How to Find a Post or Contact Us

Scroll to the bottom of this page–you can probably find what you want without having to read further.   There’s a tag cloud–click on a tag and a list of all the posts associated with that tag will pop us.  There’s also a search box.  Enter what you’re looking for.   Chances are if we’ve written about it you’ll find it.

If you have a question about one of the recipes please consider posting it as a comment so that everyone can benefit from our answer.  Plus we love getting comments.  They remind us that there are real live people reading our stuff and maybe even cooking some of it.

Errors keep us humble.  If you stumble across a disastrous cooking instruction, feel a burning need to point out grammatical inconsistencies or spelling mistakes, or just want to get something off your chest, you can reach us at our email address garumfactory@gmail.com.

You can also post comments (and photos!) at The Garum Factory Facebook page.

Thanks.

Ken and Jody

59 thoughts

  1. Ken!! You’ve outdone yourself. The pictures and the writing are so beautiful. It’s a great read and visually stimulating. Congrats. Jody amazing job as well. Loving it!

    • Thank you, Nia. Great post, by the way, on “lucky cookies,” or as we call them here, “fortune cookies.” Yeni yılınız kutlu olsun! (Hope that’s right–my Turkish is pretty weak.) Ken

  2. I love this blog! I have one issue: I think I used to be able to browse through old blogs, but I can’t seem to do that now. This is OK if I have something in mind that I can specifically search for, like “olive oil poached striped bass,” but when I just want to cruise around aimlessly, it seems that I can only go back a few weeks. Thanks! Penny

    • Hi, Penny–I just tried scrolling back and stopped sometime in early October of last year before assuming I could keep going all the way back to the beginning. If you get stuck again, could you please tell me exactly where the problem occurred so I can relay it to the tech people at WordPress. Have you tried using the Calendar widget? It allow you to click on any date with a post for the last two months. Another way of seeing earlier posts is just to click on any term in the word cloud (again, scroll up a bit–it’s on the right), which will take you to earlier posts. Thanks for letting me know about the problem. Ken
      Reply

  3. Jody and Ken, I love your blog!!! I nominated you for the Versatile Blogger award. I don’t know how it really works, but if you click on their link it will let you know. pay it forward and keep up the most excellant work and inspiring recipes

  4. I just saw Jody on Simply Ming. She was a natural on TV: relaxed and informative. What a great Halibut dish she made and I can’t wait to try it. I also can’t wait to come to both of her restaurants. Thanks!

    • You are so great! I’m glad you’ve been enjoying our blog, perhaps as much as we enjoy yours. I can’t wait until February, when Fuschia Dunlop’s latest book is finally available in the US, the second great writer I’d never heard of until I read you. Ken

    • Alison, that’s very sweet of you. However, the “sister” in our blog is Jody and she’s the genius who’s (mostly) behind the scenes, whereas I tend to be the public voice. I’m not sure the sisterhood would want a guy as part of their sorority. Ken

  5. Hi Jody and Ken,

    Wish we could catch up with you guys — one of these days! Love this entry, and the story — and hi to Oliver. Am on the road most of March/April for new book, Hold Fast. If B and I get to Camb in May, will give you a heads-up first. Love to see you! And want Oliver’s soup now!! xoxoxo Blue

    • Hi, Ellen–We use an 8.5 quart Kuhn Rikon that we’ve had for at least 15 years. It’s great; it’s also a pricey. I’ve heard a lot of good things about Fagor, for less money. That said, before I bought a new PC I’d do some research–Consumer Reports and/r Cooks Illustrated (http://www.cooksillustrated.com/equipment/overview.asp?docid=41600). The problem with the online CI article is they make you sign up for a free trial of their online version before giving you the results. As I recall Kuhn R was highly valued, but not their best buy. Unfortunately I don’t recall the brand of the winner. That said, if you click on the link above, it does give you good advice about what to look for in a PC now. Good luck. Ken

  6. Hi Jody,
    I wanted to thank you for helping to make a memorable Christmas. I made your recipe for chestnut and fig stuffed goose from the “In the hands of a Chef” cookbook. It turned out perfectly and was enjoyed by every family member. Just wanted you to know.
    Happy holidays!

