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Jonitin
Recent Activity
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In this country we call it Sicilian pizza. In Italy it's known as Sfincione. I always equated it with the Americanized versions of black square... Continue reading
Posted 3 days ago at STIR THE POTS
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With coffee as my preferred morning beverage, the inability to brew at home (kitchen gas issues) has been a drag. I miss my moka! Well,... Continue reading
Posted 7 days ago at STIR THE POTS
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Known as "Guillotine a Saucisson," this French kitchen tool is tailor made to cut those fabulous hardened meats like saucisson sec. So easy to work... Continue reading
Posted Aug 19, 2016 at STIR THE POTS
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Bagels are always a good thing. The Jerusalem bagel isn't boiled, it's baked. And like the Turkish ka'kak, it can be similarly sprinkled with sesame... Continue reading
Posted Aug 17, 2016 at STIR THE POTS
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There are four breweries in Connecticut. One of them, Half Full Brewery, is directly behind my mother's neighborhood in Stamford. My brother had once told... Continue reading
Posted Aug 15, 2016 at STIR THE POTS
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I gave my first test to a batch of acorn bread, shared recently here by Barbara. Having ordered the acorn flour online, it arrived early... Continue reading
Posted Aug 10, 2016 at STIR THE POTS
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The painter and his family, Karlshrue 1966 The introduction to this blog has a story relating to my dad's cooking in Paris. It's also a... Continue reading
Posted Aug 6, 2016 at STIR THE POTS
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Waxing for some Swiss bread, I whipped up a "Basler Brot." Like most breads made in Switzerland, it has its own distinctive flavor. This bread,... Continue reading
Posted Aug 4, 2016 at STIR THE POTS
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No barbeque so far this summer, but I did get some marvelous wiesswurst at my butcher the other day. The only thing missing was some... Continue reading
Posted Aug 2, 2016 at STIR THE POTS
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Jaded as I am as a chef (nevermind as a New Yorker!), a restaurant find in Williamsburg left me with pure happy in my belly.... Continue reading
Posted Jul 30, 2016 at STIR THE POTS
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No bread? That's not an option for an obsessed baker. No gas? Well, focus on a smaller batch and in a smaller oven! Here are... Continue reading
Posted Jul 28, 2016 at STIR THE POTS
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You’re an Italian living in Sweden, tell us about yourself? I left Rome to do medical research in Sweden, but not only. I was also... Continue reading
Posted Jul 22, 2016 at STIR THE POTS
Hagit, maybe one day!
Toggle Commented Jul 20, 2016 on Dizengoff at STIR THE POTS
When I get to Philly, been to Zahav!
Toggle Commented Jul 20, 2016 on Dizengoff at STIR THE POTS
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Dizengoff is a street in Tel Aviv, Israel. Now a restaurant by that name has opened in New York. Focused on hummus, Dizengoff is the... Continue reading
Posted Jul 20, 2016 at STIR THE POTS
David, did no research, in fact I got a double and it was huge, so traded it in for a single one...fantastic product, now to find a stainless steel pot, no funny bottoms!
Toggle Commented Jul 18, 2016 on Induction at STIR THE POTS
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The ongoing no-gas crisis continues in my building. Tired of the electric coil burner-top offered by my landlord, I went out and bought an Induction... Continue reading
Posted Jul 17, 2016 at STIR THE POTS
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I just got Elisia Menduni's new book Antico Forno Roscioli. To remind you, the book is named for the bakery and restaurant I visited in... Continue reading
Posted Jul 15, 2016 at STIR THE POTS
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Linda Miller Nicholson of Salty in Seattle has been on my radar for a long time. She's a food muse for me. Her art sense... Continue reading
Posted Jul 13, 2016 at STIR THE POTS
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I first connected with Marc-André Cyr on Twitter. We finally got to know each other in person on visits to Montreal. Marc is a busy... Continue reading
Posted Jul 11, 2016 at STIR THE POTS
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Out of bagels, I made a batch at home, going with the Montreal formula. In otherwords, no salt! Some folks say Montreal bagels lack the... Continue reading
Posted Jul 6, 2016 at STIR THE POTS
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My friend Alessandro Spoto from Voglio di Pane in Torino sent twelve loaves of bread to Beatrice Ughi of Gustiamo. Beatrice sent me a message... Continue reading
Posted Jul 4, 2016 at STIR THE POTS
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photo by Jeannette Fleury Detroit native Jason Osburn contacted me the evening I was going to Charcuterie Masters in Flushing, the message was something like... Continue reading
Posted Jul 1, 2016 at STIR THE POTS
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This version of friselle come from the Sorelle Simili book, Pane e Roba Dolce. It's made with a three times refreshed sourdough, and a long... Continue reading
Posted Jun 30, 2016 at STIR THE POTS
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Craig Deihls' Instagram stream recently offered a brilliant use for the chewy end pieces of strip sirloin. He brines, then seasons these end cuts like... Continue reading
Posted Jun 28, 2016 at STIR THE POTS