Frankie is an Italian who puts Italian cooking with American barbecue/grilling skills. He was kind enough to share his recipe and log of making his version of smoked pork shoulder. His site, Barbecue for All, is worth visiting, and he’s added an English section to it for those of us that can’t read Italian. He even writes with a bit of an accent! I like to think I go all out to make some things, but wait until you see this!
This one is a long entry, but well worth it! Continue reading
Hopefully, I’m not boring you all with my sourdough starter attempt. It’s a simple way to try to make a starter, and, after having read more about starters in books like The Baker’s Apprentice, I probably would do it differently if I hadn’t already begun.
However, you should be able to see the bubbles starting to form in the starter. There were a couple on day 4, more on day 5 and even more on day 6! I think it’s working, though it may be a while before it’s a stable starter. I’m going to keep going until I think it’s either failed or is ready to try out. Continue reading