weber_cam

It is generally recognized among food scientists that greater volume in a baked bread is associated with favorable properties like tendernes...

Well, kids are back in school and I'm working to figure out new things for Frankie's lunch.  Remember seeing those peanut butter and...

(... or a new Easy Bake oven for pizza) I have at least one lingering issue regarding my  Firedome project: Does the intake of air from th...

My preference in pizza is a medium crust, not cracker thin, not thick.  In my terms, about 225 g per 10-12" diameter.   My preferenc...

Cooked a split breast over potatoes on the kettle, indirect at about 300-350°F for 2 hours, pulled and wrapped chicken while potatoes finish...

I've had a love affair with soft squishy white bread since since I was about 1 [note 1].  Sunbeam was best, but Wonder was ok in a pinch...

I never make brisket because it's tough to do well.  I've made a couple in my day, 1 mediocre, 1 really bad, but both so long ago, I...

Making pizza is as much about the cooking method as it is the dough.  So that's the caveat with which I share this not very special prep...

I haven't been thrilled with my tortillas of late and decided to search for a flour tortilla instead of masa to see if I liked them bet...

Relaxing at her Clintonville ranch, Frankie talks about tonight's casserole and the bigger scene in simple foods. Not creme de menthe...

In four acts, here's our breakfast brioche. Recipe is here , only this time I baked at 375°F and used half white wheat and half unbleac...

Ah, I remember why I don't make brioche much. When I do the final glaze, the glaze drips below the edge of the bread into the loaf pan...

They disappeared minutes after baking. I'll replace this image when I remake them. I don't make brioche enough. Recipes vary, b...