I don't have a specific need in starting this post, but I'm interested. All us 'foodies' have freezers and fridges full of interesting things. But it all goes bad sometime (well, if it's real food that is)!
I try to keep a list of the meat in my freezer so that I don't duplicate my purchases. I've done the same for my pantries once or twice. Since I started a job that requires hours of Excel a day, I'm thinking about starting a spreadsheet of my inventory.
How do you all do it?
I have a serious bounty of cucumbers and am pickling them. I've been using Alton Brown's recipe for kosher dill pickles. In his method, you hold the brine in a big crock.
If I were to can these, how should I do it? Should I pickle the cucumbers in the big crock as Alton says, and then can them? Or should I can the cucumbers and brine and lets the actual fermentation occur after the jars are sealed?
OR, if I am not on the right track, how would you can your lacto-fermented cucumber pickles?
I recently started a food blog. I am envisioning a site that focuses on all types of real food, but especially my two favorite: caffeine and pork.
I don't want to be a cookie cutter copy of the types of food blogs already around, but what in your opinion are things that I need to do to make it a success? Anything from type of content to more technical things such as getting listed on Google and Food Gawker. I'd love to hear your answers - both from experienced bloggers and experienced readers!
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