Miso & Koji Workshops with OurCookQuest

A recap of last week’s miso and koji workshops with Rich Shih of OurCookQuest


Working with Country Ham

I’ve been working on some new recipes with country ham, including a fresh take on deviled country ham

Dried Fruit Jam & It’s Spin-Offs

A few years ago I found a recipe for a red wine fruit jam. I’ve been sitting on the recipe for a while, having never made it. I honestly can’t remember where I found it, but decided to finally give it a go. Making a few adjustments, the base recipe is cabernet wine, canned prunes,… Continue reading Dried Fruit Jam & It’s Spin-Offs

Beef Tongue Sauerbraten with Gingersnap Mustard

Here’s a recipe for beef tongue in the style of German sauerbraten. Served cold, a great condiment is gingersnap mustard. This recipe is by Frederick, Maryland chef Chris Spear

Meat Manual

A friend recently passed this on to me and I thought I’d share. If you’re into charcuterie and sausage making, this might be of interest. It is a PDF entitled the Bactoferm Meat Manual: Function and Application of Starter Cultures For Fermented Sa…