weber_cam

Cut butter (80 g) into self-rise flour (240 g), add milk (160 g), mix together and dump shaggy mess on counter. Gather mess together w...

I love dessert, but given the caloric density of carbohydrate snacks, I like them better if it's only a bite or two.  So, I've b...

Taking an idea from Ideas in Food I got some raw peanuts from Crestview Market, shelled a bunch, added some Marzetti's honey mustard d...

The past several days, a few text-type ear worms got to me and inspired this preparation of crackers. It's good and it's general, h...

The past week our smoker's been going full tilt.  A handful of briquettes, some chunks of wood and a (slightly modified) kettle grill ...

I realize a lot of cookies are being cooked right now for exchanges - pththththth to all that, humbug.  But, I decided to pad out a few g...

I bookmarked a prep from one of my favorite blogs Menu In Progress  long ago on smoking almonds and finally got to try it.  All I did was co...

These little loaves turned out to win my desire like no bread has in quite some time.  But they are fussy.  The most common snag is the ...

When you do venture to  popovers , your muffin tins gotta be clean, really clean.  Hot pan, add oil, no stick - I think Jeff Smith (Frugal G...

When baking something infrequently, I need to practice a little before game day.  The staff here at weber_cam love popovers, so I thought we...

If history has taught us anything, the latke and tater tot share a great deal: ingredients, process and cooking.  Cooking the potato before ...

After my first attempt at tater tots , I looked around to see if there was agreement on tater tot recipe and process (Food Network, Smitten ...

I've been buying and organizing spices in anticipation of preparing Indian cuisine.  I think my chappathi are adequate (I need to build...

And now we take a break from the epic latest Firedome post to bring you my attempt at tater tots (didn't work, but I'm close). I di...