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Last weekend I joined my pizza-master friend Domenico at Harlem's Serafina, the goal to watch him make true Neopolitan pizza. The restaurant has a great... Continue reading
Posted 2 days ago at STIR THE POTS
At work, I get a lot of requests for classic Americana diner cakes. They're difficult to translate to the French Pastry shop where our club... Continue reading
Posted 3 days ago at STIR THE POTS
Finally after all these years blogging with my partner here, Jonitin Field, yielding to his endless harping on my over-nuanced bread geekiness ("I kinda thought... Continue reading
Posted 4 days ago at STIR THE POTS
After trying panino from Pan'Ino, I wanted to try to replicate some at home. Below are shots of a batch of "pane ramerino" and "ciabatta... Continue reading
Posted 5 days ago at STIR THE POTS
My friend Domenico introduced me to Francesco Galano of the Italian brewery, Birrificio Sorrento. Francesco had tried sending me some beers but they had gotten... Continue reading
Posted Jul 19, 2015 at STIR THE POTS
I've made Danish before, but this is the first time I used goat butter. A California product found at Zabars, it lacks cow butter's yellow... Continue reading
Posted Jul 17, 2015 at STIR THE POTS
Lately I'm trying a style of coffee introduced to me by my friend Domenico. Made on a stove top, it's known as a moka (or... Continue reading
Posted Jul 16, 2015 at STIR THE POTS
Friarielli is broccoli di rape, or is it? Not according to my friend Domenico, in fact he say's it's only available in Italy and especially... Continue reading
Posted Jul 15, 2015 at STIR THE POTS
Hey Marty, my pleasure need a fast delivery pronto...and sure I make pasta, when I return from my vacation I'd be glad to give it a try for egg and water pasta! Cheers! Jeremy
Toggle Commented Jul 14, 2015 on Sunrise Flour at STIR THE POTS
Sunrise Flour Mills, located in Minnesota, makes great flours. I only found out from an Italian baker living in Sweden named Barbara Elisi. I ended... Continue reading
Posted Jul 14, 2015 at STIR THE POTS
Visiting Switzerland years ago, Basel's bakery Zoller brothuus was a place that inspired me. Now gone, I recently longed for their chewy, seeded twists called... Continue reading
Posted Jul 13, 2015 at STIR THE POTS
My second go at modernist immersion cooking, I decided attempting an herbed and de-boned chicken. Two hours in the pot at 149 degrees, followed by... Continue reading
Posted Jul 11, 2015 at STIR THE POTS
Originally from the island of Mauritius, Beesham Soogrim is a vegetarian chef and baker working in Holm, Sweden. We met on a Facebook forum for... Continue reading
Posted Jul 9, 2015 at STIR THE POTS
Beatrice Ughi (from Gustiamo) invited me to Sullivan Street Bakery for an event; How to make perfect panini." The event featured Alessandro Frassica, who came... Continue reading
Posted Jul 8, 2015 at STIR THE POTS
Visiting New York's Summer Fancy Food show recently, I tasted all sorts of cheeses; Aurrichio, Pecorino Romano,Parmigiano and others. But what was most surprising were... Continue reading
Posted Jul 6, 2015 at STIR THE POTS
Visiting my first New York's Summer Fancy Food Show at Javitz Center, I found it amazing. Joined by my Italian friend Domenico, we tasted terrific... Continue reading
Posted Jul 5, 2015 at STIR THE POTS
For more then a year, my friend Domenico (from Naples) has been telling me about "Ragu Genovese," a classic slow cooked meat sauce. White, not... Continue reading
Posted Jul 4, 2015 at STIR THE POTS
Mick, you know me mate! Keep at it till its right! Up your leg!
Toggle Commented Jul 3, 2015 on Panelle Palermitane at STIR THE POTS
Just this past weekend Gustiamo had a pop-up event at their warehouse - Fuori Fancy - to celebrate 15 years in business. Joining Linda Sarris,... Continue reading
Posted Jul 3, 2015 at STIR THE POTS
Ready or not, here I come, Sicily!!!! Well, that's in a few weeks. Last weekend, I made it up to the Bronx warehouse of Gustiamo... Continue reading
Posted Jul 1, 2015 at STIR THE POTS
The Naples-based delicacy "Mozzarella in Carrozza" consists of mozzarella cheese that is enveloped in bread, dipped in egg and bread crumbs, then fried often along... Continue reading
Posted Jun 29, 2015 at STIR THE POTS
My sourdough wasn't behaving recently so I wrote for help from master baker Yohan Ferrant. This sour dough master from France offered many insights, including... Continue reading
Posted Jun 25, 2015 at STIR THE POTS
Oi! Mick, sugar is barely noticeable, milk softens crumb, as you can see how lovely it is? Welsh I remember were flat bread sort of eaters, so I think this fits the neighborhood. Ta! Jeremy
Toggle Commented Jun 25, 2015 on English Muffins at STIR THE POTS
I've been to England but somehow could never find English muffins. Whatever their genuine derivation, I'm still a fan. Making these breads at home, especially... Continue reading
Posted Jun 23, 2015 at STIR THE POTS
Pasta, such a simple food, comes in a multiplicity of shapes and choices. And it's easy to make at home. I have been working with... Continue reading
Posted Jun 21, 2015 at STIR THE POTS