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Well, seeing how I'm new to this forum, I thought I would start to share some things that I do that might seem a little strange (and there are quite a few). This is a rocket stove design made from 6" stove pipe, buried in the ground are two 90deg elbows and a short piece between them (because...

I've got many clay pots from all over the world and prefer the type that can be placed directly onto the coals of an open fire. The one the eludes me to this day is the Tangia, commonly used in Marrakesh by men only and is named the same as the dish that is made in them. Mostly used by single...

Just an old Texas country boy, been cooking for 50 years, also been curing meat for 30 years, things like sausage, dried sausage, hams, bacon, and whole muscle dry cured stuff like Lomo, Capicola, Braseola etc. some of which are fermented before semi-drying , like hard salami's , pepperoni's...