weber_cam

I stopped brewing beer some time ago.  It was like baking bread while living in France.  Columbus is home to many excellent breweries leavin...

Let's say one wanted to extract fermentable sugar from corn.  Is it worth it to malt it first? I took 300 g organic feed corn and cove...

  Before the weight of the world came crushing down squarely on my shoulders, there was a time when I was fun and carefree.  High school ...

Having recently been a chaperone for a fifth grade field trip, I was able to learn more about the complexities of the lunch period.  In kind...

I think I'm the only person in the world who likes Guy Fieri's Diners, Drive-Ins & Dives.  He finds some of the best from-scra...

So school lunch season is upon us. A ham/bacon & cheese biscuit is a fun alternative to the traditional sammich. The night before, I ...

I don't often post about what I ate last night, but this is too easy and immediately became part of repertoire of fun, fast and excellen...

Trying to make the elusive roll like the one on the right , and this baguette , I explored a boundary high humidity condition which was to b...

(click to enlarge, CLICK!) Bringing this post back to the top because it is one of my biggest obsessions in life.  I can't make it h...

I think it's in Silverton's La Brea book and plenty other places I've read about baking fully proofed formed loaves of dough rig...

This is a little something different.  I used a prep Trish uncovered from a French video.  It uses a full charge of yeast, no sourdough...

I'm not sure what differentiates a focaccia and pizza, especially in the states.  Ultimately, I don't care.  Here's a few shots ...

Don't let your choice 80/20 chuck lie atop a soggy carbohydrate mess. Make these .