How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
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Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
Again, one must grow their own or raise their own to avoid the less than desirable stuff. The food industry is too powerful, who lobby to politicians, and in the end win while everyone else loses. Same scenario whether its food or shoe laces.
We ...
Rent and watch the documentary "Food, Inc." (inspired by Michael Pollan's books)
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltr...
I'm sure it was the no-knead: that's what I taught him ...
maybe some cheese too
maybe leave the cover on longer - I think more moisture for a longer period may thicken the crust. only take the cover off for last few minutes to brown
I thought that was your other head
don't hurt yourself with all that complexity (don't try this at home, folks)
Profile Information
- How Did You Hear About Our Site?
- I started the damn thing with my brother!
- Why Did You Join our Network?
- I started "How I Taught My Brother To Cook" because I want to talk about cooking with other people who are as passionate about it as I am. And I have a mission to help people learn to cook without following recipes word-for-word. I call it "improvisational cooking".
Ask "The Click & Clack of Cooking" your cooking questions
Ask John and Pat (aka "The Brothers Napoleone"; aka "The Click and Clack of Cooking") your cooking questions. Remember, if you want adventurous ideas, ask me. Pat's the traditionalist (i.e. rigid in his thinking). We specialize in Tuscan, Provencale, old-fashioned American, and little bit of a lot of other things including Thai and Indian. But we'll gladly make something up - since we are improvisational. See the "Bookends" video.
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Laura's blanquette de veau
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Bambi on a stick
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wood hearth baked bread
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John Barrows's Blog
Food, Inc.
Rent and watch the documentary "Food, Inc." (inspired by Michael Pollan's books)
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltrating and contaminating the world's food supply.
At the very least boycott anything made by Monsanto, Dyson, Smithfield. Anything containing high-fructose corn syrup or made with any kind of soybean product - and any man-made, processed food in general… Continue
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltrating and contaminating the world's food supply.
At the very least boycott anything made by Monsanto, Dyson, Smithfield. Anything containing high-fructose corn syrup or made with any kind of soybean product - and any man-made, processed food in general… Continue
Posted on November 18, 2009 at 7:28am — 1 Comment
What, me worry? (about what I eat)
In Saturday's (10/31/09) NYTimes, Nicolette Niman (yes, of the famous Niman Ranch) makes a rational argument for why meat is not necessarily the root of all climate change evil.
Yes, we all know that we (people that is) are responsible for climate change - though I still haven't seen a clear explanation of why we should care or start panicking since having a little warmer weather here in Oregon, and maybe a little more sunshine would not be unwelcome. But one of the arguments that the chicken-l… Continue
Yes, we all know that we (people that is) are responsible for climate change - though I still haven't seen a clear explanation of why we should care or start panicking since having a little warmer weather here in Oregon, and maybe a little more sunshine would not be unwelcome. But one of the arguments that the chicken-l… Continue
Posted on November 1, 2009 at 2:29pm — 1 Comment
So you think you know pasta?
Every now and then my faith in the rationality of the world is sustained by article's like the one in today's NY Times by Rachel Donadio entitled "So You Think You Know Pasta".
In the article she talks about ORETTA ZANINI DE VITA, the pre-eminent Italian food historian's new book, "The Encyclopedia of Pasta".
Read the article and be amazed that there are still people and cu… Continue
In the article she talks about ORETTA ZANINI DE VITA, the pre-eminent Italian food historian's new book, "The Encyclopedia of Pasta".
Read the article and be amazed that there are still people and cu… Continue
Posted on October 14, 2009 at 11:27am — 2 Comments
Read All About It. Julia Child is Dead! May she rest in peace.
By way of response to Christopher Kimball's Op-Ed ("Gourmet to All That") in the Oct. 8, 2009 New York Times:
Oh dear! I had always wanted to meet Julia Child. But alas, she has passed away, as Christopher Kimball has noticed. I always loved her charm, as did many millions of other people. And the fact that she never took herself too seriously (unlike Mr. Kimball). So it is with a se… Continue
Oh dear! I had always wanted to meet Julia Child. But alas, she has passed away, as Christopher Kimball has noticed. I always loved her charm, as did many millions of other people. And the fact that she never took herself too seriously (unlike Mr. Kimball). So it is with a se… Continue
Posted on October 8, 2009 at 2:00pm — 2 Comments
The Sicilian "pie"
No picture here - we have pictures of Sicilian pizza on the site already. But the story is I made one the other night for the kids. I used almost 3 batches of Patrick's no-knead dough and filled a pizzeria sized pan of 18" X 26" with a thick chewy crust.
