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?
For the January Charcutepalooza Challenge, we made home-cured duck prosciutto. We paired it with homemade crackers, my montmorency cherry jam, sliced blood oranges, and olive-oil marinated chevre. Delicious!
Making bacon and thinking about pink salt. And the greatest Winter BLT ever!
I answer the question "would it be crazy to finish home-cured bacon sous vide?" and then make a delicious sandwich.
Mouth watering cured salmon. This is the submission for Charcutepalooza challenge 2.
I made bacon for the February Charcutepalooza challenge and used it in a couple of recipes: stuffed popovers and homemade Cracker Jacks.
Transform regular old lemons into a savory, tangy, yielding condiment that acts as serious flavor player. All you need is a jar, some lemons, a whole lot of salt and time.
After three months in the sun, these lemons will be ripe for making Vietnamese Salty Lemonade, called Chanh Muối.
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