Ketogenic Diets
My wife and I have been exploring the world of ketogenic diets, with multiple goals…
Mike Nolan
Mike Nolan Using Baker’s Math
Bread recipes written in baker’s math format can be intimidating. How do you know how…
The Pie (Dough) Chart
Or, How to make the right amount of pie dough regardless of your pie pan…
Measuring Pie Dough Thickness
How do you measure the thickness of pie dough?
Beginning the low-salt journey
A week ago my cardiologist put me on a low salt and restricted liquids diet.…
Getting Seeds to Stick to Bread
In a recent thread on My Nebraska Kitchen, the issue of how to get seeds…
Aspen House Restaurant — Great Dining in the High Plains
Rawlins, Wyoming, is not the sort of place where you’d expect to find a great…
Gravy — the real Mother (and Father) sauce
Classically trained chefs, please stop reading this column now. OK, you’ve been warned. In classic…
Uncle George and the (Pepper) Dragon
A Christmas tradition in my wife’s family is to serve oyster stew on Christmas Eve,…
The Butter Did it–The Art of Reading Cookbooks
Most people have a few authors or genres that they prefer to read, often reading…
My Kind Of (Restaurant) Town
One of the best parts about spending most of a week in Chicago for Chocolate…
My Week At Chocolate Boot Camp — Day 4
It’s day 4, the last day of Chocolate Boot Camp. (Most Chocolate Academy courses are…
My Week At Chocolate Boot Camp — Days 2 and 3
Day 2 of Chocolate Boot Camp started out pretty much where day 1 left off,…
My Week at Chocolate Boot Camp — Day 1
Chocolate is something I’ve dabbled with over the years, covering home made candy (especially sponge…
Cooking an Eye of Round Roast
If you do a search on how to cook eye of round, one of the…
The Cutting Edge or How Sharp is your Knife?
Take your best knife out and look at it closely. How sharp is it? Probably…
Delicious Liasons — the Science and Art of Thickening
Liason. The very word conjures up images of entanglements, and well it should, since it…
Vinagrettes — Traditional and not-so-traditional
The textbook definition of a vinagrette is a suspension of an oil and vinegar, an…
Things they don’t tell you about home grain milling
A few years ago I received a Nutrimill machine as a Christmas present from my…
No Garlic, Please!
“Hello, my name is Jeff, I’ll be your server today.” “Hi, Jeff. My wife has…
Welcome to My Nebraska Kitchen
Welcome to My Nebraska Kitchen! We are a site for discussing cooking and baking that…