weber_cam

The colors are vibrant in this side. We do weekly menu planning 'round here. Keeps the food bills in control and minimizes trips to the...

Ever wonder what the temperature is inside those hot air poppers? Me too. A month ago, I had a craving for popcorn and found a popper for a...

If I were Bourdain, I would've bit in with gusto. I'm not. I trembled and felt I had to do it. It's now 3:45 and we're of...

The 2nd Version of my dehydrator is a keeper. Been cranking out some hefty sheets of fruit. Haven't stacked trays yet; still working ou...

Beets, Zucchini, Garlic and Vidalias Recently, I've had the good fortune to become better acquainted with Jim , Zach (Jim's associat...

Today's child has no idea how damn lucky they are. They have hummus (however the hell it's spelled). Back in my day, I'd get a...

Often the best solutions aren't sophisticated. My first dehydrator was more elaborate than it needed to be. A process improvement was...

the carnage We're about a week and a half into the big dry curing experiment for my saucisson sec. Despite a fleeting fear that my sauc...

I'll be updating this post intermittently with bits of dried fruit from my nifty dehydrator . I've tweaked it a bit, but generally ...

Day 1 Finally, I have joined my brethren sausage makers. I have hunted (in Giant Eagle), cut, ground, spiced, stuffed, tied and pricked the...

The other day, a coworker generously shared a piece of homemade strawberry fruit leather; it was sublime. Trader Joe's might sell these ...

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...