Cinnamon Buns With A Twist

 One of the highlights of a chill fall morning is hot cinnamon rolls fresh from the oven. These are perfect with a hot cup of coffee or tea. They're also not that hard to bake. 

Regular contributor Claire Saffitz wrote about them and gave the recipe in yesterday's New York Times Wednesday food section. . Hers are a bit different. The twist is the addition of Specaloos, a spicy molasses based snap cookie.It gives it a different taste that makes the buns memorable. She also uses scalded milk which gives the rolls a pillowy texture. This allows specific proteins to denature. Without scalding these same proteins inhabit the development of gluten. You need a lot fo gluten for this . They react with the yeast which produces a light airy texture.  Biting into the  rolls willbe like biting into clouds. She also added a rouxlike mixture of flour and milk called tangzhuong. Thsi is what gives Japanese milk bread and other Asian breads that soft, spongy testure. Use a stand mixer to mix and knead the dough/

As for the cinnamon, mix it with the specaloos to cut back on the earthy spice flavor,. these won;t be so intense flavor.  If you can't find them then add windmill cookies or even graham crackers. Just make sure that all three are pulsed into fine crumbs.Don't add sugar either. These will make the rolls too sweet. The frosting is sweet enough . The dough is rolled out and then thethe filling is added. The rolls are cut with a thread and then baked with aluminum foil over them. This keeps in the moisture. Let cool and then frost with a standard cream cheese frosting.

These are a different cinnamon roll. They are light and tasty with a different texture. Try them on a cool fall day.

Judge Of All Pizza

 Can one reviewer make or break a pizzeria? If you're Dave Portnoy , yes. Not only did he create his form of a foodie Coachella but also is responsible for a pizza parlor's success.

Both Times sports writer Kevin Draper and regular contributor and food writer Amelia Nierenberg wrote about Mr. Portnoy in today's New York Times Wednesday Food section.Mr Portnoy's One Bite reviews are famous  and he even created a One Bite Pizza Festival.Mr. Portnoy, however is better known for his Bartstool Sports, a causitc ,at times misigynistic and racist. He's also had several misconduct allegations as well. Despite all this he is one of the most influential people on the American pizza scene. He has three million folowers on Tiktok and  around 135 millions likes. He can easily change the destiny of one eatery just with a good or bad review. Santillo's Pizzeria in Elizabeth ,NJ was even able to remodel thanks to all the businees just one of his reviews generated.

What is his method?He just shows up with a videographer annd asks for a slice. The owner waits nervously for the verdict.Even celebrities and fans can get into the act by posting their own reviews of their favorite pizzerieas.Keep in mind that most of his reviews aren't that .Sometimes they're showcases for his pugnacious spectacles of grievance or his confrontational attitude. His moist recent beef was outside Dragon Pizza in Somerville, Massachusetts.Its owner Charlie Redd told him he couldn;t review the pizza with just one bite. He told Mr. Portnoy to enjoy it as a customer, nothing more. He also added that Mr.Portnoy ruined small businesses and then told himto leave. The result was insensed yelling on both sides with Mr. POrtnoy ending with an obscene gesture. After that his followers gave the place bad Yelp reviews and harassed employees with threatening phone calls. LUckily things have died down and Dragon Pizza can get back to normal.

Can Dave Portnoy make or break a pizza place? Yes and no. Pizza partlors are beloved and there's nothing that any review could do to them.

Make Your Own PSL

 Everyone is rushing to get that seasonal treat pumpkin spice latte even one from Starbucks can cost you close to six dollar.s Dunkin Donuts is half that.yet it still adds up. A better choice is creating your own. You can also dial up or dial back the spoice factor too.

Every flavored coffee starts off with a base of a good roast. You can easily buy what Starbucks and Dunkin Donuts or DD has to offer . Their blend of beans contain the perfect flavor not just for a latte but for other drinks like caramel and mocha too.As for the milk don;t use heavy cream or creamer. Any other milk, from cow, to soy and nut milks work just fine. How much to put in? That's up to you but the average is about one cup of milk to every cup of coffee.If you prefer a more coffee flavor then decrease to half a cup.If you like it milky , then increase to a quarter of a cup more.DON'T use evaporated milk, This is too sweet and maybe you could use it to make pumpkin spice fudge.It would turn an already sweet drink into liquid candy.

Some recipes call for actual pumpkin (!!!) to be added. This is up to you. Many home baristas use the same pumpkin puree that you'd use for pie.Just make sure you use PUREE and not pumpkin pie filling. The last is a bit watery and stringy to add. As for the star ingredient pumpkin pie spice , you can add a teaspoon. Do you want it already made or homemade? Try McCormicks' which has the perfect blend of the needed spices.  You can also make your own to use not only in lattes but for, waffles ,  cakes, icings and even roast veggies too. It's a mix of cinnamon, ground ginger, cloves , allspice and nutmeg. Take three tablespoons of cinnamon and mix in  two teaspoons of ground ginger and one and a half teaspoons of ground nutmeg. Add two teaspoons of mixed dried cloves and allspice to finish it off. Store in a clean jar in a cool, dry place . You cna finish your coffee with a big blob of whipped cream or add ice for a frappeccino. Dust with more pumpkin pie spice and enjoy.

