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Jonitin
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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 yesterday at STIR THE POTS
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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 5 days ago 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 5 days ago on English Muffins at STIR THE POTS
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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 7 days ago at STIR THE POTS
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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
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Trying to test all of the invaluable formulas found on Ian Lowe's Instagram Dropbox feed, I recently gave a go to his bulk retard baguettes.... Continue reading
Posted Jun 19, 2015 at STIR THE POTS
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John Regefalk is a Swedish chef now working in Rome. We met online, though my memory fails as to the specific site. Regardless, as full... Continue reading
Posted Jun 16, 2015 at STIR THE POTS
I got the rye, but can't seem to get my levains to work? And used the 75% sifted...very nice.. and Buckwheat is fab!
Toggle Commented Jun 15, 2015 on Maine Grains at STIR THE POTS
Been using samples...just ran out today...but using up most of my massive hoarde for testing doughs, and cause it summer, a good hot air conditioned bake session calms the nerves! How you doing Janet?
Toggle Commented Jun 15, 2015 on Maine Grains at STIR THE POTS
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Impulse shopper, I bought an Anova circulator sous vide cooker, then just let it sit and collect dust not quite sure of its potential. But... Continue reading
Posted Jun 14, 2015 at STIR THE POTS
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Maine Grains offered me a sample of some wonderful milled flour from locally sourced farms. So far I've used it alone and with other organic... Continue reading
Posted Jun 12, 2015 at STIR THE POTS
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The other day some customer, perhaps his vision going even faster than his receding hair line, suggested that pate reminds him of cold meatloaf. I... Continue reading
Posted Jun 10, 2015 at STIR THE POTS
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I made another waSted, the loaf Jim Lahey let me watch him prepare a few months back. I re-engineered several efforts and with some coaching... Continue reading
Posted Jun 8, 2015 at STIR THE POTS
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Here's a quick meal, maybe an hour or two, at most. A meze menu: octopus grilled, babganoush, skordalia, naturally leavened Greek pita and some stuffed... Continue reading
Posted Jun 6, 2015 at STIR THE POTS
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It's lovely to smell real farmed produce, and it inspires cooking a great meal. And visually, food tells you lots of things; first, don't fuss,... Continue reading
Posted Jun 4, 2015 at STIR THE POTS
Hey Janet, sure pop in some time...visitors and friends accepted!
Toggle Commented Jun 1, 2015 on Marcos Cerutti at STIR THE POTS
Yes Janet, in NY but my restaurant isn't open to the public, it's a private club..members only...thank Jerem
Toggle Commented Jun 1, 2015 on Marcos Cerutti at STIR THE POTS
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Marcos Cerutti grew up in Brazil. He is the child of an executive whose own parents came to Brazil from Italy. Cerutti's Italian roots ran... Continue reading
Posted Jun 1, 2015 at STIR THE POTS
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Friselle are a southern Italian rusk, garnished with seasoned tomatoes, herbs and a good dousing of olive oil. They're most often made with semola rimacinata... Continue reading
Posted May 30, 2015 at STIR THE POTS
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Retarded pizza dough usually will last a week, at most. After five days it frequently degrades into a wet and dying mass. In my latest... Continue reading
Posted May 28, 2015 at STIR THE POTS
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Aaron Patin is a wonderful chef I met on Facebook. Besides sharing tips, we ended up actually exchanging some food, trading my bread for his... Continue reading
Posted May 26, 2015 at STIR THE POTS
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It's just before Memorial Day weekend, time for my workplace's annual "Spring Fling." That means lots of music, lots of drinks, and lots of craziness.... Continue reading
Posted May 24, 2015 at STIR THE POTS
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After my mom spent some recent time in the hospital, I spent a few days looking after her. I'm not a stranger there. But it's... Continue reading
Posted May 22, 2015 at STIR THE POTS
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Jim Lahey's no-knead baking method is well known. But making it work with sourdough is really exceptional. I had the luck of a hands-on class... Continue reading
Posted May 20, 2015 at STIR THE POTS
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Clandestino baker Thierry Delabre shared a poolish baguette formula. It uses one gram of yeast, and an unconventional retarding of both the poolish and dough.... Continue reading
Posted May 18, 2015 at STIR THE POTS