Make Your Own Bacon? Do It Yourself: Bacon, Mayonnaise, and More.
by Anne Maxfield on November 1, 2010
DIY bacon? Why not? Before there were supermarkets, and things came in packages, people made them themselves. Most of them weren’t terribly difficult to make, they just took
time. Time to
cure, pickle, ferment, age, and
transform. For the
next few months while New York is in the midst of
winter, and the farmer’s markets become scarce, the
Accidental Locavore is going to
explore what I’m calling “
Out of the Box”. I’ll show you how to make many things we
just assume come in
packages. You’ll learn
how simple they are to
prepare, and how
much better they
taste.
Local products will be used whenever possible, and there will be
how-to videos.
Some of the things we’re going to be tackling, in no particular order, are:
- Mayonnaise
- Mustard
- Ketchup
- Sriracha hot sauce
- Worchester sauce
- Bacon
- Panchetta
- Chorizo
- Ricotta (and gnocchi)
- Granola
- Ice Cream
- Salad Dressing
- Yogurt
- Creme fraiche
- Harissa
- Vanilla extract
- Marshmallows
If you have experience with any of these, please let me know what worked, what didn’t, and what’s become part of your regular repertoire. What would you like to see out of the box?
Tagged as:
bacon,
DIY,
granola,
local products,
mayonnaise,
srisacha,
yogurt
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