Category: Basic Info

Another quick pizza night – cast iron pan pizza? Take about 1 pound of pizza dough (see below), 1/2 cup of your favourite sauce ($1 can of pizza sauce from your local grocery store is fine), 3/4 cup of shredded mozzarella, whatever toppings you want on top of the cheese, and then optional 1/2 tsp… Continue reading 2025-04-18

Testing 2 new versions of creme brulee. 1 without the bain marie, and both without tempering the yolks. Also – new recipe to test 1 yolks 1 tbsp + 1 tsp sugar 1/3 cup hwc (you can 50-50 10% cream or whole milk, or just eat stale rice cakes) 1/3 scraped vanilla bean or 1/3… Continue reading 2025-04-14

Avgolemono Soup! Awesome, and Greek, but I repeat myself… Today I put a small, washed chicken, in a pot with salt, some bay leaves, a generous crack of pepper, and enough water to cover by about 1.5 inches. Medium heat for 90 minutes, internal temperature got to 175F (165F is the minimum). I moved the… Continue reading 2025-04-03

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