The List (Preliminary)

For the past few weeks I’ve been jotting down a list of food projects I hope to tackle this summer. There will certainly be more to come, but here’s what I’ve got.

Sake: I heard you can make this at home with little more than rice and some fermenting agents from a food supply store or a good grocery. We’ll see.

Smoked Salmon/Whitefish: Among my all-time favorite foods. We have a family friend who’s moving and leaving his smoker with us, I’ll be smoking just about anything I can get my hands on…you know what I mean.

Sausage: I’ve wanted to make sausage from scratch for a while and my grandfather has all the necessary equipment to do it.

Sourdough Bread: I tried to make the starter at school but forgot about it and one of my roommates threw it out, I think I’ll leave it in the basement to ferment this time.

Bread (Yeast-free): The most old-school (I think) way of making bread is to use organisms naturally in the air instead of store-bought yeast, apparently the flavor changes depending on time of year and geographic location.

Pumpernickel: Why not?

Beef Heart: A South American delicacy, I’ve only had it once but I was so impressed by the flavor and texture that I made a mental note to try preparing the little marinated skewers.

Sun-Dried Tomatoes: In the sun!

Mole Sauce: The famous Mexican cocoa-based sauce. A personal favorite.

Kimchee: The Korean pickle.

Pizza: On the grill! Also neither of my parents eat wheat or dairy products, so I’ll be attempting some version of pizza that excludes those. Why? Because I can.

Pesto: All different types. My Mom plants a whole bunch of herbs in our backyard so I’ll be making use of those.

So that’s the list (v.1), more updates and comments to come as a research and start working on these recipes.


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