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Take THAT, Food Snobs!
Monthly Archives: April 2009
Hello, Caramel Custard. What Exactly Can You Do for Me?
Cook me on the stove top, and I’m an Anglaise. Take me in my Anglaise form, churn me, and I’m crazy-rich ice cream. Whisk me together, bake me in a water bath, and I’m seriously rich caramel custard. Pour me … Continue reading
Today, Chocolate is Particularly Necessary
Okay, here’s what’s happening. I am trying to be a Responsible Adult and get all of our services for the new house set up and ready to go. Everything is going swimmingly–water? Check. Gas? Check. Electricity? Check.–until….dun, dun, duuuhhhnnnn: cable. … Continue reading
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I'm Just Not Feelin' It Today, and Jimmy Dean Can't Help
The Hinternet is a wonderful place. It brings us closer together and can turn strangers in the four corners into a tight-knit community in short order. It is also a place of raw emotion sent in 140 character messages. The … Continue reading
All I Need Is This Cast Iron Skillet
We are closing on our new house in 2 1/2 weeks. This means that I am in the process of packing up. And the question is always, “What can I live without for the next x-number of days?” In going … Continue reading
A Springtime Recipe for You
If you’ve never used really fruity extra virgin olive oil as the fat component of a cake, stop what you’re doing and pay attention. If you don’t like the taste of really fruity extra virgin olive oil, move along; there … Continue reading
Posted in Uncategorized
Tagged baking with herbs, lemon verbena cake, olive oil cake
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My Life Would Be So Much Easier If I Could Just Keep My Mouth Shut.
Back at the first restaurant I worked in, the chef wanted me to come up with a cheese biscuit as part of an asparagus side dish. We were already making buttermilk biscuits for another dish, so I asked if I … Continue reading
Oh, Look What Has Come Around on the Guitar Again!
[youtube=http://www.youtube.com/watch?v=b8DtpdXZi0M&hl=en&fs=1&rel=0&color1=0x5d1719&color2=0xcd311b&border=1]Yup, here we are: back again, talking about automaticity. Why, Jen?! Why must you beat this dead horse?! Well, it’s not dead, yet, friends. Every time I go out into the Hinternet I am reminded of the sheer number of … Continue reading
Don't Tell Anyone, But…
…you can freeze pâte à choux. On first glance, this might not sound like the Best News Ever, but consider the possibilities. Make some pâte à choux, pipe it into whatever cool shapes you want, freeze your cool shapes solid … Continue reading
Steeped in Mystery
One of the most versatile ingredients I can think of is dairy. It has a pretty neutral flavor and is rather Full of Fat. I appreciate that in an ingredient. Here’s the thing about fat–it absorbs flavors readily. This is … Continue reading
Posted in Pastry Techniques, Pastry Tips, recipes
Tagged dairy carries flavor, hazelnut flan, heavy cream, whole milk
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Beer Nuts?! We Don't Want No Stinkin' Beer Nuts!
Why do most people open a bar? To make money. I’m sure that lots of people will say that it’s because they like to be around people or they really like beer or they didn’t want to follow daddy into … Continue reading
