I love sauerkraut. I love it on hot dogs. I love to cook pork chops in it. I can get other people to eat it if I make reuben sandwiches and pile on lots of kraut. But I don’t like the crap from the store. Sometimes I wonder if that…
I’ve been drinking Kombucha with my lunch lately. I buy it at the local cafe for $3.95 a 12oz bottle. Just today I realized I was breaking my own rules! This crap is expensive and mine would most likely taste better, be better for me, and fun to make! SO,…
I wanted to make Pico de Gallo, but all my tomatoes rotted on the vines. So, I decided to pickle the pepper crop instead. Sort through your peppers. Use only the best, most beautiful peppers. Peppers that have mold spots, rots, cracks, and brown areas are just going to get…
This is an oatmeal bread recipe that I found on the King Arthur Flour website. I’ve tinkered with the ingredients because that’s what I do AND because we weigh everything that gets baked in our house. It’s more efficient and it’s more accurate. I just put the mixing bowl on…
Welsh Cookies or Welshcakes or pice ar y maen are raisin scones from the United Kingdom. They’re popular at tea time or as a portable snack. Traditionally, they were packed for lunch by miners and slate cutters. Welsh cookies reappeared here in the States as a testament to their versatility as…
Tasting my cured fish, I longed for some homemade cream cheese. I don’t know why I haven’t tried this before. I make everything else. I want cream cheese, though. I don’t want labneh. That’s greek yogurt that’s been left to hang too long and most of the whey has been…
I hate to say that I found this recipe for Citrus Cured Salmon on the Martha Stewart website. Usually, I shun the place, but when Michael Ruhlman shows up, I pay attention. In my defense, I was googling “rulhman cured salmon” and this popped up. This is a very cool,…
Binder! Actually a salami binder failure. I left out the binder in my salami recipe! My salamis are not perfect, yet. They’re curing nicely–they have a nice taste and aroma. I’ve gotten the salt levels in check by switching over to a couple of grams of #2 cure instead of…
Here’s my recipe for a naturally fermented, traditional ginger beer that has beneficial probiotics and enzymes. The recipe makes use of a ginger bug instead of dumping a bunch of bread yeast into your soda. I think the bread yeast flavor really comes through in the finished product and overwhelms the ginger….
How to Build a Meat Curing Chamber for under $200 NEW: Check out the video on youtube. The 30-minute video walks you through how to use this entire setup! My meat curing chamber is a converted wine cooler in my basement. The purpose of the meat curing chamber is to create…