Coffee folks are very specific about grind size. They are also very specific about the tools they...
Month: September 2012
This one is about food and really should be watched by all of us. Those of us...
It is that time of year. The weather cools and we start rummaging through our minds for...
We were having trouble with larger diameter noodles. As we extruded the noodle and arranged them flat...
Years ago, we had an incredible cheese course at Per Se. One component of the dish was...
We finally have what I would consider a true pappardelle die for the machine. The noodle is...
We start with skirt steak and marinate it in a seasoned kefir. Then we dredge it in...
Too often we are concerned with our own approaches, ideas, and thoughts. It helps to take a...
It is amazing how well vanilla and rye go together. We added 30 grams of rye to...
We started with a French toast batter seasoned with smoked maple syrup. After dipping the bun, we...
