Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This blog details the lessons learned from the March Charcutepalooza challenge.
Can I learn to love brined beef? Making pastrami at home.
Lamb leg brined, rubbed, and smoked with Moroccan spices and made into Reubens on homemade sourdough rolls with preserved lemon mustard, red cabbage-carrot pickle, and homemade feta mixed with mozzarella. Whew.
Using leftover blood orange, guinness and mustard glazed corned beef to make possibly the tastiest snack ever...
My entry in the Charcutepalooza March brining challenge. Corned beef turned in three different meals: corned beef with braised cabbage, corned beef hash, and reuben sandwiches.
Corned beef hash made with homemade charcutepalooza corned beef.
The joys of soaking chunks of meat and shredded vegetables in salt water.
Comparing tips and techniques for the perfect roast chicken. Brining proves to be the key to a moist, golden bird.
Don't let the prospect of peeling a cow tongue put you off. Let your adventurous side take the lead this time, you won't be disappointed!
Chickening out on an ingredient I'm just not ready to work with, I tackle pork chops, which are scary to me for a whole different reason.
And you know what? They're delicious. Check out the apple brine!
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