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Michael@Ruhlman.com
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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
Michael, is the brown sugar/maple syrup essential to cured bacon? I bought some bacon what was supposedly maple smoked flavor and it was pretty much maple syrup and uh-uhhh, go fly a kite on that!
I poured the bacon fat into my grease saver and it made all my bacon grease taste like pancake syrup. No thank you…I’ll take cracked pepper and some mesquite smoke thank you. I want to try to cure my own bacon but I don’t want it to taste like it’s from a Vermont maple farm….thanks.
I had a question about the salmon in jars. Can I eat it after 4 days? Will it have gone bad? I’m busy the third day so I don’t want to waste it.
Recently saw Roger Mooking of Everyday Exotic on the Cooking Channel using a spoon that looked a lot like yours. Was it? It was in the episode titled Napa Cabbage. Just curious. Wouldn’t have noticed but mine had been delivered the day before!
The Badass spoon looks great, but… The OpenSky reports the link, , is broken.
Hi, I can’t find your Ruhlman’s Twenty book on this website? Did I miss it? Other reason? Thank you. Chris
My Meat Mallet just arrived, and I love the heft. Any suggestions on which side to use in various situations? Smooth or small pyramids on chicken, large pyramids on domestic meat, and the long pyramid on venison?
http://health.yahoo.net/caring/5-foods-that-can-trigger-a-stroke
Thought of your rants when I read this today on the Yahoo front page
Made your recipe for Traditional French Onion Soup tonight – it was a huge hit. Hubby said he lived it better than the “broth” version I used to make. Used a little balsamic vinegar instead of red wine vinegar to round out the flavor.
I enjoyed your post om homemade potato chips very much, I am sure to try it. Thank you
The most recent post that pops up when I link to ruhlmann.com is the roasted cauliflower, published September 16, 2011. Have you changed addresses? If not, what should I do to have access to your posts after September 16? I miss being able to read your posts.
I need Michael Ruhlman’s spiced pecan recipe from last year! Help. They are addicting and delicious! Had a nice kick to them also.
The last post that I have is with Ming, from June 2011. What have I done wrong to keep me from getting later posts? And is it possible to get the ones that I have missed? My son-in-law is having the same problem, and we both would like to catch up. Thanks.