After reading an article about Tartinery, a NYC bread-themed restaurant, I decided to go have a look. What intrigued me within the article was the owner's bemoaning of difficulties procuring Poilainé bread, as well as his search for a local replacement....
I’m back making home made beer. My first efforts were flat. This effort I was more diligent in following directions from my fermentation kit. After a few days short of two weeks brewing in the bottle, I popped one open. Not quite as smokey as the Spanish beer...
"La bière est un pain qui se boit"-Georg-Christoph Lichtenberg While brewing some beer, I kept the spent grain to make a bread with the malted grains. I adapted a formula from Wolfgang Süpke, using a mixed rye and wheat starter, and some smoked ale...
My best purchase last year was a gelato machine found on E-bay. It led to a recent sorbet based on an an old recipe card from my day’s at The Drake Hotel. Having over churned it a bit, I melted it back down, and instead of the usual water, I mixed in some Samuel...
A crate of beer suggestions From the Swiss mountains, L’Amoureuse. It’s a wine grape brewed beer. It’s amazing. Crossing the French border, try Brasserie Du Mont Blanc “La Rousse, a brown bottled beauty for that has a bang. Amber, full head,...
