I recently got a portion of Carl Griffith's 1847 Oregon Trail Sourdough Starter (http://carlsfriends.net/) and I have some questions about sourdough starters.
I followed their directions to reactivate the starter, but I am still confused about the best way to feed or maintain my starter after I have used it for baking.
Can anyone give me some tips or recommend a really easy to understand guide for this?
I have a bunch of frozen pomegranate seeds that my wife and I bought on a whim to try in smoothies. It didn't really work out well (Our blender does not break up the seeds enough and leaves a lot of grit). They do taste pretty good though, and it would be a shame to throw them out.
Any tips on how I can remove the pulp and juice from the hard seeds?
Am thinking of making this recipe for valentines day:
But I want to make it a little more special, and was thinking pork belly might be a nice option to replace the steak (We have never had pork belly at home but often have steak).
Would pork go well with the Bearnaise sauce? Any suggestions for an easy french style pork belly recipe that might replace the steak here?
Thanks for the help!
I was given a kitchen aid meat grinder attachment for Christmas and love it so far.
I want to find out more about which cuts of pork I should buy for grinding. Specifically, I want to make loose or caseless pork sausage for now, and eventually sausage in the casings.
I bought a frozen pork butt from my butcher, which I think will be perfect, but what else should I look for? How well does tenderloin grind?
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