4 parts flour 3 parts water 1 tsp yeast 1 tbl salt First there was no-knead bread, now for … well, not really. But definitely no measure. I’ve made this equally satisfactorily in a Cusinart and a stand mixer. Add about 4 cups of flour, maybe a teaspoon of yeast and probably a tablespoon of
Seems like every culture has it own spin on fermented cabbage. Sauerkraut, kimchee and, obviously, curtido? On a recent trip to Central America we were fascinated by cabbage relish served with regional pupusas. Every restaurant and food stall had a slightly different take on the recipe and all were deservedly proud of their results. The
Now that I have your attention … time for the bait and switch. It very much depends on how much you budget for beer. Lemmee spoil the lede, I got my costs down to one dollar per 22oz beer. The end result, brewed to my taste, competed handily with the better beers on the shelf.
Bottle ends are a problem that plagues casual and, ahem, more serious wine drinkers alike. The remnants of that bottle of wine that, though good enough at the time, is honestly not improving with age. Rather than drain it down the sink or worse, gritting your teeth and drinking it, consider turning it into vinegar.
Maybe this is obvious but it was enough of a revelation that I thought I’d document it. After flirtations with curry flavored coconut oil popped popcorn (excellent), I cast around for other ways to impart a unique flavor to popcorn. My Irish immigrant father kept a jar of bacon fat in the fridge when I
After reading through “Franklin Barbecue, a Meat Smoking Manifesto,” I was inspired to knock the dust off of my Bradley smoker. The results were impressive enough that my resident food critic/wife requested that I write down the recipe. So without further ado here it is: Get your hands on a pork butt. Mine weighed 4
So … what is the appeal of bacon? Sure, pork belly is utterly, incontrovertibly delicious. Nitrates, nitrites, salt, oh my. Maple syrup? Nah. It turns out its all about the smoke. How can you tell? Smoke something, anything really. It picks up a hint of bacony umami. Cheese, turkey, for the love of everything holy
It is not all that hard to roast decent coffee at home. The trick, for me at least, is to remain open to different flavor profiles and to accept a few degrees of variation from roast to roast. That counts double if you are a little less scientific in your process. I use a Gene