Author Archives: Scott

About Scott

occasionally-bearded teacher/musician/cook

Rib Belly Prep

A short basic cure (3 days, I think) with kosher salt, pink salt, sugar, fennel seed, crushed coriander, pepper flakes, ground black pepper, and fresh thyme; then perhaps a run through the cold smoke followed by a slow cook, cool, … Continue reading

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Learning from Aaron Franklin

I just finished reading Franklin Barbecue: A Meat-Smoking Manifesto, and I’m pretty excited to put some new information to work at home (well, old information/technique, but some ideas that are new to me). I’ve really only made a handful of … Continue reading

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Juniper Infusion Experiment #2

 Not quite sure what to call this. It could be considered “gin bitters,” although there aren’t any bittering agents included. But it’s an infusion of berries and spices in 100mL of vodka, and I think I might use it in … Continue reading

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Post St. Patrick’s Day Hash

This is one of my favorite breakfasts of the year. There’s nothing complicated about it, and it’s easily made from the leftovers from your St. Patrick’s Day corned beef and cabbage. It’s reason enough to make more brisket than you … Continue reading

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Stout Week

A nice finish to what I’ve decided now to call Stout Week. It was an unofficial celebration that started on St. Patrick’s Day with a McGovern’s Oatmeal Stout (Belfast Bay, Maine), a beer that was impressively identified by my friend … Continue reading

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St. Patrick’s Day Reuben

Today’s mission accomplished:

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Lamb Sausage with Liver – Burns Night 2014

Some hae meat and canna eat,     And some wad eat that want it;  But we hae meat, and we can eat,     And sae the Lord be thankit. – Robert Burns  The business of school, home, and grad work have … Continue reading

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Pickle-brined Chicken

Nothing revolutionary here, but this process made for some great roasted chicken thighs. I didn’t have any buttermilk on hand, so I mixed up a little pickle brine with milk and hot sauce. After soaking overnight, dredge in seasoned flour, … Continue reading

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Adventures in Cultured Dairy

So, here begins the experimentation. I’d never made butter before today. Apparently many people made it once in elementary school, shaking heavy cream in a Ball jar until it separates. (Is that all it is? because that sounds like it … Continue reading

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Eggs, whiskey, and science: Aged Eggnog

I Just started a batch of 3-week eggnog to have on hand for Christmas festivities later this month. This particular recipe was inspired by a combination of factors: Ruhlman has been talking up his aged eggnog for years now, and … Continue reading

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