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In her own words, here is the captivating story of Julia Child’s years in France, where she fell in love with French food and found ‘her true calling.’ (via dancingspoon.com)

Updated Apr 25, 2007

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Dancing Spoon: Make Your Own Wine

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If you thought making wine in your kitchen was exciting (see Is it Wine Yet?) how about becoming a real winemaker without the fuss of actually having a vineyard. There’s a company in California called Crushpad, located in the heart of San Francisco, where you can do just that.

While making your own wine will be fun and exciting, at Crushpad it's also serious business. You won't be alone when you set out to create that perfect cult wine: Crushpad provides grapes from California's top vineyards, they have their own winemaking team, and a state-of-the-art winery. You choose your level of involvement and they “do the rest.” Their very robust web site is great at getting the juices flowing (sorry, couldn’t resist that one), whether you’re a new winemaker or an experienced one. More at (via Dancingspoon.com)

Updated Apr 23, 2007

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Dancing Spoon: PB&J Updated

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I still like peanut butter and jelly sandwiches. I've just updated mine a bit. Here's how I make 'em now:

I toast a couple of slices of good bakery sour dough bread. I smear one slice with high quality chunky, salted peanut butter. Then instead of the little kid's grape jelly, I use orange marmalade. I sprinkle some dried cranberries on top, and then just a bit of honey to temper down the bitterness of the marmalade and cranberries. Pop on the top slice and you're good to go. (via dancingspoon.com)

Updated Apr 17, 2007

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American Weigh Glass Top Scale

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No, no, don’t use your measuring cup to scoop your flour! You need to pour the flour into your measuring cup so it doesn’t compress. Then be sure to take the back of a knife and level the cup. Oh, by the way, you probably should take that knife and stir up all the flour before you start scooping; it settles during shipping. And yeah, you need to do this whole procedure with each cup you measure out.

Or, you could use a scale.

While the rest of the world weighs most ingredients, we, here in the States, measure them. And measuring is not especially accurate. Is a cup of bran the same as a cup of whole-wheat flour? Not by weight. In fact, a cup of unsifted white flour will weigh five ounces, while a cup of sifted flour will weigh only four ounces. And if you’re baking bread that uses eight cups of flour, then you’ve just added one full cup of flour. In baking that leads to disaster. Read more at (via dancingspoon.com)

Updated Oct 11, 2007

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Dancing Spoon: The Artisan Baker

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There are large-scale operations that have successfully created artisan breads while remaining true to their roots. Artisan Baking in America, now updated with Artisan Baking, a wonderful book by Maggie Glezer, documents some of these, and the late Lionel Poilâne’s manufacture (not a factory, mind you) in France is a testament to the fact that it can be done. But it’s not easy, and it’s certainly not cheap, and that is what makes artisan bakers unique.
Read more at (via Dancingspoon.com)

Updated Apr 13, 2007

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provina personal wine pod

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I make non-grape wines from elderberries, blackberries, rose hips, dandelions, clover flowers, and more. This looks like an easy way to try grape wine making.

Updated Aug 20, 2007

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Dancing Spoon: Keep Your Knives Sharp

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At its foundation, cooking really only needs a few tools. They should be as good quality as you can afford and you should take care of them. This is especially true of your knives.

Here're the basics of knifedom. Knives are for cutting. To cut they need to be sharp. When you use a knife it becomes dull. You need to sharpen your knives.

Here's what happens. Through usage, a knife's edge actually wears away. To bring back the sharpness to the knife you must remove a small amount of material from the sides of the knife. That's what a sharpener does.

There are many types of sharpeners, from sharpening stones (I've used them) to a manual sharpener like the Wusthof 2-Stage Sharpener (I've used them) to the electric sharpeners. I'm currently using the Chef's Choice 300W Diamond Hone Knife Sharpener pictured at the top.

From the web site: The Chef's Choice sharpens in the two different stages: the sharpening stage and the second honing stage, which polishes the blade to a razor edge. Those two stages create different bevels, putting a "shoulder" on an edge instead of sharpening with a single bevel. The shoulder strengthens the edge so it lasts longer.

And I think it does. The first time you use the sharpener you create those two bevels. After that, putting a new edge on takes just a minute or so. To make sure the angle is correct it has magnetic guides that hold the blade at the proper angle. (via dancingspoon.com)

Updated Apr 29, 2007

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Dancing Spoon: Dean & Deluca Chef's Apron

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Okay, I cook a lot, therefore I drop a lot. Mostly on me. Luckily, someone more clever than I invented the apron. And then DEAN & DELUCA had these great aprons custom-designed. They've got an extra-long front panel, they're made of sturdy canvas-weight cotton and they hold up to many washings. I need that.

Now, if they only had something for my floor... (via dancingspoon.com)

Updated Mar 23, 2007

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Dancing Spoon: Foodie Khaki Hat

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Are you a better person just because you're a Foodie? Of course you are! Let the world know! (via DancingSpoon.com)

Updated Mar 16, 2007

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Dancing Spoon: Portable French Press

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This is the greatest. I always make my coffee in a french press at home and now I can make GREAT coffee anywhere, on the go! You just pour hot water over coffee grounds (or loose leaf tea), let steep, push stopper down and enjoy the best brew around. No need to pour into a separate container, you can drink right from the pot. (via DancingSpoon.com)

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