Good news everybody: I am picky
And nothing gets my pet-peeve silly brain going into overdrive better than Carbonara. Just to thicken the plot I am always after a great spaghetti Carbonara.
If the ingredients are not stated in the menu, rest assured that I will ask for them and if the waiter says cream I will grimace.
It is ...
Peter Reinhart is one of those people like J. Kenji Lopez (of Burger Labs fame) a must follow. I must say I am very curious about what he is gonna post.
Working with Baker’s Percentages
From a physicist point of view a baker’s world is a very odd one percentage wise.
It is a place where a recipe can be made with 70% of this plus ...
It is a tidbit odd I might say
The winter has just began here in the South hemisphere, and what appears on the grocery stores?
Wonderful red tomatoes
And what did your nonna told you to do when you get great tomatoes?
Nothing.. She just grabbed grabbed the sieve and made tons of Passata di Pomodoro.. or should do, truth ...
The Italian biscotti
Italians again. They are a very important influence in Sao Paulo, but not all Italians are created equal.
Every region has it’s special food and we have it plenty: pizza from Naples, panettone from Milan, last but not least pasta and cantucci from everywhere.
Slightly dry, sweet and filled with almonds with a crunch.
They were made ...
I have some pet peeves with pie fillings.
Fruits have plenty of water and cooking them releases all that water making the crust soggy.
One branch of though thinks that the solution is precooking. As expected I don’t think that that is the best solution (except in very specific dishes like tarte tartin).
Precooking fruits tends to remove ...
It started like it always does. I become obsessed with a food, ingredient or method and can’t stop until I am happy with the results.
One day I noticed that I like bread. I like bread a lot. So I decided to make bread.
For 15 days in a row I baked. The results going from me being sick (sour ...
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