Cold Smoking and Frozen Smoker Entry
Mark Bronkalla I like Prosciutto, however it is bit hard to find round here not in a pre-sliced / pre-packaged form. Once sliced it does not keep well oxidizing and rapidly develops…
Cooking
Pasties
Background Pasties are what in some countries would be called “hand pies”. They were the standard lunch of Welsh / Cornish miners. They were brought into our family due to…
Koji Steak and Crunchy Cheesy Potatoes
After the previous success with the Koji rice marinated steak we wanted to try another to see if it is repeatable. The answer in short is that- It Is! The…
Steak+Koji+SousVide=YUM
I have been doing more research and some of the concepts seem to be a bit more than my wife is likely to handle. However I bought a copy of…
Eggplant Caponata
I have searched for years to find a good Eggplant Caponata recipe. This was started when I was looking for something similar to my Grandma Ann’s Antipasto recipe but without…
Pulled Pork – Paper wrapped 1
I have made many variations of pulled pork over the years starting with my Grandma’s Porchetta recipe. This one is a new experiment where the pork shoulder is wrapped in…
Drunken Ribs
This week had an unusual discussions at work about cooking and I am prepping for a party tomorrow where we will be serving Drunken Ribs and the Coke Smoked Chicken.…
Lightly Smoked Chicken
The Chicken It was brutally hot and humid this weekend (at least for Wisconsin, 78-80 F dew point is not my favorite). So we were looking for something that we…
Sourdough whole grain variant
The kids got me a couple of Emile Henry ceramic bakers for my birthday. One is baguette pan and the other is a bread loaf pan. Today was the first…
Multigrain Sourdough
Another variation on the Multigrain Sourdough Boule from the King Arthur Flour website. Each iteration is improving. Starter The night before ,feed the starter using 1/2 c starter , 2…