Extra Schmaltz!

So it turns out making your own mustard is ridiculously easy, though not actually that profitable since mustard powder is not actually that much cheaper than just buying mustard. However, given how easy it is, there's almost no reason not to make it. The main ingredient is yellow mustard seed powder, which you should be able to get almost anywhere. You can also add brown or black mustard seeds (note that they look almost identical), in whole or ground form (I don't see much availability of these as pre-ground, you generally have to grind them yourself). To make the condiment mustard, you'll mix water, vinegar and spices in with your mustard powder/seeds. You then need to wait a couple of days for it to get less bitter - hold in mind while tasting it at first that it's going to be bitter. The main rule of thumb is that the temperature of water you use will play a big role in spiciness - the hotter the water, the less spicy the resulting mustard is. It seems really ...

I finally figured out the key to good crockpot pulled pork--ignore 90% of the recipes out there and don't add the BBQ sauce until the end. In fact, doing it this way you could go full Southern style and not add BBQ sauce at all. If you add the sauce at the beginning it winds up watery and thin and doesn't let the meat or the sauce really shine. If you wanted it to be smoky & spicy you could substitute canned chipotle peppers for the paprika and cayenne. I used Sweet Baby Ray's on this last batch and it was too sweet for me. Try to find a BBQ sauce that suits your taste. I am a crockpot skeptic, but this recipe really works! Picnics are way more fun as a grown-up...even when it's -11 outside! 1 large 3+ lb. pork shoulder or Boston butt 2 medium onions, sliced 1-2 c. water 1 chicken boullion cube 2 bay leaves 1 Tbsp. paprika 1/2 tsp. allspice 1 pinch cayenne salt and pepper 1 jug BBQ sauce buns Rub the spices onto the pork. You don't actuall...

I never would have expected that one of the best meals I ever made would be a sandwich. Of course, the roast beef could be served as-is or with a sauce, but combined with the aioli (garlic and olive oil mayonnaise) and served on a roll with some roasted red peppers it's outstanding. This is a case when 'slow food' really pays off. The white bits on top are real provolone, which doesn't slice well, but tastes great. Roast Beef 3 lb. rump roast, rolled with butcher's twine ~1.5 quarts of warm water 3 Tbsp. wine 3 Tbsp. Worcestershire sauce 1/2 c. Kosher salt 1/4 c. brown sugar 2 cloves garlic, smashed 2 bay leaves 5 allspice berries 10 black peppercorns, lightly crushed 1/4 tsp. celery salt Dissolve the salt and sugar in the warm water, wine, and Worcestershire sauce to make 2 gallons of brine. Add the spices. Place the rump roast and brine in a one-gallon ziploc and refrigerate overnight. Preheat the oven to 325°. Pat the roast dry and then coat ...

So I'm posting already! Lillian gave this dressing a thumbs-up, so here is the recipe. (I think the Russian lady in the photo could use a little more dressing). It was combined from a couple recipes in the Better Homes and Gardens Cookbook: 1 TBSP paprika 2 tsp sugar 1 tsp salt dash cayenne 1 1/2 tsp celery seed Combine dry ingredients in blender or with food processing device. Add: 1/3 cup (vinegar and lemon juice mixture) 1 TBSP Worcestershire sauce 1 egg 1/2 cup ketchup (or catsup, depending) 1/4 cup grated onion Drizzle in slowly, beat until thick: 1 cup salad oil Chill. Delicious on Reuben/Rachel sandwiches

This might be the first sandwich recipe on the blog. When Dan returned from a daytrip to New Jersey, he admitted that he'd had a sultry and unforgivable lunchtime affair with a Garden State native who "had more meat than I could get in my mouth". Some asshole named Vesuvio. Turns out Vesuvio is a sandwich. Our family has never been big on sandwiches, and it's a bit odd to think of a 'recipe' for one, but this is a fantastic combination of ingredients that deserves posting . The key is to use fresh, high quality bread. I recommend something like a mini ciabatta roll, which has a springy, airy texture, but without the mouth-shredding crust of some other European-style breads. Assemble: deli slices of smoked turkey roasted red peppers from a jar provolone cheese a fresh ciabatta roll Try to have a ratio of cheese:meat of about 1:5. No need to add any other kind of condiment, especially if your bread is fresh. Enjoy! PS: When I posted this I checked to see if th...