Food Hobbyist
The "Jersey" Girls From Deerfield Farms

Snookie is in the background!
Friday, December 3, 2010
New posts to come soon...
My ideas about cooking are changing and I hope to be able to express myself as much as I can in these entries.
Coming up I'll be posting pictures of the pig I butchered (but not slaughtered), all of the yummy treats I created with it and down the road some more fun projects to advance my ever-growing, self-sufficient life style.
Very soon I'll post a picture of the old Enterprise sausage stuffer I bought at an antique shop for real cheap!
Merry Christmas!
Sunday, April 11, 2010
A Simple Walk With The Dog Turns Into An Inspiring Spring Soup

So, today I really wasn't on a mission for wild edibles, although I do always keep an eye out. Especially in the Spring when new things are coming up all the time. I was just getting out to give my dog a walk. I take to our local town "open space", where it's simply just that, open space and lots of shrubbery and growth happening. Plus, my dog loves it with all the new smells and things to stimulate a lab that aren't in our back yard. As I was following a path that was slightly carved out by a recent lawn mowing I looked down at a plant that looked vaguely familiar. I thought for



Tuesday, April 6, 2010
My First All-Grain Homebrew

Once I did the research on all the equipment I needed I knew it could take a lot of money to get all I needed to brew. I looked high and low for

So, with regards to anyone reading, I am just beginning this process of brewing without much help besides some hobby forums on the Internet and a recipe or two, so I won't be providing much advice on how to do it best, just an explanation of how I did it. Also the pictures I've taken will provide a visual guide to some of the steps involved.

Making beer involves four ingredients: barley, hops, yeast and water and that's it. The majority of home-brewers make beer from what's called a malt extract, which is a heavy syrup (of fermentable sugars) made from (malted)barley. It's made by extracting the fermentable sugars from the barley, in solution, and then reducing them to a thick syrup. With homebrewing an all-grain batch of beer you must do that step yourself (except you're not reducing it to a syrup). There is a tricky point to dealing with the barley, though. The majority of the starches in the barley have to be converted to fermentable sugars. The natural enzymes in the barley are capable of doing that, but you have to know what to do to make it happen. To explain it simply, you steep your cracked barley(grains)in 152F water until the enzymes work and convert the remaining starches




