We use salt in our daily lives all the time without much thought. It’s just one of those things we have on the table and throw around freely. When we are cooking, however, the salt we chose can make a noticeable difference in the final result. Yes, there are many choices […]
I like to write about subjects that interest me and I hope it interests some of our readers. Once in awhile, there is an item that I have found useful in the past or that I am interested in and I like to share that item with everyone. It is hard to do because pictures […]
Just in case you are a bit squeamish, I should let you know this is not about food. This post is one of those sideline interests of mine. It’s about the curing of hides. Not only is it about hides but it is about the Indian Technique for preserving hides. […]
I’ve gone on and on about the different ways to smoke meat. Finally, I am going to have to pick one and write about it.
So here we go.
First of all, I am most familiar with using a brine to cure and flavor the meat. In a bit of research about what is out […]
Wow, this is good:
Apple Crisp
Filling:
3 huge granny smith apples, peeled, cored, sliced and chunked, or tart apples to fill a 9-inch pie pan
1/2 c sugar
1 teas cinnamon
Topping :
3/4 c flour
1/2 c sugar
1/3 c butter, melted
Oven 400
Grease a 9-inch pie pan or equivalent size casserole dish. Toss the apple pieces with the sugar and cinnamon. Spread […]
As I sit here again thinking about what an article explaining smoking meat should consist of, I am still amazed at the amount of data there is to relate about the different types of curing and cooking techniques available. So this post is still going to be a kind of incomplete outline of […]
This subject will almost be a blog within a blog. I plan to write various posts about the differences in the methods of preserving and cooking meats. I have worked with a few techniques in a commercial setting and have heard bits and pieces of other fascinating techniques used both today and historically. […]
