Category Archives: general

Goose Island Shepherd’s Pie

It turns out that Goose Island Honker’s Ale makes for a pretty great shepherd’s pie.

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What To Do With Your New Kitchen Toys

I mentioned to the folks on Twitter and our Facebook page this week that my brother Paul made me a cold smoker for Christmas, which I’m pretty excited about. It’s the same kind of rig that he put together last … Continue reading

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Things We Might Try in the Near Future 6-24-11

The Paupered Chef’s Homemade Ginger Beer for Dark-n-Stormys. We’ve taken their brewing advice before, and are happy to try this one out soon. Anything from Suvir Saran’s great cookbook American Masala. At home in recent weeks my wife has been … Continue reading

Posted in baking, books, brew, charcutepalooza, general, pork | Tagged , , , , , , , | 4 Comments

Of course we’re doing Charcutepalooza!

Of course we’re doing Charcutepalooza!  I’ve just been buried with half-written posts that are bouncing around in my drafts folder, post that I’m excited about too, but they’ll be on the way soon.  I’m also happy to have connected with … Continue reading

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Happy New Year from Smoke Cure Pickle Brew!

I’ve got a few goals for the year, and the food-related ones involve more baking at home (with whole grains even!) and more experiments in the world of making fermented sausages and dried whole cuts.  I’ll be putting together a … Continue reading

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from “the butcher, the baker”

Chris Peterson over at the blog the butcher, the baker mentioned our series on cassoulet in his recent December Links post, along with links to recent articles on Mangalitsa pigs, blood sausage, and another blog from the sous chef at … Continue reading

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Cassoulet, Part 1: duck confit

Day 1: In preparation for making cassoulet for Christmas Eve, I figured I’d start with the duck.  I’m having a hard time finding duck fat in any large quantity in local stores, and even the most reasonable sources online get … Continue reading

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Another Home Cooking/Curing/Smoking Blog

So here we go.  We’re definitely not the only ones to be influenced by Michael Ruhlman and Brian Polcyn’s Charcuterie.  A quick Google search for brined, smoked, brewed, and cured foods shows that there are a bunch of folks doing this stuff … Continue reading

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