Our tastes have changed. In the testimony to the arbitrary nature of our dining inclinations, take Jerome Loppomano’s observations: “Pork is the habitual food of poor people, those who are...
We, Ukrainians, have a complicated history with our Polish brethren. When Polish arrogance meets Ukrainian hot-headed craziness, the results are unpredictable. On one side, now there is no closer ally...
That’s, my friends, how candies look like in the household where someone is obsessed with the “salumiere stuff.” The sausages are made with my daughter’s favorite...
“Soviet” sausage is a tricky subject. As I re-create some of them, there is a number of points worth noting. First, despite the strict directions, the procedures – especially when...
“Everything is fruit to me which thy season brings, Oh Nature.” Marcus Aurelius, Meditations This sausage was created on the eve of my transition into...
This hot-smoked “Kielbasa Glogowska” comes from Marianski and Gebarowski’s book “Polish Sausages: Authentic Recipes and Instructions.” For any potential buyer of the book, I have to note that the advertising and...
While creating this salami, I was contemplating on the life and theology of Friedrich Schleiermacher, the father of the liberal theology. Here and now, I stipulate that his understanding of...
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...
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...
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...
The experiment performed was full of courage and risks and it is sure to become a history of Mediterranean coast of Spain. Actually it was done in Spain by a...
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