The Anatomy of A Burger, Part Four – The Bacon
Bacon. Pork Belly, cured and smoked. One of the most delectable flavors on the planet. I don’t eat it as much as before – as […]
Tag: charcuterie
Local Gems I
Like many of my comrades in the food blogosphere, the publication of Ruhlman and Polcyn’s Charcuterie inspired me to make a more concerted effort in […]
Makin’ Bacon, eh? Cheater’s Style!
Last October I posted on the proper way to make Canadian Bacon, and 90% of the time that is how I make it. However, while […]
By The Way .
My second favorite thing to do with leftovers from St. Patrick’s Day is a breakfast of Red Flannel Hash with an egg. Yum! If there […]
I thought I had an appetite for destruction, but all I wanted was a club sandwich. – Matt Groening
I love sandwiches, whether or not they were invented by John Montagu, 4th Earl of Sandwich or not. They can be on bread or toast, […]
Reason For Hope
This article on some local makers of prosciutto is heartening on three levels. One, I am not the only one in the area trying to […]
Boil three days in a deep kettle . . .
“Take two pounds of meat from the rump, boil three days in a deep kettle with the head of an axe, and, then, throw away […]
Out to Sea
Well, Thursday night was a simple Buffalo style hot dog dinner – quite nice. The weather screwed up my after birthday “Tapas” party on Friday […]
Why-a no chicken?
Leave it to Chico Marx to come up with the right quote. Our annual New Year’s in Hudson, Ohio (a suburb of Cleveland), is a […]
Staying Alive and Changes
Saturday Night Fever is the only movie I have ever walked out of, so It is easy for me to choose Bowie over the Bee […]