12.05.2003

Back to Basics

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Intro I'm trying Dan Leader's country french again. It's a lean bread recipe that's reliable and get's me back on m...
12.04.2003

Sesame Semolina (aka Pane Siciliano by Reinhart)

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Intro Been playing around with old dough methods of sourdough baking. This one is called a Pate Fermentee (I don't have the correct F...
12.02.2003

A Chance to Give Back

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A year ago, if you asked what was the scariest day of my life, I'd probably pause for quite some time. I don't think I had many tru...
11.20.2003

Chicken n Noodles

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I tend to be most interested in the simplest of recipes. The recipes with the fewest ingredients, often exhibit the greatest variability. ...
11.16.2003

Macaroons

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I've recently become interested in food blogs. A popular one all the cool kids visit is Food Blog . What I like most about these sites...
11.13.2003

mmm ... Pork Rinds

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There is no food more likely to make people go "eeewww" when you tell them about it than Pork Rinds. But when it comes to my cons...
11.12.2003

Farewell our last tomato

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Tonight we had a salad. Not just any salad but mixed greens topped with a hard boiled egg, lightly seasoned, roasted beets and our very las...
11.09.2003

I'm not dead yet (pickling revisited)

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About 3 months ago, I gave a lazy person's pickling method . Basically, I made a brine, didn't boil it, immersed some small cucumbe...
11.04.2003

It can't be good, we haven't sacrificed an animal

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The other night, Trish and I met Dan, Sharon and the slightly younger man in Frankie's life, Benjamin (6.5 months), for dinner at a favo...
10.26.2003

Two Butts and a Picnic

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A personal best has been achieved. Last night the Weber was extended and fired up. At 9 pm, having achieved a steady state temperature of...
10.24.2003

Bring it on

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An event on Sunday presents the opportunity to provide barbecue for the hordes. Or at least 20 or so. The Weber is not quite enough for 3 ...
10.19.2003

Vino Della Merda

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I'm a frustrated synthetic organic chemist who's real passion is food science. When I heard a bit on NPR about how good "bag ...
10.14.2003

Blue Nuts

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Lately, I've been using bleached white flour and small percentages of shortening and sweeteners in my breads. I haven't endured fee...
10.12.2003

Of Eggplant, Pizzas and Humility

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I think I shed a tear when this pizza came out of the oven. I've been accused of being overly humble when it comes to my pizzas and b...