Tag: Food & Cooking

  • Rocket Stove

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    Maybe you’ve stored 100 pounds of wheat kernels, 75 pounds of beans, barrels of water and you’re all set for whatever municipal unreliability may bring. One question: How will you cook the food you’ve stored? In Food Storage and Refried Beans, back in April 2009,  I determined that to cook 100 pounds of beans would…

  • Hot-Smoked Salmon

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    This afternoon I made hot-smoked salmon in my father’s MasterBilt smoker. The Web did not provide me with good resources on smoking salmon in a MasterBilt. Or rather, it provided many different and vague recipes. My result was excellent but not perfect. This article details exactly what I did and exactly what I plan to…

  • Barbecued Ribs and Smoke Metrology

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    I made smoked ribs yesterday and tested out a new measurement system based on an Arduino, data logger shield, and a Sharp GP2Y1010 dust measurement unit. I didn’t have a long enough cable to get the smoke measurement unit inside the smoker, so I put it in my own contained pod above the smoker. By…

  • Better Bread from the Bread Machine

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    We have a Cuisinart convection bread machine (CBK-200) that was a given to us for Christmas one year. It is an attractive and well-featured machine, but I haven’t had much loaf success with it. We have had bread machines in the past. The Cuisinart tries to produce a loaf which is horizontal, like a loaf…

  • Smoking Good Ribs—Temperature Management

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    I have smoked ribs about four times in the last couple years. I’ve been fortunate enough to have my father’s MasterBuilt smoker. It is a box about the size of a dorm fridge, and can readily smoke two racks, each cut in half. It has electronic temperature management and is well insulated. I’m fond of…

  • Freezer Swan Song

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    The last few weeks our ice cream sandwiches have been awful. I’m throwing away ice cream sandwiches, and I’m only marginally pickier than my dog. They’ve been gummy, almost squishy. We have been suspicious of the refrigerator since we smelled a hot electric odor—like burning dust. I monitored the fridge with the RIMU, and it…

  • Sourdough Chowder Bowls

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    In San Francisco, on the wharf, you can buy a hollowed-out loaf of sourdough bread, filled with New England style clam chowder. You can buy it from street vendors, or sit down in a restaurant and eat it. Sourdough and San Francisco go together. I love the bowl, chewy, flavorful, damp from the chowder. I…

  • Sushi Dinner

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    Tonight we made a sushi dinner, and for the first time included kid-specific items. I used sweetened egg, tamago, sheet cut and pressed with rice in cookie cutters. We made stars and sushi boys. They love the California rolls, shrimp pieces, and vegetable-tamago rolls as much, but it was still fun to make. My rice…

  • Coffee to Water Ratio

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    A friend of mine (thanks Marc!) forwarded the linked article to me last week.  While it is more of a coffee tease sort of thing than anything else, it just so happens that the article discusses the coffee/water ratio used by some of these gluttons.  You’ll be surprised how modest my recipe looks. New York…

  • Food Storage and Refried Beans

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    A solid storage plan includes food, and also anything else you need to make the stored food into something edible. The difficulty is that none of the food storage guides or recipe books I have list how much fuel to store in order to make their recipes. To rectify this, I have begun measuring fuel…