The Spice is Right
How do we know? Because we ate it.
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Top Chef S4E5 - It???s Elemental
<embed width=480 height=360 allowfullscreen=true more at overcastmedia.com</a> Your Kitchen Ninja Overcast for Top Chef?? Season Four, Episode Five is now up!?? Go take a look! Im going to try to remedy my bread backlog starting tomorrow; please bear with me.?? And try not to lick your moni …
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Top Chef S4E4: Film Flan
see more at overcastmedia.com Top Chef, S4E4 is now up! Go check it out! Theres been bread baked; I just havent posted it yet. Look for it soon. Share This
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Days Seventy-Eight and Seventy-Nine: Rustic Herbed Sourdough
For some reason, a lot of people are afraid of yeast. Ive never been quite sure why this is. I have ideas, of course. I suspect that somewhere along the line, many of these people encountered a bad batch of yeast. If your first experience of attempting yeast bakery turns out …
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Top Chef S4E3: Block Party
see more at overcastmedia.comThe Kitchen Ninja Overcast for Top Chef Chicago: Block Party (S4E3) is now up! Watch the preview with no need for downloading by clicking above; click through to Overcast Medias site to download their software and watch the whole thing along with TSiR. Share This
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Day Seventy-Seven: Pane alla Ricotta
What are you making now? Joe asked. Ricotta bread, I replied. Thats not right, he responded, smiling and shaking his head as he walked away. It is kind of an odd thought, isnt it? It becomes less so when you think about breads made with yogurt, but its not the first thing you think of when …
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Day Seventy-Six: Chocolate Bread
I think this can be traced back to the chocolate tortilla chips. A few days ago, I saw a bag of these and thought thats either going to be surprisingly good or incredibly disgusting. Much like KJ determined in posting this chocolate bread recipe, from Tessa Kiros Apples for Jam …
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Day Seventy-Five: Eyes of Haman
There are loads of traditional ways to celebrate Purim, and this is a particularly interesting one to me. My friend Yosi was talking about hamentaschen yesterday, which are delightfulbut alas, they are not a bread, and so would not fall under the category of The Breadening. No worries, thou …
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Top Chef S4E2: Zoo Food
see more at overcastmedia.com Your Kitchen Ninja Overcast for Top Chef Chicago Episode 2: Zoo Food is now up!Enjoy. Share This
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Day Seventy-Four: Les Bagels de Jo Goldenberg
The power of good food never fails to amaze me, because its far more than mere nourishment. Of course its that as well; we need sustenance in order to survive from day to day. And the sense of taste is nice as well. But more than that, the best food carries with it a sense of place, and of …
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TSIR is proud to present the Kitchen Ninja Overcast series!
TSIR is now proud to announce our new commentary series on Bravos Top Chef Season Four: Chicago! You can find the Overcast for S4E1 here, along with a preview you can view without downloading anything. Whats an Overcast, youre wondering? Think about all the times youre hanging out with your frien …
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Day Seventy-Three: Soft Pretzels
If youve ever wished you could make those big, soft, delicious pretzels you can find at kiosks everywhere, from carnivals to shopping malls, Ive got news for you: you can. Theyre not that difficult; a little more effort than a loaf of bread, and a little less practical as well. But t …
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Days Seventy-Seventy-Two: Fouace Aveyronnaise
So you think you know sourdough? Think again. Im usually not one to get cocky. Sometimes I may think I know more about something than someone else, but I try very hard to not be an insufferable know-it-all. This wasnt always the case, of course; when I was little, such behavior coul …
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Day Sixty-Eight + Sixty-Nine: Ciabatta
True ciabatta1 may be one of the most sought-after sandwich breads ever, texturally. It also seems to be ridiculously difficult for some people to say and/or spell correctly as well, which results in some confusion amongst labels and menus. Nevertheless, a good loaf of ciabatta is the stuf …
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Day Sixty-Seven: Pan de Yema Oaxaque??o
If youre ever wondering what to do with an excess of leftover egg yolks, particularly if youve recently made a meringue or an angel food cake, this is the bread recipe for you. Literally meaning Oaxacan Yolk Bread, pan de yema Oaxaque??o is kind of like the love child of challah and br …
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The Breadening: Wholly Unintentional Hiatus
Hi everyone, just wanted to let you know that we havent run out of flour here at The Spice is Right.?? Unfortunately, though, what we have done is contract a slight case of plague which is delaying our efforts to shovel delicious loaves of bread onto hot coals for the sole purpose of our (and your) …
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A Triple Shot of Awesomeness: Galaga Cupcakes
??My friend Jon is an avid fan of many things, including classic arcade games. Hes got a select few in his collection, and one of his favorites is the Midway classic known as Galaga. It was his birthday yesterday, and since you could never have all three ships operating in the game …
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Day Sixty-Five and Day Sixty-Six: Basic Sourdough Bread
If youre not feeling particularly inclined towards rye bread at any given time, you could of course always try making a nice, basic sourdough recipe, such as the one Ill give below. Id originally consulted Brother Rick Curry, S.J.s lovely The Secrets of Jesuit Breadmaking, and indeed I did m …
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Day Sixty-Three + Day Sixty-Four: Rye Sour Dough
You may have noticed by now that we have a certain fondness for rye bread in our house. Of course, Im trying to maintain balance in the various things I make for Project Daily Bread, but theres no questioning what bread instantly comes to mind when contemplating what to put our deli …
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TSiR Shop Now Open!
Do you like what youre reading here? Are you interested in some of the books youve seen mentioned on The Spice is Right? Why not check out the TSiR Bookstore, set up in conjunction with Amazon.com? Youll find all the books mentioned on TSiR in the Featured on TSiR section, as well as several othe …
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Day Sixty-Two: Vanilla Bread
It looks shy and unassuming on the plate, doesnt it? But youd be very, very wrong to underestimate this bread. Very wrong indeed. Im not sure where or why or how vanilla came to be a term of derision, something applied only to the most middle-of-the-road, mediocre, tame things one co …
The Spice is Right
