February 2011
42 posts
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Culinary Infographics
Stylish and cool kitchen tool infographic poster, created by the designers at Pop Chart Lab, who also make this very useful beer chart:
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Zero Lives: Overlook...
This is all kinds of awesome:
Via: Zero Lives: Overlook Restaurant Children’s Menu
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United States of Pizza:...
Great writer and pal of mine Meredith Smith has a ginormous, essential new post up at Slice, giving the lay of the land that is the Massachusetts pizza landscape, all the way from Stockbridge to Ptown:
Massachusetts’ shores welcomed the Mayflower and fostered the pioneering spirit of many who would venture into uncharted land to the west. She was the cradle of the Revolutionary War, the...
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Latest Slice Review: Cambridge, Massachusetts:...
My latest Slice review went live this morning, on Harvard Square’s newest pizza shop, Otto:
The Maine-based mini-chain Otto has opened a tiny storefront shop right in the heart of Harvard Square. In keeping with the space’s diminutive size, the focus here is on slices (mainly for take out, given the single stool that sits almost mockingly in the front window).
Otto offers a...
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Salt & Fat: Leftover Pizza →
Interesting post from Salt & Fat about reheating leftover pizza. I’ll have a post soon up at Slice about a revolutionary new method I’ve devised for reheating pizza, the best I’ve found for partially reversing the ravages of retrogradation, so stay tuned.
Reheat or not reheat - that is the question: Whether ‘tis nobler in the kitchen to suffer The chills and arrows of...
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MaryAnn Delaney's Glazed Pecans
From very generous Tumblrer (and a great photographer), Ben Delaney, his wife’s secret Glazed Walnut Pecan Recipe. Haven’t tried it myself, but from the photos, it looks like a keeper.
I got the pecan recipe from MaryAnn so I wanted to share it with you. These are amazing.
Ingredients:
- approximately 3 cups of Pecans
- 1/2 cup sugar
- 1/4 cup water
- 1-2 tablespoons of...
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Salt & Fat: Pissaladière: funky French pizza →
saltandfat:
It’s a cruel trick of the brain that the things we can’t easily reach become so much dearer to us by that quality alone. Consider one of the recent additions to the list of my favorite foods ever: pissaladière, Provençal pizza. It has all the makings of a Neven Pleaser: rich, salty, satisfying….
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The Pizza Lab: Which Rack Should I Put My Stone...
[Illustration: J. Kenji Lopez-Alt]
One essential element of my Cook’s Illustrated thin-crust pizza recipe, in which you place the pizza stone as high in the oven as possible, gets a thorough unpacking by Kenji Alt of Serious Eats. Kenji lays it all out in exacting detail, but the basic idea is that near the top of the oven is the best position to maximize the amount of heat that hits the...
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Boston: Doughnut Fans in the Hub Run on Betty Ann...
My friend & colleague, Liz Bomze, ultra-serious eater and wordsmith extraordinare (it’s she’s who’s responsible for making my CI articles read like I actually know how to write), absolutely kills today with a SeriousEats post on Boston’s oldest and bestest donut shop, Betty Ann Food Shop:
Boston: Doughnut Fans in the Hub Run on Betty Ann Food Shop
[Photograph:...
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Apparently Pecans are Not Walnuts.
Happy to make your day. I reblogged mostly because I’d been digging your Tumblog (Notorious XX - thanks for the hook up), and appreciated the snark of your post. I figured if you can dish it out, etc.
I’m assuming that the cook can tell her nuts apart, even if you can not. (You can send me the rest of her secret recipe directly, if you want. I won’t share it at work, promise.)
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Sourdough, is there anything you can't do?
I’m a big advocate of naturally leavened breads (aka sourdoughs, even though they don’t necessarily taste sour), mostly because they are delicious and keep exceptionally well. Well here’s another reason to go sourdough:
Fermented wheat flour may be safe for celiac patients, suggests study
Baked goods made...
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Spare And Sublime: A...
Booya! I’m currently featured on NPR’s website! Kind of. My dear friend Adam Haslett has just done one of those “You Must Read This” pieces, in which writers recommend favorite books. I make an appearance in the piece as the unnamed “friend” who hooked him up with the book in question:
Last summer I was struck by a severe case of wanderlust. I wanted urgently...
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Pizza experiment: Cook’s...
Slice master of ceremonies Adam Kuban continues experimenting with my CI pizza dough recipe over at his personal blog:
From left: Crust not stretched thin enough, and one stretched just about right.
Having finally found a couple dough recipes that yield great at-home pizza with no ‘hacks,’ I kinda don’t need to experiment anymore. But what fun would life be without futzing with something that...
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Salt & Fat: The Pizza Files #1 →
The book that would say all there is to say about pizza - a dish with many complexities, variations, and pitfalls - would be astronomically large, like Borges’ Library of Babel; the best I can hope to do here at Salt & Fat is start small and keep going. Today, I’ll use my weekend dinner as an…
Sage advice, all of it.
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The hilarious everything...
“The hilarious everything bagel If I didn’t know any better, I’d have thought Twitter was built specifically for the purpose of cracking wise about the lack of everything on the everything bagel. In recent months, several tweetists have taken to site to complain in often amusing fashion:
Come on, Everything Bagels, who you tryin’ to fool? You got like 6 seasonings on...
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Tanoor
While we are on the subject of that Georgian bakery in Brighton Beach, here is an earlier video of the same baker making another style of bread - called ‘shotpuri’, the Georgian baguette - in a beautiful clay tanoor, a near-eastern relative of the tandoori oven. Next time I’m in NYC, I know where I’m headed.
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Khatchapuri
A Chowhound video about a Georgian khachapuri bakery in Brighton Beach, Brooklyn. Khachapuri is a delicious savory cheese bread from Armenia & Georgia, a sort of near-eastern calzone.
(via.)
Video: Georgian Cheese Bread in Brighton Beach | Serious Eats : New York:
” Take a big lump of cheese mixed with egg and...
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Slow & Bready Wins The...
I’ve turned on a couple of baker’s dozen or so people to the joys of homemade bread over the years, including my friend Peter, a wonderful artist and damn fine cook, who writes a blog on his kitchen experiments (from which I’ve pilfered all manner of good ideas). If you aren’t already following him, you should be.
Slow & Bready Wins The Race...
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Duel of the Massachusetts...
Boston pizza-heads, listen up, there’s a fresh new voice on the interwebz. My friend Meredith Smith has joined the ranks of Slice’s Boston correspondents.
Check out her first post, covering a local phenomenon that came as news to me, “sweet pizza sauce” (um, yuck):
“At Slice, we’re very much into regional pizza styles and the subtle variations that define...
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New Haven: Delicious...
My latest review for Slice. Spoiler alert: Bar is a winner:
According to the staff, the original pizza cook at Bar once worked at Sally’s Apizza on Wooster Street, and at first glance, the pedigree is apparent: The pizzas are served over a sheet of parchment paper set into aluminum sheet trays, shaped into elongated circles to better fit the rectangular pan. There are differences, too,...
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Pepperoni - America’s...
Pepperoni - America’s Favorite Topping - NYTimes.com:
“Michael Ruhlman, an expert in meat curing who is writing a book on Italian salumi, doesn’t flinch from calling pepperoni pizza a ‘bastard’ dish, a distorted reflection of wholesome tradition. ‘Bread, cheese and salami is a good idea,’ he said. ‘But America has a way of taking a good...