Italian walnut liqueur, or nocino, is a centuries-old treat made from unripe green walnuts infused in strong alcohol. It is available commercially, but families used to make their own concoctions, sweetened and spiced to their taste with flavors like cinnamon, cloves, and star anise, ready to be shared during the winter holidays. In Italy, green … [ Read more]
How to make a stir plate for homebrewing
April 18, 2017 by Leave a Comment
Republished here with permission from the American Homebrewers Association While there are multiple ways to grow yeast in a starter, one of the most effective is to use a stir plate. Stir plates utilize magnetic attraction to create a vortex inside a container of wort, keeping the yeast in suspension and providing oxygen—which are both … [ Read more]
Minnesota Spoon: Anaerobic exercises with Matti Sprague
March 27, 2017 by Leave a Comment
Matti Sprague and I appear to be talking about fermentation. We are standing in Jon Wipfli’s well-lighted kitchen, and we are using all the words that you use when you talk about fermentation. We are talking about salting down vegetables, creating anaerobic environments, and encouraging the right kinds of microbial life while discouraging the wrong … [ Read more]
Do It Yourself, Together: How maker spaces & tool libraries are building community
March 27, 2017 by Leave a Comment
A squat, unassuming building of beige-painted brick and exposed cinder block sits tucked behind some of the great restaurants of Northeast Minneapolis’ Central Avenue. A red, hexagonal sign reads “MPLS Make” in white letters. It’s 4pm on a Thursday. A sign on the back door reads: “KNOCK LOUD! We’re rocking music and power tools in … [ Read more]
Artist Profile: Laura Eng
March 27, 2017 by Leave a Comment
Most of us probably don’t put a lot of thought into where our “trash” goes once it leaves the street curb and it’s thrown into the back of a garbage truck. Out of sight, out of mind. Out with the old, in with the new. But in the quest for the latest-and-greatest in our ephemeral … [ Read more]
The DIY Guide To Living The Growler Life
March 27, 2017 by Leave a Comment
The Growler Life is about getting your hands dirty and making things from scratch, whether that means practicing the art of fermentation, rolling fresh pasta, or sawing up boards in a woodshop. You cannot replicate the gratification and “do-it-yourself” pride that comes with making something by hand. With that in mind, we want to empower … [ Read more]
How To Build Your Own Wooden Toolbox and 12-Pack Carrier
March 27, 2017 by Leave a Comment
Photos by Kevin Kramer, The Growler Skill level: Moderate Total time: 3 hours over a few days Materials One 1” x 6” x 8’ oak board Six 1¼” pocket screws Kreg Pocket-Hole System Wood glue 6” length of ½” black gas pipe (1) 4½” length of ½” black gas pipe (2) ½” black gas pipe … [ Read more]
How To Make Three Fresh Cheeses From One Recipe
March 27, 2017 by Leave a Comment
Whole Milk Ricotta This soft, creamy Italian cheese is often used in ravioli and lasagna. It’s also wonderful eaten on its own or spread on toast. 1. In a large pot, heat 1 gallon of whole milk to 185 degrees, stirring to prevent scorching. (Use the best milk you can afford—you’ll really notice the flavor … [ Read more]
Fundamentals Of Knife Care (And How To Dice An Onion The Right Way)
March 27, 2017 by Leave a Comment
Steel your knife often. Almost every knife set comes with a honing steel, yet most people don’t use it until it’s too late. A knife should be honed after approximately 30 minutes of cutting. The honing steel doesn’t sharpen the edge, but rather prevents the edge from going dull. When looked at under a microscope, … [ Read more]
How To Make Wild Minnesota Pear Cider Vinegar
March 27, 2017 by Leave a Comment
Fruit vinegar is easy to make, and almost any fruit can be used to make vinegar with varying levels of intensity. I have made pear, apple, and plum vinegars using wild fruit from the bluffs of southeast Minnesota. There are many resources to make great fermented products at home; “Wild Fermentation” by Sandor Katz is a … [ Read more]
How To Care For Cast Iron And Break In A New Wok
March 27, 2017 by Leave a Comment
Caring for Cast Iron By Sarah Master, Chef at Red Stag Supperclub If you’re starting new or have just bought a used one, this is the one and only time to give your cast iron pan a good soap and water scrubbing. Scouring or scrubbing too hard once you’ve established your seasoning will make it sticky … [ Read more]
How To Make Semolina Pasta
March 27, 2017 by Leave a Comment
Ingredients 1 cup semolina flour 1 cup all-purpose flour ¾ cup warm water 1 tablespoon salt Instructions 1. Mix the flours together in a large bowl. Make a small well in the middle of the flour. 2. Dissolve the salt in the water and pour it into the flour mixture. 3. Stir the mixture with … [ Read more]
Homebrew Recipe: Backthrow Pre-Pro Triple Grain Amber Lager
December 27, 2016 by Leave a Comment
This recipe appears in Michael Dawson’s book, “Mashmaker: A Citizen-Brewer’s Guide to Making Great Beer at Home.” Learn more at mashmakerbook.com. This month, by making use of some regionally grown grains (barley, corn, and rye—save that wheat for bread flour, yo!) we’re going to brew a Minnesota-rooted beer that, when seen through the lens of … [ Read more]
How to make a foraged centerpiece without leaving your backyard
November 25, 2015 by Leave a Comment
Christine Hoffman is trimming some branches in her Grand Avenue shop, Foxglove Market. “Most of this I found right out back of the building,” she laughs, twisting a gnarly vine into, then around, a small vase. She then adds a burst of fall foliage—reds and oranges, tucked between the browns and greys of some grainy … [ Read more]
DIY Fermentation: Beet Kvass
September 5, 2015 by Leave a Comment
We’re in the tail end of beet season at the farmers markets. And perhaps the dipping temperatures have you thinking about ways to prolong the harvest. Fermenting vegetables at home might seem like a daunting task, but the barriers to entry are lower than you might think. Take beet kvass for example (above, left). It’s … [ Read more]
