December 31st, 2009 The challenge: make a homemade barbecue sauce that’s not too sweet, that’s tangy-mustardy like a Memphis-style sauce, and can be put up using a boiling water bath.
I’m almost there.
I despise finding huge amounts of high fructose corn syrup in food, especially as the number one ingredient. Before our preferred brand of store-bought barbecue sauce became [...]
December 18th, 2009 ‘Tis the season…for venison.
For those who think venison is icky or gamy, it’s probably because:
A. It’s meat from an old buck in the middle of the rut (you know, the ones with the big trophy-sized rack on their head), or
B. It wasn’t field dressed properly, or
C. It wasn’t cooked properly.
In our opinion, venison is some [...]
October 18th, 2009 Doesn’t quite roll off your tongue like picking a “peck” of peppers, does it? But that’s officially what a “peck” is.This year we grew Gypsy (sweet), Anaheim (mildly spicy), Salsa Delight (spicy) and TAM jalapenos (not as hot as regular jalapenos, ’cause we’re pepper wimps).
Last year, we roasted and canned a lot of our hot [...]
