Dry-cured mangaitsa neck with the fat cap: the definition of sublime. Under the wise advisement of the most honorable charcuterie colleagues, it has been decided to utilize “Coppardo” instead of...
There is a “Colonel” stereotype in our cultures. He – historically, at least – is disciplined, righteousness, a man of the letters; personification of honor and courage in the face...
Since my “Curing Chamber” is going to take a well-deserved rest during the Oklahoma summer, I had to ensure that the lean months would not create a crisis for my...
Each week, the walls of every Vishnu temple on our planet hear the recital of the Taittriya Upanishad: Oh, Wonderful! Oh, Wonderful! Oh, Wonderful! I’m food! I’m food, I’m food!...
In our preconceived ideas on the subject of fairness, the difficult and prolonged journey should always be crowned by a triumphant ending. It doesn’t always...
This coppa was created as the result of my experimentation with a large quantity of “Chinese” Five Spice mix. Somewhat surprisingly, the end product pairs well with a Riesling or...
This neck came from the half of the hog, locally purchased from Hmong community. The process took two months and two weeks. For one neck: 2.75% sea salt, 0.25% cure#2;...
Before our scientists came up with the Big Bang theory, most Hindus believed that the universe emanates from a navel of Vishnu, who reclines on his cosmic serpent as he...
Simple curing mixture: salt – 3%, #2 – 0.25%. After 3 weeks in refrigerator in vacuum bag meat (cross Berkshire/Chester white) was washed with white wine, rubbed with the mixture...
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 and you cannot escape bitterness....
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...
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