Author Archives: David

Fwied Wabbit

Things may be quiet here, but I assure you I have been cooking. The soups and stews that have kept us warm and fed during the Month of Endless Winter may not be blogworthy, but they have provided me with … Continue reading

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Son of the Cabinet of Doctor Charcuterie*

I had¬†successfully prepared lonza and pancetta, the salami was underway, what else could I try to cure? A quick check of the¬†Deep Storage Facility inventory list revealed a pair of forelegs from a half pig I ordered a few year … Continue reading

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A Trick of the Tail

There’s nothing like a bracing meat pie to get you through the winter cold. My search for a traditional steak and kidney version led me to this Heston Blumenthal recipe, which struck the proper balance between fussy and overly simple. … Continue reading

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Bugs!

I had to move this blog to a new web host. While the migration was as painless as could be expected, there were still a few hiccups, some of which are still being manifested in these pages: There are stray … Continue reading

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That’s How I Roll

I joined last year’s Charcutepalooza competition a month late, which meant that I never officially prepared duck prosciutto or guanciale, even though I had made them both previously. I also skipped over a basic panceta, choosing instead to make my … Continue reading

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The Lonza in Winter

The new batch of salami wasn’t the first addition to the curing cabinet this fall. I thought I’d ease back into charcuterie mode with something simpler from Salumi, but something that was also an improvement on one of my previous … Continue reading

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Return to the Cabinet of Doctor Charcuterie

Last year at this time I was furiously scrambling to complete my final entry in the Charcutepalooza competition. My lonzino and bresaola had just crossed the time/weight threshold for safe consumption, and quickly disappeared in a flurry of holiday gifts … Continue reading

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Weep No More

If you’re a regular reader of this blog, you know that†He Who Will Not Be Ignored is named after Miles Davis. What you may not†know is that I’m named after Dave Brubeck. As friends sent me condolence emails after his … Continue reading

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Aftersgiving

Here at Chez Belm we celebrate Aftersgiving: the weekend after Thanksgiving weekend. Since we travel to visit family most years, we were routinely denied the joys of turkey leftovers until I hit on the idea of ordering a farm-raised turkey … Continue reading

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When Blogs Collide

I had developed an online friendship with Ryan Adams after I discovered his blog Nose to Tail at Home, where, in the absence of god, he’s doing Fergus’s holy work and¬†cooking every recipe. When I read his review of Takashi … Continue reading

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