There are different ways to get the seeds out of a pomegranate, but this is the only way I’ve seen to preserve all the seeds without making too much of a mess. I would advise wearing a dark-colored apron when doing this to avoid possible spatter of the juices.
I have smoked things using the barbecue grill before, and it’s largely the same thing that I did here with an offset smoker.
I will explain the adjustments as needed for each step of the process.
Full disclosure: I decided to start my adventure in smoking a whole fish when the outside temperature was 27°F (-3°C). I certainly don’t recommend doing this, since it was impossible to maintain the temperature I needed to fully cook the fish. I finished the cook of the fish in the oven. But, in fact, what I did constituted a Cold Smoke of the fish: the internal temperature rarely got above 85ºF, but the smoke flavor imparted by the process was spectacular.
I didn’t realize how wonderful it is to make your own stock. Besides adding a fantastic depth of flavor to whatever you use it for, stocks are easy to make and significantly cheaper than anything you can buy from the supermarket. All it will cost you is the price of a carrot, a piece of celery, half an onion, water, and seasonings for a basic stock.
With the foundation of a basic stock, you can customize the stock to be any kind of stock you want:
- Add shrimp shells to make a shrimp stock.
- Add a leftover chicken carcass (bones, meat, etc) to make a chicken stock.
- Add the leftover parts of beef bones, meat, etc) to make a beef stock.
- Add the scrapings from the gills of a portabella mushroom to make a mushroom stock.
Best of all, you can leave out salt completely if you need to control your sodium intake, and make it fat-free if you trim the things you put in the pot well enough first.
If you eat hard boiled eggs as often as I do, you probably have gotten very good at it. Or, maybe you’ve found that it’s hit-and-miss? This is how I make my hard-boiled eggs come out perfectly, every time. The cook time can be reduced just as easily if you want soft-boiled eggs.
Note that the salt helps to keep the eggs from cracking, while the vinegar will help with peeling the eggs.
Ginger root is so flavorful that I want to get every bit out of it that I can. I usually try to find a piece of a root that’s not too gnarly…but this is clearly a losing battle. Ginger root, by nature, is a gnarly root!
But, there is hope. All you need is a metal teaspoon, and a little bit of patience, to get the most out of the root.
But, I’m not going to stop there: I’m going to show you how to freeze ginger root for future use. I used chocolate egg molds, but you can use whatever you have that has compartments (like an ice cube tray).
Once I figured out how to make these myself, I stopped buying sun-dried tomatoes. At my local fruit and vegetable market, I can get a 10 ounce container of cherry tomatoes for less than a dollar. For a few pennies more, I can make something just as good as sun-dried tomatoes, for a fraction of the cost (and the calories!)
And, it’s not hard to do. As the ingredients list shows, please get creative with your seasoning. You can have perfectly good oven dried tomatoes with just salt, but consider adding Cajun seasoning, garlic powder, sumac…whatever you try, it will probably be great!