Why go out and buy a cup when you can make a pumpkin spice latte at home? It's a tasty treat that cna be whipped up in seconds. Have it with your favorite cookies or just as a treat after dinner.

Braising ABCs

 braising is a great way of cooking any kind of meat.It adds a tenderness to it along with giving it flavor.It;s also an easy cook perfect for  those novice chefs Even better is that any meat can be braised.

To start with you need a good braising pan.Who has a good braiser? le Creuset is the best. it has a spacious cooking surface, a large lid knob for easy grabbing and easy to grip handles. Any Le Creuset surace is perfect for cooking. It is expensive with the price varying from $380  on Amazon to $290 on Amazon. A nuch cheaper one is Crock Pot Artisan.It's almost the same as Le Creuset but has a smaller cooking surface. yet it's only $67 at Wayfair and $62 on Amazon. You can also score a $50 one at Target too. Keep in mind that the cheaper ines have trouble with the enamel eroding. Braisers can be used for other types of cooking too.it's greati for browning chicken wings and thighs as well as such roasts as London Broil.The pans are not delicate. You can easily put one in your dishwasher witout any worry of scratches ro nicks.

What meats are perfect for braising? Beef short ribs and chuck work. As for pork think the shoulder also known as  Boston Butt. You could also braise lamb shoulders or shanks as well as chicken thighs or legs. You should season your meat first, usually just sea salt and freshly ground pepper will do. You could add some herbs such as thyme or oregano  along with either onion or garlic powder for flavor. Add oil to your braiser. Both Italian and Greek olive oil work the best. These are the most flavorful and will enhance the meat's taste. You can add veggies  such as carrots and peas. Braising requires some kind of liquid in the second part in the cooking.Red wine works rhe best with braising. Stock is also necessary. Beef or chicken works the best. Use beef broth for both the lamb and the pork too. The lid is then put on the the meat and veggies are cooked for a good hour to an hour and a half.

Braising is an easy way to have a delicious hot meal. All it takes it  a good braiser and a great cut of meat. Put them together for a tasty dinner.

A New Feature THE Question

 Times are busy here at Foodie Pantry and there's no time to really write a good post.  (This will end in January)This is why THE Question is being introduced. It'll be revolving around all things food. I'm looking forward to the answers.

THE QUESTION: What is your favorite kitchen appliance and why?

Fall Flavors

 yes, pumpkin spice is rhe flavor of the moment right now but there are other fall flavors both savory and sweet to consider. They not only  the season but tastes and depth to any recipe.

There are savory flavors as well as weet. Sage is big right now.It's one of the components of stuffing and brings a green earthiness to any dish. A homemade stuffing with a good sprinkling of sage leaves is the perfect side to any roast turkey and evne chicken. You can also use it in a butter sauce gracing pumpkin or squash filled ravioli. Turmeric is also an autumnal spice that's good for you.It reduces inflammation throughout the body.You could easily make a warming curry or dal with it Roasted turmeric potaotes would make a nice side with any Sunday roast.Try the otaotes this time with thyme, an herb used mostly during October and November.Even putting in in scalloped potatoes is a change up that would please the family.

Of course other fall flavors are maple and walnut. Maple can be versatile being used in both saovry and sweet dishes. Mix it with orange juice and ginger and then glaze Cornish hens with it. it can also be used in various pies cookies and cakes.A maple flavored frosting would be perfect on a cardamon spice cake.Walnuts are big in the fall. It would be great in making a Black Forest cake a lovely Bavarian treat rich with chocolate and cream. Of course walnut brownies is the perfect after school snack or weekend treat.

There's more to fall than just pumpkin spice.Try these other flavors.They too can get you in the mood for crisp weather and warm snuggly sweaters.

Twenty Years Of Pumpkin Spice

 it's that time of year again. the leaves are falling. People are wearing sweaters and fleece.what season is it The twentieth one of pumpkin spice latte. It's amazing that it's lasted this long.

New contributor and Food 52 recipe developer  Ella Quittner wrote this humerous observation in yesterday's New York Times Food section. She also delves in the history too.Twenty years ago Peter Dukes, a director at the company created the drink, thus beign known as the "father of the PSL." Surprisingly though it scored lower than chocolate and caramenl infused coffees at the time as it debi=uted mostly around Washington DC, and Vancouver British Columbia. The mangers were the first excited about it then the stars of the early Aughts, Katy Perry and Kristin Cavelleri touted its; assets. The drink took off. Despite this it was never considered hip.In fact its' unwillingness to be hip has helped it to be a perennial classic.It's a season trend but not trendy.

It is a  comforting drink. Thanks to it there is everything pumpkin spice  from hummus to even deodorant. Starbucks' rival Dunkin Donuts created it's own version in 2020. Many associate it with white girl privledge and the patriarchy.Its a derogatory portrait of the basic woman.Maybe because Starbucks has been ubiquituous and it is in almost every small town and large city.it was sure to be a must have in everyone's lives. There may be a "cringe factor" as Victoria Carliotti, a New School student puts it and she woulnd't post herself drinking it on Tiktok. yet she will be ordering it.Ir's sort of like McDonald's Grimace Shake popular during last summer when Gen Z made it a central part of their sbusrdist horro shorts on social media. 

Pumpkin spice latte is here to stay. It's a comfort  drink that symbolizes fall and coziness. It's what people want to celebrate the coming of fall every year.