From the category archives:

Methods

As Harold McGee will tell you, controlling heat is one of the most basic challenges a cook faces in the kitchen. We’ve all heard that it’s important to preheat your oven, and heat your skillet before adding ingredients. With regards to preheating a skillet however, I’ve always just sort of put the pan over heat […]

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This is a bit of a follow up post to the gingerbread houses we posted last week. Our 2009 house is an almost accurate rendition of our houseboat. When we finished it and it was sitting on the table, I realized that it looks like a very modern house from the 70′s – I think […]

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When I was little, my family went through a gingerbread phase.  I don’t really know how that happened, but we got really into it.  I’ve kind of been into it ever since.  It is a really fun, frustrating, rewarding, sometimes heartbreaking project, and who isn’t looking for more frustration and heartbreak during the holidays?  The fun part […]

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Thanksgiving Ham

by Talley and Beryl

in Main Course,Methods,Pork

For the past month, we’ve been working on this Thanksgiving ham. We cured the ham, hung it, smoked it, soaked it, boiled it, roasted it, and served it. Now, after all that, it’s kind of hard to know how to measure success. Having never experienced anything but standard, store-bought ham before, we weren’t exactly sure […]

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Our Thanksgiving ham continues to evolve.  Yesterday we told you about the curing and hanging process, and today we’ll show you how we’ve been smoking the ham.  People have been smoking meats since before recorded history.  The original purpose was probably food preservation, as the dehydrating and antibacterial properties of the smoking process allow meat […]

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For the past 20 days or so, we’ve been working on a little edible experiment that will culminate on Thanksgiving day. This year, we’re bringing a classic home-cured, smoked, boiled, and roasted ham to our family gathering, to supplement the turkey of course. We’ve done some research (with most of our information coming from that […]

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The Garlic Tasting

by Talley and Beryl

in Methods,Misc

After leaving the farm of our neighbors Gwen and Fred (generous benefactors of the apples used to make last week’s tart), we went to Gwen’s son Sam and daughter-in-law Sue’s place.  In addition to pigs and pears, Sam grew garlic this year. LOADS of garlic.  Different cultivars, different colors, different names and, we wondered, different […]

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Horseradish

by Talley

in Methods,Science

Horseradish is one of those flavors that evokes a strongly polar emotional response in people. There is nothing mild or subtle about it: it’s abrasive, and you either love that or you don’t. Given how easy it is to prepare horseradish, it surprises me that those who do love it rarely prepare their own. This […]

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Until this past year, my homemade French fries had never quite hit the mark. It seems so simple, and it is very simple, but somehow, my fries never approached the divine fries that I’ve gotten at some of my favorite restaurants (the fries at Schultzy’s come to mind, for those in Seattle). They’ve been edible, […]

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We are continuing to work our way through our crop of monster zucchinis. One of the ideas we mentioned last week was to make a lasagna where zucchini took the place of the pasta. This week we got around to trying it. Now, I love pasta–a lot–so the idea of a lasagna without the pasta […]

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