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Jonitin
Recent Activity
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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 11 hours ago 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 yesterday 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 3 days ago 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 5 days ago 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 6 days ago 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 7 days ago 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
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I like tamales. No, I love 'em. Playing with a steamed halibut special at work, I ended up complementing the dish with fresh corn tamales.... Continue reading
Posted May 1, 2016 at STIR THE POTS
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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 Apr 29, 2016 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 Apr 27, 2016 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 Apr 26, 2016 at STIR THE POTS
Brad, got it at Broadway Panhandlers before they closed!
Toggle Commented Apr 25, 2016 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 Apr 24, 2016 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