Josh is a potter, open source programmer, avid food geek, former pastry chef, and serious home cook. He lives in Portland, Oregon.
It's just past the feast of St. John (June 23rd), the traditional date on which Italians harvest green walnuts for making nocino. This green walnut liqueur is herbacious and spicy, good as both an apertif and as a digestif, and useful for a variety of cocktails And, most importantly, if…
Read MoreOne of the reasons I bought a 3D printer was to start printing my own clay extruder dies, for a variety of purposes. I've made my own extruder dies before in my father-in-law's metal shop, but I'm not that good at milling and as a result the shapes I can…
Read MoreEveryone should have a few recipes where you can always have the ingredients on hand, especially for dinners where your original plans didn't work out or you can't think of anything else. This recipe is one such, nutritious, tasty, and from pantry to table in 45 minutes or less. I…
Read MoreGiven that I live in Oregon, lots of folks I know have been making masks with bias-tape ties. These have the advantage that they don't require elastic (still in short supply), aren't head-size specific, wash better, and are more secure for long use. However, the ties are super-awkward to tie…
Read MoreThe city of Shanghai as a lot of distinctive dishes (perhaps most notably soup dumplings) but there are none which are so friendly to social isolation time -- or really any time you want to throw something together in 20 minutes and one pot for a meal -- as spring…
Read MoreSo we're into the sixth week of isolation, and you've already mastered sourdough. What's next? Well, making your own cheese, of course! While many cheeses like cheddar or brie require special aging environments, there's several cheeses that either require no aging at all, or can be aged in a household…
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