Posts by thebighat

Have your teeth pulled...how prophetic. Monday night I bit into a baquette and a molar exploded. I'm looking at a minimum of a crown, we don't know about the root canal. One of my worst adult nightmares come true.

There's a recipe in the Balthazar cookbook for a jus made strictly with chicken wings that sounds succulent. I have yet to decide whether or not to have chicken wings as one of my manly snacks for the Super Bowl tomorrow. We live a...

Schokinag is also pretty good.

Anybody read Escoffier anymore?

Without knowing what you actually did, if I were going to make a meringue vol au vent, I would make a heavy meringue, 2 sugar to 1 whites, warm all the whites with half the sugar, then whip it while drizzling in the rest of the sugar,...

Go into the bakery at your local Whole Foods. They use it. Purity from Taylor and Sands.

I've said it before in public, and there's no shame in it....as far as creativity goes, I have good technical skills. Which means I can take your idea, reproduce it in my kitchen, and take credit for it. Like the old HBO commercial..the...

I read about the movies all the time, but I don't really like going. We have one of those 14 screen jimmies next to where I work, but the crunching, the rustling, the talking, the squirming, the horror. And the surround sound experience...

Jock has a point, but if you want to do this, you need to be a little conversant with baker's percentages, and work backwards from the final dough. You probably are going to need the firm starter to be anywhere from 30 to 90% of the...

I would toss it and start over. If it's made with commercial yeast it's not the proper environment time and temperature wise to have turned itself into a sourdough starter. Most baking books would tell you that you can keep a biga for...