Category: Basic Info

Easy roast chicken, rice, and a béchamel aka white gravy. Chicken quarters in the oven at 425 for 45-60 minutes, internal temperature needs to be at least 165 F. I like to cook it covered for the first 30, and then uncovered to crisp up the skin. Chicken can go in a well-oiled pan with… Continue reading 2025-05-13

Juicing various things, and making some Greek Coffee Beets, apples, celery, carrots, lemons, ginger, oh my! I’ll be doing tonight’s stream off the cuff, so all the show notes will be in the YouTube closed captioning, and I might just copypasta that back into here.

Galaktoboureko (Γαλακτομπούρεκο) ! Greek Custard Pie

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