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Saveur and Cook's Illustrated are the two we subscribe to. If I had to choose just one, it would be Saveur.... beautiful photography, well-written and excellent exposure to the world's great foods and their recipes.
Hey Zip, your pies look fantastic!
Sorry if this has been asked before but would you post or direct me to your recipe of 'quick batch of warm rise' dough and your pizza baking technique for the large? I've been pre-making dough that requires a …
I've heard of that trick but never used. Always thought the soap would make more of a mess than without. Good to know it works.
Like you, I use my lowly stuff on the egg and keep the higher end enamels in the kitchen.
Thanks, Darian. All is good. :~)
Admittedly, I'm fiercely loyal to my friends and the pit bull in me, for good or bad, comes out when I feel they are being treated unfairly.
Also the written word, especially on these forums, is way overrated…
The Le Crueset will cook perfectly fine on a direct set-up. You will just have to be more careful of temp control as there is more chance of burning whatever you are cooking.
Filling the firebox with lump just above the air holes will give you a l…
To know him is to love him. Use this simple test when judging another individual; observe how at ease children are around them.
In every instance, I have seen how children are drawn to drbbq and love to be in his presence.
Very Cool, TNmike. I love Civil War history and lore.
Saw something interesting this morning. Looking out of the office window, I spied a Cooper's Hawk chowing down on a little brown bird. He took his time, about 45 minutes, to eat his fill.…
Wow...this hard news. For many of us, Jim has always been the face of BGE... and what a great fella to be the front man for a business... always smiling, kind, generous, so much fun to be around and a great listener taboot! Can't imagine him not be…