Category Archives: condiments

Ramp chimichurri

This came together pretty quickly: a handful of foraged ramps (bulbs and leaves), plus a few springs of fresh thyme and mint, finely chopped. I used a bit more olive oil than I would for a pesto, and added a … Continue reading

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Smoke and Barley

A handful of things into the smoker on this cold Saturday morning: pork rib and belly trim (for a batch of pork and beans, coming soon), kosher salt, coriander seeds, and 2 lb of barley from Eric to mix into … Continue reading

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Post-New Year’s Meat Brunch

Hard to beat Eric’s caption from his facebook post: “Dark and stormy, Scotch eggs, scrapple, fried pig ears, bacon jam, biscuits and pie. How’s your Thursday morning been?” This was no New Year’s Resolution Health Brunch, as you can see. … Continue reading

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The Vinegar Project

Why haven’t I made this at home before? This is one of those food projects that have been a long time in the planning stages, one of those projects where I’ve been thinking, “You know, I should definitely do that.” … Continue reading

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Sunday Side Projects

Okay, a few Sunday diversions. Kale and spinach pesto: The pesto is one we’ve been making for a while; it was a once-a-week thing over the summer, when we’d get kale and basil each week from our CSA at the farmers … Continue reading

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Cold Smoke, Round 2

A quick and simple post to share a bit more about cold smoking. Paul wrote about this last January when he built his smoking rig, and then again in May when he made @ideasinfood’s smoked fried chicken. (Incidentally, Alex and … Continue reading

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A Rookie Post on Ramps

Smoke, cure, pickle, forage? I’ve never been much of a forager. The one exception is from when I lived in California, up and out of the valley in the Sierra Nevadas, east of Chico. Before I started teaching I studied birds … Continue reading

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Building the Perfect Reuben

I’m totally ready for the “Reuben From Scratch” Challenge, when it comes, Ruhlman.  Having a Brine Challenge for Charcutepalooza due the same week as St. Patty’s Day means there’s a ton of home-cured corned beef simmering in pots around the … Continue reading

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Goose sausage, sauerkraut, and country mustard

The prep for this Super Bowl meal started a little more than two weeks ago with the beginning of the sauerkraut. Two heads of sliced cabbage went into a 5% brine, were weighted down with a Tupperware lid, plastic wrap, … Continue reading

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