Jeremy Cherfas

So much to see.

So much to see.

Geese on ice

The future is here, with @clinklucy at @steamboattiff

The future is here, with @clinklucy at @steamboattiff

Why Lucy, are you trying to take advantage of me?

Why Lucy, are you trying to take advantage of me?

Friends.

Latest episode seeks to discover the Facts about Champagne. From the all-seeing Dom Pérignon to the young bucks of London's high society, champagne's true history is absolutely intoxicating Don't believe me? How about the idea that the English created the champagne we know and love today? Part One of a twofer. At https://www.eatthispodcast.com/champagne-1/ and, for the cut-and-paste-averse, also in bio. Happy holidays all.

Latest episode seeks to discover the Facts about Champagne. From the all-seeing Dom Pérignon to the young bucks of London's high society, champagne's true history is absolutely intoxicating

Don't believe me? How about the idea that the English created the champagne we know and love today?

Part One of a twofer. At https://www.eatthispodcast.com/champagne-1/ and, for the cut-and-paste-averse, also in bio.

Happy holidays all.

Trunk call.

In and out.

Tourism.

The fun just never stops, with @atmelissasbnb and @glennamongelluzzo.

The fun just never stops, with @atmelissasbnb and @glennamongelluzzo.

Enzo the wonderdog and @jenniferindc chilling.

Enzo the wonderdog and @jenniferindc chilling.

Moon watching over @carriagehouseartsandcrafts

Moon watching over @carriagehouseartsandcrafts

Two more happy graduates of Sourdough U. And thanks to everyone for a fun day.

Two more happy graduates of Sourdough U. And thanks to everyone for a fun day.

All prepped and ready for Sourdough U.

All prepped and ready for Sourdough U.

Recipe testing for the next session of Sourdough U, less than a week to go. I think I will reduce the hydration a bit to make handling easier.

Recipe testing for the next session of Sourdough U, less than a week to go. I think I will reduce the hydration a bit to make handling easier.

Latest episode -- link in bio and, for those not averse to a bit of cut and paste, at https://www.eatthispodcast.com/lebkuchen/ -- looks at a traditional German Christmas cookie and discovers that it wasn't at all Christmassy to begin with.

Latest episode -- link in bio and, for those not averse to a bit of cut and paste, at https://www.eatthispodcast.com/lebkuchen/ -- looks at a traditional German Christmas cookie and discovers that it wasn't at all Christmassy to begin with.

Editing audio for the next episode and reliving one of the most enjoyable interviews of the year.

Editing audio for the next episode and reliving one of the most enjoyable interviews of the year.

I love it when people just fall on a fresh loaf. The ultimate reward.

I love it when people just fall on a fresh loaf. The ultimate reward.

Golden raisin bread. The dough is unsweetened, which makes the raisins even sweeter.

Golden raisin bread. The dough is unsweetened, which makes the raisins even sweeter.

Till the next time.

Till the next time.

Next!

Sur les toits.

When It drizzles ...

When It drizzles ...

Last of the sunshine, yesterday.

Last of the sunshine, yesterday.

Latest episode -- link in bio -- is a chat with Jan Davison, author of Pickles: A Global History. Listen to the end and you could win a copy.

Latest episode -- link in bio -- is a chat with Jan Davison, author of Pickles: A Global History. Listen to the end and you could win a copy.

Close shave in the park.

Close shave in the park.

Forgot to post Thursday night’s Thanksgiving feast. Stracotto di manzo with restrained sides.

Forgot to post Thursday night’s Thanksgiving feast. Stracotto di manzo with restrained sides.

Aftermath.

They go in, they come out. 40% whole rye sourdough with caraway seeds.

They go in, they come out. 40% whole rye sourdough with caraway seeds.

Supper time!

What to use when you can’t afford vanilla. Re-using, to draw attention to a recent blog post inspired by the wonderful exchange about vanilla on @ravenbreads Link in bio Malagasy special, both flavours. (Taken last week, I should add.) 📷: @eatthispodcast

What to use when you can’t afford vanilla.
Re-using, to draw attention to a recent blog post inspired by the wonderful exchange about vanilla on @ravenbreads
Link in bio

Malagasy special, both flavours. (Taken last week, I should add.) 📷: @eatthispodcast

Having a hard time stopping myself drooling into the keyboard as I edit next week's episode.

Having a hard time stopping myself drooling into the keyboard as I edit next week's episode.

Malagasy special, both flavours. (Taken last week, I should add.)

Malagasy special, both flavours. (Taken last week, I should add.)

Sizzling slowly for supper.

Sizzling slowly for supper.

They go in ... They come out 20% maize flour sourdough

They go in ...
They come out
20% maize flour sourdough

Season of mists and mellow still lifes.

Latest episode is a chat with @thesugarchef about her life in pastry and the sheer joy of a silky-smooth custard. Plus, the mystery appeal of vanilla ice cream. Link in bio. Oh, and that photo may like a fancy omelette, but it is actually Charmaine's grapefruit panna cotta, with semolina and olive oil cake, wild red juniper and grapefruit marmalade, citrus crumble and fennel chips. I wish I could tell you what it tastes like.

Lost in "research" when I should be editing audio with @sugarchef for tomorrow's treat of a show.

Slices up nice too.

Working on a new bread with kalonji, straight out of the oven after an overnight cold rise. But how to describe the taste of kalonji?

Nice enough spot to spend a couple of hours reading between appointments.

Such a great place to visit in the damp.

The first image I ever uploaded to Flickr: February 2004

The first image I ever uploaded to Flickr: February 2004

I have no idea.