I’ve had pork shoulder (or butt) on my mind lately and sure enough, there it was in the meat case at Whole Foods the other day. Big, beautiful roasts. And at $3.69 a pound, it seemed like a bargain as well. I couldn’t resist, and took home a roast a bit under four pounds. Now to cook [...]
Tags: braise·pork·sauerkraut
How do you throw a party for someone moving to Germany? In devising a buffet dinner menu for 14, my wife requested the sauerkraut that I started about a month ago. After all, how many people get to taste homemade ‘kraut at a going away party? The rest of the menu was also genius: [...]
Tags: German·sauerkraut·sausage
My, how the Rooting D.C. confab has grown. Even in it’s very first year, local gardeners overran the facilities and the conclave was moved to the refurbished Carnegie Library, site of the Historical Society of Washington, D.C. Now in its third year, however, even these new digs look to be cramped. From what I saw, [...]
Tags: fermentation·sauerkraut
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
