weber_cam

Weather is wreaking havoc with my basement environmental conditions. Temps are up (63-70°F) and relative humidity is nuts (63-70+%). I hav...

A while back, the amazing Jim of CMH Gourmand asked me during a podcast if I had any vegetable favorites on the grill. I had to pause a b...

We usually have a special dinner on Sundays. We have a bit more time to think and plan the meal. This Sunday, however, like in past weeken...

This morning at Weiland's I got some nice young stalks of rhubarb for an interesting salad (by Wolfert), spanish (sweet) smoked paprika...

My recent food preoccupation has been the sausage. I've been engrossed in Ruhlman's Charcuterie to get familiar with the subject....

Got this recipe on food.yahoo.com . Been waiting a couple weeks to try it. Not bad. Because of all the big grains, most of them weren...

(Click image for much better view) Before tackling Ruhlman's saucisson sec, I needed a place for the sausage to undergo curing for abou...

Years ago while visiting a friend in Dijon, she made us a splendid meal in minutes from a few fish fillets and some veggies in her fridge. ...

Mrs. Dave's Beer and I have recently come face to face with the harsh reality that our metabolism is slightly different than it was when...

" Embrace the sausage. " p. 100 Cookbook authors are notorious for making unsubstantiated, general statements. They are often au...

Last weekend and today, I scraped paint. Dangling from a 12' ladder (I know, pretty low, but I was practically frozen with fear), someh...

I like bread machines for kneading dough. I had my last one about 10 years and never baked a bread in it, although I used it about 2 times a...

After reading Kashi's apple bake recipe using evaporated cane juice, I was so angry, I had to do about 5 consecutive sun salutations to...

A while back Lisa posted an interesting food item post entitled Any Guesses? . Cool concept, hope she doesn't mind if I borrow the idea...