Tuesday, March 30, 2010
No Food...No Blog Posts?
I haven't completed any projects lately that have been large enough to site but I have been working on piecing together a home-brew kit to make beer in the all-grain method. As I produce my first batch I will share all the in's and out's of the process and the pitfalls that I arise as I experience them. I've made beer with malt extracts before and while the beer is a good outcome, it just doesn't hit the spot for me as far as "ground-up" projects. It's kind of like making koolaid... or something like that. Although there is a certain amount of accuracy (especially sanitation) needed to make extract type beer it's not as crucial as with doing it with all grain. My goal is to make a beverage with the four main ingredients of beer; malted barley, hops, water and yeast. I just thinks it's cool! I'll feel like I've "made" beer even more so than with malt syrup. That post will be coming up soon.
Just a side note for other later blog posts, I will be getting a few chickens in my back yard to provide us with a few eggs to have around the house. It will also help to create the setting for my fantasy of having a smallholding farm, which is most likely not in the cards for me.
Friday, March 5, 2010
Yogurt Is Low Tech and Easier Than You Think.
I eat more yogurt than anyone I know. Maybe 2 or 3 per day and I don't get tired of it. If you add to that the Kefir I drink that would bring me way above the average. You may think that I eat so much because of some fad yogurt diet or all the talk about probiotics and how good they for you, but that's not the case. I just love the stuff!
Yogurt can have various textures from light to very heavy and creamy like Greek style. Greek style yogurt is more or less a strained yogurt that is actually very thick. A lot of the liquid is drained off leaving you with something that's thicker than sour cream. I am a big fan of the sweet kind with fruit on the bottom, since that's what I grew up on, but I also really like making dips and dressings or marinades with it as well. Yogurt makes a great marinade when it's mixed with herbs or curry for things like lamb or chicken. When it's grilled it caramelizes and makes sort of a crust on the surface.
The other day as I was thinking of another way of making an everyday item I would normally buy at the store, I thought I'd try to make yogurt in the most low-tech way as possible. Armed with only two 6 oz yogurts and a gallon of raw milk I thought I'd give it a go. After a little research on finding the prime temperature range for culture growth I then stumbled upon the one of the coolest ways of incubating without any extraordinary equipment. I took a large IGLOO cooler from the basement and washed it out just to make sure I was working clean. I was gonna use the "cooler" as a "warmer" instead. The insulation works perfectly to hold the necessary temperature of the milk while the cultures are working. The process takes about 6-7 hours.(Don't quote me on that length of time, you should see for yourself. I left the yogurt to set while I went to work.) The one essential part of which I read in the book "On Food and Cooking" by Harold McGee was the heating of the milk. His description of it is that "the milk can be heated to 185F for 30 minutes or 195F for 10 minutes". "Th[is] treatment improves the consistency of the yogurt by denaturing the whey protein lactoglobulin, whose otherwise nonreactive molecules then participate by clustering on the surface of the casein particles. With the helpful interference of the lactoglobulins, the casein particles can only bond to each other in a few spots, and so gather not in clusters but in fine matrix of chains that is much better at retaining liquid in its small interstices." Here is this link to read on yourself: http://books.google.com/books?id=oWqlY5vEafIC&lpg=PP1&dq=harold%20mcgee%20on%20food%20and%20cooking&pg=PA48#v=onepage&q=&f=true
This heat treatment will give you a smooth texture to your yogurt. If you want an even thicker yogurt you can add some dry milk powder to increase the protein and make it more dense.
So just to give you the correct procedure, I'll start from the beginning...
Procedure:
1 Gallon of Milk (unpasteurized)
2 (6 oz) containers of plain yogurt (With Live and Active cultures. This you can read on the side of the container)
1 gallon Pot
1 large Insulated Cooler
A Thermometer that read up to 212F
Containers you want to fill with yogurt and covers.
- Open the 2 yogurts and them with whisk 2 cups of the milk
- Pour the rest of the milk into the pot and set it onto a medium high burner to warm. Heat milk up to 195F, hold it for 10 minutes and then remove it. To prevent the milk from scorching on the bottom of the pan, whisk it very frequently and
- Thoroughly cool the milk down to 125F.
- When it's ready, add the yogurt and milk mixture and whisk it well.
- Get hot water from your tap (about 135F will do) and pour it into the cooler.
- Pour your milk mixture into your container and cover.
- Set your containers into the cooler with the warm water being sure the water does not come too close to the lids. If so take out some of the water.
- Close the lid and let it ferment until the yogurt is set. About 6-7 hours.
That is really all you have to do. You can make all the yogurt you want just by buying a couple extra plain ones when you shop! After you make your first one you can continue to make more as long as you save 2 cups of your last batch. Yogurt can get expensive, costing $5.00 for 4 6-oz containers, if it's not on sale. You can make a ton more for that much and choose what goes into it. Save some of your money by making your own yogurt so you can spend it on other things that you can't make yourself.
Saturday, February 20, 2010
The Maple Season Is Officially Here...


I had posted previously about maple syrup making and pretty much all the basics you need to know about making your own. I tapped my trees about four days ago and the weather has been perfect for the sap to flow. I was a little aggressive, though, when it came to putting two taps on each tree because trees should be over 24 inches in diameter to have two taps, but I think they'll survive just fine. Call me selfish but I just had to get more sap this year! The sap flowed pretty good over the last couple of days, and still is now, but I just had to get some cooking this today no matter what. I think it will take a couple of more hours to finish and I'll post a picture of the

Sunday, February 14, 2010
Coffee: To Roast... or Pop?
I can think back to when I was very young and my great-grandmother lived the next floor down from us. Among being spoiled with all the sweets and loving gifts a grandmother will always try to sneak past your mother, mine also snuck a little coffee past her as well. I was always interested in grandmas enthusiasm for opening a new can of coffee. As soon as the lid would come off she would tell me to take a sniff and then she would explain what was good about it. How it smelled so good and that was just the way coffee should be before you brewed it. Then I was fascinated by the percolator. I remember how she would put the grounds in the top cup, fill the bottom with water and then set it on the stove. As soon as it boiled, I would watch the coffee bubble up through the glass handle on the lid, and when it no longer appeared it was done. My grandmother liked her coffee light and sweet. When I say light, I mean she put heavy cream in


I tell this story to bring into light the associations that I have with coffee and how they are what really make it so much more enjoyable. I think most people are like that as well. Whether their associations are just being social or as important as setting the pace for their day. Their kinship with coffee is always much more than a mere drink. It's more like a relationship that is one-sided and not only reliable but dependable. Yes coffee drinkers are fanatics, to some extent to the coffee but also, I think, to the associations and feeling that it conjures up. Over and over it's an enjoyable experience.
Recently, I thought I was pretty smart having an idea on how I could roast my own coffee at



Just for some additional information, shop on eBay for green coffee beans. I bought a 3 pound bag of green beans for $6.99 plus shipping. Shipping costs suck but it was still cheaper than buying it from my local coffee company.