weber_cam

Not sure why I've been dabbling in gluten free territory lately, I think it's the different set of physical and rheological properti...

I've watched Heston Blumenthal's Triple-Cooked Chips many times.  I actually went through the arduous process once and it works wel...

Sometime back I was obsessing over humidity in my oven while baking.  Having read about these steam injection deck ovens, I got an itch to t...

I don't know who started the cauliflower substitute for a pizza crust, but I find it a bad choice on every level imaginable.  It's l...

No grill should go unused because it's cold out. unstick lid from bottom, mini minion start rub no peeking 6 hrs later, ...

These are a few new practices I've adopted when preparing our daily bread.  It's my usual sloppy post because this is just a quick ...

Just a small preview before a year-end bread in review.  A major focus of my bread baking is about scale and  the adaptation of larger recip...

The other night we joined @feedmybeast and family for dinner at Lucky Dragon and I got pushed over the edge.  I've wanted to try high te...

There are cooking methods incompatible with my desire to keep the kitchen clean.  Deep frying is one and searing, at blisteringly proper tem...

I stumbled on something fun.  Roasted legumes are nothing new, the roasted chickpeas in Mediterranean markets are common although I find the...

Our ample supply of tomatoes this season came from our neighbor!!!  He wanted to grow them more than consumer them, win-win.  At the end of ...

Gnocchi is about the potato.  It is not pasta. I played with these last weekend and had some luck.  The general consensus for ingredients i...

Everyone's got a version of no knead.  This is mine.  I'll annotate the images later. (@tokatefromkate @twixlen @feedmybeast - next...