STIR THE POTShttp://www.stirthepots.com/talk about what's cooking in chefs, kitchens, and foodenSat, 06 Feb 2010 20:28:26 PSTTypePad http://www.typepad.com/Copyright 2005food,chefs,restaurants,cooking,food,business,cooks,gourmet,dining,wine,spiritsBusiness/Careersjyf@ix.netcom.comJonathan Field & Jeremy ShaprioJonathan Field & Jeremy Shaprionofood,chefs,restaurants,cooking,food,business,cooks,gourmet,dining,wine,spiritsTalk about kitchens, chefs, and food. A look at the days, lives and passions of the folks in the food business.Talk about kitchens, chefs, and food. A look at the days, lives and passions of the folks in the food business.http://creativecommons.org/licenses/by-nc-nd/2.0/http://creativecommons.org/licenses/by-nc-nd/2.0/http://creativecommons.org/images/public/somerights20.gifSome Rights ReservedStirThePotshttp://feedburner.google.comThis is an XML content feed. It is intended to be viewed in a newsreader or syndicated to another site, subject to copyright and fair use.Foodhttp://feedproxy.google.com/~r/StirThePots/~3/sdW61Qc7X-g/food.htmlBreadfoodphoto jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio)Sat, 06 Feb 2010 20:28:26 PSTtag:typepad.com,2003:post-6a00d8341c9adb53ef0128776f816d970cIMG_2632

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]]>http://www.stirthepots.com/2010/02/food.htmlI think he's got it!http://feedproxy.google.com/~r/StirThePots/~3/l293unm2ing/%D1%85%D0%BB%D0%B5%D0%B1hleb-or-bread-in-russian.htmlBreadbaking dayBreadryesourdoughwheatjyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio)Sun, 31 Jan 2010 14:08:06 PSTtag:typepad.com,2003:post-6a00d8341c9adb53ef0120a8374f52970bIMG_2607

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]]>http://www.stirthepots.com/2010/01/%D1%85%D0%BB%D0%B5%D0%B1hleb-or-bread-in-russian.htmlCrumb, the perfect holes!http://feedproxy.google.com/~r/StirThePots/~3/5jHLeBzeFsA/crumb.htmlBreadbakingCrumbhome bakingjyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio)Wed, 27 Jan 2010 05:16:49 PSTtag:typepad.com,2003:post-6a00d8341c9adb53ef012877185c23970c
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]]>http://www.stirthepots.com/2010/01/crumb.htmlThe chef makes his own family meal!http://feedproxy.google.com/~r/StirThePots/~3/RxKp6SvoSFs/the-chef-makes-his-own-family-meal.htmlchefsfoodStaff mealjyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio)Sat, 23 Jan 2010 16:24:01 PSTtag:typepad.com,2003:post-6a00d8341c9adb53ef0120a8024f20970bSometimes you just need to make your own lunch rather then eat the standard family meal at work. I just can't get used to overcooked meat and rice. I need a healthier and colon friendly option. So chefs do make family meal, at least their own.

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Soupe de poisson sans rouille! (whipped it up and it was good!)

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Pasta e lentici, handmade Strozzapreti mixed with lentils and pesto. That pasta was worth all the work, let me tell you.

]]>Sometimes you just need to make your own lunch rather then eat the standard family meal at work. I just can't get used to overcooked...http://www.stirthepots.com/2010/01/the-chef-makes-his-own-family-meal.htmlTony eats Istanbul!http://feedproxy.google.com/~r/StirThePots/~3/5DYOoyPGRAI/yes-finally-anthony-bourdain-does-istanbul.htmlChefsFilmFoodTelevisionTony BourdainTravelAnthony BourdainDurumfoodIstanbulshish kebabTurkeyjyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio)Sat, 23 Jan 2010 04:33:46 PSTtag:typepad.com,2003:post-6a00d8341c9adb53ef0120a80126ce970bYes, finally Anthony Bourdain does Istanbul!
]]>Yes, finally Anthony Bourdain does Istanbul!noYes, finally Anthony Bourdain does Istanbul!Jonathan Field & Jeremy ShaprioYes, finally Anthony Bourdain does Istanbul!food,chefs,restaurants,cooking,food,business,cooks,gourmet,dining,wine,spiritshttp://www.stirthepots.com/2010/01/yes-finally-anthony-bourdain-does-istanbul.htmlhttp://www.youtube.com/v/RT7ZvSuKQhE&hl=en_US&fs=1&My inglorious batard!http://feedproxy.google.com/~r/StirThePots/~3/MF0N8bKOczo/my-inglorious-batard.htmlBakersbloggersBreadbakingbakingbatardsbreadFarineGérard Rubaudlevainsourdoughjyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio)Sat, 23 Jan 2010 14:02:34 PSTtag:typepad.com,2003:post-6a00d8341c9adb53ef0120a7e0ea41970b

My friend MC is probably the luckiest baker, investigating and expanding not only her own baking skill, but other baker's knowledge and sharing it with her many followers of her blog. Recently she has been visiting a certified baker in Vermont, Gérard Rubaud, who is sharing his method of building a levain to make his celebrated Rustic breads. So where do I come into this picture?


