As others have said, homemade bread doesn’t keep that long. I find I need to bake at least twice a week for bread for sandwiches Mon-Fri. With sandwich bread, I keep it in a tupperware container because the crusts are... (19 replies, last updated by Cherylptw October 22, 2009)

Love, love, homemade granola. I like nuts, but you can certainly use only what you like. Some things I use are coconut, pumpkin seeds, dried cranberries, wheatgerm, almonds, pecans and mix those with oats, honey and agave. I also... (5 replies, last updated by oakjoan October 15, 2009)

for a very few dollars) — and see if any of her recipes appeal to you. And work on your upper body strength and your patience! What a neat idea — I gave up on homemade crackers quite a while ago, and haven’t... (8 replies, last updated by cochradl September 25, 2009)

I am in Zone 6A and would like to put one in. Our home faces north and so it would be in the south part of our yard whcih gets sunlight most of the day. Want to put a fig tree, lemon tree and some lettuces in there eventually. DH... (10 replies, last updated by morwen September 15, 2009)

I have a friend who does homemade perogies. They do many flavours.....regular potato & cheese, Sauerkraut, cottage cheese, pizza, taco, jalapeno and cheese, blueberry. They are always looking for new and tasty flavours if anyone... (0 replies, last updated by vebot June 18, 2009)

I would like to start making my own homemade condiments: relish, ketchup, mustards, etc, does anyone know an excellent source/book as to where to begin? (6 replies, last updated by jen kalb July 24, 2009)

A friend gave me the Regina Atlas pasta maker as a gift (he found it at the 99 cent store). I’m psyched to try it out. The directions say to let it dry for an hour before you cook it. But I was wondering how long you can... (7 replies, last updated by Will Owen August 3, 2009)

Can someone please walk me through the way to make outstanding pastrami??? Thanks! (6 replies, last updated by mmille24 July 10, 2009)

I want to make homemade breadcrumbs. I plan to add seasonings(garlic, oregano, parsley, basil) and am wondering if I should toast the bread before I process it with the seasonings. Is it better to just make the crumbs out of... (4 replies, last updated by Caralien June 18, 2009)

are most prominent and go down from there. http://lmgtfy.com/?q=homemade+sriracha+recipe (6 replies, last updated by P Macias May 14, 2009)

ATTN: Chowhound DIYers/Boozebags RE: Homemade bitters I work at a fairly decent liquor store and, as one of the buyers, am constantly nagging my reps for what should be easily attainable products, in this case anything other than... (12 replies, last updated by mrgrotto April 3, 2009)

Pumpernickles in Ardsley, NY has homemade rootbeer. (1 reply, last updated by JohnAM September 17, 2008)

After reading Gourmet this month, I have decided to make my own mozzerella cheese. Does anyone know where I can purchase rennet tablets? (6 replies, last updated by Whygee February 12, 2009)

Everyone I give this to loves it. I chose this recipe specifically because it did not have any egg in it, which seemed an odd addition to me. HOMEMADE BAILEY’s 1 C. light cream 14 oz. sweetened condensed milk 1 & 2/3 c. Irish... (12 replies, last updated by 4maxwelz December 21, 2008)

. A bargain. And yes, do NOT skimp on the fat. My first foray into this endeavor, I WAY skimped on the fat for some homemade bratwurst. The resulting product set me off sausage-making for four years. I was DUMB to fight centuries... (44 replies, last updated by Zeldog December 21, 2008)