Recent content by GadgetGeek

Just a few of the dishes we have cooked.

Several years ago I investigated baking stones to find what the top of the line range companies were using in their ovens and what the commercial pizza ovens were using. I knew it had to be some sort of refractory material that was food safe, durable and usable over a wide range of...

For more Lamb prep and dinner pictures click on the RED Wonderful Easter dinner yesterday, nice but windy day to be cooking outside, though my grandkids in Ohio were hunting Easter Eggs in the snow, we had a beautiful day to end long gray days of early spring, with promises of...

A vegetable redolent spaghetti sauce with a small salad for us tonight. I got a new (like I need a new piece of cookware) 8qt. enameled cast iron Dutch Oven yesterday and I just had to break it in. So with a bit of this and a bunch of that, we will have a very filling and good-for-us sauce for...

Cooks Illustrated did a nice article on cutting boards a month or so ago, they liked the Bamboo very well. They mention some anti-bacteria advantage to them too. Some chefs think they are not as "fast" as a good maple or hardwood board, but that sometimes doesn't matter to a home cook. .

Here are the results and our salad. Click on this for more Charmoula pictures Dinner of Friday night was a good one. I found a recipe online that looked good and gave it a whirl with a couple changes here and there. We did a shrimp Escabeche, Algerian style, named Shrimp...

Tell me more about that Argentinian Parm.. I have heard of it but not found it nearby? .

The original recipe calls for Tumeric, but I guessed they were just adding a yellow color, and I have plenty of the South American flavors and seasoning in my deep pantry so I added Bijol. The coriander is in some of the recipes I have read, and not in others. Also "Grains of Paradise" is...

Stolen and changed -- original from from Gourmet. The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch (which is quite similar in spirit to Spanish escabeche). The shrimp is pickled in a gently tangy spice mixture...

You really don't need a Dutch oven... give the bread a try in a regular loaf pan and see how it does? (experimentation is just the best)... There are several no-knead method out there that do NOT rely on a Dutch oven. .

I have tried several of the no-knead methods and after going to the cooking class at Publix and having Zoe & Jeff explain how simple it is and to not try to hard, I might say I'm a convert. Time will tell.. I did get their book btw, and it is more than a simple recipe, it is a treatise on...

I am going to cook with the ladies that wrote the book on that no-knead bread tomorrow at Publix cooking school in Alpharetta. (maybe it's not in Alpharetta?) I will take a bunch of pictures and ask some good questiions (I'm a sourdough baker).... I'll post the results back here on Sunday or...

Click on this for more ribs pictures Ribs and baked potatoes for us last night with a bit of home made slaw. I rarely glaze ribs but had some pineapple, orange and freshly ground Chipotle. I used a bit of my Memphis Sweet sauce and the other ingredients to make a glaze applied just for the...

Lasagna. roasted veggies, two or three kinds of cheese, noodles a bit of patience, your terrific sauce.. and suddenly... You have killer lasagna... .