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Been trying to make a large boule with a great crumb and crunchy crust. I've been using Tartine Bread by Chad Robertson, and the modifications in Michael Pollan's Cooked. The real Tartine method requires you to grind wheat berries into flour, and soak the flour in water overnite. I've had...

I'll go with: * real French baguette, split and smeared with mayo (some prefer Italian dressing) * italian sausage, removed from casing, formed into a thin lozenge shape and pan fried * thinly sliced capicola * lettuce, tomato, +/-provolone

Looking at the condition of the cookbooks in my library, it looks like Paul Prudhomme's Louisiana Kitchen is my most heavily used book. 100% Cajun and Creole. I love jambalayas of all sorts, and Prudhomme (RIP) has the techniques. Actually, his most general technique is to cook aromatics...

The 5th taste: 1. sweet (sucrose) 2. sour (vinegar, lemon) 3. salty (NaCl) 4. bitter (endive) 5. umami ( "meaty," "savory": (Parmesan cheese, bacon, seared meat, mushrooms): chemically speaking it's glutamic acid or its sodium salt, MSG. 1-4 are perceived via specific taste buds in the...

When rock started turning into shit, I started tuning to the local classical music radio station, mostly while on the treadmill. Whenever I heard something that lit me up, I'd note the composer, and track his catalog. Worked well. Now, I'm ca. 70% classical and 30% classic rock. Anyone...

Is it a generation thing, or is what currently goes as "rock" actually shitty by comparison?

I turned a 5 pound boneless leg-o-lamb into a loaf of gyro meat yesterday. It's quite a difficult process, but we love gyro sandwiches with tzatziki. If interested, ask. We've been happy with the naan bread from Costco: gyro slices, raw onions, a bit of feta, tons of tzatziki, tomato and...