Gilding the Lily since 2006
I think it’s been a few years since I made my own sausage. It’s fun to do things the old-fashioned way sometimes, but I think I’ll leave it to the professionals next time! You can see my sizes are pretty irregular (sausage is a tricky …
Made a lovely selection of zakuski for afternoon tea with @onstad and @lifeandmarmalade yesterday — from the top: roasted peppers in adjika and krestianskaya sausage (both store-bought from Roman Russian Market), white cheddar, mustard, turmeric pickled eggs, pickled beets, homegrown cornichons, dark rye, tomato-cucumber salad, …
Molly and Kai had me back on Make Me Smart to make a prediction for 2018! You heard it here first, folks: aspic is going to make a comeback.
Made easy/lazy choucroute garnis tonight with *gasp* store-bought sauerkraut that I doctored up with diced @nueskes ham, caraway seeds, juniper berries, and a spoonful of my homemade dill pickle mustard (protip: purée the garlicky, seedy dregs of your jars of pickles instead of dumping them). …
(To the tune of “Volare”) Got my guanciale hung in the very sophisticated curing setup in my basement (the basement is 60F and 61% humidity, which isn’t too bad). Not pictured is the small, weak fan blowing a gentle breeze in the guanciale’s general direction. …