Adorned with a fresh sauce made with onion, garlic and oregano - and covered with fresh mozzarella. Half was anchovy and caper (the most classic Sicilian recipe) and the other half with peperoni.
Surprisingly this was the kids' first Sicilian… Continue
Adorned with a fresh sauce made with onion, garlic and oregano - and covered with fresh mozzarella. Half was anchovy and caper (the most classic Sicilian recipe) and the other half with peperoni.
Surprisingly this was the kids' first Sicilian… Continue
Posted on September 16, 2009 at 5:20pm — 2 Comments
Comment Wall (40 comments)
- At 9:59am on June 7, 2007,
John Barrows said…
- If you want to know how to cook something, send me a request for help. I specialize in Italian, Provencal, American traditional, and starting this year - Catalan. Bon dia!
- At 6:43pm on June 7, 2007,
Nels Johnson said…
- John,
Thanks for the invite. I'll check in often, as soon as I fend off all those MySpace come-ons.
NJ
- At 2:13pm on June 8, 2007,
John Barrows said…
- Tony, I spotted some store-made chorizo (un-encased) at my nearest New Seasons, so I bought a pound. I'll give it a shot this weekend and let you know how I like it. They'll make sausages for me if I want. Let's try to come up with a date for dinner here at my house, sometime in the next few weeks. Let me know your schedule.
- At 3:04pm on June 8, 2007,
John Barrows said…
- Let's shoot for Sat. the 30th. Let's do it at my house. Would love to get Chad and Barbara, too, if you can track them down. If you want, we can cook together at my house, as I have a big kitchen and six burners, and multiple work surfaces. As far as a theme is concerned, we can always do Tuscan, or Provencale which I've been trying a for a year or so. Planning a trip to Barcelona next Spring, just getting my head into Catalanm too, which of course is not dissimilar to either Tuscan or Provencale.
- At 5:55pm on June 8, 2007,
John Barrows said…
- You can almost always find good tuna at Iwajimaya. New Seasons doesn't do too bad either. Looking forward to it!!!! BTW I have a charcoal fired Weber too if you need it.
- At 2:47pm on June 9, 2007,
John Barrows said…
- What!? Does he have schul on Sat.? Friday the 29th is fine, assuming you can get away early, Tony, to cook (assuming you still want to). I'll be here all day, so it's no problem for me. And tell that pain-in-the-ass to join the club!
- At 2:52pm on June 9, 2007,
- Consider him got. Did you see my reply?
- At 10:38am on June 10, 2007,
- Appreciate that. I sent an invite to Cathie and also my friend Vernon who you met years ago at Cathie's birthday party - http://www.downrecs.com/vernon.html
- At 8:06am on June 12, 2007,
Everett Yelton 3rd. said…
- Yeah John! School's out; reports turned in; summer ahead. All is well and I'll write soon and send along some pictures. Allison got engaged over Memorial Day Weekend. Bout time is what I said, they been living together for three years. More to follow. Rhett
- At 10:56am on June 12, 2007,
Debbie said…
- Love the video with "Rocky and Bullwinkle"! Chefs of the future!!! Great job Lily and Dylan : )
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I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
Or ... we could just go there and find out for ourselves.
Again, one must grow their own or raise their own to avoid the less than desirable stuff. The food industry is too powerful, who lobby to politicians, and in the end win while everyone else loses. Same scenario whether its food or shoe laces.
We ...
You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
Actually, I used a recipe that I found in a book called "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers" (found only at the finest libraries). It's very similar to the no-knead recipe (only you knead this one). ...
Rent and watch the documentary "Food, Inc." (inspired by Michael Pollan's books)
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltr...
I'm sure it was the no-knead: that's what I taught him ...
maybe some cheese too
Only other thing a should have done was brown the top more.
Nancy should recall this cat climbing up her back.
What recipe for the dough did you use?
maybe leave the cover on longer - I think more moisture for a longer period may thicken the crust. only take the cover off for last few minutes to brown
I thought that was your other head
don't hurt yourself with all that complexity (don't try this at home, folks)
Time out for a photo-op.
Thank you. Once it cooled it really tasted great. My only complaint is that the crust wasn't as thick as I would have liked. Hopefully that will change when we get the new range installed next summer.
Very nice job!
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