Of course, my first challenge would be to get the entire unitary executive gang out of Washington… Well, you do what you can. I’m working on it.
For now, though, here are some kitchen strategeries I’d like to master.
1. Something fermented. I tried homemade sauerkraut a few years (oh gosh, could it have been 10 years already?), when I first laid eyes on a new cooking magazine called Saveur. It came out mushy and stinky, so something clearly went wrong. Now I have a dandy little book called Wild Fermentation, full of ideas for not only sauerkraut, but also kimchi, bread (yuh), pickles and so much more. Maybe even tofu, as McAuliflower is daring herself to do. I’m also going to get started on something (secret) to set aside for the upcoming Eat Local Challenge, in May.OK, tag yourself if you haven’t already participated.
2. Ricotta cheese, and/or mozzarella cheese. I feel confident enough to take on the ricotta, but I’m still a little afraid of mozzarella, mainly because of precise temperature considerations and stuff. If any of you have tackled this, let me know.
3. Something from Fergus Henderson’s The Whole Beast: Nose to Tail Eating. I’m most interested in the jellied tripe, but Cranky’s resisting. Maybe I’ll sneak it on him. (How do you sneak jellied tripe on anyone?!)
4. Makin’ bacon. Chilebrown (no blog, alas) has done it, and so has Jamie at 10 Signs Like This. I just learned from Sam at Becks & Posh that it’s relatively easy to buy pork belly, and Jamie’s cure recipe sounds really easy.
5. Oh. The secret thing. (See number 1 above.) Yeah, well, I want to attempt a homemade soy sauce, made with strictly local ingredients. I guess I’m allowed to use fish or shrimp, but I’m really thinking more along the lines of fermented walnuts. I have no idea how to go about this, but during last August’s Eat Local Challenge, I fell off the wagon because I was craving Asian flavors.
6. BONUS! I’m determined to harvest local salt from the Pacific Ocean. Again, Cranky’s resisting. But I’m determined.