Posts by adenoma

As far as I know, only one national brand of applejack exists in this country, and that's Laird's Applejack. It is made locally by a variety of artisanal winemakers, so you might investigate that in your area. As a substitution, you...

It's possible that "bracken" refers to fiddlehead ferns, since one of the two sources of fiddleheads is the bracken fern, at least in this country. However, I hope that the author of this post is able to describe...

Friends of mine have recently opened a barbecue place in Montpelier, called Finkerman's Barbecue. Has gotten rave reviews, and I understand from a mutual friend that they've had to order an additional smoker because they've been running...

Hey, doesn't anyone out there ever DRINK the stuff? As an unreconstructed southerner, I grew up with buttermilk as my favorite tipple (few people in the south drink so-called sweet milk). Moreover, I still love it, nor, because it is...

I, too, freeze my pesto after adding the cheese (sometimes Parmesan, sometimes Romano, and often, now that I can find it readily, Asiago). It works out perfectly, and I can make large batches during the basil season. As to...

Will someone please explain to me just how to download a single post? In my previous attempts I've wound up downloading the entire topic, and I need to know how to get just the post I'm interested in. Many thanks!

Even though I'm what is often tactfully(?) called "a woman of a certain age," I pounced on the Harry Potter series and have read all four books not once but very many times. They are marvelously imaginative, and I haven't yet...

THe name of the mortar is molcajete (mol-ka-Hay-te) and my late companion and I had one at our country house. The stone is not basalt but very porous pumice, wonderful for grating. Because it's based on lime, it adds a healthful amount...

Nancya, think of kimchee as the Asian version of sauerkraut. It's made almost exactly the same way, except that instead of being made only of cabbage it combines several vegetables,e.g., Napa cabbage, radish, scallions, turnip, and...

I find ramps every spring at my local greenmarket. My favorite use for them is sliced thin and scrambled with eggs. The broad leaves can be sliced very thin, then quickly blanched and refreshed. After blanching and refreshing, they can...