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Like other food trends, bone broth confounds me. It's promoted as a wrinkle and waist reduction vehicle, sold as capable of quelling hunger pains via... Continue reading
Posted 5 days ago at STIR THE POTS
Bubble and squeak is a British dish composed primarily of pan-fried cabbage and potatoes. Over time, people have varied the ingredients. Regardless, it's great comfort... Continue reading
Posted Apr 11, 2021 at STIR THE POTS
After I fell in love with Instant Pot cooking, my old pressure cooker has been in storage. So I brought it to work to put... Continue reading
Posted Apr 6, 2021 at STIR THE POTS
Do you have coriander seeds, or cumin, mustard, caraway, cardamom in bulk? Are you out of store bought four ounce jar melange that cost too... Continue reading
Posted Mar 31, 2021 at STIR THE POTS
The pandemic has taught me a lot about patience, including its importance in the kitchen. During some of my free time, I started a home... Continue reading
Posted Mar 26, 2021 at STIR THE POTS
During the pandemic isolation period, I finally found the time to understand how to make jams, without using pectin. With reduction in sugar I was... Continue reading
Posted Mar 20, 2021 at STIR THE POTS
Lahmajoun is an Armenian type dish akin to a pizza. My first time trying it was in Montreal, eating it at a place known for... Continue reading
Posted Mar 16, 2021 at STIR THE POTS
As I woke up this morning to my cats meowing for breakfast, I received a DM from a friend in Sitges, Spain. She had sad... Continue reading
Posted Mar 10, 2021 at STIR THE POTS
Each new bread formula raises my anxiety, as in "how am I gonna do this?" Two things calm me, methods and inspiration. Here's a method... Continue reading
Posted Mar 5, 2021 at STIR THE POTS
The holidays led to spending a lot of time with lievito madre, the wonderful sourdough foundation of baking panettone. Refreshed and bathed to cleanse residual... Continue reading
Posted Feb 26, 2021 at STIR THE POTS
Thank you!!
Toggle Commented Feb 19, 2021 on Norwich Bread Made In Queens at STIR THE POTS
A few years ago I left New York City and my Sunnyside apartment for a bread class in Norwich Vermont, home of King Arthur baking... Continue reading
Posted Feb 19, 2021 at STIR THE POTS
When an old friend from Australia sends you a jar of vegemite, you chuckle and then dig into this traditional Aussie favorite (a tucker), best... Continue reading
Posted Feb 13, 2021 at STIR THE POTS
At work, I'm not just the chef. I am also the staff meal coordinator and resident baker. Recently I started using my old U.S. Army... Continue reading
Posted Feb 8, 2021 at STIR THE POTS
Pressed for time one evening, I was recruited by my wife to make some risotto with mushrooms picked up recently at a local farmers' market.... Continue reading
Posted Feb 3, 2021 at STIR THE POTS
Sara Owens of BK17 has a fabulous brown butter banana bread recipe made with sourdough. I have tried it twice at work. The kitchen staff... Continue reading
Posted Jan 23, 2021 at STIR THE POTS
Kolache are a fruit-filled yeasted pastry round whose origins are Eastern European. They were introduced to the United states primarily by Czech immigrant communities in... Continue reading
Posted Jan 18, 2021 at STIR THE POTS
Pigs trotter can be the making of a great meal. Braised tender or roasted to crisping its skin, it is terrific for the German specialty... Continue reading
Posted Jan 14, 2021 at STIR THE POTS
Every year I try to sneak a stollen in my Christmas-time baking. I view it as my "naughty dough," a nod to a Kurt Vonnegut... Continue reading
Posted Jan 9, 2021 at STIR THE POTS
While preparing buttercream for my annual Christmas bûche de Nöel, I decided on praline as flavoring. Carefully caramelizing the sugar, I mixed in the nuts,... Continue reading
Posted Jan 6, 2021 at STIR THE POTS
There's an art to mixing up panettone. Ignio Massari, a master of this annual holiday bread, says he changes the structure of his panettone annually,... Continue reading
Posted Dec 31, 2020 at STIR THE POTS
This low key holiday didn't diminish tradition of my annual spree of Christmas baking. That included a Bûchë de Noël. Always yummy. Continue reading
Posted Dec 28, 2020 at STIR THE POTS
Back before everything was taught on Zoom, a few years ago I took an actual real-time class to make rugbrød. Fast forward to the present... Continue reading
Posted Dec 24, 2020 at STIR THE POTS
Panettone is a distinctly Italian masterpiece steeped in tradition and artistry. In my own efforts to achieve this level of skill, I have tried following... Continue reading
Posted Dec 18, 2020 at STIR THE POTS
"Discard" is a term used by some bakers for excess sourdough. I think it's a terrible name as it reminds me of waste, something no... Continue reading
Posted Dec 11, 2020 at STIR THE POTS