1536meats.blogspot.com

1536MEATS

I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Sunday, December 19, 2010. Cochon Butcher, NOLA: Make the pilgrimage. While in New Orleans, spending beautiful spring days inside the convention center, I found this nearby oasis. Saturday, December 18, 2010.

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1536MEATS | 1536meats.blogspot.com Reviews

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I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Sunday, December 19, 2010. Cochon Butcher, NOLA: Make the pilgrimage. While in New Orleans, spending beautiful spring days inside the convention center, I found this nearby oasis. Saturday, December 18, 2010.

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1536MEATS | 1536meats.blogspot.com Reviews

https://1536meats.blogspot.com

I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Sunday, December 19, 2010. Cochon Butcher, NOLA: Make the pilgrimage. While in New Orleans, spending beautiful spring days inside the convention center, I found this nearby oasis. Saturday, December 18, 2010.

INTERNAL PAGES

1536meats.blogspot.com

1

1536MEATS: October 2010

http://www.1536meats.blogspot.com/2010_10_01_archive.html

I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Saturday, October 30, 2010. Here we build sealed climate controlled enviroments. Subscribe to: Posts (Atom). View my complete profile. Travel template. Powered by Blogger.

2

1536MEATS: So easy -So Sexy - Duck Proscuitto

http://www.1536meats.blogspot.com/2010/12/so-easy-so-sexy-duck-proscuitto.html

I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Saturday, December 18, 2010. So easy -So Sexy - Duck Proscuitto. Get out your duck breast, this is organic duck from NY state near my parents house picked up at the same place we got our thanksgiving turkey.

3

1536MEATS: Draining the Pork Water

http://www.1536meats.blogspot.com/2010/12/draining-pork-water.html

I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Saturday, December 18, 2010. Draining the Pork Water. It was a wet mess and I do my own photography so you'll just have to imagine the pork water. Then they get wrapped up again. I've also bought more ice.

4

1536MEATS: Build it and the meats will come

http://www.1536meats.blogspot.com/2010/12/build-it-and-meats-will-come.html

I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Saturday, December 18, 2010. Build it and the meats will come. I finished the Dry-Curing room. Subscribe to: Post Comments (Atom). Cochon Butcher, NOLA: Make the pilgrimage. Draining the Pork Water.

5

1536MEATS: Bacon Beta

http://www.1536meats.blogspot.com/2010/12/bacon-beta.html

I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Saturday, December 18, 2010. My first pork belly - bacon. The pork belly spent it's first week curing in a basic dry-cure mix of salt sugar and pink salt. The salts have pulled a few cups of pork water out.

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cookingwhatever.blogspot.com

Cooking Whatever: Ask Whatever: I have a ton of brussels sprouts

http://cookingwhatever.blogspot.com/2010/11/ask-whatever-i-have-butt-load-of.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, November 30, 2010. Ask Whatever: I have a ton of brussels sprouts. Do you have any brussels sprout recipes? I just bought 2 stalks since the farm stand was closing for the winter.". Lauren, this is a great questions since brussels sprouts are so very plentiful right now. An easy cure for plain jane sprouts is obvious and can be applied to any vegetable, mineral or meat: add bacon and cheese. November 30, 2010 at 5:48 PM.

cookingwhatever.blogspot.com

Cooking Whatever: Jen's Quick Tips: Baking Bacon

http://cookingwhatever.blogspot.com/2010/12/jens-quick-tips-baking-bacon.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, December 21, 2010. Jen's Quick Tips: Baking Bacon. Here is a really simple, fantastic trick on cooking bacon in the oven. Take a shallow baking pan, like one you would use for cookies and take an over-sized sheet of tin foil(long enough to hang over both ends of the pan by at least 2 inches. Start from one side and begin to pinch the foil into high, peaks rows. Continue until the entire piece of foil is pinched and peaked.

cookingwhatever.blogspot.com

Cooking Whatever: January 2011

http://cookingwhatever.blogspot.com/2011_01_01_archive.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Monday, January 24, 2011. Ask Whatever: The Effortless Art of Brunching. Help, Cooking Whatever! I need ideas for a brunch this weekend that starts at 10! What should I make? Ah, Brunch. My all time favorite style of dining. While brunch is by far the most fun to attend, it can often be a pain in the derrière if you're hosting. Then mix and match 2 or 3 items from my Ultimate Entree. This gooey yet light and savory casserole-ish di...