The haphazard obsessive home baker, my moniker Mr. Lazy Baker takes over. You could call it a Jekyll and Hyde bread personality - he means well but is too damned lazy! As in this moment, the main problem being I don't have all of the tools or all of the ingredients to make or follow some great lessons shared by a remarkable lady and wonderful baker, Ms. MC.. But what is this  lazy bugger baker like me supposed to do?


Well I built a levain at about the same hydration, minus the builds with fresh grains and the 24 hour window,etc.. I took no notes and just finished the dough according to MC's instruction and list of ingredients, staying true to that. Basically I bulls*%ted my way into making a bastardized version of what is most likely a wonderful work of artisan baking. I admit, it doesn't make me proud. But in-spite of this, the dough looks responsive and it feels nice. Maybe I feel a little proud. Honestly, I kind of feel like one of those knock off guys making a Chanel bag, that looks better then the original. Is that proud or foolish?

Proof will be in the pudding, as MC said. Well, something went awry and its seems like I may have let the cat out of the bag too soon!

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This is what you would call a blow out, or that loaf has a big grin - not grigne - on it.

When and if I can get my paws on the ingredients and equipment, as MC so plainly shows in her own wonderful post, I might give the original formula a try with some real effort. But in the  mean time I may try this Lazy Baker method a second chance with some adjustments, perhaps a thermometer, a note pad and pencil.



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]]>My friend MC is probably the luckiest baker, investigating and expanding not only her own baking skill, but other baker's knowledge and sharing it with...http://www.stirthepots.com/2010/01/my-inglorious-batard.htmlPulizia della casa e fabricazione di pizza!http://feedproxy.google.com/~r/StirThePots/~3/Ltcz7QTHJ2A/pizza-for-lunch.htmlPizzajyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio)Mon, 18 Jan 2010 12:35:06 PSTtag:typepad.com,2003:post-6a00d8341c9adb53ef012876e22132970cDon't you hate chores; vacuuming,mopping etc... Sometimes, actually, they're okay. Well lunch break gives you an excuse to clean the kitchen first thing after your meal! So what do I have in my larder and pantry? Pizza. Wild. Yeasty. Fermented and aged in my fridge. With a bit of scanning pizzamaking.com's pizza calculator, and some bit of experimenting with hydration - and of course the flour, my pizza oven is gonna have some work cut out. Here comes burnt cheese on my stone! Dough was good. On to the next bread. But will be revisiting this pizza or a different formulation of it again, no doubt. No doubt!

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]]>Don't you hate chores; vacuuming,mopping etc... Sometimes, actually, they're okay. Well lunch break gives you an excuse to clean the kitchen first thing after your...http://www.stirthepots.com/2010/01/pizza-for-lunch.htmlPublic...a slight returnhttp://feedproxy.google.com/~r/StirThePots/~3/oH4MCohlTZk/public-slight-return.htmlRestaurantsBrad FarmeriePublicjyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio)Sat, 16 Jan 2010 15:31:16 PSTtag:typepad.com,2003:post-6a00d8341c9adb53ef012876e05c25970c

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Yesterday we decided to go out on the spur of the moment, and ended up at Elizabeth Street, between Prince and Spring, and home to Public, one of my favorite spots in the city. No calls ahead to the chef, we managed to get a table just as they opened at six.

Chef Brad Farmerie was doing a photo shoot in the main dining room, so we started in Public's wine tasting annex called "The Monday Room", popping a bottle of Malbec and some treats of popped corn flavored with a dusting  of porcini, parmesan and truffle oil. Then brought to a table, our waiter asked if we wanted to order off the menu or would we like to try the Chef's special tasting menu. Apparently, Brad recognized me. Thanks, Chef.  Who wouldn't go for the chef's special treatment?  With so many good offerings on the menu, it's so hard to pick from this chock full of goodies, why not just indulge?

Here is just some of the food we sampled.

Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps

Marinated white anchovies on quinoa croquettes with spicy saffron aioli

Fried Barron Point oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce

Our main course was a venison, though I was hoping for the pork belly, but I was just as happy with the perfectly cooked meat with a salsa verde and goat cheese polenta disk, it's more then likely that I will be back for that pork belly dish!(mark my words!)

Desserts were  just as good, an all time favorite  sticky toffee pudding and a really interesting play on "old school" flavors with new, apple crumble with cheddar soy ice cream, spot on!

I didn't take one picture of my meal. I was too busy eating!

]]>Yesterday we decided to go out on the spur of the moment, and ended up at Elizabeth Street, between Prince and Spring, and home to...http://www.stirthepots.com/2010/01/public-slight-return.htmlCopyright 2005Jonathan Field & Jeremy Shapriononadult