When we find good-looking cuts of meat at the store, we pick them up. Aki found a...
Month: December 2014
After 2 weeks buried in the salt, our fish (salted) egg yolks had matured. The fish salt...
A mason jar, a pressure cooker, and a fresh bag of yeast walked into our kitchen. It...
Necessity truly is the mother of invention. Someone, who shall remain nameless, insists on buying bunches of...
Frying donuts in lard has a perverse feel. New England frugality meets trendy porcine popularity. The idea...
“Tête de Moine is a semi-sacred cheese. It’s a monk’s head and you get to shave it...
We were fortunate enough to have been gifted with a jar of quince marmalade. And with a...
When an idea makes all the sense in the world, sometimes it takes an eternity to put...
Shape and sauce used to be the two instrumental variables when cooking pasta. Extruding noodles in your...
We started with whole eggs. We cooked them for an hour at 65°C in the CVap. After...
