Hobby Blog

Chicago-Style Deep Dish Pizza

Posted by on September 1, 2015 in Cooking | 0 Comments

Chicago-Style Deep Dish Pizza

I’ve never been a huge fan of Chicago-style deep dish pizza. That’s not to say I dislike it. I get the itch to have it every so often for variety’s sake. Work seems to take me to Chicago occasionally, so I get to scratch that itch every few years. Lately I’ve been craving a slice of the deep stuff, and to my genuine surprise there’s not a single place that serves Chicago-style deep dish pizza in Greenville, SC. I’ve written before that there is no great...

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Wall-Mounted Butcher Paper Roll

Posted by on August 18, 2015 in Remodeling, Woodworking | 0 Comments

Wall-Mounted Butcher Paper Roll

The wife has been updating her sewing and craft studio so she can white label the space and offer it to other entrepreneurs who have need of part-time workspace. When we were on vacation a couple of months ago, our hotel office and cafe made use of wall-mounted butcher paper rolls to display upcoming events and daily menu items. She thought it was a fun concept, especially since she already owns a big roll of white butcher paper. So she tasked me with creating some kind of wall mount system...

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Pan-Seared Duck Breasts With Honey-Balsamic Glaze

Posted by on August 17, 2015 in Cooking, Recipes | 0 Comments

Pan-Seared Duck Breasts With Honey-Balsamic Glaze

I’m a huge fan of duck breast. It’s basically the steak of the air. Yet as ubiquitous as ducks are, processed duck is incredibly rare. I only see duck at higher end restaurants where one breast goes for about $25–$35. Cooking breasts at home isn’t much better. I’ve found one butcher shop that sells two frozen duck breasts for $35. That’s $17.50 per breast, which is better than $26 but still a little ridiculous for what it is. I can buy a whole frozen duck at the...

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The Best Mac & Cheese

Posted by on August 3, 2015 in Cooking, Recipes | 0 Comments

The Best Mac & Cheese

I’ve made this dish a million times. I think it’s based on something I saw Ina Garten prepare on TV several years ago. Every time I make it, I scramble to remember what I did last time, and what I said I’d do differently the next time. I actually wrote this down back in 2013 but didn’t remember to take pictures until this weekend. I grew up eating the ubiquitous southern-style mac and cheese that’s swimming in butter and thickened with beaten eggs. The texture...

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More Homemade Pizzas

Posted by on July 27, 2015 in Cooking, Recipes | 0 Comments

More Homemade Pizzas

The wife and I have this pizza making exercise down. It used to be a big production with lots of dirty dishes, but now it’s a very casual affair. We typically make three pizzas. It’s takes a decent amount of charcoal to get the oven going, so it makes sense to make the most of it. Although we can make the oven hotter or cooler for different styles of pizza, we’ve pretty much settled on a hybrid New York/Neapolitan dough with a NY-style sauce and a whole milk, low-moisture...

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Frijoles De La Olla

Posted by on July 25, 2015 in Cooking, Recipes | 0 Comments

Frijoles De La Olla

I’ve never been a bean snob. I think canned beans are incredibly convenient and consistently good. For most recipes that use beans, good is good enough. But when beans need to stand on their own, you really can’t beat dried beans on quality, and especially not on price. There’s a Mexican restaurant chain in my region that serves great frijoles de la olla. It’s such a welcome break from the [sub]standard refried beans and rice sides that are so prevalent at strip mall...

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Kung Pao Chicken

Posted by on July 9, 2015 in Cooking, Recipes | 0 Comments

Kung Pao Chicken

I’ve been cooking a lot of American-style Chinese food at home lately. One of my favorite dishes to order out is Kung Pao chicken. This dish actually originates from the Sichuan province and is prepared pretty close in the US to the way it’s prepared in China. In Chinese cooking, dishes are typically very heavy on either meats or vegetables, not both like you find here. This dish is almost all chicken, but here in the US we add some bell peppers for sweetness. My recipe is a little...

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Beef & Broccoli

Posted by on June 3, 2015 in Cooking, Recipes | 0 Comments

Beef & Broccoli

I’ve been on a quest lately to reproduce Chinese take-out at home. Stir-frys and noodle dishes provide a great way to take advantage of the fresh produce in my garden and at the farmers market. I recently bought a wok and am working on my skill with fast, high heat cooking. My new preoccupation—getting a home wok to restaurant temps. I need to make some sort of fluted charcoal chimney. pic.twitter.com/wObV0F4eK0 — Chad Chandler (@chad_chandler) June 2, 2015 The ingredients and...

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Fuse Method BBQ Cooking

Posted by on May 28, 2015 in Cooking, Grilling & BBQ, Recipes | 4 Comments

Fuse Method BBQ Cooking

For years, I smoked on a cheap, portable, charcoal grill that was a hand-me-down from my father-in-law. When I moved to my new house in 2014, I treated myself to new Weber propane and charcoal grills. Even still, clung to my old method of building a simple two-zone fire in the kettle. The standard two-zone set-up technically worked, but it required constant temperature checks, rotating of the meat, and the addition of fuel throughout the cook. It simply wasn’t very stable or...

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Thai-Style Stir Fry Sauce

Posted by on May 14, 2015 in Cooking, Recipes | 0 Comments

Thai-Style Stir Fry Sauce

I know the title of this post doesn’t make a lot of sense. Stir-fry is stereotypically Chinese and adding Thai ingredients doesn’t change that. But foreign cultures group disparate foods together that they consider “American” (check out the Crown Crust Burger from Pizza Hut Middle East), so I’m going to do the same with pan-Asian foods. I’ve been cooking a lot of Asian-inspired meals lately. My Asian market is now on my Saturday morning shopping circuit. It...

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