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?
The winter pantry's running low, but there's still fresh produce to be had. Overwintered carrots, it turns out, make excellent kimchi.
No need to buy bag o' meat from the supermarket. Homemade corned beef is super easy and uberdelicious! Use the leftovers to make up some rockin' Reubens.
Multiple explorations into the technique of Brining. An absolute must for home grilled ribs.
Corned beef hash made with homemade charcutepalooza corned beef.
How I overcame fear and made bacon.
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!
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!
A comparison of using potassium nitrate (saltpeter) and potassium nitrite (pink salt aka cure #1) for making corned beef. Includes recipes, pictures, and insights.
Charcutepalooza and making corned beef without pink salt.
Ramp season is upon us, and this is one of the finest ways to preserve the bounty - an elegant, sweet-sour pickle flavored with saffron. These are as good as they look!