Leave a Reply
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.
January 5, 2013
Never Bored with a Charcuterie Board
“That’s charcuterie? I’ve been avoiding that on menus for years!” –Jay Pritchett
December 27, 2011
Fancy Mushroom Diorama
No matter how many orbits around the sun I might make in my lifetime, I never seem to be so old that I do not give over to the naïve childlike love of color, lots and LOTS of big color. Furthermore, I confess my sensibilities are tickled to the core by a wonderfully off-kilter element.
