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Cucumber-infused Sake Lees Cured Salmon

  • by Tim Artz
  • Posted on December 29, 2019

Using the solids left from fermenting sake to make cucumber pickles and cured salmon creates a light, fresh taste.

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  • condiments

Simple instructions to produce koji at home

  • by Tim Artz
  • Posted on November 12, 2019

Koji brings magic to many foods, and is very easy to make at home.

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  • condiments

Southwestern Sriracha

  • by Tim Artz
  • Posted on October 16, 2019

If you like hot peppers, garlic, and smoky goodness, this bottled sorcery is for you.

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  • appetizers

Peperoncino Ripieno di Tonno Sott’olio

  • by Tim Artz
  • Posted on September 14, 2019

Homegrown quick-pickled Peachadew peppers. Homemade yellow fin tuna confit and house-cured anchovies. Capers, olive oil, sunflower oil, herbs.

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  • condiments

Homemade Gochujang

  • by Tim Artz
  • Posted on September 7, 2019

Gochujang, fermented Korean-style chile paste, is a staple in my kitchen. With a bumper crop of peppers, I set out to make my own.

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  • condiments

Canned Salsa Verde

  • by Tim Artz
  • Posted on August 24, 2019August 24, 2019

In other blog posts, I have shared how to make some fresh tomatillo salsa and how to use them in delicious pork chili verde. This recipe today, salsa verde, is the original reason I grew tomatillos. I wanted to make a tangy green salsa to enjoy all year.

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  • main dishes

Pork Belly Confit in Beeswax

  • by Tim Artz
  • Posted on March 30, 2019

Confit is a slow cooking process using fat. In this post I replace traditional fat with beeswax for amazing results.

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  • Barbecue

Jerks!

  • by Tim Artz
  • Posted on March 29, 2019

Make a big batch of jerk sauce to freeze and be ready to take your barbecues to the islands!

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  • main dishes

Equilibrium cured, and sous vide cooked, corned beef

  • by Tim Artz
  • Posted on March 17, 2019

Homemade corned beef is excellent because you control the ingredients and the quality of the meat. It’s easy, and the only limitation is that you need to plan ahead for the curing time.

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  • condiments

For The Love Of Condiments: brine fermented peppers as a base for hot sauce and fiery barbecue sauce

  • by Tim Artz
  • Posted on March 10, 2019March 10, 2019

Fermentation adds depth and complexity to the flavor of foods. A jar of fermented hot peppers makes a great base for flavorful sauces.

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