Search Results for: label/book%20reviews/2010/06/the-urban-homestead/2011/04/making-it

1100 results

Salted Spruce Tips and Pine Infused Garlic Salt

Avatar photo
Food, Foraging, How-to, Recipes
5 Comments
...and see how it goes, because you can always add more. Feline assistance in making the pine garlic salt. A Tale of Two Salts To give you some concrete examples, I made two small batches of salt today. I often make herbed salt in tiny batches that get used up quickly, because I like to experiment. The first one I made was with spruce tips. These are the fresh spring growth of a fir tree, the tender chartreuse tips which stand out in such brilliant c...

Read…

Harry Partch: Woodworker and Composer

Avatar photo
Design, Music, Thoughtstylings
5 Comments
...ngularis Reversum. Gourd Tree and Gongs Partch was a master of up-cycling, making use of military and industrial surplus. Below, his “cloud chamber bowls” made from the tops and bottoms of 12-gallon Pyrex carboys found in a UC Berkeley radiation lab. Cloud chamber bowls. Here’s Partch talking about the cloud chamber bowls and playing them: https://www.youtube.com/watch?v=OfZrNaLxH-0 You can see all of Partch’s instruments here. Partch’s music can...

Read…

084 How to Make Your Own Cheese with David Asher

Avatar photo
Fermentation, Food, Podcasts
1 Comment
...rennet. Using cardoon flowers instead of rennet. Tools you need for cheesemaking. Hacking a fridge to make your own cheese cave. Using leftover whey for fertilizer and cooking. Making chèvre. How to store cheese. The cheese scene in Canada and the legality of raw milk. Raw milk cheeses in Quebec. To find out about David’s classes visit his website The Black Sheep School of Cheesemaking. If you want to leave a question for the Root Simple Podcast...

Read…

How to Mix and Shape Dough Explained Without Words in Two Minutes

Avatar photo
Bread, Food
6 Comments
...bout this video: Bakers use scales and so should you. Mixing dough entails making an incredible mess. Learning to shape dough requires practice. As regards point #3, my plan is to mix up some practice dough (I use the dead dough recipe in the Bouchon Bakery Cookbook but any bread dough will do) and practice over and over. As a professional once told me when I complimented her on her pizza shaping prowess, “It’s because I’ve done it 10,000 times.”...

Read…

German Rye Bread Recipe

Avatar photo
Bread, Food
5 Comments
...e to slash the loaf before it goes in the oven. And unlike the white bread that passes for rye in the US, this loaf is actually made out of mostly rye. It does have some white flour in it, but just enough to allow making a hearth loaf. If you’re in the LA area, I’ll be teaching some more rye classes this year. Sign up for the Los Angeles Bread Bakers on Meetup.com and you’ll get all the announcements and invites....

Read…