Don't rush the crust Pandemic supply line constraints have forced a change in my brand of rye flour which led to a rework of ratios and the addition of a little malt. You might need to adjust a bit too. Rye is tricksie that way. Find the newest formulas in the just-revised original post here. More Spork Here
Flexible Finish - Fried, Baked or Sauced Every culture has a favourite dumpling and Italy is no exception. Across the whole of the country gnocchi in its many forms is their answer. While potato-based versions abound, cheese is also used as a base with plenty of regional arguement over naming conventions. Some profess only potato can be called gnocchi with cheese being … Read More →
Best not to count how many you eat in one sitting Prime grilling season has arrived again and around my kitchen that means “street” tacos cooked over charcoal. The fire is the easy part particularly once you have all the ‘extras’ sorted out. In my case those include a vat of garden-fresh salsa, some well seasoned beans, a little lime and coriander enhanced crema, and a … Read More →
Rye Needs Extra Water Which Makes An Interesting Crumb I’ve been wanting to add to my “everyday loaf” repertoire where an oatmeal & molasses version has reigned supreme for quite a while. To measure up to that flavour I’ve had to resort to another grain in the mill, namely rye. Bread from rye flour can be tricky even when mixed in small proportion with … Read More →
Handheld Huevos for Breakfast I’m still making my own tortillas as I detailed in an earlier post but got a few comments asking for a video tutorial on the ever-important ‘puff’ during cooking. It can be tricky but if you don’t get it right your tortillas are more akin to thick pancakes than delightfully fluffy taco holders. When you … Read More →
Tender But Square - Because I'm Odd Like That Whether with butter and honey over morning coffee, next to fried chicken, or smothered in sausage gravy, proper Southern American biscuits* are made to be eaten the same day with the best coming from experienced hands who can form them from memory and touch. There’s usually a dedicated pan or time-honoured mixing bowl parked in … Read More →
Perfectly Round Not Necessary For Great Tacos (video below) When the thought of making my own flour tortillas at home cropped up after watching Rick Bayless tackle them during a quesadilla video, even I had to question the wisdom and logic of the idea. Admittedly I’ve become a budget-obsessed cook of late but it’s an investment of hours of labour, right? Who … Read More →
Butter for Flavour, Shortening for Flaky Layers Some online discussions cropped up about the ‘perfect’ pie crust so here’s my entry into the fray. Happy pie making out there you crust-obsessed whackos. People still insist they can’t make a good pie crust. I make a lot of pies, especially this time of year when apples literally fall off the roadside and root … Read More →
