Pierogies Assembly Line
Pierogies Assembly Line. I had a lot of pierogi filling left: cabbage, onions, beef, and cream cheese. So last night I made a quadruple batch of pierogi dough, let it chill overnight in the fridge....
Author: Edwin Voskamp
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More fun with cast iron
More fun with cast iron. This is a "Colonial breakfast skillet" by Griswold since about 1910. This one (I have two) is just shy of a hundred years old, based on the style of logo and markings. It is...
The pickled eggs are amazing!
The pickled eggs are amazing! Surprisingly not too spicy (they're pickling in habanero vinegar, with the habaneros in it), the little bit of cane sugar nicely cut the edge of the vinegar, the garlic...
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Smoked Eggs Pickled in Habanero Vinegar
Smoked Eggs Pickled in Habanero Vinegar. 16 eggs, steamed to hard, peeled, then cold smoked using apple wood for about 10 hours. Pickled in habanero vinegar (courtesy Rob Crowley), with some raw...
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I’m feeling antsy: I just opened the last pound container of duck fat
I'm feeling antsy: I just opened the last pound container of duck fat.
Bacon Work In Progress
Bacon Work In Progress. The pork belly (really a half one, about 5 pounds), after it's been rubbed with coarse ground black pepper and cured in apple cider, salt, molasses for about 8 days (I got...