Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
Now that the raspberries are coming in, we need something to do with the excess -- particularly the ones that are a bit squished and won't keep in the fridge. One way to use those up is a fresh raspberry salad dressing (also works fine with thawed frozen raspberries). We…
Read MoreGiven what's going on in Europe right now, it seemed like time to share a Ukrainian recipe. Ukrainian, at least, courtesy of my great-grandmother the Ukrainian Jew, who emigrated to the US as a young child fleeing a Tsar-ordered Russian Cossack pogrom. Hmmm, seems familiar somehow. Of course, me being…
Read MoreI like to make "shot glasses" for doing glaze tests, and to sell off as a $2 item. Given how disposable these are, though, I can't be bothered with throwing and trimming them, so I turned to my trusty extruder to just extrude a tube, cut it into short bits…
Read MoreYes, yes, I realize I'm posting this a full month after Thanksgiving ... bookmark it and save the ideas for next year, OK? This year's non-traditional Thanksgiving menu was inspired by The Mosquito Supper Club cookbook, which came out this year to broad acclaim. Having eaten Melissa Martin's Cajun cooking in…
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