Welcome to the JKLT kitchen and the Bad Ass Cook.
On this website we are not going to coddle you or lead you through long paragraphs about this and that. If you are new to this you can view and review the pages that talk about what happens in our kitchen and why we do some of the things we do. We are convinced that you will only have to read this info once or twice and then get on with the recipes. If you are an old pro then you can skip the asides and get right to the good stuff.
I will put up pictures on some of the procedures and possibly videos but don't expect anything refined. Some of the limitations I am working with are that in our family we do not eat refined sugar and one of us has an intolerance to dairy and another is gluten free. Many of these recipes are work-arounds.
Some of the recipes are works in progress. If you feel you have something to add, please use the contact form and send me your suggestions. I will look at it and if it looks feasible I will give it a go. If it becomes part of the recipe I will be sure to acknowledge your contribution. I will also note and give links to the sources of the original recipes so that you can visit those places and form your own opinions.
On this website we are not going to coddle you or lead you through long paragraphs about this and that. If you are new to this you can view and review the pages that talk about what happens in our kitchen and why we do some of the things we do. We are convinced that you will only have to read this info once or twice and then get on with the recipes. If you are an old pro then you can skip the asides and get right to the good stuff.
I will put up pictures on some of the procedures and possibly videos but don't expect anything refined. Some of the limitations I am working with are that in our family we do not eat refined sugar and one of us has an intolerance to dairy and another is gluten free. Many of these recipes are work-arounds.
Some of the recipes are works in progress. If you feel you have something to add, please use the contact form and send me your suggestions. I will look at it and if it looks feasible I will give it a go. If it becomes part of the recipe I will be sure to acknowledge your contribution. I will also note and give links to the sources of the original recipes so that you can visit those places and form your own opinions.