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inescapably obsessed with process reproducibility, in columbus, ohio

6.08.2010

Pita and Polka


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1 comments:

Mike said...

LOVE it!

6/08/2010 7:23 PM

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This is a notebook for my culinary experiments. I bbq, bake and other stuff. I write fast and sloppy too.

Every time I get a free sample, I want to make jokes about it, so I don't accept them, no affiliate links either. It's my space and I'm the king.

Get in touch via the comments or first.last@gmail.com if you know me.

a few good sites

  • Alt Eats Columbus!
  • Another Pint Please
  • Clotilde
  • CMH Gourmand
  • Columbus Food Tours
  • Columbus Foodie
  • Food Embrace
  • Hounds in the Kitchen
  • Itinerant Foodies
  • John Schumacher
  • Martha Stewart (really)
  • Menu in Progress
  • Persephone's Kitchen
  • Saucisson Mac (Andrew too)
  • Slim Pickins
  • Slow Food CMH
  • the Kate
  • wenderly

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Blog Archive

  • ►  2012 (6)
    • ►  February 2012 (1)
      • What a fun market, La Plaza Tapatia
    • ►  January 2012 (5)
      • An unconventional method for making biscuits resul...
      • Croissants, needs work
      • Butter trick, preparing for croissants
      • Heat sources and data logging
      • Cold smoking adventures to follow.
  • ►  2011 (52)
    • ►  December 2011 (4)
      • Local business, a consumer's perspective. (Columbu...
      • Mom and the kid made me spaghetti!
      • Bread for the teachers (again)
      • Merguez: three painful hours
    • ►  November 2011 (2)
      • let rise until doubled in volume
      • A cast iron oven example boule.
    • ►  October 2011 (7)
      • couple petit baguettes from a starter
      • behold, the weber_cam (smoking poblanos real time)...
      • Volume and little crispy boules that will eventual...
      • dried apple chips
      • I've been making some many tons of dough lately, w...
      • Some menu items for the week...
      • VFR100 reworked assay
    • ►  September 2011 (3)
      • breadcrumbs
      • On the Development of a Predictive Metric for Brea...
      • A DIY Uncrustable, Kid Lunch Edn.
    • ►  August 2011 (2)
      • Richard Stephen, CEO of Weber, can I get a grant f...
      • Waafer thin pizza
    • ►  July 2011 (5)
      • ..
      • Simple dinner with the slow cooker
      • Wheat sandwich bread
      • brisket, finally
      • Pizza dough
    • ►  June 2011 (2)
      • Tortilla or piadina?
      • Guest blogger Frankie: On the international appeal...
    • ►  May 2011 (4)
      • petite brioche
      • mini molds
      • Brioche
      • Focaccia tip, tie down the rosemary with a fastene...
    • ►  April 2011 (6)
      • Hand rolled semolina pasta filled w ramp, ricotta ...
      • Crusty breads in a pan using passive steam
      • Roasted Legumes: lima bean edition
      • The Baparoma Steam Pan and my first baguette with ...
      • simply sublime
      • My version of the famous and rare Baporarma steam ...
    • ►  March 2011 (5)
      • Free Stuff! The Olive Orchard
      • Easy boeuf jerky
      • Twitter baguette giveaway...
      • On the importance of ratio
      • Saucisson Sec (finally)
    • ►  February 2011 (4)
      • Fermented cider
      • Firedome refinements
      • Pizza casserole
      • Superbowl Pita
    • ►  January 2011 (8)
  • ▼  2010 (60)
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      • Black raspberry jam: for us, for gifts
      • Another tedious update where I torture my readers ...
      • Firedome_2 dry run, about 1100°F steady state
      • Moo shoo pork
      • I still have all of my fingers
      • Firedome_2 coming soon
      • Pita and Polka
    • ►  May 2010 (6)
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