charcuterie

Welcome to the 'charcuterie' tag page at Technorati. This page features content from the farthest reaches of the Blogosphere that authors have "tagged" with 'charcuterie'.

Latest blogosphere posts tagged “charcuterie”

• Dave Goes: The best block in Astoria

  
  Dave Knows: Portland — Authority: 517
  Man (and woman) can’t live on storm watching alone. Saturday morning Heather and I drove up 101 to Astoria. My favorite block in my favorite town on the coast is the 1400 block of Duane Street, which houses both the Blue Scorcher Bakery Cafe and the Fort George Brewery . I ordered the Americano on my ...
  2 days ago

• It took a week, but it was worth it

  
  Run Jean Run — Authority: 460
  Saturday was the most gorgeous of fall days. I ran 11 miles in the morning in a crisp, but comfortable, 47 degrees with clear skies. A delightful run. Got to see the sun rising over the lake, and I encountered a few remaining fall migrants, including a northern flicker , a pair of northern shovelers , and several ...
  3 days ago

• Baconian Science

  
  A Hunger Artist — Authority: 116
  This past week I butchered a hog in what felt like record time (about 2 hours) and it didnt even hurt. At first I thought the reason it went so quickly was the combined result of a good nights sleep, sharp knives, a new saw blade and, well, rock star butchers dont dawdle for gods sake. However, I later realized that ...
  5 days ago

• Nothing, and everything, fishy here

  
  thefoodiegifthunter.co.uk — Authority: 124
  Fishy goodness from Forman & Field I was intrigued to suddenly receive a catalogue from  Forman & Field . I always seem to get a very random selection of catalogues, but this one ticked a lot of the right boxes for me. And I did a bit of research on Twitter to see what the reaction was, and what other ...
  2 weeks ago

• Oh, the butter.

  
  Queenie Takes Manhattan — Authority: 422
  For my birthday, Faith bought tickets to Margaret Atwoods reading at the Herbst Theatre in San Francisco. Atwood is one of my absolute favorite writers, and I brought her latest novel ( The Year Of The Flood ) with me on my trip to Sonoma - and finished it just in time. Shes used her considerable sway over her ...
  2 weeks ago

• CALGARY: Sharing at FARM

  
  are you gonna eat that? — Authority: 403
  I can see why FARM has been an early favourite of many of my friends who live around 17th Ave SW. It’s a cozy, farmhouse-chic setup with an open kitchen and candles in mismatched teacups. FARM is the restaurant extension of Janice Beaton Fine Cheese around the corner. So no surprise that cheese and charcuterie [...]
  2 weeks ago

• Guanciale

  
  Menu In Progress — Authority: 103
  Weve been remiss in following up on the Guanciale we made earlier this year . We just recently cooked the last few remaining bits of it, so I figure now is a good time to revisit it. Guanciale is a cured meat that is much like Pancetta , except that it is made with jowl instead of belly. We cured ours with a ...
  2 weeks ago

• How To Cure Olives

  
  ruhlman.com — Authority: 552
  Photo by Donna When I left the Hudson Valley last month, after shenanigans with Bourdain , I did have enough wits about me to grab a bagful of Chef Parduss fresh olives to cure myself. Id never cured olives.  Olives straight off the tree are bitter fruits, so defiantly inedible that one wonders why anyone would ...
  3 weeks ago

• Highlights of a Night at Morels

  
  e*star LA — Authority: 510
  I’ve a confession. At first migration to the Mid-Town neighborhood in which I still reside, I had frequented The Grove – weekly. It was the anti-mall mall before I realized that that could mean Disney. That was for shopping, however – all my dining excursions always took place in the nearby, historic  ...
  3 weeks ago

• Charcuterie Comes to the Austin Farmers Markets

  
  Austin Farm to Table — Authority: 118
  The first time someone offered me a charcuterie plate, I had no idea what they were talking about. Needless to say in Amarillo, we did not refer to the meat portion of a meat and cheese tray as charcuterie, but thats exactly what it is. I have learned to appreciate good charcuterie which can include bacons, ...
  3 weeks ago

• Borough Market

  
  Foodycat — Authority: 118
  I do have friends who arent foodies - I truly do - but there is something so satisfying about sharing food experiences with people who are on the same wavelength. We had a friend from Australia staying recently and I knew that she was someone to whom I could say "Lets go to Borough Market ; we wont have dinner ...
  3 weeks ago

• A Ribbing

  
  A Hunger Artist — Authority: 116
  This video from Heath Putnams Wooly Pigs blog shows Christoph Wiesner, president of the Austrian Mangalitsa Breeders Association, butchering a rib section of a Mangalitsa pig. Note the use of a rib puller to remove the ribs while leaving the rib meat attached. Heath just remineded me that Christoph will be ...
  3 weeks ago

• Cabeza

  
  Menu In Progress — Authority: 103
  Sherry did a run out to Northgate Market recently, and came back with a bounty of pork products, including half a head. We popped the head in a pot, and slowly simmered it along with some tongues and trotters. Part of the results went into tacos, which were rich, sticky and very satisfying. The rest went into a ...
  3 weeks ago

• Making Hmong Sausages

  
  Hunter Angler Gardener Cook — Authority: 481
  The first time I ever saw a Hmong person was at the farmers market around the Capitol in Madison, Wisconsin, many years ago. I was a young line cook at the time, and I gawked at the garishly bright clothes they put their children in. They did not look like any Vietnamese I’d ever met, and someone — I forget who ...
  3 weeks ago

• The Poetry and Science of Meat

  
  Pluck and Feather — Authority: 108
  Once again I had the great fortune of learning about charcuterie from butcher Morgan Maki. As a continuation from last week’s pig butchery, Morgan demonstrated how to cure pork for prosciutto, tasso, pancetta and guanciale. We were welcome by warm sandwiches of house cured pastrami (why beef guys?) with sauerkraut ...
  4 weeks ago

• Mangalitsa Jowl

  
  A Hunger Artist — Authority: 116
  So, after frying up a few slices of the Mangalitsa jowl I bought at Mosefund Farm for a snack I decided to cure the rest. Its very likely that once the cure has fully penetrated the fat Ill cook some off and air dry the rest. The cure is pretty simple and consists only of sea salt, black pepper, juniper berries and ...
  4 weeks ago

• Mosefund Pork: The Other Red Meat

  
  A Hunger Artist — Authority: 116
  Sunday I hopped into my spiffy rental car (mines in the shop) and, distracted by a beautiful fall day and Truman Capotes "In Cold Blood" on the iPod, drove almost 3 hours up to Branchville, New Jersey to visit Michael Clampffer, a former student from CIA who is raising hogs on the 300 acre Mosefund Farm . I got ...
  4 weeks ago

• WTF, Thats Not Charcuterie!

  
  So You Want To Be a Banquet Manager... — Authority: 118
  A friend of mine, another fine banquet manager like me, send me this photo of the Charcuterie display that his chef put out for an event last week. Who would eat this crap with a display like this? Not me... Does your kitchen put out shit like this? I guess hes got a bad chef too.
  4 weeks ago

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