weber_cam

Sunday, I demonstrated the baking skill of a lemur. My wild starter was used prematurely which (maybe) resulted in a miserable failure of a...

03/20/04 Sat Morning 1. starter , 150 g; water 225 g; unbleached white flour, 400g; mixed and let rest 20 minutes (autolyse). 2. added sa...

What's with this lot no., what am I, a quality control freak? This blog is more than just exhibitionist cooking. Given how cheap hos...

I tried Alberto's recipe for Naan the other day. I measured stuff a bit more specifically (so I'd be in a better position to make...

The other night we were too busy to cook (childcare, etc.) and went to a favorite take out place for dinner, Cedar's Bakery , a Turkish ...

Girl's gotta eat just posted a simple recipe of Lentils and Rice as a meal that requires little thought. It sounds good and thought I...

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, ...