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?
Smoke ten pounds of fish. Pack it up nicely, and stash it in your freezer. Really! You will always be ready for company. Or the errant bagel that dares to cross your path...
More barbecue - and an ode to the pork shank
Homemade bagels. Homemade cream cheese. Homemade smoked salmon. It's hard not to type in all-caps.
Just what I said!!
Was re-gifted some vine tomatoes. So I decided to make smoked Tomato Jam....A cold day in May on the Ghetto Vineyard and a kitchen full of out of season fruit...whats a girl to do? JAM ON IT.
Taking the chorizo challenge one step further, I stuffed it into casings and made cold-smoked chorizo sausage.
Quick 'Nduja how-to
Making and hot smoking bacon, Canadian bacon,spicy pork loin, carne adovada, duck, and turkey.
Homemade Portuguese linguiça, a smokey, spicy link made with lots of garlic and paprika, done with wild boar. Of course, regular pork works just fine, too...
Here's my tasso ham! I'll be using it, as well as the andouille sausage I made along with it, to make gumbo this coming week.