If you give a Hodding some clay...
Sorry for the extremely long break but several things got in my way—mainly, the Quebec-style clay oven and my new job. Basically, it’s...
Video of Walter Digging, #1
#diggervideo #walterlamontdigging #blueclay
Walter and the Blue Clay: My Fountain of Youth
Remember how I helped out with that clay oven a couple of weeks back? Well, I’ve been a bit obsessed with the idea of clay ovens—and...
Squishing the Day Away
“That’s it. Just keep stepping it down until it feels lighter and fatter,” my fellow blue-clay stomper, Jeff, explained. He had done this...
Why I Cook, Tartar Sauce & Hod's Hooch
I’m about to write what happened with that fictional moonshine/vodka I was making but need to take care of a couple items first: Why I...
Cook, Cook Your Heart Out
Mostly full disclosure: I didn’t remember to turn the pork belly after the first two days--so on Saturday (6th day of brining) I went...
I love the smell of fermenting mash in the morning...
I was in the middle of pouring some sugar into my freshly cleaned carboy when Angus walked in. “That’s disgusting!” This from the kid who...
A Love Through Time: Including Bacon, Chicken Feet and Amelia Simmons
But First, the Chicken Feet Really. What chance did I have? I was innocently buying 11-plus pounds of pork belly from our friendly...
Just Call me Heisenberg...
On the polite cooking shows the judges say things like, “This is quite a wonderful presentation. The balance of flavors is sublime....
