Making Ginger Beer is awesome and easy – although you require a little patience; its biggest downside is it will take at least 2-4 weeks before it’s ready and demands your attention at the start of the process. The upside is the depth of flavour, natural carbonation that is something magical to have created. Our [...]
Archive for November, 2011
How to Make Ginger Beer (Fermentation Recipe)
Posted in Fermenting (Non-Alcoholic) on November 30, 2011 | 11 Comments »
Duck Egg Mayonaise (Mayo) Recipe with Lime, Chili and Garlic
Posted in Sides, Salads and Snacks on November 29, 2011 | 4 Comments »
One of the best things about this project (if not the very best), is the encouragement we get from others to try new things. When we posted about something you make that others need to, Rachel suggested mayo was on her list. It was easy and tasted better. I grew up in a house that [...]
Pimp that Preserve – 2011
Posted in Contests and Awards (We`ve Hosted) on November 28, 2011 | 17 Comments »
It’s Back! We had so much fun with it last year so we’re bringing back “Pimp that Preserve”. If you’re anything like us you like sharing your preserves as much as you like making them and eating them yourself. A Jar of jam (or pickleschutneybeetpowderinfusedvinegarwhatever!) is like a blank canvas…make the preserves you give a [...]
If There Was Just One More Preserve You Need to Make…
Posted in Curing and Smoking on November 27, 2011 | 35 Comments »
I had planned to write about something different from this but dinner just changed everything. I was happily plodding away on a tomato sauce to add to homemade polenta when I reached into the fridge, pulled out a jar I haven`t touched since August and cracked it open. I dipped a spoon into it`s depths, [...]
Lucky Peach Review (Issue 2: The Sweet Spot)
Posted in Books on November 26, 2011 | Leave a Comment »
To understand a bit about what makes Lucky Peach different from other food magazines (and it`s so different that I think even that label could be challenged), one must know a little about David Chang, the mad Chef behind the Momofuku mini-empire of restaurants in NYC. When Chef was an up-and-coming Chef he decided to [...]
Lunch Time
Posted in Other, Vegetarian on November 25, 2011 | 1 Comment »
Mason jar + Almonds + Vanilla Almond milk + Plain Yogourt + honey + frozen berries + ground flax blend. yum.
Our Best Tips for Making and Canning (Preserving) Stock
Posted in Soups, Stews, Stocks and Sauces on November 25, 2011 | 14 Comments »
We’ve just finished our annual tradition of canning deer stock. We shared a photo with the FaceBook group and there were a lot of questions about making, preserving and canning stock so I thought we’d share a ‘best of’ post today to help you find what you’re looking for as we’ve shared a lot about [...]
My Argument Against Deep-Fried Turkey (Why I Don’t Like it)
Posted in Poultry, Turkey, Fowl and other Birds on November 24, 2011 | 7 Comments »
Happy US Thanksgiving! Canada celebrates a Holiday by the same name in October so I thought I’d tip my hat to our friends in the South today (we’ll share a best-of stock post tomorrow morning for those of you struggling with your left-overs). I thought it would be fun to get some dialogue going around [...]
The Biggest Cookbook in the world Might Just be Free
Posted in Books on November 23, 2011 | 2 Comments »
I have taught different subjects my entire life. As a mild dyslexic and someone who went through years of speech therapy in order to sound like everybody else, it`s been a source of pride that I have taught High School, College, University in addition to Governments and Companies around the world. Education is a passion [...]
Where Do You Get The Time? Tips for Cooking and Blogging
Posted in Blogging and Events (Tips, Tricks, Perspective) on November 22, 2011 | 5 Comments »
If there’s a single question that Dana and I get asked a lot, it’s this one: “Where do you get the time to do this stuff?” We don’t mind the question at all – but I’ve just started to realize that it wasn’t rhetorical. Dana and I don’t really think about the answer all that [...]
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