Rick Robinson's Home Cheese Making Forum

Canning

2008-11-11T22:55:01-05:00

I’ll start this one out. Canning is one of my favorite things to do, along with cheesemaking. I have great recipes for things from honey spiced pears to pickled beets to pickled okra, and would be more than glad to share. We have a large garden every year, and I am the most happy when both freezer and cabinet are full of home-grown goodness for the winter. Here in Oklahoma, we’re just about at the end of our growing season. If I can find time, I want to make some persimmon jelly. I haven’t done it before, but they are ripe at the moment, and it’s something I’ve wanted to try.

Bastirma - Pastirma

2008-12-17T04:39:40-05:00

Bastirma is a very delicious pressed cured meat from Turkey and middle east…

see this , then i will post u the receipt

http://en.wikipedia.org/wiki/Pastirma

Charcuterie

2008-11-14T16:08:23-05:00

Anyone out there into Charcuterie? I’ve enjoyed learning about this for the last couple of years. I especially enjoy sausage making and dry curing. My favorite resource is the book “Charcuterie” by Ruhlman & Polcyn. If anyone would like to share recipes, ask questions, or start a conversation about it I’m game.