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Radical Gastronomy

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April 19, 2020
Homesteading
Robert Baxley
Get Ready

As many of you know, I have one test for viability of a political solution to any problem. Does it require coercion? If not, I’m listening. If there is a gun required to implement your plan, you are wrong, every time. If it is a good idea, people will do it.

Get Ready
August 16, 2019
Canning
Robert Baxley
Honey Pickled Golden Beets

This recipe was born of what was popping in the garden. Seasonal cooking really elevates when we allow the ingredients that ripen together to drive the menu.

Honey Pickled Golden Beets
July 27, 2019
Baking
Robert Baxley
Strawberry Pie

Becoming proficient at growing your own food requires many failures. You can research for years, read all of the books, and listen to all of the podcasts, but nothing Improves your skill like killing things, in the garden. This was my experience with strawberries.

Strawberry Pie
March 31, 2017
Robert Baxley
Tamal

The nixtamalization of corn is tribal chemistry at its finest.  Etymologically, nixtamal is "ash dough".  The idea is that by cooking dried dent corn in an alkaline solution, you turn it from toxic cardboard into food. 

Tamal
Robert Baxley
January 24, 2017
Chickens

A Tale of Two Birds

Robert Baxley
January 24, 2017
Chickens
A Tale of Two Birds

There are some things that are simply not on offer at the supermarket.  Among these is suitable chicken.  Even as consumer demand has led to entry into the market of “free range” chicken, and “organic” offerings, my personal standards are not met. 

Tagged: chickens, pastured poultry

Comment
Robert Baxley
January 19, 2017
Pork, Beef, Sausage

Summer Sausage no.1- Curing meat for the future

Robert Baxley
January 19, 2017
Pork, Beef, Sausage
Summer Sausage no.1- Curing meat for the future

In the context of the human time line, the era of refrigeration is but a blip.  Widespread availability of electric refrigerators is younger than 100 years.

Tagged: Summer Sausage, Pork, Beef, Smoking meat

Comment
Robert Baxley
January 16, 2017
Pork

Forgotten Treasure- Rendering lard

Robert Baxley
January 16, 2017
Pork
Forgotten Treasure- Rendering lard

When processing a pig you will find two distinct types of fat.  On the outside, just under the skin, you will find the back fat.  This fat is critical for adding moisture to sausage made from lean meats (don’t worry, we’ll get to that in future posts…).  On a heritage lard hog, there is a lot of it. 

Tagged: lard, butchering, pork

Comment
Robert Baxley
January 13, 2017
Baking

Simple and Sublime- Easy yet excellent bread

Robert Baxley
January 13, 2017
Baking
Simple and Sublime- Easy yet excellent bread

This bread is a good compromise between the modern approach to baking bread, and the old school sourdough previously detailed.  It takes all day, but there is almost no time spent doing anything.

Tagged: Bread, Baking, Artisan

Comment
Robert Baxley
January 10, 2017
Baking

A Really Small Farm- Sourdough step-by-step

Robert Baxley
January 10, 2017
Baking
A Really Small Farm- Sourdough step-by-step

 Much lore surrounds sourdough starters.  They become heirloom legacies, passed from grandparents to parents, to children. 

Tagged: step-by-step, Sourdough, Homesteading, recipe

Comment
Robert Baxley
January 6, 2017
Baking

The Demon Seed- Thoughts on bread

Robert Baxley
January 6, 2017
Baking
The Demon Seed- Thoughts on bread

It is current fashion to hate on bread.  In the case of loaves entombed in plastic bags on the grocery store shelves, this distain is justified.

Tagged: Bread, Wheat, Sourdough, Gluten, Homesteading

Comment
Robert Baxley
January 5, 2017
General

An Inconvenient Meal

Robert Baxley
January 5, 2017
General
An Inconvenient Meal

So, that’s what we are going to dig into, at Radical Gastronomy.  We are going to explore food from the soil up.  Chicken soup doesn’t start with a can opener.  It starts with an egg…

Tagged: quality, convenience, homestead, cooking

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