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1,950 grams (ca. 4 qts) Black raspberries from  Mitchell's Farms pectin, 2 little boxes heat to boil 2,200 grams sugar, return to boil...

Dear Reader(s):  My recent attempt at  saucisson sec  bit it.  At the last minute, I decided to conduct my curing in a cooler where the hum...

     The first  Firedome  pizza oven prototype progressed at glacial speed; I was pursuing the ancient fired pizza with a more common piece ...

Busy day, desperation dinner night. Fast, reasonably healthy, different, fast are the requirements.  A glance through a fav from my goto per...

[lost image due to reshuffling on picasa] Every good pizza starts at Lowe's.  I got an inexpensive corded Porter angle grinder and a c...

For those two of you not too bored to get through the tedium that is my flatbread obsession, I made a couple observations   during the pita ...

Yesterday, I got taken in by the $2 Full Flight.  A nifty weekend marketing shtick at  Weiland's Gourmet Market .  In sync with the lov...

Weekends are low 'n slow, proper fuel, execution, temperature monitoring - serious bbq.  Weekdays are a bit different.  We pull a few s...

Grilled tilapia and brown rice for dinner.  I tried roasted napa cabbage as the veggie. A light sprinkle of sesame oil, salt and 450°F for ...

The simple  Taylor probe thermometer  is an inexpensive and versatile piece of equipment.  I have a bunch of them.  It's the thing labe...

I'm trying really hard to resist excessive use of the expression 'my sausage' in this post, but, you should see it!  We're a...

I've had limited success with  Ruhlman's  Charcuterie recipe for saucissson sec.  Certainly no fault of the process described in the...

I'm not a big gas grill guy, but my Weber Q comes in handy. I prepped and grilled some salted and lightly oiled eggplant slices. I al...