Homemade Soy Sauce
Making Soy Sauce at home is easy, especially if you also make soy milk. And it tastes so much better than the glutenized junk they sell in most grocery stores. … Continue reading
Kelapa Sup Tomato Dan Bawang (Malaysian: Coconut Soup with Tomatoes and Onions)
I am a very new member of the Type II Diabetic Club, so I have been looking for recipes that I can eat without spiking my blood sugar (most of … Continue reading
Demeter’s Veggie Soup
I love being able to use leftovers. This is an outstanding way to use the broth left from stewing, or steaming a chicken, as well … Continue reading
Creamy Homemade Mayonnaise
Homemade mayonnaise is infinitely superior to the commercial stuff. The ingredients are easy. It is the technique that takes some practice. It is the difference between beautiful fluffy, creamy mayo, or a thin, … Continue reading
Old-Fashioned ‘Fermented’ Dill Pickles
These are so much better than the modern method of ‘cooking’ everything. This is the traditional method of pickling that goes back 4000 years. I make mine in a 7-gallon … Continue reading
Chili Verduras de Hacienda
I wanted to make a veggie chili that actually tastes like real chili (most veggie stuff doesn’t). This is the result. It is indistinguishable from normal chili, as far … Continue reading
Native American Fry Bread
One style of a fried bread common to many Native American cultures.
Hidatsa Pan Bread
Wonderful yeast bread with a unique taste, made in a skillet.
How To Make Catsup
The sugary, carmalized paste they sell in the stores is an abomination to honest tastebuds. If you read the ingredients on a bottle of commerial catsup, the main ones are liquid … Continue reading
No-Knead Bread
I don’t usually tell people about this method of bread-baking, because nowadays, it’s sort of a jealously guarded secret, even though it is a very ancient method of making bread. … Continue reading
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