I’ve had a Gaggia MDF coffee grinder for a while.  It’s a great “pro-sumer” burr grinder, with 34 distinct grind settings.  Over my history using it, I’ve really only used steps 5-6 (for espresso) and 30-34 (for French press).  Recently, I got into manual pour drip coffee (Hario/Clever).  Most people recommend a “medium-fine” [...]

There’s really no meat that is better served by being cooked sous vide than chicken.  That’s bold, considering how well pork does in the low-n-slow cooking environment, but it’s true.  Maybe it’s because chicken is so often mangled by being dry and overcooked or, worse yet, bloody, gelatinous, and undercooked.  The truth is [...]

I recently had to replace my blender (a KitchenAid department store model) because its drive mechanism was made of hard rubber and just stripped totally bare.  I wasn’t blending anything funky, it just all of a sudden died!  Anyway, I did some research and figured that I should aim a little higher.  I [...]

I love biscotti in just about every form, from sweet to savory. This is my go-to base for a sweet biscotti dough; you can customize it to your liking with almost any mix-in you desire. Any type of nut, dried fruit, chocolate chip, or combination will work — just keep it to the [...]

We’ve been trying to heed the advice of many nutritionists by cutting back on the amount of meat we’re eating. Mark Bittman makes the case for “vegan before dinnertime“, but we found that a little too restrictive since we like the occasional cold-cut sandwich for lunch. So we’ve modified the philosophy by trying to [...]