After reading my post about Doma Coffee, he became overwhelmed by a fit of chutzpah I suspect is not at all atypical of people who spend half their lives on ocean going ships and asked if my name could get him a deal on coffee. I blew the comment off, but Terry Patano, [...]
Filed under: ingredients, supplies | 3 Comments »
by Mike Pardus
All winter, I watch the weather for skiing, by the end of March most of the snow is gone and it’s time to think about my favorite spring sport- Mushroom Hunting! I start to watch ground moisture and temperature, air temperature, and precipitation. When it’s moist and the ground temp climbs above 55F [...]
Filed under: Pardus, ingredients | 11 Comments »
I love lard, in measure. I love the color and aroma of it, and I love to make it. But for purely personal reasons, I don’t share the die hard lipophile’s passion for eating it. See, my paternal ancestors, who were all of an Italian demographic that used lard as its primary cooking [...]
Filed under: health, ingredients | 8 Comments »
A few weeks ago a guy stopped by the kitchen while I was making sausage to ask me if there was any salt in one of the dishes I prepared. I told him that, yes, I used a type of sea salt that was pure sodium chloride and occasionally, Kosher salt. The sea [...]
Filed under: ingredients, science | 8 Comments »
We sent two sows out to be slaughtered on Tuesday and they returned on Friday as meat. We had been planning to slaughter and butcher at least one of them ourselves, but the timing was all wrong. I was more than game to get it done, but I could not slaughter and [...]
Filed under: Hendricks Farms, farming, ingredients | 4 Comments »
We sent two sows out to be slaughtered on Tuesday and they returned on Friday as meat. We had been planning to slaughter and butcher at least one of them ourselves, but the timing was all wrong. I was more than game to get it done, but I could not slaughter and [...]
Filed under: farm stuff, farming, ingredients | 4 Comments »
Former boy-toy chef Jamie Oliver is walking a righteous path these days (Hey, everybody has to grow up sometime.) by teaching his TV audience about how food is produced at every node in the process. Watch, as he demonstrates to a group of clueless swells how the egg industry manages to maintain an almost exclusively [...]
Filed under: animal rights, how to, ingredients | 1 Comment »
Former boy-toy chef Jamie Oliver is walking a righteous path these days (Hey, everybody has to grow up sometime.) by teaching his TV audience about how food is produced at every node in the process. Watch, as he demonstrates to a group of clueless swells how the egg industry manages to maintain an almost exclusively [...]
Filed under: animal rights, how to, ingredients | 1 Comment »
This is not a joke
Vermont law makers recently passed a bill doubling the limit on the sale of raw milk from 25 quarts to 50 quarts per day; and lifted the groundless ban on advertising. At $5 to $7 a gallon, 50 quarts per day is still just a small step in significantly affecting [...]
Filed under: farming, ingredients | 1 Comment »
This is not a joke
Vermont law makers recently passed a bill doubling the limit on the sale of raw milk from 25 quarts to 50 quarts per day; and lifted the groundless ban on advertising. At $5 to $7 a gallon, 50 quarts per day is still just a small step in significantly affecting [...]
Filed under: farming, ingredients | 1 Comment »
