I stumbled across this great post on SeriousEats by culinary director Kenji Lopez-Alt. There’s nothing especially new here, but it’s nice to have this step-by-step tutorial for doing this. I didn’t worry about the exact ingredients; the procedure is what’s … Continue reading
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This was the scene as a hundred or more hungry graduate students descended on our group’s lunch area to take part in CSAIL Pumpkin Pie Fest: We gave out more than 200 portions of pumpkin pie, and according to some … Continue reading
On Sunday, I baked five of the six pies. I ran into two issues that prevented me from baking pie #6 on Sunday: I ran out of both pumpkin and eggs. (This was perhaps because my shopping list was based … Continue reading
When you’re baking a whole bunch of something, it pays to arrange things assembly-line style, so that you’re not constantly moving ingredients from cabinet to work area and back, and so that the tools, measures, and bowls that are needed … Continue reading
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[Apologies for the lateness of this post — my Internet connection went down on Monday while I was at work and didn’t come back until Tuesday morning.] The second of the seasonal pies I decided to do from Emily and … Continue reading
This weekend’s baking adventure is the “Salted Caramel Apple Pie” from The Four & Twenty Blackbirds Pie Book. Rather than just going to my local Whole Foods and using whatever apples they had, I figured it was an opportune time … Continue reading
The Amazon fairy just deposited a copy of Ovenly (by Agatha Kulaga and Erin Patinkin) in my mailbox. In the front matter, it says: As we sent out our recipes fo testing, we heard from friends, colleagues and family that … Continue reading
After three months, hundreds of dollars, and numerous trips to various stores, it has come down to this. Quoting once again from our wiki: I guess the members of our panel like generic supermarket chocolate, because the runaway winner was … Continue reading
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Continuing to explore the Four & Twenty Blackbirds Pie Book (Emily & Melissa Elsen, 2013), since it is now fall, it’s time to move on to that section of the cookbook, which is intended to reflect seasonally available ingredients. Among … Continue reading
Tonight I did J. Kenji López-Alt’s corn chowder from SeriousEats. I bought some fresh corn at a farm stand, and it made a quite tasty light dinner. (Dinner had to be light because the sandwiches and the cookies at the … Continue reading
