As you may have been reading, lately I’ve become a bit obsessed with curing food. I’ve made bacon (and successfully done it a second time) and duck prosciutto which both turned out well. From reading through Ruhlman’s Charcuterie I’ve found it amazing what salt can do. Behold the power of salt! Ok, next up inContinue reading “Simple Homemade Dill Pickles Using Basic Brine”
A Food and (Once & Future) Travel Blog
The Roaming GastroGnome 