This recipe is for those folks who dream of a barrel full of pickles in the basement. A barrel you can visit anytime, lift the lid, reach below the brine, and pull out a delicious whole fermented cucumber.
What can I do with the delicious leftover brine when the pickles are gone? Use it to make the best fried chicken!
There is a clever saying in German: “Alles hat ein Ende nur die Wurst hat zwei.” Everything has an end, only sausage has two. So, because sausage is definitely one of the best things in life, does this mean we are twice as unhappy when they are gone?
Growing up in Lancaster, PA, pretzels were everywhere. We always had a giant tin of hard pretzels in the pantry to snack on and to munch along side our traditional Sunday night pizza dinner before settling in to watch “Wild Kingdom” and “The Wonderful World of Color.”
Spaghetti carbonara is a combination of some great elements. Perfectly cooked spaghetti flavored with cured pork, Parmagiano Reggiano cheese, and finished with a delicate coating of custard-y egg.
I’d dreamed of curing my own ham, but was afraid to try. What if it didn’t turn out right and I wasted a beautiful cut of pork and all that time? The more I thought about it, though, the more I was convinced that it couldn’t be that hard.
One of the flavors of Christmas I will always remember from my childhood was my grandmother’s mincemeat pie. The flakiest crust you could ever imagine, sprinkled with sugar on top, and enclosing delicious, spicy, meaty goodness.
I grew some Tetsukabuto squash in my garden this year. This is a variety developed in 1960 in Brazil. One plant produced more than thirty 5-7lb squash! The vine grew up our apple and pear trees, and a few squash remain out of reach.
Today’s project is homemade Worcestershire sauce. Worcestershire sauce is a mystery in a bottle. Tart, salty, complex.
By using the best chilies, the best ingredients in the adobo, and the right combination of spices, I knew I could knock this fastball out of the park!
Tim's Food Obsession 