I spent a lot of time cooking Central Italian food as a chef.
Turn the oven down to 325°..Transfer the hot logs to a work surface.
Using a serrated bread knife or a sharp chef's knife, slice the logs 1/3 to 1/2 inch thick on the diagonal.Arrange the slices upright on the baking sheet and bake for about 5 minutes, or until dry.Transfer the biscotti to a wire rack and let cool completely.. Line a baking sheet with wax paper.
Dip half of a cookie into the tempered chocolate, letting the excess drip back into the bowl, and set the cookie on the wax paper, cut side down.Repeat with the remaining cookies.
Let stand in a cool, dry place until set.. Make Ahead.
The biscotti can be stored in an airtight container for up to 3 weeks before dipping.. Notes.I like to eat radishes a lot.
I make radish sandwiches with butter and Maldon salt on the crusty end of a bread loaf.. Best new store-bought ingredient or product?.It’s made of seven different kinds of nuts and flax seeds, and you have to store it upside down.. Do you have any food superstitions, or pre- or post-shift rituals?.
Sometimes if I’m picking herbs, I’ll throw the stems into the wood underneath the grill.Also, I can’t relax until my station is set up.. Post-shift, I like to sit down to a meal and a glass of wine.
(Editor: Slim Mirrors)