Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
Have you wanted to get started making your own glazes, but aren't sure quite how? For the second time, I will be teaching my "practical glazemaking" class at The Clay Underground in San Francisco. This two-evening, hands-on class focuses on basic glaze mixing and measuring techniques. Students will make their…
Read MoreI've updated what is now the broadest review of vegetarian breakfast sausage that I know of, and given it a permanent link. I recently tried both Amy's and Sol Cuisine; read all of them on my Snausage Review page.…
Read MoreI've started throwing larger bowls and platters lately, and that's given me an issue with trimming. My foam trimming bat I made a few years ago is only 14" in diameter, and it's pretty easy for me to get a little larger than that. So I need a bigger foam…
Read MoreThis breakfast dish ... a sort of "spring green benedict", is a good way to enjoy a little asparagus this weekend. I enjoy making up eggs-benedict-type dishes; pretty much anything with a stack of stuff topped by a poached egg kinda works, and some flavor combinations work really well. I think…
Read More"You do realize," said my sweetie as we both sat down at the dining room table, "this meal is vegan." I hadn't until she mentioned it. The inspiration for the meal had been from two sources: first, borrowing Quick & Easy Korean Cooking from the library; and second, it being…
Read MoreOf course, one can't have Passover without the one dish which expresses the true meaning of the holiday: matzoh ball soup! Mind you, Kris would like it if I made matzoh ball soup more often, but it's quite a time-consuming dish (and requires 3 pots), so she only gets it…
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