Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.
Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here’s how to do the technique the Italians call sott’olio.
On this episode of the Hunt Gather Talk podcast, I get together with my Southern California doppelganger, Pascal Baudar of Los Angeles. Pascal is a wizard with wild plants and we spend an hour geeking out on all sorts of cool stuff.
In this episode of Hunt Gather Talk, I answer listener questions about making jerky, cooking venison ribs, and what’s my most important gear in the kitchen, and I talk about charring food and the idea of Chinese master stock.
In this episode of Hunt Gather Talk, meat maven and culinary professor Bob del Grosso and I talk about curing hams and other whole muscles, like duck or goose breasts, loins, bresaola and smaller, boneless hams.
In this episode of Hunt Gather Talk, I talk with my friend Christian Spinillo about getting into the craft of making salami and other dry-cured sausages. We discuss equipment, sanitation, good books to read on the subject, we walk you through the whole process.
Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American’s premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried – eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.
Learning how to render duck fat isn’t hard, but there are a few tricks to know. Here’s how I do it with both wild or farmed ducks and geese. We also have a new video showing you the process.