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?
A no pectin recipe to make strawberry jam/preserves. Super yummy.
Merguez Sausage for this month's Charcutepalooza challenge. And an easy pasta recipe to use it.
The fight: Tasso Ham vs. Canadian Bacon on Eggs Benedict.
A strange experiment creating waffle flavored gin that turned out to be delicious.
Making corned beef & pastrami isn't as hard as it sounds. Plus a different recipe to use that corned beef. Not your mama's corned beef boil.
Tuna preserved in olive oil is the pride of the Calabrian pantry. Once you taste good tuna preserved this way you will never eat canned tuna from the supermarket again!
Experiments making bacon - brining vs dry salt cure, and different home-brew smokers.
An in-depth explanation of the differences between fruit preserves: jams, jellies, and marmalades. Each preserve varies both in the end product and the process required to get there, and we've made enough of each to tell you the difference!
Making pancetta & guanciale at home by participating in the Twitter sensation: #CharcutePalooza
My first entry for this year's #Charcutepalooza.