How To Make Potato Buns

April 28, 2009 (Updated March 23, 2014) by
Bread

Just when I thought I was getting the hang of this whole bread-making thing, the season changes and half of what I thought I knew went out the (now open) window. I had read that the exact amount of flour needed would vary with humidity. So I knew ... but I didn't understand. This recipe started out with 3 cups of flour, and probably ended up closer to 5. And it wasn't just humid, it was hot. So it rose way more, and way faster, than I expected. They came out delicious though, so I've … [Read more...]

Grass Fed Steakburgers

April 27, 2009 (Updated March 24, 2014) by
Beef, Dinner ,

When you cook from scratch, you're eventually going to notice that not all ingredients are created equal. Fresh tomatoes from your backyard are not like the perfectly-round, perfectly-red, perfectly flavorless ones at the grocery store. Some brands of flour rise more than other brands. Is your pasta made from "hard winter wheat" or "100% durum semolina"? Or are they the same thing? Eventually it will occur to you that maybe beef isn't all the same either. You've probably noticed "Angus" on … [Read more...]

How To Make Cinnamon Rolls

April 24, 2009 (Updated January 24, 2015) by
Bread, Breakfast, Dessert

I won't lie to you, doing these will take a little practice. If you've never rolled dough out into a rectangle before, it probably won't be really even. The good news is, even if they come out all kinds of different shapes they're still going to taste great. So practice on yourself a few times before doing these for guests. Go ahead, no need to wait for a special occasion. … [Read more...]

How To Make Lemon Glaze

April 22, 2009 (Updated March 23, 2014) by
Dessert

This glaze is super-simple, and really delicious. I think I'll be using it on chocolate bundt cake, donuts, poundcake, maybe even fresh berries. … [Read more...]

The Food Police Were Wrong (Again)

April 21, 2009 (Updated March 30, 2015) by
Uncategorized

I've gotten over feeling like I have to apologize for the way I cook, and what I eat. But every now and then I like to explain it. And mostly the explanation comes down to disagreeing with the current "conventional wisdom" about what we should be eating. I spend a lot of time pointing to articles from the Weston A. Price Foundation, especially The Oiling of America. You can't read that with an open mind and come away without questioning what you hear in the media. But I think I've got a … [Read more...]

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