Home Cooking

Sourdoughnuts, Hamilton Style- the warm up

September 10, 2012
By Sketch Editors
Sourdoughnuts, Hamilton Style- the warm up

Micah experiments with all-local sourdough and a deep fryer as Food Jammers prepare for Localicious Hamilton, September the 18, 2012
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Cape Brerton & Ontario Paella

June 29, 2012
By Sketch Editors
Cape Brerton & Ontario Paella

Paella is one of those dishes that people debate what is real or authentic, like ramen and pizza (probably why it finds itself here, on somewhat sketchy in their company); it polarizes and often disappoints in tourist traps, as it truly takes the time to make it takes- no shortcuts.  But when it’s good,...
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Bench Test: Exotic Chocolates

February 23, 2012
By Sketch Editors
Bench Test: Exotic Chocolates

Mast Brothers Papua New Guinea vs Asahikawa Ajigen Miso Ramen Chocolate. Could two more wildly different chocolates exist? Lest it be a challenge...
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Catsup Ketchup and Fire Roasted Salsa

September 18, 2011
By Sketch Editors
Catsup Ketchup and Fire Roasted Salsa

Getting ready for winter means stock-piling summer tomatoes in various forms.  Three essential condiments that are closely related: Home Made Catsup Makes about 4 or 5 litres, or 1 gallon of catsup. 1/3 bushel (11 liters) tomatoes 500 ml organic raw cidre vinegar 400g organic sugar 50 g sea salt 1 tbsp molasses 1...
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September 2, 2011
By Sketch Editors

Chris and Micah rock pretzels and a handful of bagels in a wood-fired sourdough jam session.

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August 10, 2011
By Sketch Editors

Micah Donovan checks out a couple of the Bay area's best pizza makers and talks tips on crust.

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Food Jammers Vise Cakes in Popular Science February 2011 issue

February 4, 2011
By Sketch Editors
Food Jammers Vise Cakes in Popular Science February 2011 issue

All it takes is a pair of vise grips, some heat, and some know-how and you can make your own puffed grain cakes. From corn to spelt, rice and millet Micah, Chris, and Nobu prove you can do just about anything with food at home for under 50 bucks. Check out the article in...
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How to start an indoor farm for 25 bucks

January 31, 2011
By Sketch Editors
How to start an indoor farm for 25 bucks

You can grow food indoors, anytime of year. It doesn’t matter if you’re in an apartment, office, or house, or even have windows; it’s possible. The trick is to pick the right vegetables you can grow indoors. Unless you want to spend a lot of electricity you wont be growing tomatoes in your basement....
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Rocket Stove Pizza Oven

January 31, 2011
By Sketch Editors

The rocket stove proves to be a wood fired pizza oven engine of choice.
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Deli style fermented pickle experiment

August 1, 2010
By Sketch Editors
Deli style fermented pickle experiment

Summer in Ontario means everything awesome happens at once.  The cukes are in and dill is going to seed.  Perfect time to make some Deli-style pickles.  When I saw how easy it was to make sauerkraut my eyes were opened to the world of letting things go off in the basement.  Now I’ve learned...
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