Tag Archives: Smoker

Can I get a what what?

It looks like this might be this season’s return of Summer Foodie, but I may be changing the name to something a little less season-specific. Who wants to cook only in the summer? I was in London for five months this semester and the only kitchen available to me was one of those microwave-single burner combos that allow you to cook pretty much nothing. So what did I do? I sat and ate and waited until I could return to my kitchen in the US and go absolutely crazy cooking some of the most random and ultimately delicious concoctions I could think up. Starting today, they’ll all be on here, as long as I can take a picture before they’re eaten or thrown in the garbage/compost with disgust. I’m also going to import some of the food-related posts that I wrote for a travel blog while globetrotting recently. Lots of pictures but little cooking ultimately. Oh well, I got to eat at some amazing restaurants and a few of Europe’s great food cultures. More to come on that. All that introductory stuff being said…let’s do this.

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My Baby

Smoker+Addie

I got the smoker.

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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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