This is what hams can look like after they have sat in salt (sodium chloride) for 3.5 weeks. During that time they lost close to 14% of their weights as serum moved from the flash into the embedding salt. As I write they are sitting in the refrigerator for a “burning off” period (1 week) [...]
Filed under: charcuterie, slow food | 2 Comments »
It’s almost the whole process. I didn’t show how to cook the spaghetti. The sauce is minimally cooked. Really it’s only the pulp that cooks (10-12 minutes) while the filetti (made from the skinless outer flesh) and the basil are merely warmed through.
Caveat: Don’t watch it if you don’t like tomatoes!
The best sauce [...]
Filed under: great food, how to, slow food | 8 Comments »
A couple of weeks ago I told you how I started a batch of pickled onions. At the time I expected the onions to be ready in about 10 to 14 days. Well, I am happy to report that after about 16 days in the aging room they were almost done. On the day [...]
Filed under: Confiture, cooking techniques, farm stuff, how to, slow food | 3 Comments »
Get a gander of my latest adventure in lactic acid fermentation: pickled (or more precisely “pickling”) onions.
I started this project last Friday morning as I pulled into the farm and immediately began yanking onions out of the onion field adjacent to the parking lot. After about an hour of yanking, I rinsed them off [...]
Filed under: cooking techniques, slow food | 15 Comments »
Like a lot of you, I’ve been bitten by the “make-pickles” bug this season.
Between an endogenous lust for fermented things (no idea how it happened) , the superabundance of my garden during this summer of wet and mild weather, and an ever-escalating awareness that anything worth eating is not that hard to make -I [...]
Filed under: slow food | 5 Comments »
The best sauce in the world is hunger.
Filed under: Hunger Art, charcuterie, slow food, supplies | 1 Comment »
“It’s time to provide America’s children with REAL FOOD at school.”
I suppose many districts will have to cut the salaries of administrators to be able to afford trained chefs to run their kitchens, but hell, I know plenty of people who would not mind losing an assistant-assistant superintendent if it meant that their [...]
Filed under: eating, health, slow food | 2 Comments »
Last night (Friday) we celebrated our daughter’s 15th birthday by hiding in our bedroom with the door locked while she and four of her friends had a “sleep-over” party. Actually, I’m kidding about hiding in the bedroom. I thought about doing something like that all week but it turned out to be unnecessary because the [...]
Filed under: cooking techniques, great food, slow food | 11 Comments »
When in September we began building our still incomplete masonry oven, Trent bought a grain mill. Suffice it to indicate that it has not seen much use since then. However, on Saturday I dragged the thing out to grind some wheat berries to mill in order to make bread starter (aka “poolish” and “biga”).
I [...]
Filed under: Hendricks Farms, baking, bread, slow food | 3 Comments »
When in September we began building our still incomplete masonry oven, Trent bought a grain mill. Suffice it to indicate that it has not seen much use since then. However, on Saturday I dragged the thing out to grind some wheat berries to mill in order to make bread starter (aka “poolish” and “biga”).
I [...]
Filed under: baking, bread, farm stuff, slow food | 3 Comments »