    • Hi Michael–I passed your comment on to Jody. I’m answering because she’s buried at the restaurant (today is the busiest day of the year). We’re glad to hear you enjoyed the goose. We had three this year (1 smoked) and we’re still working off the leftovers in soup. It’s a challenging recipe, so good for you. I hope you saved the goose fat. We ended up with 8 snack bags packed with rendered, filtered goose fat, which we’ll give to friends tonight. Happy New Year and best of luck cooking in 2014. Ken

  7. Can it be? I entered the term ‘chocolate’ into your search field and came up with two mostly fruit desserts, and two recipes involving chicken livers? I was absolutely confident that I’d get a fabulous dessert from you for when my brother and sister-in-law come over, and you’ve got nothing? Ken and Jody, please help. They’ve already tried most of my chocolate desserts and you always bring a unique twist to whatever principle ingredient you handle. Plus, you teach advanced techniques with real clarity.

    • I afraid you’re right. We don’t have a chocolate dessert – I’ll have to talk to Jody about rectifying that. I’m not sure, but I think the other posts popped up because “chocolate” was used somewhere the text of the posts, probably in reference to the color of chicken livers. Sorry to let you down. Thanks for the praise elsewhere. Ken

  8. Hi! I love your blog and am impressed with your beautiful pictures. I am a new food blogger and just purchased a camera to pursue my blog. Can you please recommend a lens for great food photography? Thanks

    • Most of the pictures you see here these days are taken with an inexpensive Sigma 50mm f2.8 macro lens, and a small number with a not-so-inexpensive Canon 24-70mm f2.8. Go with the Sigma! Good luck. Ken

  9. Hi Jodi and Ken –

    No matter how I slice it, I cannot find a kale recipe that seems really yummy — especially to my 15 year old twins. Um, can you mix it in something? Puree it with potatoes and garlic? (Am I the only person on the planet that just cannot get WITH the kale craze?) :) Thanks for your advice and I love the Garum ideas!

    • Hi, Elizabeth–That’s a tough one. Just out of curiosity, are your twins boys are girls? I only ask because much of the popularity of kale has been driven by young women who consider it kind of miracle vegetable in terms of weight management and healthy eating, using kale in salads and as a vital ingredient in smoothies.

      That said, convincing ANYONE to eat kale who isn’t so inclined is tough. The taste is earthy and the texture, especially raw is chewy. Seems to me you either like it… or you don’t.

      In our family (and that includes a daughter, now 18) we primarily eat it in just 2 ways – blanched for a couple of minutes in boiling water, then squeezed, sliced, and briefly sautéed in evoo with garlic; or raw, sliced crosswise VERY THINLY (almost like cole slaw) and rubbed with an anchovy dressing. Massaging the dressing into the kale helps breaks down the fibers and makes it less chewy. Also, in both cases we use only dinosaur kale (better texture and flavor, in our opinion, than other varieties), with the tough central ribs removed.

      The most painless way of eating kale is in a smoothie where you don’t taste it. If you Google “kale smoothies” I’m sure you’ll come up with a few recipes with sweet ingredients (peaches, strawberries, etc.) that conceal the fact that you’re consuming kale as well.

      Good luck. Are you doing this because you’re trying to figure out what all the kale fuss is about, or because for some reason you have to consumer it?

      Ken

  10. Ken,

    I ran into your wife during the PMC when she fortuitously stopped near my brother and me in Truro (I think she liked the ridiculous rain boots I wore while everyone else had those fancy clip-in shoes :) Anyways, we talked for a little; I mentioned how I followed your blog, and I told her how I run a culinary counseling club in Hyde Park at Boston Preparatory. The program, Barrio Bites, looks to develop executive functioning skills and we use cooking as a platform to do so. We also respect cooking/eating as a form of community, of kinship that brings people together no matter their backgrounds.

    Chef Adams mentioned I should get in touch with you all. So here I am. I’m currently looking for ways to connect with the greater Boston culinary community to see if opportunities exist for the Barrio Bites students, where they’d be introduced to greater learning experiences and further develop important life/technical skills. I know the potential exists to work together somehow and I look forward to hearing back from you all! Keep up the wonderful work!

    Brendan Jude
    “The problem in the world is that we’ve just forgotten we belong to each other.”

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