Smoked Pork Belly

Did a 6 hour smoke of a small-ish pork belly and used the pork rub from Michael Symon’s Playing With Fire book.

Pork Rub

  • 40g Ground Pepper
  • 40g Kosher Salt
  • 10g celery seed
  • 10g coriander seed
  • Couple pinches of paprika

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Plum Sorbet

Plums from the Backyard July 2018

We have more cherry plums 1 than we can deal with, so they’re going to continue to get mashed up and reconstituted so this was an attempt at sorbet.


  • 1570 grams Plums (after roasting and de-pitting)
  • 500 grams 1:1 Simple Syrup
  • Lemon

I picked the plums, put them on a baking sheet in the oven for 30 minutes with a little sugar at 350º.

After they sat and got to room temperature Leila and I just picked them up trying to snag the pit in the center, tossed the plums in a bowl and the pits in the compost.

Added the simple syrup, squeezed in the lemon, and put it in the KitchenAid ice cream maker (which is usually waiting in the freezer to chill Champagne 🍾) and waited.

It needed 1) more sugar and 2) less mass in the ice cream mixer. I got excited and filled up the ice cream maker (I really should’ve done two batches) so it never froze. We tossed it in the fridge in a high-walled baking sheet and now there’s a giant popsicle/sheet of plum-ice that I scrape off with a spoon into yogurt or straight into my mouth in the middle of the night.

  1. Honestly we don’t what they really are. They’re clearly plums, they looked like yellow/white cherries, and now they’re sweet and plum-like so 🤷🏻‍♂️ 

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Early Spring “Taco” Pickles

Lost my mind when I saw fresh garlic as early as February, so I bought a ton of it; I put all of the things that are good pickles on tacos, added some peppers for zip and put them in the crock. First time using my new 2 gallon crock, went for 8 days.


  • 1 bunch of green garlic
  • 1 bunch of green onions
  • 1 head of Romanesco
  • 1 head of purple cauliflower

Spice Kit

  • 1 tbsp coriander
  • 1 tbsp epazote
  • 2 tsp yellow mustard seeds
  • 1 tbsp Urfa biber
  • 1 tsp Aleppo pepper


  • 128oz Water
  • 1.5 Cup salt

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Lime Cordial


  • 20 limes
  • 636ml lime juice
  • 636g sugar

I juiced the lines, put the peels in to vacuum seal bags measured sugar equal to lime juice, vacuum sealed and put into the sous vide at 167°F for about an hour.

Took bag out of the sous vide, chilled in an ice bath and combined with juice.

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Tonic syrup


  • 2oz cinchona
  • 1 tsop wild cherry bark
  • 2 tsp gentian
  • 91 g citron
  • 4 g kaffir
  • 3 tbsp lavender

Little too much lavender, overall over-strong taste that was overpowered by bitterness.

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Quince Syrup


  • 794g Quince
  • 1 Star anise
  • 5 Cloves
  • 376 ml Water
  • 366g Sugar
  • 3g Wild cherry bark

Put in a zip-close bag, sealed with water method and put in the sous vide at 165º for about 3 1/2 hours.

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Sourdough Flatbread


  • 100g Community Grains hard red winter whole wheat flour
  • 400g White flour
  • 100g Mature active levian
  • 400ml 97° water

Rose overnight, oven should’ve been a bit hotter it cooked too long and got a bit stiff.

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Pickled Red Onions


  • 1.5 Apple Cider Vinegar
  • 1 White Wine Vinegar
  • 1 Salt
  • 3 Sugar
  • 2 Bay leaves
  • 4 Cloves
  • 6 Allspice berries
  • 1 Coriander Seed
  • 1 Peppercorn
  • 3 Tbsp Home-made Red Wine Vinegar
  • 2 Cloves Garlic
  • Onions

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Red Wine Vinegar


This was from a bunch of wine (2 or 3 cases) that were left after we cleaned out the office a month or so back.

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Cherry Soda


  • 260 ml Cherry Juice
  • 53 g Lemon Juice
  • 2 tbsp Ginger Bug
  • 40 g Turbinado Sugar
  • 300 ml water

This was a really small amount (one little 16oz bottle) but it had a dark, funky over-ripe fruit aroma to it and I used it in a few Gin spritzer drinks that were pretty tasty. Needed a lot of bitter to balance out all of the funk.

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