where food and science meet -- by James Cooper
In previous articles, we’ve shown you how to make mini croissants, and how to make full size croissants. In this article, we show you how to up your game, using European style butters. There is nothing as delicious as a warm buttery croissant and in this article we’ll show you how to make croissants using Continue reading Rich, buttery croissants
In our previous article, we showed how to make a dozen 5” croissants, which make great accompaniments to any meal. But supposing you want the larger, more traditional sized croissants. How to make those? Well, it is exactly the same as making the little ones right up to the time you cut up the dough Continue reading Making full sized croissants
This recipe is adapted from John Baricelli’s recipe in the Sono Baking Company Cookbook. His recipe is for 24 croissants, and that is more than I could ever consume in time, so this recipe is half that big. Making croissants is generally a 3-day affair, but most of it is waiting for the dough to Continue reading Traditional Croissants
I got interested in really good croissants after having really exceptional ones on a recent cruise on Explora Journeys. They make croissants fresh daily, and given that there were about 750 passengers, they must make many hundreds of them every day. A really good croissant should be light and flakey with many layers of dough, Continue reading The Best Croissants
You may have seen the “Sad Trombonist” ads for Wonder, which promises you can order from up to 20 restaurants at once to get what everyone wants. Wonder now has restaurant branches in New Jersey, New York, Rhode Island, Pennsylvania, Virginia, Massachusetts, soon in New Hampshire and most recently in Connecticut. But what the heck Continue reading Wonder what Wonder Restaurants are?
I had the privilege of a week long journey on the Explora I ship. Explora ships are a luxury branch of the MSC Cruise Line (Swiss/Italian). The ships are much smaller than the behemoth MSC ships, about 900 passengers, with spacious cabins, a 1.25:1 passenger/staff ratio, and all-inclusive pricing, meals, drinks and most activities. Of Continue reading The Anthology restaurant aboard Explora ships
We visited seven local fried chicken businesses and make our recommendations.
In a recent NY Times article, Chef Andrew Zimmern points out the chefs never use Teflon pans, because they don’t need them. These non-stick pans are safe and work fine UNTIL the coating starts to disintegrate or is overheated. In both of those cases, you are then exposed to the poly-fluoro alkyls (PFAS) that have Continue reading Toss out your Teflon pans!
This delicious scone variation produces a softer textured scone, almost like a little cake. They are more delicate, and you can eat them with a fork while hot, or by hand when cool. I got this recipe from my daughter-in-law, and I assure you these are a great hit with company! Let cool a bit Continue reading Rich blueberry scones
A week or two ago, the New York Times published a recipe for Sam Yoo’s Golden Diner Pancakes, fabulous, tall pancakes served with a fruit compote and honey-butter syrup and topping. The recipe was quite a hit, based on how often it appeared on social media. You can stand in line for hours at the Continue reading Golden Diner Pancakes revisited