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This week on Three Kitchens, Erin shares her excitement about attempting a ginger bug -- a fermentation recipe, which can be used to make homemade ginger beer or ginger ale.

Erin explains the science behind fermentation, introducing the term "zymology" and discussing the role of microorganisms in the process. We also ponder the origins of the term "ginger bug" and its significance in the fermentation process. The episode is filled with light-hearted banter, personal anecdotes, and a shared enthusiasm for cooking and experimenting in the kitchen.

Erin walks us through how to make the ginger bug and then turn that into ginger beer. It's fairly simple and the results were fantastic! It's a cool kitchen experiment and we hope you'll be inspired to give it a try.

Make your own ginger bug with this recipe: https://www.threekitchenspodcast.com/post/ginger-bug-ginger-beer

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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We're trying Boston Baked Beans this week on the podcast. This American classic is popular at backyard BBQs and potluck gatherings.

This recipe starts with soaking northern navy beans, and then boiling them in water until they're softened. Meanwhile, the sauce is made with bacon, onions, ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, salt and pepper. After everything is combined, it goes in the oven for a slow bake (about 3.5 hours).

You can modify the flavours to suit your palette. We actually felt these beans are far too sweet, and for our tastes, we'd reduce the amount of sugar. And maybe add a kick of spice. It's a fun recipe to try if you enjoy baked beans -- homemade is always better than canned!

Get the recipe: Boston Baked Beans

Listen to our interview with The Alberta Pulse Growers Association

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part I is also available now!

This week we're talking about one of the most confusing things for home cooks, cuts of meat:

- what they're called (why are there so many names for the same thing??)

- why the names don't always mean what we think they mean

- and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher.

To help us make sense of it all, we're joined once again by Charlotte Wasylik from Chatsworth Farm, who brings deep expertise from the producer side of the food system. She explains that names given to cuts of meat often vary by region, so if you're not finding what a recipe calls for, there may be a different name for it -- you just have to ask! Sometimes it helps to explain what you want to cook in order for the farmer to guide you to cuts that will work the best. And understanding that, an unusual cut doesn't have to be intimidating when you know what to do with it.

Be sure to listen to part I of this conversation if you haven't yet. And please check out Chatsworth Farm for more information. www.chatsworthfarm.ca

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
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