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Café Del Manolo: Charcutepalooza - Pancetta & Guanciale
http://www.cafedelmanolo.com/2011/02/charcutepalooza-pancetta-guanciale.html
Tuesday, February 15, 2011. Charcutepalooza - Pancetta and Guanciale. Getting a hog jowl has been tough. Some butchers don't ever stock hog jowls and others that do stock it probably keep the cut for themselves. I was only planning on curing a belly for pancetta but decided to pop into a local butcher, Olliffe. In Stratford, Ontario and they provide a fantastic product. February 16, 2011 at 3:50 PM. February 18, 2011 at 7:11 PM. Thank you for sharing! May 7, 2011 at 8:06 PM. May 7, 2011 at 8:10 PM.
swinespectator.blogspot.com
The Swine Spectator: May 2009
http://swinespectator.blogspot.com/2009_05_01_archive.html
What is your favorite cut? Hey, will you watch my pig for me? How to Make the Best Ribs Ever. More on carbon footprints. So how did I get into sausagemaking? The Locavore Hunter™. Sunday, May 31, 2009. It MUST have come from Pigzilla. That was two weeks ago. Now it sits (Expertly salt cured) in by drying box for 2-6 more months. I will be posting on this project as it progresses. Links to this post. Thursday, May 28, 2009. Hey, will you watch my pig for me? Links to this post. Wednesday, May 27, 2009.
swinespectator.blogspot.com
The Swine Spectator: April 2010
http://swinespectator.blogspot.com/2010_04_01_archive.html
What is your favorite cut? A Sad Day for Andouille Fans. First Bambi, Now Its Skippy. A tour of Jacobs Andouille. Why Make Your Own? The Locavore Hunter™. Friday, April 30, 2010. I'll ask you all to bear with me over the next couple of weeks. I am moving soon and most of my kitchen is packed for travel. The good news is that my new kitchen is huge. It has 60 sq ft of counterspace, 5 burner gas stove, built-in humidity controlled wine fridge (aka "the curing chamber"! Posts will be forthcoming,. To vote) ...
swinespectator.blogspot.com
The Swine Spectator: October 2009
http://swinespectator.blogspot.com/2009_10_01_archive.html
What is your favorite cut? Not on my watch. The Locavore Hunter™. Monday, October 26, 2009. Not on my watch. Climate chief Lord Stern: give up meat to save the plane. People will need to consider turning vegetarian if the world is to conquer climate change, according to a leading authority on global warming. I love vegetables, I really do. Especially with pork. Who doesn't like spinach sautéed in bacon grease, or beans seasoned with tasso? Later in the article comes the revealing sentence:.
swinespectator.blogspot.com
The Swine Spectator: March 2010
http://swinespectator.blogspot.com/2010_03_01_archive.html
What is your favorite cut? New Orleans Spelling Bee Tests Pork Knowledge. No Pork or Alcohol? Just how many things can you grill at once? A Disaster of Biblical Proportions. The Pastrami is a Hit! The Locavore Hunter™. Tuesday, March 30, 2010. New Orleans' Spelling Bee Tests Pork Knowledge. Brings bee at Xavier to a savory end. It was down to two spellers when Andrew Nguyen, 12, got stuck. In the 20th round of Saturday's regional spelling bee, Andrew asked for his word's origin. German, he was told.
cafedelmanolo.com
Café Del Manolo: Doce de Marmelo (Marmelada)
http://www.cafedelmanolo.com/2010/11/doce-de-marmelo-marmelada.html
Wednesday, November 17, 2010. Doce de Marmelo (Marmelada). This months theme for the Can Jam of apples, pears or quince had me excited to try something that brings back so many childhood memories. One of my favorite snacks as child was a simple sandwich of toast with marmelada. Growing up in a Portuguese home we always had marmelada around. It never clicked with me until a few years ago that it was very similar to Membrillo or quince paste. Doce de Marmelo (Marmelada). Subscribe to: Post Comments (Atom).
cafedelmanolo.com
Café Del Manolo: March 2010
http://www.cafedelmanolo.com/2010_03_01_archive.html
Monday, March 15, 2010. Carmelized Red Onion Relish. This month started with another low acid warning. Much like the warning we received for last months theme, the carrot, we were given another ingredient to can that was low on the acid meter, the Allium family. I chose to adapt another recipe from a published source to make sure that I was keeping the acidity at a proper level. Carmelized Red Onion Relish with Commandaria. Adapted from The Complete Book of Small-Batch Preserving. Remove hot jars from ca...
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Café Del Manolo: May 2010
http://www.cafedelmanolo.com/2010_05_01_archive.html
Thursday, May 20, 2010. I think this month there will be lots and lots of pickled asparagus. I knew the minute that this months theme was announced that it was my first choice. The other ingredient that shared this months theme spotlight was rhubarb, and I am not a fan. I've never enjoyed it, last year's strawberry/rhubarb jam and rhubarb chutney sit ignored on our storage shelf and I always side step them for other favorite preserves. Adapted from Well Preserved by Mary Anne Dragen). 4 cups of Water.
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Café Del Manolo: February 2011
http://www.cafedelmanolo.com/2011_02_01_archive.html
Tuesday, February 15, 2011. Charcutepalooza - Pancetta and Guanciale. Getting a hog jowl has been tough. Some butchers don't ever stock hog jowls and others that do stock it probably keep the cut for themselves. I was only planning on curing a belly for pancetta but decided to pop into a local butcher, Olliffe. In Stratford, Ontario and they provide a fantastic product. Links to this post. Subscribe to: Posts (Atom). Charcutepalooza - Pancetta and Guanciale. View my complete profile. Follow me on Twitter.
cafedelmanolo.com
Café Del Manolo: November 2010
http://www.cafedelmanolo.com/2010_11_01_archive.html
Wednesday, November 17, 2010. Doce de Marmelo (Marmelada). This months theme for the Can Jam of apples, pears or quince had me excited to try something that brings back so many childhood memories. One of my favorite snacks as child was a simple sandwich of toast with marmelada. Growing up in a Portuguese home we always had marmelada around. It never clicked with me until a few years ago that it was very similar to Membrillo or quince paste. Doce de Marmelo (Marmelada). Links to this post.
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