Recent content by teachtim

I've made three batches of "no knead" in the past two weeks. For the first I used Pilsbury AP, the second King Arthur's bread flour. I made both the same evening in order to compare. Life happened and we couldn't make the pizza the next day after the 18 hours of rising so I did refrigerate...

I'm a bit late to the post but I've been making this bbq sauce for years and it's is very similar to the ones you have already shared with one different ingredient, onion. There is something about them that we love in this sauce. I use this on ribs and pulled pork and it really compliments the...

If you get rid of that bloodline you can cook cobia any way you want. It's not so good once it is frozen though. We blacken it frequently. We also will steam it and top with old bay and use in fish tacos.

I read a book called 4 Fish that details the 4 largest species of fish that are farmed and the process used to raise them. It changed my mind on purchasing most fish at a store.

I just bought a bushel of oysters for a boys weekend. My wife and I couldn't resist cooking some tonight. They just came out of the river today. I lit the charcoal grill and began roasting. My wife told me to keep cooking more, then she hit the wall. I had all these oysters (25 or so) that...