One should be careful when using Blackstrap Molasses in charcuterie. “The same wind that uproots trees makes the grasses shine,” taught Rumi. Give too much...
I’ve noticed that when I offer charcuterie plate to the uninitiated – and in Oklahoma it happens more than often – bresaola is the first to disappear. Its ruby color,...
The connection between Mallorca, Sicily and Calabria is well known. Incorporation and Christianization of Mallorca in 1229 into the Crown of Aragon was the beginning of its Mediterranean expansion. Sicily...
Nowadays I find myself finally reading Timothy Snyder’s “Bloodlands: Europe Between Hitler and Stalin.” In the chapter on the Ukrainian Holodomor – if you don’t know what it is, google...
This deer “prosciutto” comes from a poor creature of our Lord, mercilessly killed by an arrow of a good friend, Michael. I’ve known Michael through one of my day-jobs for...
In their Manifesto of the Communist Party (1848), Marx and Engels complained a lot about “modern industry [that] has converted the little workshops of the...
As my lazy “July reading,” I’m going through the pages on Davies’ “Vanished Kingdoms.” At the time of presidential conventions of both parties, it is imperative to remember what time...
Among many contributions, Catalonia has given us Antoni Gaudi, FC Barcelona, Dali, and Montserrat Caballe. As given for the descenders of ancient Goths, they had to fight with all and...
Earlier this week, I’ve been torturing my unfortunate students in the Intro to Philosophy class with Kierkegaard’s “Concluding Unscientific Postscript.” To be exact, on the...
Chiliesque Mini-Sausages are done by the same recipe as “Chiliesque Salamini”, but with hog instead of sheep casings. The dry-curing process lasted around five weeks. On 4244 gr. of cut...
If there is a pinnacle of charcuterie’s creation, it is a dry-cured ham. Known as a country ham, prosciutto, šunka, jambon, schinken, jamon, or pršut, it’s all – relatively speaking,...
Big and juicy french duck breasts (magre) are placed in a wide bowl in one raw. Then we cook marinade pouring: Salt 2% Black pepper 0,5% Allspice pepper 3 units...
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