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?
From the ground up, with corned beef tongue, homemade mustard, sauerkraut, and Russian dressing on rye.
March CharcutePalooza challenge: pho-spiced corned beef banh mi with purple yam fries.
For the March Charcutepalooza challenge, I corned a tongue, then made dainty little Edwardian tea sandwiches with them. Pinkies up!
Corned Beef with gently simmered garden vegetables, and the first cabbage I've ever grown.
I want to be a Nose-to-Tail Badass, I really do.
Multiple explorations into the technique of Brining. An absolute must for home grilled ribs.
A taste test between corned brisket and corned silverside for the Charcutepalooza March challenge. Tested by my favourite people at our most recent Experimental Sunday gathering.
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.