Content about Whole Foods
|
December 10, 2009
Come out and meet us!
Nick and I will be hanging out at the South Loop Whole Foods this evening as apart of an event called Cook, Eat, Blog. The store is located at 1101 S Canal St. downtown. Along with other Chicago food bloggers, we'll be talking about some products we love at Whole Foods and how we use them. For example, our recent experiments with hard apple cider were based on the wonderful organic apple juice they carry...
|
November 3, 2009
Thoughts about our first batch of cider.
There is no feeling in the world like popping open a batch of cider and realizing what you have created alcohol. It's really hard to describe. We've made all kinds of recipes before, including some meals that have taken days to prepare. But alcohol always seemed a little unreal, and dangerous. Making alcohol always felt too technical and lab-like. And if you're brewing beer, that's sort of true: you'll need a...
|
July 23, 2008
If you haven't signed up yet, there may be a few spots left: tomorrow, at the Whole Foods on Bowery at 7pm, I'll be teaching a class about salt preservation and the basics of dry-curing meat. We'll be starting gravlax, bacon, and duck prosciutto projects. The class is an incredible deal, and you'll walk away with two pounds of meat to finish curing in your apartment.
The Daily News did a nice writeup, too, if you're interested in...
|
May 30, 2008
We've done our fair share of charcuterie projects on this site and enjoyed every minute of it. There have been successes, and there have been failures, but all in all, it's some of the most fun we've ever had making food.
I'm beyond thrilled to report that on July 24th, Whole Foods Bowery in New York City will be offering a class for all interested in learning the basics of meat curing. The class will help students get their first...
|
All content copyright Nick Kindelsperger and Blake Royer.
