This is a slightly revised and updated version of my Wheat sandwich bread, Mk. 4 recipe, developed a number of years ago based on a number of sources (see the link) — now with pictures. As I’m presenting it here, … Continue reading
I was expecting week 7, chock full of artisanal chocolates from boutique American makers, to be the culmination of our two months of preliminary heats. Boy was I wrong: This tasting was a bit of a disaster for the artisanal … Continue reading
It’s a two-for-one today: first the honey-cinnamon ice cream from Joanne Chang’s first cookbook, Flour (p. 260), and then from this month’s Cook’s Illustrated, it’s “Rice and Lentils with Crispy Onions” (pp. 8–9). Let’s start with the ice cream, which … Continue reading
Last weekend I made the notably unsuccessful “cherries and cream pie” (see writeup), and of course that meant I had leftover cream cheese (that recipe only took a quarter of a cup) and sour cream, two ingredients which I rarely … Continue reading
I noticed that I forgot to post the results of our sixth weekly chocolate tasting. From our wiki: Once again, one of our “reference” chocolates took top honors: the Jelina Noir 72% that we had previously tasted back in week … Continue reading
This gallery contains 10 photos.
As I discussed last weekend, the cherry pie I made used less than half of the cherries I had bought. So of course I had to make something else with cherries (I didn’t want to make the same pie twice … Continue reading
In our chocolate tastings, one of the matters we’ve discussed at some length is where chocolate comes from. Cacao is a tropical tree, native to Central and South America, but that region now produces only a small fraction of the … Continue reading
Another three cookbooks’ worth of interesting recipes: Deborah Krasner, Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat Lora Brody, Chocolate American Style Dorie Greenspan, Chocolate Desserts by Pierre Hermé Not to worry: I’ve almost run out of … Continue reading
This week’s chocolate tasting was a tough one, compromised somewhat by low attendance and a very similar set of chocolates. My summary from our wiki: With only six participants, abd seven very similar products, it’s difficult to name a clear … Continue reading
As I’ve noted before, good chocolate can vary quite substantially in its nutritional value, as manufacturers adjust the ratio of cocoa solids to cocoa butter, even when keeping the overall percentage cacao the same. Taken from the CSAIL Tasters wiki, … Continue reading
