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Curt
Curt
10 years ago

Great, yesterday I just needed to calibrate a thermometer for my son and re-watched Chef Snow’s video on how to do it. While I was watching it, I thought to myself, other than a Thanksgiving show, Chef Snow has not been on TSP for awhile. I thought, his shows are always good, when is he going to do another show with Jack?

It must be Karma. I’m looking forward to listening.

keith snow
10 years ago
Reply to  Curt

Hey Curt

glad you found the video….funny but that little tip is often the difference between good meat and bad….those little probes go whacky easily so the calibration is a good thing to know!

Happy Cooking!

Mike McCormack
Mike McCormack
10 years ago
Reply to  keith snow

Keith,

They are all asking about you in Aspen.

Best regards,

Mike

(The New) Mike Cornwell

Well my wife who has fallen astray from daily listening to TSP most definitely I’m sure will be listening to this one….

(The New) Mike Cornwell

Total side note, what’s the plan for a TSP meet up at permaculture voices? I certainly can’t wait.

RonBoots
RonBoots
10 years ago

Almost a year ago, I was litening to Chef Snow’s Harvest Eating podcast and he mentioned something about that “survival podcast.” I normally would not have given it a second thought as “doomsday prepper” popped in my head, but when I checked it out on iTunes episode 1317-Building a Backyard orchard was in the queue.

I downloaded that episode and decided this Spirko guy is my kind of “survival guy.” After listening to all that was available in iTunes, I signed up for the MSB and Jack had me turned on to Deigo’s podcast too. I even went back and listened to the first 400 episodes so I could experience the “car rants” everyone kept talking about.

Now the day before I go to meet Jack and pick up Upgrayedd, Chef Snow is back on TSP. Seems fitting.

Can’t wait to listen to this one on my way home this evening. Thank you both for all the information you put out.

Andrew
Andrew
10 years ago

I try not to be a pedant, but I shouted in joy when you pronounced confit (kon-FEE) correctly 😉 love your show, jack. I’m just picking on ya!

Sean
Sean
10 years ago

Jack, What is the crock you use to ferment vegetables? -Sean

deb
deb
10 years ago

I wonder if you could use whey that has separated from yogurt making to culture the creme fraiche?

Ryan Banman
10 years ago

Hey this was a great show Jack and Keith. I was though hoping to have heard some more recipes for making pickling brine. I’ve never done pickling before, but this fall I plan to.

I can BBQ, but preserving food is a skill I lack.

Ryan Banman
10 years ago

That’s it? So sugar, vinegar, and such are just flavoring? Gotcha. Cool. Thanks so much. I appreciate it and the show. I’m gonna head over to Chef Snow’s website and sign up for the newsletter too. Cheers.

Ryan Banman
10 years ago

I appreciate the info. I don’t remember where I heard about adding sugars and vinegar, but I recently started making beer and so thought fermenting beer needs sugar, so does fermenting veggies. I’m glad you cleared it up for me.

I came across this channel on blackberry messenger, and later on Facebook https://m.facebook.com/ayadina , but this dude from Lebanon makes wonderful pickled products. I thought I’d like to get good at it and add it to an assortment of products from my hobby ?farm. He makes pickled products look beautiful.

I look forward to downloading today’s show and hearing more about it from you. Thanks so much.

Ryan Banman
10 years ago

Hahaha I’ll keep that in mind. I’ve got my podcast app open ready to download as soon as it’s out. Thanks a bunch Jack I appreciate it and your show. I’ve learned so much. Cheers and God bless

John
John
10 years ago

I wanted to comment about the 1000 year old egg. It is not an embryo, that is Balut, which is popular in the Phillipines. The 1000 year old egg is a chinese dish and is an egg preserved with with a mixture of clay and other chemicals. While I don’t particularly enjoy these, they is nothing like balut, which I have no desire to try.

Agoraculture
Agoraculture
10 years ago

Duck Soup was once slang for easy.

For those egg-acerbated from eggs-tra eggs, I have a couple egg-stravagant recipes for you. These recipes are egg-celent with chicken eggs but Duck eggs make these egg-ceptional!

Scotch Eggs – wrap hard boiled egg in sausage meat and deep fry (or bake if you must). Try rolling in pork cracklins’ instead of the traditional bread crumbs for a Paleo version. Traditionally sliced and served with mustard or chutney.

Spanish Tortilla – not to be confused with the common Mexican flat bread, it is similar to a Frittata and is slowly cooked in a lot of olive oil with savory fillings like potato, ham, onions, peas, pepper, chorizo… anything you have on hand. Try it with duck fat or lard instead of olive oil. Sometimes served with garlicky aioli or Romesco sauces. Pair with a Manzanilla sherry or a dry cider.

I love the Chef Snow episodes!

Brent Eamer
Brent Eamer
10 years ago

Salt cod was a way of life in Newfoundland. And in PEI as well so some extent.
“Fish and Brewis” was a staple in Newfoundland

The shortest Newfie conversation is two guys on the dock
Buddy walking down to the boat asks “Arn?”
Buddy in the boat says “Narn”

Which loosely translated means “Catch any fish?”…..”No”

Brent Eamer
Brent Eamer
10 years ago

I’ve been making Keith’s hot sauce for about four years now. It truly does make one a rock star 🙂