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Tag Archives: charcuterie
Cabbage Batch
Although I grew up just outside of New York city, there are some things I never assimilated. One was the accent, another was the ubiquitous sauerkraut on hot dogs. I always thought it was nasty, foul-smelling and -tasting stuff – … Continue reading
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
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
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
Posted in food & cooking
Tagged charcuterie, cooking, food, pig
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Duck Variations: Sous Vide Confit
So many duck legs, so many possibilities… I had a dozen legs left following the completion of another duck-related project, it’s been cold outside, and I had a craving for more confit. What I didn’t have was a lot of … Continue reading
Duck Variations: Rillettes
I had a brief moment of panic on the morning of the day I was serving the Sixth Annual Birthday Dinner for She Who Must Be Obeyed. What would I serve early arriving guests before the meal began? I couldn’t put … Continue reading
Posted in food & cooking
Tagged charcuterie, coooking, food
Comments Off on Duck Variations: Rillettes
Duck Variations: Confit
Charcuterie is an art that rewards patience. Brining, curing, smoking, pickling: all of these things take time, but the final results are unlike anything you can whip up in a few hours in the kitchen. Charcuterie also demands planning and … Continue reading