weber_cam

One of my favorite food authors lately is Mark Bittmann. He's a regular contributor in the New York Times Wednesday food section and is...

The local coffee place in Columbus is called Cup 'O Joe. The coffee is ok but their pastries are inedible. They sell these big brown c...

A slice of the loaf I made Sunday is pictured here, 4 days later. It tastes as good today as it did then. Not quite as crunchy but still ...

Pain de Compagne, or country French is something Trish and I have had all over France. It's the most common bread offered while dining ...

Before I went to the hospital this past weekend to have my chest hair removed by little sticky adhesive electrode patches, I was doing a cou...

Guess what happened today? No, Conagra Foods didn't offer me a job baking all day because I endorsed their flour, Montana Sapphire; o...

For as long as the Weber_cam has been in existence (plus about 15 years prior to its launch), I've been damn close to reproducibly baki...

Trish jumped into the action this past Saturday with a nifty treat. From the Better Homes and Gardens book, she made doughnuts (or donuts, ...

The baguette is still going well after a revelation , 4 days and about 4 straight attempts. Before the big blizzard hits tomorrow, we got o...

Look at it. It sucks. My Weber. It's just sitting there unused and cold while the temps drop into the teens. Last night I had a bit ...

I've reproduced it and I'm repeating the prep daily and enjoying every crumb of it. Weighing in at 409 grams and 16 inches, this ba...

I have a baguette I make that is finicky. But when it comes out as planned, it is amazing! Razor sharp, thin crust that crackles as it exi...

Nothing big and fancy to show off today; instead, I promote others. I'm always on the lookout for some tasty new dishes to try and ...

This Saturday, in addition to our simple turkey sandwich, we had a little decadent treat. Occassionally, I make a potato's worth of cri...