Looking for something?
Follow Burnt My Fingers via Email
Like us on Facebook?
-
Recent Posts
Recent Comments
- Burnt My Fingers on We tried the Decades Menu at Taco Bell (so you don’t have to).
- John on We tried the Decades Menu at Taco Bell (so you don’t have to).
- Burnt My Fingers on Rainier Ale discontinued? Alas, it’s true.
- Nix on Rainier Ale discontinued? Alas, it’s true.
- llcwine on We tried the Decades Menu at Taco Bell (so you don’t have to).
Tags
- 1950s
- Albany
- Amish
- baking
- barbecue
- BBQ
- burgers
- cabbage
- Chicken
- Chinese
- cole slaw
- Dallas
- Fancy Food Show
- FFS
- Highland Park Cafeteria
- Instant Pot
- Italian
- Japanese
- King Arthur
- Korean
- Mediterranean
- Mexican
- Middle Eastern
- nostalgia
- offal
- pandemic
- pickles
- pizza
- pork
- red sauce
- San Francisco
- Saratoga
- Seafood
- Sichuan
- sourdough
- Southern
- steak
- sushi
- taste test
- Texas
- Thai
- Thanksgiving
- Trader Joe
- Turkey
- Upstate
Meta
-
As an Amazon Associate I earn from qualifying purchases.
Tag Archives: baking
Baking Hamelman’s 80% rye “Affidavit Bread”
The other day I baked up a wonderful pullman loaf of 80% whole rye that’s perfect for serving with smoked salmon or some of the nice Brooklyn whitefish salad I had left over from a party last weekend. With a … Continue reading
Five tips for handling bread dough using the stretch-and-fold method
Here are a few useful tactics and problem-solving tips I’ve discovered making lots and lots of loaves of bread by hand using the stretch-and-fold method. I haven’t seen these elsewhere so am publishing in the hopes they’re useful to you … Continue reading
Food for Thought: Codutra’s Romanian bread blog
Apa. Faine. Sare. means “Water. Flour. Salt” in Romanian and one of the pleasures of this blog is accessing it in Chrome and watching Google’s charmingly awkward attempts at translation. Codutra, the proprietress of the Romanian bread blog, is also a … Continue reading
Going local at All Good Bakers
I got into a conversation with Britin and Nick Foster at All Good Bakers, a bakery and daytime eats spot in South Albany, because I criticized their bread in a Yelp review. They responded online and asked me to come … Continue reading
My visit with master baker Jeffrey Hamelman
Last month I journeyed to the bucolic village of Norwich, VT to attend a workshop at the King Arthur Flour Education Center. The town itself is worth a visit… a peaceful hamlet across the Connecticut River from the beehive of … Continue reading
Recipe: Overnight Pizza Dough
Adapted from Jeffrey Hamelman at King Arthur Flour. Unlike Pizza D’oh, overnight pizza dough a classic Neapolitan crust with nothing but flour, water, salt and leavening. Makes four individual pizzas (approximately 8 inch diameter). Ingredients: 500 g all-purpose flour 340 ml … Continue reading
Recipe: Sarah Willis Chocolate Cake
Sarah Willis is a Niman Ranch pig farmer in Thornton, IA. She contributed this recipe for a farmers’ cookbook we were working on that hopefully will be published one day soon. Her grandmother first got it from the radio and … Continue reading
Helpful bread
My friend was in a battle with a pit bull. I could say “he was attacked by a pit bull” but it’s more complicated than that. What is undeniable is that the pit bull attacked his family dog on their … Continue reading
How to start a sourdough starter
If you do a lot of baking, you are going to want to get yourself a good lively sourdough starter. Here are some options. Steal one. Is there a bakery in your town that sells uncooked, bake-at-home sourdough bread dough … Continue reading
Recipe: Pizza D’oh!
A pizza dough so easy and foolproof, even Homer Simpson could make it. Ingredients: 2 1/4 tsp dry yeast (1 package) lukewarm water (total approximately 2 1/4 C) 3 T sugar 1 T Kosher salt 5 1/2-6 c all purpose … Continue reading