Jonitin's Profile

My workplace gave us employees a phone call a few weeks ago. "Come back to work!" I am now acting as both the morning baker... Continue reading

Posted yesterday at STIR THE POTS

Comment

0

Beef Cheeks

Planning for a last minute dinner, we did our meat shopping at Harlem Shambles, a boutique butcher with several locations around New York City. Asking... Continue reading

Posted 5 days ago at STIR THE POTS

Comment

0

Peruvian Ceviche

Ceviche to me is like sushi, albeit marinated or cooked with citrus and chilies. My first exposure to ceviche was in Ecuador. Looking back at... Continue reading

Posted Oct 21, 2020 at STIR THE POTS

Comment

0

Canelé Bordelaise

A classic patisserie item found at any bakery in France, Canelé Bordelaise have now gone global, showing up as ubiquitous at all of New York... Continue reading

Posted Oct 15, 2020 at STIR THE POTS

Comment

0

Celiac Patient

Gluten free bread was never my big interest though I've played around with minor success, but I did not run back to it. That's until... Continue reading

Posted Oct 9, 2020 at STIR THE POTS

Comment

0

Smoothies

On my daily Covid-isolation walkabouts around New York City, I ended up trying multiple smoothie shops, none of which much brought delight. But recently I... Continue reading

Posted Oct 5, 2020 at STIR THE POTS

Comment

0

Chicken Ka (Galangal)

Thai cuisine is a perfect harmony of spices and fragrances that aren't so hard to achieve at home, as I found out recently. Using Narumol... Continue reading

Posted Sep 30, 2020 at STIR THE POTS

Comment

0

Moka maintenance

A friend recently asked me how to clean a Bialetti moka stove pot coffee maker. Maybe he got the idea of my expertise from photos... Continue reading

Posted Sep 25, 2020 at STIR THE POTS

Comment

0

Annatto

The recent Goya boycott made me consider alternatives for seasoning of my favorite Latin dishes. Among the ingredients, I thought of annatto, a carotenoid seed... Continue reading

Posted Sep 24, 2020 at STIR THE POTS

Comment

0

Baguette Viennoise

Adapting recipes to sourdough, I came upon this for a classic baguette Viennoise. It's a breakfast bread or savory-filled roll you can find at boulangeries... Continue reading

Posted Sep 19, 2020 at STIR THE POTS

Comment

0

Instant Pot

"slow" cookers are a hit lately; and having tried previous generations that were bulky and not so handy, I went and forked out some more... Continue reading

Posted Sep 11, 2020 at STIR THE POTS

Comment

0

Rules Of Croissants

Croissants are not easy to make. There's a magic to rolling, then folding cold butter into a fermented dough, transforming that substance into an airy,... Continue reading

Posted Sep 6, 2020 at STIR THE POTS

Comment

0

Flammekueche

Flammekueche is an Alsatian flat bread composed of a flaky, pale white crust which is singed and its edges browned. Though legally part of France,... Continue reading

Posted Sep 2, 2020 at STIR THE POTS

Comment

0

Stefano Manfredi

I first heard about Stefano Manfredi from a friend living in Australia. An Italian-born chef and baker now living in Australia publishes great posts on... Continue reading

Posted Aug 26, 2020 at STIR THE POTS

Comment

0

Six Croissants

The term a "bakers dozen" was designed to safe guard baker weights and measures when things were once closely regulated. Examining a Youtube video for... Continue reading

Posted Aug 21, 2020 at STIR THE POTS

Comment

0

City Harvest

Being a city gardener means hanging pots on the railing of my fire escape. My acreage is small so my crops consist of mostly of... Continue reading

Posted Aug 16, 2020 at STIR THE POTS

Comment

0

Pizza Nuovo

A friend recently introduced me to Chef Stefano Manfredi. He's an Australian chef whose family was originally from Lombardy. Not only is he a great... Continue reading

Posted Aug 12, 2020 at STIR THE POTS

Comment

0

Tourte Auvergnate

Tourte Auvergnat is a classic French rye that resembles the landscape of its namesake region, an area of dormant volcanoes and mountains The distinctive look... Continue reading

Posted Aug 8, 2020 at STIR THE POTS

Comment

0

Ditch Plastic

While shopping at Whole Foods, I noticed a strange display that looked like ladies handbags. It turns out to be a display of multicolored silicon... Continue reading

Posted Aug 4, 2020 at STIR THE POTS

Comment

0

Pastrami

Pastrami and delicatessens seem to be fading. Though we found this one recipe helpful, as pastrami is a lost art, the memories of places like... Continue reading

Posted Jul 30, 2020 at STIR THE POTS

Comment

0

Läderach Chocolatier Suisse

On our last visit to Switzerland, I remembered enjoying the endless blocks of chocolate stores found in any urban center. All share a common window... Continue reading

Posted Jul 27, 2020 at STIR THE POTS

Comment

0

Long Island Restaurant Visit (Indoor Dining)

A few weeks back, I went to a restaurant in Long Island.The state government has pronounced this as Covid's Phase 3 where there is indoor... Continue reading

Posted Jul 22, 2020 at STIR THE POTS

Comment

0

La Brea Bakery

Nancy Silverton's book Bread at the La Brea Bakery was one of my first bread books. It has been on my shelf for many years.... Continue reading

Posted Jul 18, 2020 at STIR THE POTS

Comment

4

Edison Wheat

Recently my friend Chef Bob Perry sent me a sample of Kentucky-grown Edison wheat from Walnut Grove Farms. Suddenly I had three bags of grains... Continue reading

Posted Jul 13, 2020 at STIR THE POTS

Comment

0

Fish tacos

Who doesn't like tacos ? Especially fish tacos. But it's rare to find a good restaurant fish taco. They're usually sweaty from their over-wrapped tortillas... Continue reading

Posted Jul 9, 2020 at STIR THE POTS

Comment

0