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Oakmont Bakery develops hybrid pastry called Doughsant

Oakmont Bakery
Doughsants

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'American Coyotes' Series

Traveling by Jeep, boat and foot, Tribune-Review investigative reporter Carl Prine and photojournalist Justin Merriman covered nearly 2,000 miles over two months along the border with Mexico to report on coyotes — the human traffickers who bring illegal immigrants into the United States. Most are Americans working for money and/or drugs. This series reports how their operations have a major impact on life for residents and the environment along the border — and beyond.

Tuesday, June 11, 2013, 7:41 p.m.
 

When pastries breed ...

There's a frenzy going on for the croissant-doughnut hybrid called a Cronut that went on sale in limited quantities about three weeks ago at the tiny Manhattan shop of French chef Dominique Ansel. Cronut lusters began lining up almost from the start after word spread on blogs. They're now 100 strong most mornings for the chance to nab the quirky, fried treats, including some who show up at 6 a.m., two hours before the door opens at the Dominique Ansel Bakery in SoHo.

But Pittsburghers needn't travel so far, nor stand in lines so long for a similar treat.

Oakmont Bakery, recently voted America's Best Bakery by Bake Magazine, has developed its own version — a Doughsant.

The absolutely addictive, made-from-scratch Doughsant is laminated and raised, cooked in pure vegetable oil, covered in honey glaze and drizzled with rolled fondant. It's worth the trip. Details: 412-826-1606

Sandwich week

Thirteen North Side restaurants will offer their most popular signature sandwiches during Sandwich Week, June 17-23, and invite diners to vote for their favorite. Sandwiches will be available all week at restaurants sporting a Sandwich Week banner. Or they can be tried all at once at the North Side Sandwich Sampler from 6 to 9 p.m. June 20 at the Allegheny Elks Lodge No. 339. Attendees and celebrity judges will pick the next North Side Sandwich King or Queen. Tickets are $25, with a portion benefitting Rox Performance Academy, which provides free music lessons and instruments to North Side children.

Participating restaurants include: Atria's, James Street Gastropub and Speakeasy, Bistro to Go, El Burro, Peppi's, The Little Deli/Modern Cafe, Penn Brewery, Benjamin's, Max's Allegheny Tavern, The Deli on North Avenue, Allegheny Elks Lodge No. 339, Rumerz Sports Bar and Grill, and Monterey Pub. Details: www.sandwichweek.pittsburghnorthside.com

Substituting with olive oil

Olive oil is high in monounsaturated fat and is believed to have other health benefits, including antioxidants. Olive oil is sometimes used as a substitute for butter in baking, particularly for vegans. Still, there are differences between olive and vegetable oil in cooking:

Taste. There are rustic-style cakes that use olive oil, but the flavor of olive oil is distinctive. It might not work in all sweet dishes.

Price. Depending on the quality, olive oil generally costs more than vegetable oil.

Smoke point. Oils vary in how they handle heat. Olive oil has a low smoke-point, meaning that it breaks down and can be a fire hazard at higher temperatures. Oils like peanut or canola oil can handle higher temperatures better. While that isn't an issue with baking, you wouldn't want to deep-fry with olive oil.

— Staff and wire reports

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