How to ferment a mixed bucket of vegetables, including whole cabbage heads, for making stuffed cabbage rolls, sauerkraut soup, and more!
Using the solids left from fermenting sake to make cucumber pickles and cured salmon creates a light, fresh taste.
I got great chops for poutine! I got to thinking about bringing some cool improvised style to my poutine. New Orleans style this time.
The salt pans of the Trapani area have been in constant operation since the days of the Phoenicians.
“What do you want on your pizza?”
Why does this question stop me in my tracks every time? Even if I thought long and hard about it beforehand, when faced with the ultimate choice, my brain will just freeze.
This smoked turkey roll takes a bit of work to prepare, but the resulting masterpiece can be served as the centerpiece of an easy meal, sliced for sandwiches, or as an item on an elegant charcuterie platter.
Ring bologna is a common snack in Pennsylvania Dutch culture. Every meat processor there has their own spin on it, and they typically have a regular type and garlic ring bologna. Given the choice, I go for the garlic, naturally.
Cured smoked pork loin is a good deli staple that can augment a platter of assorted charcuterie, or it can be eaten in sandwiches, or put into various dishes. This post will describe how to make delicious cured smoked pork loin.
From the beginning to my current never-ending quest for perfect pizza. Sourdough crust, homegrown tomatoes, and the best toppings.
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.