Knead and Nosh is a passion project of mine. I’m not expecting to make a living teaching cooking and baking classes, but if I can help others learn some new cooking and baking skills while covering the cost of new kitchen toys, then I’ll see that as a success! To start, my intent is to focus on foods that incorporate doughs in one form or another: breads, pasta, dumplings, and more.
Who am I? Like many people, I’m an avid home cook and baker. I’ve been consuming food media for decades going back to PBS shows like Yan Can Cook and the Great Chefs to the early days of the Food Network and now the modern Internet media. I’m a career educator and technologist, so teaching cooking classes and creating media for the Internet combines many of my interests into one! If you want to know more about my “real” professional life, you can find me at Edmoxie.
What are my plans? I have a few things in mind. First, develop some classes and find some students! For many of the things I’ve thought about — especially yeasted doughs — the time it takes to complete the task is likely far longer than your average class, so I’ve been thinking about different ways to provide both direct instruction and guidance to you in real-time, while also allowing for the time needed for a bread to rise. On the recipe side of things, I’m hoping to create and rewrite recipes that have worked for me in a more Internet friendly way. I hate reading recipes off of sites that include intrusive advertisements. I get very annoyed trying to scroll up and down a page on my phone to read instructions only to be left asking, “add the baking soda…how much baking soda?”. So, I promise, no ads on this site. And I’ll be playing with different formatting styles to try and make it as mobile friendly as possible! Finally, as an educator, I’ve always been rather fixated on why something works, and not simply the step-by-step instructions. Understanding why, I believe, improves your cooking and baking techniques, and it helps you make mid-course corrections as well as helps you improvise. To that end, I hope to write some blog posts that explain a bit more about why some things work (or don’t work) in the kitchen.
