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
I just got back from a short (two-day) trip to Toronto, which is my last travel before November. In Canada, they celebrate Thanksgiving in October, on our Columbus Day, which is only two and a half weeks away — so … Continue reading
I recently bought a copy of Julia Child et al.‘s Mastering the Art of French Cooking (50th anniversary edition boxed set), the cookbook that made Julia Child a household name (at least among the aspirational middle class). I’ve been scanning … Continue reading
This batch finishes off all of the cookbooks that I currently have on hand — at least those that I thought worth extracting the interesting bits from. There are still plenty of other cookbooks that I use more as reference … Continue reading
We held the first of two championship tastings Monday, concentrating on the 70% end of our “extra dark” range. As I wrote on our wiki: In order to keep the championship round at two weeks, we ended up with eight … Continue reading
Hey, folks! I know there are a bunch of you following me who seem to be interested in my recipe posts (because you click the “like” button). I’m currently working out a schedule for things I want to make for … Continue reading
