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Dilly Pickled Onion Slices on Punk Domestics

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    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

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    International Food Blogger Conference 2011 NOLA

    Entries in curing (1)

    Monday
    Apr042011

    Pork (tender)Loin + Brine H2o x 24-36 hours + Smoke x 2-3 hours = Canadian Bacon

     

     Pork tenderloins in the brining solution -- brown sugar gave it the amber color

    I started school today. Pre-requisite English & math classes at the community college so that I can be put on the wait list for the Specialty Desserts & Breads Program at Seattle Culinary Academy. In other words, I want to become a Pastry Chef; I think it will tie in nicely with what I am already doing.

    I took placement tests before enrolling in school. I scored high on my readin' & writin'. Don't ask what I got on my 'rithmatic. The title of this blog post is about as complicated as I care to get in the mathematics department!

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