I’ve had a mixture of chilies, tomatoes, and some garlic fermenting in two mason jars for the past couple weeks. This evening, I blended together all the veg with enough of the brine that I could get a smooth puree. I put the puree through… Read More
Making hot sauce is a fool’s game. I know this to be true. There are many great hot sauces available. They aren’t super-expensive, and a bottle lasts for some time. I’m making hot sauce anyway. We have many more chiles in the garden than we… Read More
This is turning out to be a good season for hot chiles in our garden. We have a few plants, different varieties and they’ve been ripening faster than we can eat them. I thought this year I’d have a go at making some fermented hot… Read More
I grew plenty of basil this season, with the intention of making pesto. Somewhere I read that the flavour of basil is at its most intense when it starts going to seed. When I first see that happening, I cut it back and that extends… Read More
I decided to attempt to make Vietnamese egg meatloaf (Chả trứng hấp) at home. In Vietnam, particularly in the south, it is often served with Cơm tấm, or broken rice. Usually Cơm tấm has a few items with the rice, such as this meatloaf, some… Read More
Our garlic is now cured and up in the kitchen window….
I’m planning a canoe trip this summer with my buddy East Texas Red – assuming the province actually opens up for some travel. In Quetico, cans and bottles are not allowed and weight is an issue for portaging, so I’ve started to dehydrate some food… Read More
Last week I made a batch of jerky, mostly to prove to myself I could do it. I’m planning to make some to take on a canoe trip in August with East Texas Red. After I had devoured the first batch, E.T. Red commented that… Read More
In August of this year, I’m planning on a canoe trip in Quetico Provincial Park with my friend East Texas Red. For this trip, I’m looking after making sure we eat well, a job I take seriously. Weight is an issue as we’ll have something… Read More
27th Street 