Blogs about: Brine
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Thanksgiving Day 2007
I set the alarm for 9AM this morning. I tried to get as close to 8 hours of sleep as possible. My arms are sore from carrying around all the grocery bags yesterday. My back is definitely not fe… more →
As a Matter of Food ™...
Dinner for the Roommates, pt. 2: Pork Roast with Braised Collard Greens, Cayenne Polenta, and Pan Drippings
Claire wrote 5 days ago: As I posted on Tuesday, I recently made dinner for my new roommates. Not being able to fit all the … more →
Pickle & Pickles - Pickling Foods
voncook wrote 1 month ago: Pickling Foods - Guide to Pickles Pickles are great food accompaniments to certain food products - A … more →
Left over Brine? What to do? Here's a soup recipe...
hardcoreherbivore wrote 1 month ago: Stella Artois + Kimchi + Bread + Noodle Veggie Soup made with left over Kimchi brine = Happiness No … more →
Brining - the verdict
— 2 comments
Steven Lewis wrote 1 month ago: I’m never going back to an un-brined steak if I can help it. My steak was about 20% thicker; a … more →
Dorset Names (A-C)
Brian Tompkins wrote 2 months ago: In 1890, Henry Brougham Guppy. M.B. (Edin.), published his ‘Homes of Family Names in Great Bri … more →
Brining with chilli tonight
Steven Lewis wrote 2 months ago: Rhulman’s inspirational essay on salt has got me into brining my steak using his recommended 5 … more →
Kimchi (Kimchee) and Pickled Vegetables Recipes
hardcoreherbivore wrote 2 months ago: The picture on the left: Pickled Vegetables The picture to the right: Kimchi (Kimchee) Today I fini … more →
This voyage wearies me.
theeastriver wrote 2 months ago: My forearms are burning with salt. I cannot stand this balmy, cloudless weather. My clothes have tur … more →
Banana Pepper Canning Recipe
— 2 comments
dmbolus wrote 2 months ago: I have had several people now ask for the exact recipe for the brine I used to can the banana pepper … more →
Smoothie Skate '08
chloebat wrote 2 months ago: Sometimes my mommy and her friends like to celebrate what they call “Smoothie Skate ‘0 … more →
Ten Pounds of Chicken! Oh My!
— 4 comments
heatherwgirl wrote 2 months ago: Ok, I am having difficulty using my brain for cooking this week. I purchased several 10 lb bags of … more →
Rabbit Food or Sauerkraut
— 7 comments
lavendercreek wrote 3 months ago: I usually don’t make sauerkraut until October or so, when it’s cooler. I had planned to … more →
Abundance
imsolarpowered wrote 3 months ago: abundance |əˈbəndəns| noun a very large quantity of something Orcas Island in July is overflowin … more →
Briney Marlin
— 1 comment
mantecanaut wrote 3 months ago: Sift the tuna from the brine, it’s smile time ; add some mayo to the flakes, shake, and illumi … more →
Brining Helped My Chicken Curry
— 4 comments
dudewheresthestove wrote 4 months ago: Neighbor’s Red Poppy I want a little more excitement in my chicken dishes. Maybe brining will … more →
Foraging Wild Olives
— 1 comment
Michelle wrote 4 months ago: I love olives and as a kid, I loved putting California olives on each finger and eating them off on … more →
For the Love of the Brine
gritsaintgroceries wrote 4 months ago: Briny chops, originally uploaded by lclea. Do you brine? I do. Chances are if you are still reading … more →
A Pickled Chicken.
aggiezoe wrote 5 months ago: Meat contains three layers of water. There’s free water, which is the stuff running out of th … more →
Murky water
— 3 comments
chrispaulin wrote 5 months ago: Several people have asked why the water went from a clean, clear, inviting bath to a rather horrible … more →
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