Month: March 2025

Hummus & Pita! Today I’m doing a side-by-each comparison between using dried and canned chickpeas. I put 1 cup of dried chickpeas in a bowl, covered with 2″ of water, and let it sit overnight. I’ll be boiling both chickpeas for about 20 minutes, draining, and weighing them so it’s as close to an apples-to-apples… Continue reading 2025-03-28

Cinnamon Rolls!

Gemista! Stuffed Peppers & Tomatoes

Steak & Fries, or Steak Fries & Fried Steak, or something clever. The recipe below is a pretty standard way of making fries, but today I’m gonna test something new. I’ll be parboiling the taters in vinegar water (2 tbsp per 1/2 gallon) and 1 tbsp salt for 10 minutes, and letting them cool down… Continue reading 2025-03-17

Loukoumades! Greek donuts I might be melting some chocolate chips with a few cocoa butter wafers for drizzling or dipping and letting it cool. Dipping these into warm Nutella is apparently all the rage out East.

American Indian Frybread NOTE – I didn’t stress during the stream that I was making these intentioanlly thicker – more like giant dumplings, instead of the traditional much thinner version. Traditionally, these are pulled/stretched, or rolled out very thin, like the thickness of 2 quarters. This is how to make (pick-your-tribe) tacos. Seriously, I’ve heard… Continue reading 2025-03-10

<- click for the YouTube video Even more simpler French Toast – the kind where it’s just sliced bread dunked in an egg batter. You know, the one I always rip on – let’s see if baking it makes it good. I’m using some fancy cranberry oat bread, it’s about the same thickness as regular… Continue reading 2025-03-06

Churros!