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Hinterland Kitchen

News and notes from the Chef crew at Hinterland Green Bay. Monday, July 30, 2012. A big, fat welcome to the new faces who have joined the Hinterland team in the kitchen. Meet our newest chefs, Charlene and Terry! Friday, February 17, 2012. Belly, in the smoker. A few quick pictures of our bacon process. We got 6 beautiful pork bellies from Ken at Polka Dot Pastures and usually we roast or confit them as an appetizer or component to a dish. With so many bellies we decided to make our own bacon. After smok...

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Hinterland Kitchen | hinterlandkitchen.blogspot.com Reviews

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News and notes from the Chef crew at Hinterland Green Bay. Monday, July 30, 2012. A big, fat welcome to the new faces who have joined the Hinterland team in the kitchen. Meet our newest chefs, Charlene and Terry! Friday, February 17, 2012. Belly, in the smoker. A few quick pictures of our bacon process. We got 6 beautiful pork bellies from Ken at Polka Dot Pastures and usually we roast or confit them as an appetizer or component to a dish. With so many bellies we decided to make our own bacon. After smok...

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Hinterland Kitchen | hinterlandkitchen.blogspot.com Reviews

https://hinterlandkitchen.blogspot.com

News and notes from the Chef crew at Hinterland Green Bay. Monday, July 30, 2012. A big, fat welcome to the new faces who have joined the Hinterland team in the kitchen. Meet our newest chefs, Charlene and Terry! Friday, February 17, 2012. Belly, in the smoker. A few quick pictures of our bacon process. We got 6 beautiful pork bellies from Ken at Polka Dot Pastures and usually we roast or confit them as an appetizer or component to a dish. With so many bellies we decided to make our own bacon. After smok...

INTERNAL PAGES

hinterlandkitchen.blogspot.com

1

Hinterland Kitchen: July 2012

http://hinterlandkitchen.blogspot.com/2012_07_01_archive.html

News and notes from the Chef crew at Hinterland Green Bay. Monday, July 30, 2012. A big, fat welcome to the new faces who have joined the Hinterland team in the kitchen. Meet our newest chefs, Charlene and Terry! Subscribe to: Posts (Atom). Picture Window template. Template images by kamisoka.

2

Hinterland Kitchen: February 2010

http://hinterlandkitchen.blogspot.com/2010_02_01_archive.html

News and notes from the Chef crew at Hinterland Green Bay. Friday, February 26, 2010. After loading up on fish tonight ( we got great halibut, artic char, scallops, and swordfish) come on in tomorrow for our German sausage platter. 4 types of authentic German sausage, 3 types of mustard, caraway braised cabbage, and homade soft pretzels. All that's missing is the beer! Posted using BlogPress from my iPhone. Saturday, February 20, 2010. Hearts of Palm and DVR. Thursday, February 18, 2010. For this weekend...

3

Hinterland Kitchen: February 2012

http://hinterlandkitchen.blogspot.com/2012_02_01_archive.html

News and notes from the Chef crew at Hinterland Green Bay. Friday, February 17, 2012. Belly, in the smoker. A few quick pictures of our bacon process. We got 6 beautiful pork bellies from Ken at Polka Dot Pastures and usually we roast or confit them as an appetizer or component to a dish. With so many bellies we decided to make our own bacon. After the smoke the belly rests (it's been on a real wild ride) and cools. Once it is completely cool the bacon is ready to be eaten. Belly, transformed into bacon.

4

Hinterland Kitchen: June 2011

http://hinterlandkitchen.blogspot.com/2011_06_01_archive.html

News and notes from the Chef crew at Hinterland Green Bay. Monday, June 20, 2011. Currently in the lounge we a running our version of an Italian classic. Purists will argue what true carbonara is, but everyone agrees on the basics, pasta, pancetta, cheese, and egg yolk. If you start adding ingredients beyond that it might get you into trouble (definitely stay off the streets of Rome late at night). The jowels are from sweet grass farms. We add some sweet peas, a little pasta water, some piave. And we buy...

5

Hinterland Kitchen: April 2010

http://hinterlandkitchen.blogspot.com/2010_04_01_archive.html

News and notes from the Chef crew at Hinterland Green Bay. Friday, April 16, 2010. Check out this monster halibut cheek that came into our kitchen today! If you want to try some, come on in. This weekend we are preparing these cheeks tempura style with lemon caper emulsion and spicy slaw. Posted using BlogPress from my iPhone. Subscribe to: Posts (Atom). Picture Window template. Template images by kamisoka.

