food/culinary

Cured egg yolks

I have to admit, I never heard of this until recently. Like anything else, quality ingredients make a good final product. Since I have some awesome egg-laying chickens, I had to try curing egg yolks. Pretty simple stuff really. Lay down a half-inch of iodized salt and put some impressions in the salt to catch […] Read More

Make Mortadella di Bologna

Mortadella originates from Bologna, Italy. It’s nicknamed “la grassa,” which means fat. Mortadella has been made for the last five hundred years, yet many Americans haven’t heard of it. When told it’s Italian bologna, they think of the stuff we ate as kids (but stopped eating when we grew into adults and found out how […] Read More

Make your own cold-smoke generator

First, let’s make clear distinction between cold- and hot-smoking. Hot-smoking is the most common method of smoking meat. The chamber is usually between 300 degrees F or higher. Cold-smoking is keeping the chamber cooler then 85 degrees F. There are subtle variations (and opinions) depending on what you are trying to do. Cold-smoking allows the […] Read More

Make Venison Bresaeola

Lately, I have been curing what’s in season, and right now, it’s hunting season so this series of posts will feature venison. All of these products are cured. It requires an environment where you can reliably control temperature and humidity. Once you have the environment, and the basic knowledge of safely curing meat, the recipes […] Read More

Make Venison Landjaeger

Lately, I have been curing what’s in season, and right now, it’s hunting season so this series of posts will feature venison. All of these products are cured. It requires an environment where you can reliably control temperature and humidity. Once you have the environment, and the basic knowledge of safely curing meat, the recipes […] Read More

Cure and dry deer heart

This post has been edited and updated with subsequent pictures and info that I have gleanedĀ over the years. — Hunting season means deer hearts are plentiful. It’s common for friends to drop off their hearts to me and tell me to do with them what I may. My original article wrote about curing what’s in […] Read More

Prosciutto, or dry cure country ham

I tread lightly on this terrain as this is the first prosciutto I have ever made. Not only that, but there are so many styles, and so many beliefs when it comes to drying a whole ham. You apparently can’t just call a ham a prosciutto (singular for prosciutti) because a real prosciutto starts with […] Read More

Make Pancetta Arrotolata

A good primer for those delving into charcuterie is to make pancetta. There are several styles and “arrotolata” simply means rolled. This to me is the more familiar style and the one I chose because I like trussing up the meat. Here, I’m just adding to the many articles on the internet on making pancetta. […] Read More

Make Traditional Cheddar Cheese

I “cut the cheese” today. Did you ever wonder where that saying came from? Thing is, I love the smell of cheese when it’s being made, so yeah… I cut it. I found myself drinking the whey too. And why hasn’t anyone eaten curds and whey since Little Miss Muffet? Did she know something we […] Read More

Steamed Dumplings ‘Gyoza’

I love those little Eastern steamed dumplings. What are they? Wontons? Pot-stickers? Gyoza? I’ve heard them called many things, but to me their tasty little things that I need to have now and then. I’ve made them a few times before using a recipe out of one of my Korean cookbooks, but this time around, […] Read More