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More Inspiration
January 4, 2012
How To Wet Cure Bacon
Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that your brine should be sweeter rather than saltier.
April 23, 2013
Mama Had a Little Lamb
Words by Andrea Goto Photography by Chia Chong Styling by Libbie Summers Model: Anna Heritage Dad’s shift work at the tissue mill dictated what Mom cooked for dinner. Graveyard called […]
October 5, 2012
bunny fricassée
If you are feeling any childhood strings of sentimentality when it’s time to roast a rabbit, consider employing the French language.
