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Tag Archives: cooking
It’s a Gouda Thing
Having successfully made – or at least processed – cheddar cheese, I decided to try making gouda, which differs from cheddar by being a washed curd cheese. I’d take advantage of the heat wave which had rendered my kitchen almost … Continue reading
St. Julia’s Day 2011
In my mad rush to complete a head cheese I almost forgot that St. Julia’s Day – Julia Child’s birthday – was August 15, and I had promised to cook one of her recipes on her birthday each year. A … Continue reading
A Better Banh Mi
As I mentioned at the end of my recent head cheese post, there was a sandwich in my future. I didn’t have all of the ingredients that were available to Peter, but I figured I could replicate his basic intent. … Continue reading
48 Hour Short Rib
It’s hard to turn down boneless short ribs at a good price, even if you can’t immediately think of a use for all of it. I knew that some would be reserved for grinding (along with chuck and brisket) into … Continue reading
Sweet Corn Soup with Jalapeño Sorbet
I love summer sweet corn, but sometimes I want it in a form more elegant than boiled, roasted, grilled, or in a salad. This recipe is a mash-up of three different ideas from three different sources, and is about as … Continue reading
Posted in food & cooking
Tagged cooking, food, ice cream
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Head Over Heels (Charcutepalooza Challenge 8)
I returned from the Chicago trip with the nagging feeling I had forgotten something. As frequently happens when I’m trying to retrieve information out of long-term storage, the elusive memory revealed itself to me at three in the morning: You … Continue reading
No Salami For Me
Today I received a comment from Matt, one of the judges of the Charcutepalooza competition. It was a follow-up to yesterday’s post about my salami-making adventure, which I am reposting here: I would highly suggest against drying salami at 75F. … Continue reading
Posted in food & cooking
Tagged charcutepalooza, cooking, food, pig
Comments Off on No Salami For Me
Ah, Salami, I Like ’em
Since writing this post, I have been advised about some important food safety issues concerning the temperature at which I cured the salami. Please read Matt’s comment below, or this post. Forces conspired against me, intent on foiling my latest … Continue reading
Rattle Those Pots and Pans
Thirty two years ago, when I embarked on my “learn to cook” adventure, I bought a set of pots and pans. They were RevereWare, a set of 12 (1-, 2-, and 3-quart saucepans; 8- and 10-inch frying pans; a 5-quart … Continue reading
Duck Variations: Duck Confit Crepes
The things I do for you, my readers. Even though it was over 100 °F in the Belm Utility Research Kitchen yesterday, I cooked something. It was simple to prepare, but still involved all four stove burners and whole lot of … Continue reading