4 parts flour 3 parts water 1 tsp yeast 1 tbl salt per 4 cups flour First there was no-knead bread, now for … well, not really no look. But no stress at least. I’ve used the no-knead approach, a Cusinart and a stand mixer. It doesn’t matter. Add about 4 cups of flour, maybe […]

Seems like every culture has it own spin on fermented cabbage. Sauerkraut, kimchee and, obviously,\u00a0 curtido?\u00a0 On a recent trip to Central America we were fascinated by cabbage relish served with regional pupusas.\u00a0 Every restaurant and food stall had a slightly different take on the recipe and all were deservedly proud of their results. The […]

Now that I have your attention … time for the bait and switch. It very much depends on how much you budget for beer. Lemmee spoil the lede, I got my costs down to one dollar per 22oz beer. The end result, brewed to my taste, competed handily with the better beers on the shelf. […]

Bottle ends are a problem that plagues casual and, ahem, more serious wine drinkers alike. The remnants of that bottle of wine that, though good enough at the time, is honestly not improving with age. Rather than drain it down the sink or worse, gritting your teeth and drinking it, consider turning it into vinegar. […]

Maybe this is obvious but it was enough of a revelation that I thought I’d document it. After flirtations with curry flavored coconut oil popped popcorn (excellent), I cast around for other ways to impart a unique flavor to popcorn. My Irish immigrant father kept a jar of bacon fat in the fridge when I […]