This is Jonitin's Typepad Profile.
Join Typepad and start following Jonitin's activity
Join Now!
Already a member? Sign In
Jonitin
Recent Activity
Image
My workplace finally entered the 21st century in the form of a vacuum-sealing food saver. Goodbye, foodstuffs wrapped with multiple layers of plastic and wax... Continue reading
Posted 3 days ago at STIR THE POTS
Image
Robert Segovia-Welsh and me are very different guys. He lives in the ancient woods of North Carolina. I live in an ancient apartment building in... Continue reading
Posted May 16, 2018 at STIR THE POTS
Image
Remodeling my kitchen at home, I have had little time to bake. So instead of keeping my starter out on my counter, I put it... Continue reading
Posted May 13, 2018 at STIR THE POTS
Image
A few months ago, Soul Crumbs baker Carlo di Cristo contacted me that he would be visiting New York. I had wanted to interview him... Continue reading
Posted May 9, 2018 at STIR THE POTS
For a faux T80, I do 20% whole wheat and the rest white wheat..
Hi David, 100% flour (which was T80 originally) I subbed in Red Turkey 50% Levain 85% water...but I upped it to 90% 2 salt....
Image
My latest loaf is a rendition of Thierry Delabre's "Indecent loaf. For background, visiting Paris last Thanksgiving, I had the chance to hang out with... Continue reading
Posted May 1, 2018 at STIR THE POTS
Image
Last year I had the good fortune of meeting baker Mark Fiorentino (formerly of Daniel). He recently invited me to meet up at his new... Continue reading
Posted Apr 26, 2018 at STIR THE POTS
Greg, yes, I found it on my testing for James Lahey for his book, which it's inside with many others!
Toggle Commented Apr 25, 2018 on Truccione Saré at STIR THE POTS
Image
Seems I missed Torino baker Alessandro Spoto on his visit to New York. It had me hankering to learn how he produces his renowned version... Continue reading
Posted Apr 23, 2018 at STIR THE POTS
Image
Call me obsessive, pork belly is great for porchetta. Most of my staff don't like pork, they'd rather eat eggs or chicken and rice, all... Continue reading
Posted Apr 19, 2018 at STIR THE POTS
Image
Bellota ham is a heritage variety, acorn-fed pork from Spain. Not only is it tasty, it's gorgeous. Having been gifted with a sample box at... Continue reading
Posted Apr 14, 2018 at STIR THE POTS
Image
In my years of baking bread, I have periodically revisited formulas which proved problematic. That experience led to some insights, among them the importance of... Continue reading
Posted Apr 11, 2018 at STIR THE POTS
Image
I have baked lye-dipped bagels before, but my latest batch was exceptional. I am not sure where to credit my success; on-point levain, mixing whole... Continue reading
Posted Apr 7, 2018 at STIR THE POTS
Image
My first introduction to aquavit was at a party for Johanna Kindvall and her book. She inspired me to make a batch at home. Starting... Continue reading
Posted Apr 4, 2018 at STIR THE POTS
Image
Semolina can bring in sun and flavor to a long, hard winter. Recently I considered panelle Palermintina, Sicilian chickpea fritters. Instead, I made this fabulous... Continue reading
Posted Mar 31, 2018 at STIR THE POTS
Image
I'm a large collector of T-shirts, usually those made by small business's, bakers and cooks. Someone once commented on a photo of me wearing what... Continue reading
Posted Mar 27, 2018 at STIR THE POTS
Image
Lately I've had a spate of lousy breads coming out of my kitchen. As usual, I'm going to blame it on time - or lack... Continue reading
Posted Mar 23, 2018 at STIR THE POTS
Thanks Johanna, you inspired me!
Toggle Commented Mar 22, 2018 on Pickled Herring at STIR THE POTS
Image
Having extra lemons in my kitchen, I decided to turn them into limoncello, that alcohol-laced drink that takes a few weeks to transform into a... Continue reading
Posted Mar 20, 2018 at STIR THE POTS
Image
I love fresh herring. My purveyor rarely finds it available, and usually only in 20-pound packages. Last week he produced magic with a 5-pound box.... Continue reading
Posted Mar 14, 2018 at STIR THE POTS
Hi Ricky, Not everything I post is with a recipe, but I'm sure it will eventually. With my schedule as a chef and passionate baker, it takes time to do all this work. I am working on a book, where this might get into print... Time is effort, work and research! Cheers Jeremy
Toggle Commented Mar 13, 2018 on Welcome To Our Kitchen at STIR THE POTS
Kamel Saci is not just a world-class baker, he's a class human being. Born and raised in a small French town, Sasi has baked professionally... Continue reading
Posted Mar 9, 2018 at STIR THE POTS
Image
Donald Trump wants to "make America great again." Okay, while brilliant at cheesy cheerleads and insults, his primary gift seems to be earning the title... Continue reading
Posted Mar 6, 2018 at STIR THE POTS
Image
Got time for some vampire charcuterie? That's right, folks, we're talking blood sausage, or, if you want me to show off my fancy language skills,... Continue reading
Posted Feb 26, 2018 at STIR THE POTS