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A Better Way to Drain Yogurt

So, I discovered something I really didn’t like about making my own Greek yogurt. Straining it. Sure, it’s easy–you use multiple layers of cheesecloth to either line a strainer, or you tie the yogurt up in a bag and hang it over a bowl to catch the whey. And that is simplicity itself. However. When […]

More Fermented Fun: Cultured Butter

I promised more fermented goodies in the near future. Specifically cultured butter. What is cultured butter? Butter that went to finishing school and went on to get a MFA from the Chicago Art Institute? No. It’s butter made from cream that has either been allowed to ripen over several days without the addition of any […]

Fomenting Fermentation Fun: Purple Sauerkraut

Long ago, when I was a kid, my Grandma, Grandpa, Mom, Uncle John and I made at least a hundred pounds of sauerkraut. And no, that wasn’t even the German side of my family. That would be my Dad’s family, but oddly, he and many of his siblings despise sauerkraut and apparently never developed a […]

Happy 100, My Beloved Kitchen Saint

Unless you’re on a media blackout, I suspect you know that today would have been Julia Child’s 100th birthday. She lived a long life–she died nine years ago at 91 years of age–and I have to admit to shedding a few tears for her even though I never knew her personally–because she is one of […]

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