Marmite – the Devil’s Goo

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Have you ever tasted hell? You know, that fire pit of regret?

Maybe you didn’t grow up in a country with a queen. And I’m not talking about the sassy ones with mustaches.

Marmite is 100% devil spawn. It’s a yeasty jam that parents force feed their children because it’s the only form of torture allowed in the Geneva Accord.

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The ultimate bread machine by Zojirushi

To borrow a phrase from Oldsmobile, the Zojirushi Home Bakery Supreme Breadmaker is not your father’s bread machine. This thing is like P Diddy, it’s got a devoted possy of bread loving moms.

This bread machine has features you won’t find in lesser bread machines. You can even use it to make meatloaf and strawberry jam. It’s got a rectangular bowl and two mixers to create large, perfectly baked loafs. It has 10 pre-programmed settings, 3 crust shades, LCD control panel and a 13-hour delay timer.

Here’s a review of the machine by JR.com

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Make your own fresh mozzarella

I remember the first time I saw someone make fresh mozzarella on television. I think it was the Barefoot Contessa or Martha Stewart who hosted a fabulous dinner with an A-list gay couple in upper state New York.

One of the guys nonchalantly said “honey we are about to make some mozzarella, do you want to join us?”. He then reached into a bowl of cloudy water, pulled out a hunk of white goo, and with a few twists there was a shiny ball of mozzarella.

It was magic. How could it be so easy to create cheese? How could I do that?

How to make fresh Mozzarella

This video shows you what went into making that cloudy water full of squishy gems.

Mozzarella making kits

These kits include everything but the milk to make fresh mozzarella for your next soiree. They include instructions, rennet, thermometers, and other ingredients.

This kit includes more supplies so you can create many batches of mozzarella and ricotta cheese.

The mozzarella action figure

Pretty soon you’ll be the main mozzarella manufacturer on the block. You may need some protection from the throngs of people at your door. You’ll need to get the Moofia Mozzarella to guard your back.

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Bake Tom Colicchio’s Parker House Rolls for Thanksgiving

Tom Colicchio wrote a great article in the November issue of Saveur Magazine about the Parker House rolls they serve at his Colicchio and Sons restaurant in New York City. Parker House rolls are delicate, slightly sweet yeast rolls that melt in your mouth.

While the recipe is a rather simple milk enriched yeast roll, Colicchio adds a couple spins to the recipe.

While most recipes call for a small amount of sugar, we add malt syrup, a natural sweetener made from sprouted barley that I think tastes more interesting than plain sugar, lending caramel and molasses undertones to the flavor of the bread.
Bread Winner – Tom Colicchio

Colicchio also uses a cast iron skillet instead of the traditional pan for baking the rolls.

The main difference between classic Parker House rolls and the ones that I serve is the shape: most traditional recipes call for cutting the dough into rolls with a round or oval biscuit cutter and folding them in half like a taco; mine are formed into balls and baked in groups of six in cast-iron baking dishes.
The cast iron gets hot enough to give the rolls a good exterior crust, and clustering them prevents the bread from drying out. Since cast iron retains heat, it also keeps the rolls warm over the course of a meal—though if your Thanksgiving table is anything like ours, it’s unlikely that they’ll stick around that long.
Bread Winner – Tom Colicchio

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