren't small family bakeries I'm afraid. Hoping he could change the minds and taste for good bread! Cheers, Jeremy
Toggle Commented Apr 21, 2016 on A Better Loaf at STIR THE POTS
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Mangalitsa is a heritage pork originating in Hungary. It's a fat, amazing cut of meat brought here by a New Jersey-based charcuterie called Mosefund. I... Continue reading
Posted Apr 20, 2016 at STIR THE POTS
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Chris Struck got my attention the old fashioned way - he posted online. Joking aside, his expertise shows offline as well as on it, working... Continue reading
Posted Apr 18, 2016 at STIR THE POTS
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Below is a kamut pasta I whipped up at home with my Kitchen Aid. Served with a mix of fresh mushrooms and dried porcini's as... Continue reading
Posted Apr 16, 2016 at STIR THE POTS
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Rick Easton of Bread and Salty Bakery just had a pop-up at Bruno Pizza. Joined by my pizzaiolo friend,Domenico, we visited to see and talk.... Continue reading
Posted Apr 14, 2016 at STIR THE POTS
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At the end of a meal in Rome last August, the waiter brought cookies to the table. These circular, sugar speckled treats proved addictively satisfying.... Continue reading
Posted Apr 12, 2016 at STIR THE POTS
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Pan de Yuca is a gluten-free, levain-free South American bread made with baking powder and lots of cheese. Traditional to Ecuador, Colombia and Brazil, it... Continue reading
Posted Apr 9, 2016 at STIR THE POTS
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Years ago I had the luck to work with an American baker who had spent a lot of time in Austria. Mike was awfully generous... Continue reading
Posted Apr 7, 2016 at STIR THE POTS
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These last few years, my terrines have been selling really well. Last fall and winter, I focused on terrines from game birds, specifically pigeons. After... Continue reading
Posted Apr 5, 2016 at STIR THE POTS
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While cleaning the kitchen at work, I found a bundt cake mold. It made me think of working years ago in the The Drake Swiss... Continue reading
Posted Apr 3, 2016 at STIR THE POTS
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Sicily's "pane cunzatu" delivers that smooth sense of umami. Rooted in tradition, the flavors capture this area's geography of land and sea, from fish to... Continue reading
Posted Apr 1, 2016 at STIR THE POTS
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Chewing the Fat, by author Karima Moyer-Nocci, is the story of Italy's oral food tradition, from fascism to la Dolce Vita. It's a fantastic book.... Continue reading
Posted Mar 31, 2016 at STIR THE POTS
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For years this has been almost on the top of my most favorite foods, Gỏi cuốn! So with a never ending flu subverting my taste... Continue reading
Posted Mar 29, 2016 at STIR THE POTS
Well Ben, this was boiled water, but let to cool a bit, then into the flour with levain added in...Much different then Siegle D' Auvergne...its sort of a way to cleanse the levain, and give it a boost...
Toggle Commented Mar 28, 2016 on A Better Loaf at STIR THE POTS
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This guy has got my back. Thanks, Vincente! Continue reading
Posted Mar 27, 2016 at STIR THE POTS
Hi Juliet, yes it's 100% single detmolder sauerteig!
Toggle Commented Mar 26, 2016 on Rye at STIR THE POTS
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I have been having problems with my rye sourdough. The final product has tended to be super dense, acid, or just dead on arrival. What... Continue reading
Posted Mar 25, 2016 at STIR THE POTS
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Giacomo Baldi, CEO of Molino Grassi USA, has opened a New York City pizzeria called Pecore Nere. Using Parma-produced "Bio Flour," his mantra is "choose... Continue reading
Posted Mar 23, 2016 at STIR THE POTS