This is not a food blog. I don’t want to be a food blogger. 👩🏻‍🍳

I would like to make some family recipes publicly accessible without vendor lock-in or asking friends and family to make yet another account on a random “recipe keeper” service. It’s hard to do better than markdown and a git repo for platform neutrality, so this is as good of a place as any.

Recipe list

Drink list

Salad dressings

Jam- 2 tbsp jam
- 0.25 cup acid
- 0.5 cup fat
- herbs, to taste
Buttermilk- 0.5 cup buttermilk
- 0.25 cup acid
- 2 tsp honey
- 0.25 cup fresh herbs
- salt, pepper, dried herbs to taste
Maple- 0.25 cup maple syrup
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tsp poppy seeds
- 2 shallots, minced
- 2 tsp Dijon

Salad ratios

Brussels sprouts- 10 sprouts, shaved
- 1 small apple, finely diced
- 0.25 cup seeds or nuts
- 0.25 cup dried fruits
- 0.25 cup crumbly cheese (optional)

Baking time chart

Time and temp combinations that work well.

Bacon400°F30 minsfridge, warm on skillet
Brussels sprouts500°F20 minsstart on skillet, flip all halves down
Pork ribs550°F
20 mins
2 hrs
start uncovered in sheet tray
cover tightly in foil to finish
Smashed potatoes450°F30 minsboil first, use thin tray in oven
Any crock pot “low” meal225°Fsame as recipecrack lid for evaporation, stir sometimes

🍳 To apply seasoning to cast iron: Put a baking sheet on the lowest rack, then preheat oven to 500°F. Apply a thin layer of vegetable oil, removing excess. Bake for an hour, then cool before storage. Repeat as necessary.

Sous vide time chart

This is all completely opinionated - just wanted to write down the combination that goes over well.

Bacon145°F / 63°C24 ± 12 hoursfinish on skillet
Beef brisket155°F / 68°C30 hoursadd 1-2 drops liquid smoke, a pinch of pink curing salt
finish in oven at 300 °F / 149 °C for 1-2 hours for bark
Beef prime rib132°F / 55°C6 hoursfinish in oven at 425 °F / 218 °C for 10-15 minutes before serving
Beef steak (most cuts)129°F / 54°C2-4 hourssear before serving
Beef tri-tip roast134°F / 57°C2 ± 2 hourssear before serving
Burgers124°F / 51°C1.5-2 hoursfinish on pan or grill
Dulce de Leche185°F / 85°C12 hours1 can sweetened condensed milk, that’s it!
Egg bites172°F / 78°C1 hour- 6 eggs
- 0.25 cup cream cheese
- 0.5 cup cheese
- other mix ins
Poached pears or apples176°F / 80°C1 hour- 2 cups white wine
- 2 cups water
- 1 cup maple syrup
- 4 pears or apples
Pork shoulder185°F / 85°C12 ± 4 hoursshred, broil for 5-10 minutes at end
Salmon120°F / 49°C45 ± 15 minutes
based on thickness
add fat and some aromatics to bag
Toasted cream180°F / 82°C24 hoursadd pinch of baking soda per pint for browning

Stand mixer speed chart

Recommended stand mixer speed for each attachment. I lost the manuals to these years ago.

Pasta rolling set

pasta roller2
fettuccine cutter5
spaghetti cutter7

Pasta extruder

spaghetti plate10
bucatini plate10
rigatoni plate6
fusilli plate2 - 4
large macaroni6
small macaroni6


fine blade4
medium blade6
slicing blade (small core)4
slicing blade (large core)6
peeling blade4

Other attachments

ice cream machineSTIR
food grinder4
sausage stuffer4
shredder/slicer (all blades)4