Comments on Menu In Progress: Charcuterie At Home

We've not yet made rillets, but I agree, it is...

2012-01-28T16:43:44.934-08:00

We've not yet made rillets, but I agree, it is something we need to try.

Very nice and informative site! I love charcuterie...

2012-01-28T12:10:29.773-08:00

Very nice and informative site! I love charcuterie and all the time and patience that goes into proper preparation. The one thing that is missing is a rillette recipe though. It is great to see another person that has appreciation for old world traditions. Great pictures and recipes, they take me back to my days of culinary school.

Thanks, nungkysman, and good luck with your future...

2010-10-15T10:34:23.341-07:00

Thanks, nungkysman, and good luck with your future charcuterie exploration!

Great sausage and charcuterie recipes and experien...

2010-10-15T01:47:45.352-07:00

Great sausage and charcuterie recipes and experiences you are sharing here. I have been documenting my own efforts at nungkysman.wordpress.com although I havent been active for a couple of years since moving county and job! I think your site has inspired me to start again. Thanks!

I have gone nutso and bought myself a slicer. I se...

2010-08-23T09:32:42.350-07:00

I have gone nutso and bought myself a slicer. I see a small second hand fridge in my future too......magic chamber up ahead :)

Hi Grazor - it is a good kind of monster :-) Your...

2010-08-18T09:53:07.360-07:00

Hi Grazor - it is a good kind of monster :-) Your bresaola looks great!

Hey Mike, i wanted to share the following with you...

2010-08-18T06:17:22.407-07:00

Hey Mike, i wanted to share the following with you. You have really started to help create a monster in me :) Many thanks. Ray

http://snipurl.com/10pmro [grazorray_blogspot_com]

http://snipurl.com/10plwv [picasaweb_google_com]

Grazor, I'm somewhat ashamed to admit that my ...

2009-08-01T19:42:54.234-07:00

Grazor, I'm somewhat ashamed to admit that my photography rig is far from sophisticated. My camera is a little Canon Digital Elph.

The key, for me, is using the macro setting for close-in shots (which is most of what I take for the blog), and good lighting. For the latter, I often use a Lowel EGO light.

Mike I note the very high quality of your pictures...

2009-08-01T13:19:16.968-07:00

Mike I note the very high quality of your pictures. Couple of questions for you a) are you a professional b) what equipment are you using and c) any tips on how to take good pikkies like yours.

By the way i am interested in the food; but I also take pikkies of my efforts as well for my collection.

Wandering Chopsticks - head cheese and banh mi sou...

2008-07-19T11:12:00.000-07:00

Wandering Chopsticks - head cheese and banh mi sounds like a good combo!

Speaking of the Vietnamese angle, a by-product of making testa is that you get a bunch of very gelatinous stock. The flavor profile is kind of like that of Pho' broth, so we've used it to make a non-standard, but quite tasty "Faux Pho'".

Oh, and PS, some banh mi shops offer head cheese w...

2008-07-19T06:36:00.000-07:00

Oh, and PS, some banh mi shops offer head cheese with their sandwiches too. :)

Hey Mike,

Thanks for visiting my blog. Viet...

2008-07-19T06:27:00.000-07:00

Hey Mike,

Thanks for visiting my blog. Vietnamese head cheese has pig ear's for crunch. And whole black peppercorns. Yum! I'm not sure what else my family puts in it but our version is dark, while some store-bought head cheese is pinkish ham colored.

My dad's a hunter so I get lots of venison. I just prepare it as I would beef actually.

Anyway, I've been checking in sporadically with your road trip. Looks like fun. I went from Oregon to the East Coast when I was 15 and it was an interesting experience. Especially when packed into a bus with a bunch of other teenagers from Idaho and Nebraska. We went the Midwest route, but I think Southern would have been a whole lot more interesting.