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Maple Stir. Syrup heated to 234°F, then stirred. Turns into maple candy. ‪#‎maplefestival‬ via Scott Davis
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Got Too Many Sunchokes? Dehydrate Them for a Savory Flour
Sunchokes don't keep long, but dried and ground into a flour they're a great staple.
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Win a copy of "Steeped: Recipes Infused with Tea" by Annelies Zijderveld -- http://buff.ly/1JC7ZIn
(Steeped by Annelies Zijderveld: Review and Giveaway, found on PunkDomestics.com) Though I start most days with coffee, I am absolutely a tea drinker as well.
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Its hipster-trendy star may be fading, but bacon is forever -- especially when you make your own.
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Ramps are in, and this soup with white cheddar is one of the best ways to enjoy them.
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Think you've got a lot of jars going? Check out the next-level projects at Bar Tartine in San Francisco.
Not every restaurant has something called "The Project Kitchen," but San Francisco's Bar Tartine does. Step inside and take a tour, as chef Cortney Burns shows us around.
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No-Fear Home-Canned Beans
Sean Timberlake is the affable, knowledgeable founder of Punk Domestics—an online trove of techniques and recipes for food preserving. He also writes Hedonia, about living the good life in San Francisco. This fall and winter, he’s leading culinary tours to Italy, complete with hands-on cooking and foraging classes with local cooks. Most of my friends who are new to home […]
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Sweet Tea's Good for More Than Summer Sipping. Try This Jelly
Sweet tea's good for more than summer sipping. Make this sweet tea jelly to slather on scones.
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#TBT That time we made savòr, a traditional Romagnolo conserve, in Cesenatico, Italy. (And we're doing it again! http://buff.ly/1Gkzfh6)
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Rhubarb is the darling of spring. These sour stalks are techincally a vegetable, but their tart taste lends them to applications more common with fruit. What can you do with it? What can't you do? Here's a whole bunch of ideas. http://buff.ly/1E2nbi0
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Don't throw away those cauliflower leaves! http://buff.ly/1GU1Vxf
Last weekend, I found proof that the best things in life really do come for free. And when I say "things," I’m talking about cauliflower leaves. Bags and bags of cauliflower leaves, which usually get tossed away or given (to people like me) at no extra cost (usually for the compost). But secretly, they also have a place in your fridge and kitchen.
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#TBT that time we made hand-rolled pasta with the little old Italian ladies in Romagna. http://buff.ly/1E6hjq5
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Have them in circles
264 people
Daelynn Newlin's profile photo
Brandie Kajino's profile photo
Jessica Malloy's profile photo
Joanne Gallagher's profile photo
Stormy Sweitzer's profile photo
Michael Procopio's profile photo
Nicholas Hodges's profile photo
Varina Jones's profile photo
Sean Timberlake's profile photo
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Yes you can! And pickle and jam!
Introduction

Punk Domestics is a content aggregation site for the hardcore DIY food community. Community members contribute and share their experiences in home food preservation in areas such as canning, preserving, pickling, dehydrating, curing meats, making cheese, home brewing, foraging and microfarming. Founded in 2010, Punk Domestics aspires to evangelize and enable the home DIY food enthusiast by curating and presenting best-of-breed content from individuals and experts in their respective arenas.