The reasons why the iconic Hostess company is in trouble, via The New Yorker.
Posts Categorized: Bread
How to Make Pretzels Originally Posted on November 16, 2009 My obsession with pretzels began with olives and lye, but I was only moved to actually figure pretzels out after a comically disastrous demo at the Fabulous Food Show on Saturday.(Before the demo, hanging out with Symon and Jonathon Sawyer, I mentioned my demo and said, “It’s a no-brainer, it’s so simple nothing can go wrong.” Symon clutched his bald head and shouted, “DON’T SAY THAT!!!”) Half my demo was on baking and making a 5:3 bread dough into several products, and I also wanted to bake gougères, cheese puffs, so I went early to make sure the ovens were cranked. I was assured by the very efficient woman running that stage that it was. Thirty seconds into the demo, I went to Read On »
Announcing the first episode of my Le Creuset Technique series! In December, in Charleston, South Carolina, while promoting my book, Ruhlman’s Twenty, I met Will Copenhaver and Grimsley Matkov, from the Marketing Communications team at Le Creuset US. They loved my book (and the many photos of the food we cooked in Le Creuset products, which Donna shot). I told them I love Le Creuset, it’s the best stuff on the market, that’s why we use it. A month later, while cooking in Key West (brought my 7-quart Le Creuset French oven along with other tools, bien sûr), a colleague of mine, Warren Johnson, of Taste Five Media in Charleston, asked if I’d consider working with Le Creuset. I told him nothing would please me more, and Warren got to work. Le Creuset wanted to teach Read On »
I had an unstoppable hunger this past weekend for old-Chicago-style all-beef hotdogs from Vienna Beef, the best hotdog in the country in my opinion. I wanted that charred skin flavor of summer, the grill smoke from fat dripping on coals, the juicy snap when you bite into them. I decided to make buns. Why? Because, we were inviting friends (great food must be shared); I had a cool hot dog pan from American Pan; I had never made them before; and most important, the best hot dogs deserve special treatment. One of the great things about cooking is that you’re subliminally eating the entire time, a kind of calorie-free spiritual nourishment, and I was thinking about the hot dogs the whole time in the kitchen (with good mustard and minced sweet onion). Hot dog buns Read On »
Learn how to make a delicious onion tart. It is so easy and so tasty, via NYT.