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barrenplanet.com : by adam

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Friday, July 06, 2012. Posted By Barren At 10:50 AM •. Friday, January 20, 2012. Yep, still here. So um yeah, I haven't made a blog post since prior to the wedding last May. I've been busy, yo! What's new you ask? A lot The wedding was great, a bit cold, but it turned out very nice! We had a blast! The honeymoon was great too, Mexico was a hoot! Let's see. what else? Posted By Barren At 10:57 AM •. Monday, May 09, 2011. The wedding is only 5 days away! Looking forward to Playa del Carmen in Mexico too!

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barrenplanet.com : by adam

http://www.barrenplanet.com/blog/pt/blog/default.aspx?dtf=20120601000000&dtt=20120630235959

Ice Pit climbing 2010. Martha's Vineyard August 2006. Martha's Vineyard May 2006. Yep, still here. Wedding site is up and running! New Server, hooray! Dumpster is gone. time to rebuild. It's been awhile. sorry.

barren.steineke.com

barrenplanet.com : Nostalgia...

http://barren.steineke.com/blog/pt/blog/default.aspx?id=85&t=Nostalgia

Friday, July 06, 2012. Posted By Barren At 10:50 AM •. Comments are locked for this post. Ice Pit climbing 2010. Martha's Vineyard August 2006. Martha's Vineyard May 2006. Yep, still here. Wedding site is up and running! New Server, hooray! Dumpster is gone. time to rebuild. It's been awhile. sorry.

barren.steineke.com

barrenplanet.com : by adam

http://barren.steineke.com/blog/pt/blog/default.aspx?dtf=20120601000000&dtt=20120630235959

Ice Pit climbing 2010. Martha's Vineyard August 2006. Martha's Vineyard May 2006. Yep, still here. Wedding site is up and running! New Server, hooray! Dumpster is gone. time to rebuild. It's been awhile. sorry.

barrenplanet.com

barrenplanet.com : by adam

http://www.barrenplanet.com/blog/pt/blog/default.aspx?dtf=20120501000000&dtt=20120531235959

Ice Pit climbing 2010. Martha's Vineyard August 2006. Martha's Vineyard May 2006. Yep, still here. Wedding site is up and running! New Server, hooray! Dumpster is gone. time to rebuild. It's been awhile. sorry.

barrenplanet.com

barrenplanet.com : by adam

http://www.barrenplanet.com/blog/pt/blog/default.aspx?dtf=20120401000000&dtt=20120430235959

Ice Pit climbing 2010. Martha's Vineyard August 2006. Martha's Vineyard May 2006. Yep, still here. Wedding site is up and running! New Server, hooray! Dumpster is gone. time to rebuild. It's been awhile. sorry.

barrenplanet.com

barrenplanet.com : by adam

http://www.barrenplanet.com/blog/pt/blog/default.aspx?dtf=20120701000000&dtt=20120731235959

Friday, July 06, 2012. Posted By Barren At 10:50 AM •. Ice Pit climbing 2010. Martha's Vineyard August 2006. Martha's Vineyard May 2006. Yep, still here. Wedding site is up and running! New Server, hooray! Dumpster is gone. time to rebuild. It's been awhile. sorry.

barrenplanet.com

barrenplanet.com : Yep, still here...

http://www.barrenplanet.com/blog/pt/blog/default.aspx?id=84&t=Yep-still-here

Friday, January 20, 2012. Yep, still here. So um yeah, I haven't made a blog post since prior to the wedding last May. I've been busy, yo! What's new you ask? A lot The wedding was great, a bit cold, but it turned out very nice! We had a blast! The honeymoon was great too, Mexico was a hoot! Let's see. what else? Posted By Barren At 10:57 AM •. Comments are locked for this post. Ice Pit climbing 2010. Martha's Vineyard August 2006. Martha's Vineyard May 2006. Yep, still here. New Server, hooray!

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hinterlandkitchen.blogspot.com

Hinterland Kitchen

News and notes from the Chef crew at Hinterland Green Bay. Monday, July 30, 2012. A big, fat welcome to the new faces who have joined the Hinterland team in the kitchen. Meet our newest chefs, Charlene and Terry! Friday, February 17, 2012. Belly, in the smoker. A few quick pictures of our bacon process. We got 6 beautiful pork bellies from Ken at Polka Dot Pastures and usually we roast or confit them as an appetizer or component to a dish. With so many bellies we decided to make our own bacon. After smok...

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