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?
In which I roll a few fatties - duck and chicken, that is.
In which I try my hand at making gouda cheese.
In which I finally succeed at making salami.
In which I overcome my distaste for bologna and make mortadella.
Head cheese made from salmon heads, a technique developed by the folks at Ideas in Food.
Another entry for the June Charcutepalooza challenge, a poultry sausage made with duck, cranberries, sage, and port.
For the June Charcutepalooza challenge - stuffing sausage meat into casings - I tried my hand at making Chicago style all-beef hot dogs.
My first attempt at homemade mozzarella. the gateway drug of cheese making.
Taking the chorizo challenge one step further, I stuffed it into casings and made cold-smoked chorizo sausage.
A classic charcuterie technique used to make a classic dish: duck confit.
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