Everyone knows the idiom, you are what you eat. If this is true, do we know who we are? Increasingly people are trying their hand at the old foodways. We are preserving: Food, culture, community, ourselves.
Knobby, hard and fuzzy, quince won't win any beauty contests, but their intoxicating perfume lures you in. Once you know how to conquer these rugged beasts, their heady flavor -- and substantial pectin structure -- make them a preserver's dream.
The October #Unprocessed challenge over at Eating Rules has wrapped up another year, and there's an impressive amount of useful and interesting DIY food being served up. Check out the posts (including posts from yours truly).
ChefSteps soaks the salmon in pastrami brine for 48 hours, then smokes it at a low temperature. The result is a smoky, savory salmon that flakes into bite-sized morsels, and has a slightly sweet bark. It's just the way salmon candy should be.
Simmer away the milk solids in butter, and you're left with the clarified butterfat, or ghee. A staple in the Indian kitchen, it's shelf-stable with a high smoke point, making it an excellent cooking fat.