cookingwhatever.blogspot.com

Cooking Whatever: WANT: NYE Champagne Punch Saucers

http://cookingwhatever.blogspot.com/2010/12/want-nye-champagne-punch-saucers.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, December 28, 2010. WANT: NYE Champagne Punch Saucers. I love New Year's Eve. It is yet another excuse to eat fancy food and drink champagne (my two favorite things). For those Holiday Hostesses out there, I wanted to share my WANT for ringing in 2011. These fun, old fashioned 'saucers' add the perfect amount of class to your red bull and cheap champagne punch. For cheap plastic versions. Subscribe to: Post Comments (Atom).

cookingwhatever.blogspot.com

Cooking Whatever: December 2010

http://cookingwhatever.blogspot.com/2010_12_01_archive.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, December 28, 2010. WANT: NYE Champagne Punch Saucers. I love New Year's Eve. It is yet another excuse to eat fancy food and drink champagne (my two favorite things). For those Holiday Hostesses out there, I wanted to share my WANT for ringing in 2011. These fun, old fashioned 'saucers' add the perfect amount of class to your red bull and cheap champagne punch. For cheap plastic versions. Wednesday, December 22, 2010. Run a...

cookingwhatever.blogspot.com

Cooking Whatever: Ask Whatever: The Effortless Art of Brunching

http://cookingwhatever.blogspot.com/2011/01/ask-whatever-effortless-art-of.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Monday, January 24, 2011. Ask Whatever: The Effortless Art of Brunching. Help, Cooking Whatever! I need ideas for a brunch this weekend that starts at 10! What should I make? Ah, Brunch. My all time favorite style of dining. While brunch is by far the most fun to attend, it can often be a pain in the derrière if you're hosting. Then mix and match 2 or 3 items from my Ultimate Entree. This gooey yet light and savory casserole-ish di...

cookingwhatever.blogspot.com

Cooking Whatever: Back from LA

http://cookingwhatever.blogspot.com/2010/12/back-from-la.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, December 21, 2010. After a short hiatus in the City of Angles visiting two of my most fabulous friends, I have returned with more tricks of the trade! While I work on my next posts, enjoy these photos from a wonderful dinner party thrown in my honor in a downtown LA loft space co-occupied by Dave Foley. Dave Foley was not actually at this party but he does reside down the hall from where the festivities took place.

cookingwhatever.blogspot.com

Cooking Whatever: Ask Whatever: Fresh Herb Preserve

http://cookingwhatever.blogspot.com/2010/12/ask-whatever-fresh-herb-preserve.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Wednesday, December 22, 2010. Ask Whatever: Fresh Herb Preserve. Dear Jen, I always have trouble keeping my herbs fresh (especially Cilantro)! Would you happen to know any 'tricks' or secrets that might help me keep them fresh a few days longer? This is a very common problem and one that can often deter you from buying fresh herbs (or worse, buying them and tossing in the trash/compost, what a waste! To use the herbs, just pop the ...

cookingwhatever.blogspot.com

Cooking Whatever: November 2010

http://cookingwhatever.blogspot.com/2010_11_01_archive.html

A guide to cooking, kitchen gadgets, table manners, dining out, whatever. Tuesday, November 30, 2010. Ask Whatever: I have a ton of brussels sprouts. Do you have any brussels sprout recipes? I just bought 2 stalks since the farm stand was closing for the winter.". Lauren, this is a great questions since brussels sprouts are so very plentiful right now. An easy cure for plain jane sprouts is obvious and can be applied to any vegetable, mineral or meat: add bacon and cheese. My plan for 2011 is to enter th...

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I am NOT a professional, do not follow what i do based on what i say and show! Find alternative sources. I use mainly the book Charcuterie, then in descending order: Common sense, the internet, sausage making catalog and television. I'm doing this for the challenge, for the fun and for the taste. Sunday, December 19, 2010. Cochon Butcher, NOLA: Make the pilgrimage. While in New Orleans, spending beautiful spring days inside the convention center, I found this nearby oasis. Saturday, December 18, 2010.

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