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Jonitin
Recent Activity
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Shopping at my local butcher I got piece of marbled chicken steak aka blade shoulder A prized bistro style cut for braising . With this... Continue reading
Posted 5 days ago at STIR THE POTS
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One of our signature summer dishes at work was poached salmon. But where we traditionally topped it with a classic French sauce vert (a mayonnaise... Continue reading
Posted May 24, 2020 at STIR THE POTS
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In these times of uncertainty, sometimes you need a good cocktail. Here are two cocktails I enjoy for slow sipping. First up is benefit of... Continue reading
Posted May 20, 2020 at STIR THE POTS
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Grissini are classic bread sticks. Years ago working as a cook at the Sony Club, we made them in-house. Actually the job was reserved for... Continue reading
Posted May 17, 2020 at STIR THE POTS
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Ceviche is the quintessence of fish dishes, a meeting of land and sea. The ingredients are basic; fish, chilies, onions, cilantro, and salt. Its magic... Continue reading
Posted May 13, 2020 at STIR THE POTS
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Plantains are a favorite of mine. They're also still cheap at this time. Why not use them for simple meals that are nutritious and a... Continue reading
Posted May 9, 2020 at STIR THE POTS
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The 20th century had biker gangs. Well, the 21st century war against Covid inspired baker gangs. My friend Thierry has a new one. Bro Members... Continue reading
Posted May 5, 2020 at STIR THE POTS
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My immigrant roots move between love of baseball and the German food stuff on which I grew up. Back in March, I had a certain... Continue reading
Posted May 3, 2020 at STIR THE POTS
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While spending listless, worried hours scouring food-related recipes that could inspire and nourish, I wandered into vegan-Indian oriented recipes. I found some recipes for breads,... Continue reading
Posted Apr 28, 2020 at STIR THE POTS
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I met Pittsburgh-based suburban farmer/chef/author Daniel Agüera on FaceBook. Then one summer day, Daniel told me he and his wife were coming into the city... Continue reading
Posted Apr 23, 2020 at STIR THE POTS
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While isolated for quarantine, it's worth considering that the history of Judaism and Christianity are both riddled with the story of plagues and martyrdom. Easter... Continue reading
Posted Apr 21, 2020 at STIR THE POTS
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Would you like to participate in the BreadStorm beta test? This was the beginning of a friendship with a bread calculator I still use today.... Continue reading
Posted Apr 16, 2020 at STIR THE POTS
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Here's a rye bread I learned at a class a few years back. Danish rye is a toothsome seed-and-grain bread, that I put on my... Continue reading
Posted Apr 13, 2020 at STIR THE POTS
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The past few months I'd been reactivating my army recipes, inspired by the departure of one of my staff who needed some personal time off,... Continue reading
Posted Apr 9, 2020 at STIR THE POTS
Chef Floyd Cardoz recently died, another victim of coronavirus. I discovered him via his Instagram account, where he published a feed full of recipes and... Continue reading
Posted Apr 6, 2020 at STIR THE POTS
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Amber Lambke AmberLambke is founder and CEO of Maine Grains in Skowhegan Maine. I first introduced myself to her as micro-baker, chef and blogger back... Continue reading
Posted Apr 1, 2020 at STIR THE POTS
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Bread is often associated in religious themes of sharing. Pain de Lodève is one such bread, a namesake from the French village of Lodève in... Continue reading
Posted Mar 28, 2020 at STIR THE POTS
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Working with a team of Latin cooks, I've learned to up my game with beans. Between Yamil's Puerto Rican flavored-guidance, and Vicente's Dominican wisely textured-input,... Continue reading
Posted Mar 23, 2020 at STIR THE POTS
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Here's a very short interview with some of those food folks at frontlines of this coronavirus crisis. I reached out to baker Pierre Ragot in... Continue reading
Posted Mar 20, 2020 at STIR THE POTS
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Italian biscotti are an adult indulgence. My evidence? I made the batch below for a children's party. Despite one child telling me that the sprinkles... Continue reading
Posted Mar 19, 2020 at STIR THE POTS
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With the coronavirus making subway rides too dangerous, I spent the first week of the pandemic's emergence cycling to work from home. Fast forward a... Continue reading
Posted Mar 17, 2020 at STIR THE POTS
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"En Papillote" is a cooking method in which food is placed in a parcel and baked. Parchment paper or aluminum foil are just a few... Continue reading
Posted Mar 15, 2020 at STIR THE POTS
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While trying out a sourdough brioche for work, I was having hard time figuring out the amount of dough relative to the size of one... Continue reading
Posted Mar 10, 2020 at STIR THE POTS
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Lior Lev Secarz is a spice blender extraordinaire. We first met at his spice shop, La Boite, during a party during the World Cup Finals.... Continue reading
Posted Mar 5, 2020 at STIR THE POTS