I’ve been blogging for awhile now, but have been keeping it strictly about food since late 2006 or so. And though I’ve been cooking since childhood, it only started getting really interesting once I started writing about it.
I was a full-time botanist and natural resources consultant before I opted to put the day job on hiatus while I play house with my new baby boy. Now my growing, collecting, preparing and preserving food takes up a good chunk of my day.
My culinary focus is on finding cross-cultural uses for individual ingredients, and making ordinary food positively sing by coming at it from another angle. One part voodoo, one part sauce.
I am available for freelance writing or photography gigs and for menu development and consultation. Feel free to shoot me an email with any questions or feedback at email@example.com. Thanks!
Barbara, I think he meant dock (as in Rumex spp.), not burdock (as in Arctium spp.). Dock does work great!
Jan, I’m pretty sure jewelweed does grow in BC - I’ve seen it growing all over western Oregon and Washington, and it’s listed by the USDA PLANTS database as growing from California all the way north to Alaska.
I have never exhausted the vent on my 23 qt Presto, but haven’t had any issues yet. I’ll keep this in mind next time, though!
Ginger, there isn’t really a difference. I have used my canner to cook beans, and I have used the pan-in-pot method to make smaller meal inside a giant pressure canner. However, you should never use a countertop pressure cooker for canning.
I keep my duck and chicken fats in a tub in the freezer so I can spoon some out to use for things like roux. You’ll get best bechamel and country gravy EVER if you make your roux with duck fat. A little bit in mashed potatoes is amazing, too.
In Portland, Pastaworks sells duck fat by the pound, but you can buy duck legs at good Chinese groceries (like Fubonn) for a song.
Heather Arndt Anderson has not yet posted.
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