I started a parallel set of one-gallon batches the other day, keeping the recipes constant but the type of honey used different, specifically for the purpose of seeing how the different honeys ended up developing over time. On the first day, I put together the musts with the following recipe: 4…
Every now and then, the seemingly random urge strikes me to make an angel food cake. There’s no obvious trigger for it, and in fact I feel like it’s a little silly to bake something during this season of excess, but I heard the call when some friends were over…
I started this one a couple of weeks ago and probably let it sit longer in the fermenting bucket than I should have, but the airlock showed active fermentation longer than I expected it to go, and I forgot about it for a few days after that. I haven’t yet…
For the past few weeks I’ve been thinking about Southern food. It started when I found a smoked pork hock at my nearby grocery store, which was unusual enough for them to carry that I took notice of it the next few times I was shopping and finally bought after…
This recipe by Joe Mattioli from the Got Mead? forums is the one usually recommended to any eager newbie asking what to make, and that’s because it gives you a tolerably tasty result in a fairly short time using only ingredients and supplies from your local grocery store. This process…
Today the fridge decided not to work. This was a situation no doubt aided by the fact that the edge of a block of butter had prevented the freezer from closing completely, leading to the fridge’s cold air intake frosting over. After getting all of the perishables into a cooler…
Hey, come on — don’t laugh at me. I know that all of the with-it food bloggers have moved on to newer, hipper, underexposed sources for their recipes, but this is my recipe book, not a place to prove my hipster cred. A long-time friend introduced me to these cookies…
This year, the russet apple saplings I brought to my parents seven or so years ago finally bore fruit. I needed a pie crust recipe to turn some of them into my dad’s favourite dessert, and Deb’s recipes at Smitten Kitchen hadn’t steered me wrong so far, so I decided to…
While I was thinking about how I would alter the peanut butter mead recipe I wrote about here, I came across this article from WineFolly, which displays well-known wine types alongside two scales: the absolute measurement of sugar in grams per litre as well as the corresponding human perception of…
I just came across this recipe after a couple of days of idle research on how I would approach a peanut butter mead. “Anthony” from the Beesource forum considerately shared his process and results here, and his notes were intriguing enough that I’ve now decided I want to use his…