Cooking in Vermont Blog at Allrecipes.com

Cooking in Vermont

 
Mar. 16, 2010 9:46 pm 
Updated: Mar. 17, 2010 8:17 pm
Wow Allrecipes sucks .  This is the third time I've tried posting a blog entry to have it come up blank. Screw u allrecipes. MORE
 
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Dec. 2, 2009 4:41 am 
Updated: Dec. 23, 2009 7:47 pm
We are living in a construction zone so I haven't had any time for AR lately.  I worked 16 hour days last week, stopping only to sleep, to get our first floor done in time for T-Day.  The bulk of the work was finished with the help of my wife.  Only a few odds and ends are… MORE
 
 
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Oct. 29, 2009 6:25 am 
Updated: Nov. 4, 2009 11:00 am
Not much cooking is getting done these days.  I began the process of laying tile in my kitchen about 3 weeks ago, but was briefly interrupted.  The 1/2" OSB was screwed down to secure the plywood subfloor from movement, along with the CBU set in thinset on top of that, when on… MORE
 
 
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Oct. 2, 2009 11:48 am 
Updated: Oct. 3, 2009 5:16 pm
I had an epiphany this morning.  Like most home ovens, mine only reaches 550 degrees.  I want to bake pizza at 800 degrees.  An outdoor grill heated on high with a pizza stone will get me there, but it's a bit tricky gauging the temperature of the stone (I need an infrared… MORE
Mini Oven
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Pizza Margherita
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Pizza Margherita Slice
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Oct. 1, 2009 1:54 pm 
Updated: Oct. 2, 2009 5:12 am
Today, I baked Pain a l'Ancienne.  This bread revolves around a delayed fermentation method using ice cold (40 degrees) water to combine the ingredients.  There is no autolyze, and the dough is promptly refrigerated for at least 24 hours prior to baking.  I used a recipe… MORE
Pain a l'Ancienne Rustic Loaf
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Pain a l'Ancienne Baguettes
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Fast Rise Pizza Dough Formula-Round 1
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Sep. 29, 2009 12:43 pm 
Updated: Sep. 29, 2009 11:57 pm
I'm not going to bother answering pizza questions anymore on the Recipe Exchange.  It's a futile effort.  Largely ignored, I witness other posters just plain giving bad advice.  The OP is blindly lead into a dark alley with comments like:"more sugar to activate the yeast" … MORE
 
 
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Sep. 22, 2009 4:45 pm 
Updated: Sep. 24, 2009 1:00 pm
I wanted to quickly throw up some pictures of the pizza I made using Jeff Varasano's 65 percent hydration pizza dough.  NCIS is on in 20 minutes so I don't have time for a proper blog post.  I started the pizza on a pizza stone heated up in my Weber grill on high.  I wanted to… MORE
Pepporoni Pizza I
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Pepporoni Pizza II
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Pepporoni/Onions/Jalapenos Pizza I
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Pepporoni/Onions/Jalapenos Pizza II
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Sep. 21, 2009 4:59 pm 
Updated: Sep. 25, 2009 12:58 pm
Read on if your a fan of the homefries that diners used to make.  You know the ones-a nice brown, carmelized outside, tender insides and seasoned to perfection.  Here are the ingredients you'll need:5 to 6 medium low starch potatoes (Yukon Gold and new potatoes are good choices)5… MORE
Homefries I
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Homefries II
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Score! 
 
Sep. 20, 2009 6:24 am 
Updated: Sep. 21, 2009 2:05 pm
Well we looted the store at King Arthur Flour yesterday.  Resistance was futile.  We came away with five different kinds of flour (as if I don't have enough flour already) and some culinary thickener. The Emile Henry Artisan Bread Baking Crock was highlighted on September 17 as a must… MORE
Gesine-Bullock Prado
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The Loot
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Sep. 18, 2009 8:09 am 
Updated: Sep. 21, 2009 6:26 am
Ok, so I just can resist anymore.  No self-respecting buffalo wing belongs in anything other than a deep fryer.  I don't know why so many recipes on here call for baking them or putting them into a crockpot.  Perhaps, these recipes are trying to achieve a "healthy" chicken… MORE
 
 
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Misterspiffy

Living In
Colchester, Vermont, USA

Member Since
Jul. 2009

Cooking Level
Not Rated

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Mediterranean, Gourmet

Hobbies
Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music

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About Me
I love reading Cook's Country. It offers a pragmatic, in-depth analysis of the recipes they publish. And they kitchen-test their recipes to make them fairly fool-proof.
My favorite things to cook
I've always loved Italian and meditarranean food. I especially love to grill and make a great steak. I make some great, fall-off-the-bone baby back ribs using a combination of grilling and oven basting.
My favorite family cooking traditions
My dad cooked in the army and has long cooked for family gatherings. My mother and aunt prepared a family cookbook dedicated to my father with a foreword written by my cousin.
My cooking triumphs
I can do anything with pizza. I have alot of personal dishes I've developed over the years that I enjoy making. I'd like to expand my horizons and try some new dishes.
 
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