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 post in two parts (see "The Exegesis" first) on how to make headcheese, and what that might mean.
Emulsified sausages, the charcutepalooza challenge for July. Pain in the neck, but - eventually - all's well that blends well.
Take advantage of Alaskan salmon season - NOW! Or in 2 days, after you cure this gravlax
In which a pork barbq aficionado takes a wack at beef brisket
More barbecue - and an ode to the pork shank
Just what I said!!
Just linking up to contribute my charcuterie pontification, for them that's interested.
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