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Jonitin
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Mick, so I could hear your cantankerous bollocks free banter!? And see if your still about mate! Up your legs..
Toggle Commented 3 days ago on Baguettes at STIR THE POTS
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After a recent ciabatta tutorial from my friend Marco Cerutti, I returned to more familar territory; baguettes. The version below were with a sourdough and... Continue reading
Posted 3 days ago at STIR THE POTS
Norbert, thanks for your following, try Maultaschen...German Agnolotti...Pierogi's my Uncle loved them..and well....who doesn't??
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At one point, even economy-class airline travel promised a cold sandwich. And even if they ususally were way too cold (not to mention, minus the... Continue reading
Posted 4 days ago at STIR THE POTS
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Visiting Southern California's Chef Anahita Naderi, who runs Ketrioc Cafe in Orange County, she brought me on a late night Iranian-supermarket crawl. What a delicious... Continue reading
Posted 5 days ago at STIR THE POTS
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Agnolotti-Technically these square shaped Piedmontese pasta are usually filled with meat or vegetable stuffing, typically served in a broth, or with cheese and sage. Ricotta... Continue reading
Posted 6 days ago at STIR THE POTS
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Nothing more delicious then crisp crackling pork skin, and seasoned pork belly rolled, yes, porchetta. This wonderful piece of prime Canadian pork belly I got... Continue reading
Posted Sep 11, 2014 at STIR THE POTS
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Quite often when buying food, I have an idea of a dish to make. Recently, on one of the last hot muggy days of summer,... Continue reading
Posted Sep 10, 2014 at STIR THE POTS
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Perhaps it's no irony that the dish whose name recalls the "oldest profession in the world" is also among the most aromatic and nuanced, its... Continue reading
Posted Sep 9, 2014 at STIR THE POTS
Karin, for you of course...but dming it..because I want to hold it for my book...if I ever write it...and this may get tweaked too.
Toggle Commented Sep 7, 2014 on Roman Bread at STIR THE POTS
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Rome the empire that built roads and conquered lands, also harvested and sowed their grain to feed a growing empire and army. As a bread... Continue reading
Posted Sep 7, 2014 at STIR THE POTS
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Flammeküeche. It's sort of the pizza bianca of Alsace. A thin crisp tarte composed of onion, cheese, fromage blanc, and bacon. Here is my latest... Continue reading
Posted Sep 6, 2014 at STIR THE POTS
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Inspired by Andris Lagsdin of Baking Steel®, who had posted blueberry pies baked without pans or molds, I tried the concept. My two favorites, strawberry... Continue reading
Posted Sep 5, 2014 at STIR THE POTS
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After trying the delicious chicken liver mousse at Cork Buzz Wine Studio in Chelsea, I decided to make a batch at home. Here's my approach.... Continue reading
Posted Sep 4, 2014 at STIR THE POTS
Jeremy Cherfas, Yes...it's the way I do the ciabatta....and most breads I hold back about 10% when I bake.
Toggle Commented Sep 3, 2014 on Marcos Cerutti's Ciabatta at STIR THE POTS
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I'm back making home made beer. My first efforts were flat. This effort I was more diligent in following directions from my fermentation kit. After... Continue reading
Posted Sep 3, 2014 at STIR THE POTS
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What is a ciabatta? Marcos Cerutti Holey bread. Jeremy Shapiro Yes. Holey bread, m ade with flour and too much water! Marcos Curutti Thanks, Marcos...... Continue reading
Posted Sep 2, 2014 at STIR THE POTS
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Check out Facebook page of Massimo Vitale. Recently he posted what is known as a "ciambella Romagnola," which sometimes translated as a ring cake, reminds... Continue reading
Posted Sep 1, 2014 at STIR THE POTS
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Just got back from a three day look & see in California, specifically Orange County. Got to visit offline with online friends. And got the... Continue reading
Posted Aug 31, 2014 at STIR THE POTS
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Fruit water yeast with a double fed formula from The Bread Bakers Guild of America newsletter, by Jeffrey Hamelman. Taking these to a friend in... Continue reading
Posted Aug 30, 2014 at STIR THE POTS
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Pide can be called Turkish pizza. Here's my sourdough version, enhanced with suçuk from the best producer in Astoria, along with an egg. Continue reading
Posted Aug 29, 2014 at STIR THE POTS
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Gnudi, pronounced "nu-di" with a silent "g," are a bit like dumplings or ravioli. April Bloomfield's eatery, The Spotted Pig, gave them some recent cache.... Continue reading
Posted Aug 27, 2014 at STIR THE POTS
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Went out to Redhook in Brooklyn for a bit of shopping at Fairway market, which made me think of Fany Gershon. Fany is famous for... Continue reading
Posted Aug 25, 2014 at STIR THE POTS