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Cooking low 'n slow with lump or briquettes poses a challenge of maintaining a low temperature (ca. 225F) with a wood/lump/briquette-fue...

Light dry malt extract 425 g White sugar 200 g Ginger, finely sliced, 50 g Munton's ale yeast Dilution to OG 1.050, ca. 1 gal tota...

My recent prep of stovetop pita remains my favorite innovation in bread from our kitchen in a long time.  The breads are soft, taste at lea...

One of Columbus' food ambassadors has been nominated for 614's Best Blogger . Jim has been an integral part of the Columbus food...

Once in a while I get interested in slow rise/pre-ferments/poolish/sour dough, etc. type breads.  A small amount of yeast and long rise, the...

Pita mania continues here at the ranch.  The soft and tender pita are lying around after the flurry of recent activity.  Today we took some...

After doing a bunch of chapati recently, I wanted to try the same cooking method for pita.  My pita dough: water 180 g warm, unbleached whit...

Tonight's the international pot luck at Frankie's school.  I tried my croissant dough for pain au chocolat minis.  I'm not entir...

Scattered throughout my archives are a series of posts in which I take beans and boil them in (salted) water until tender.  The beans are fi...

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...