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?
Meat. It's what's for breakfast, lunch and dinner. How to make the best pork chops with a pesto cream sauce and three different ways to serve corned beef. Hope you came hungry!
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!
For this month's Charcutepalooza, we brined a chicken, a brisket for corned beef and a pork loin for peameal bacon.
Corned beef hash and memories.
The making of Pastrami and Tongue and other stuff...oh my! Round 3 of Charcutepalooza
Just in time for the green beer holiday... corned beef! Try it this way, and you'll never go back to cryo-vac mystery beef again!