W. Hodding Carter

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...

#diggervideo #walterlamontdigging #blueclay

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...

“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...

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...

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 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...

But First, the Chicken Feet Really. What chance did I have? I was innocently buying 11-plus pounds of pork belly from our friendly...

On the polite cooking shows the judges say things like, “This is quite a wonderful presentation. The balance of flavors is sublime....