Flammekueche is an Alsatian flat bread composed of a flaky, pale white crust which is singed and its edges browned. Though legally part of France, Alsace has strong German roots. Maybe that's why some would call this baked goodie "German pizza," as it...
The term a "bakers dozen" was designed to safe guard baker weights and measures when things were once closely regulated. Examining a Youtube video for home styled croissants, I remembered one of my early bread teachers describing how smaller formulations...
While shopping at Whole Foods, I noticed a strange display that looked like ladies handbags. It turns out to be a display of multicolored silicon bags called stasher. It's an alternative to plastic that is sustainable and can be used instead of using cryovac,...
Who doesn't like tacos ? Especially fish tacos. But it's rare to find a good restaurant fish taco. They're usually sweaty from their over-wrapped tortillas and made from lesser quality tilapia or catfish. What's key is cooking method. Who wants...
Foie gras is a lovely dish to eat. And it's not awfully complicated to prepare. I dread the thought of going old school, meaning counting the seconds as it boils in a pot. So here I used a circulator. Here are some photos that visualize parts of the process.
While spending listless, worried hours scouring food-related recipes that could inspire and nourish, I wandered into vegan-Indian oriented recipes. I found some recipes for breads, buns and roles on this blog, adapting them for sourdough. The whole wheat buns ncluded...
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