More Fermented Fun: Cultured Butter

I promised more fermented goodies in the near future. Specifically cultured butter. What is cultured butter? Butter that went to finishing school and went on to get a MFA from the Chicago Art Institute? No. It’s butter made from cream that has either been allowed to ripen over several days without the addition of any […]

Fomenting Fermentation Fun: Purple Sauerkraut

Long ago, when I was a kid, my Grandma, Grandpa, Mom, Uncle John and I made at least a hundred pounds of sauerkraut. And no, that wasn’t even the German side of my family. That would be my Dad’s family, but oddly, he and many of his siblings despise sauerkraut and apparently never developed a […]

Creme Fraiche: Tastier Than Sour Cream, and Easy to Make

Creme fraiche is nothing other than French sour cream, a cultured dairy product made of nothing but heavy cream and some happy bacteria. It’s a good introduction to making your own cultured dairy products, too, as it is beyond simple, since you barely have to heat the cream above room temperature and add either some […]

Yogurt: Let’s Talk About It

I get emails often from readers who have tried this recipe or that, or many of them and have had fantastic results and they just want to tell me about it. And I love hearing from my readers, especially when they are happy with the recipes they have tried, but you know, I am just […]

The Next Step to Avoiding Food Waste in Restaurants: Utilizing Surplus

Sometimes, even though proper inventory and ordering procedures are followed, a restaurant will have a surplus of perishable ingredients. In these cases, there are a few things that a resourceful cook or chef can do to alleviate the problem before it becomes a case of unnecessary food waste. (Sometimes, it isn’t an accidental overstock that […]

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