San Jose, CAUSA 95101
December 17, 2011
I don't have space, but I have worked with fermented foods (sourkraut & Kimchee) I have made gravlax and enjoy homemade pasta.
Smoked ribs, brisket & porkbutt -- its a two-day process with dry rubbing and smoking. Gravlax takes few days of turning and pressing.
No specialty. I;ve been cooking Italian lately. I really enjoy soups & stews (including tangine, goulash,etc.)
I let it lapse. I can set one up again.
Hi -- I love cooking and enjoy DIY culinary adventures.