weber_cam

I've been a little preoccupied with Harvest's Pizza lately.  It's wonderful.  Tender, very lightly topped, crust as good as the...

This was fun and exotic, until I realized it was just a GF pancake.  The best discovery on this, is one doesn't need a sophisticated wet...

Heston Blumenthal does a triple cook on his chips (fries).  One boil until the potatoes are nearly falling apart, drying in the freezer, a d...

Food bloggers have a funny twitch.  If something can be done, it's a great method. The other day I saw a microwave potato chip maker a...

The other night, the wife and I wanted to eat a special chili gifted to us by a friend, a special Indian vegetarian chili in limited supply....

"Oven fried" is an expression commonly seen in the doctor's office copy of Family Circle. Potatoes or chicken skimmed with oil...

I'm a Jif super crunch guy. I lived on it during grad school. Almost everyday, lunch was a quick sandwich at my desk. When I'm ...

Instead of forcing you all into compliance regarding specific ingredients, I'm going to let my hair down a bit (ha, that's a joke) ...

Ingredients tossed together, mixed, rested and rolled.  That's my quick fix for fresh pasta.  It's not quite as fine as that derived...

Validation has many meanings.  The most interesting context for this word from my experience was in big pharma.  When scaling up a process, ...

Inspired by the little industrious guy at Curry and Hurry who makes a killer chicken tikka biryani that we all love, I tried a few recipes ...

The learning curve on my flatbreads has flattened out; I'm giddy with my results.  They've become a regular accompaniment to our In...

I've been preoccupied with cooking legumes for about the past year.  Fortuitously, in the middle of that period, I got to spend a couple...

As far as I've read or experienced, I don't know the difference between naan and pita bread.  Regarding ingredients, they are both e...