Archive for the ‘Meat’ Category
Hungary?
Friday, August 14th, 2009Hungary's capital city of Budapest is a glorious dark fairytale, a home to royalty, thieves, gypsies and fusions of all three. It is a city of castles, cathedrals and labyrinthine underground tunnels, a place where things are seldom what they seem. Once welcoming doors can suddenly open to stone walls, and ...
Pancetta Rustica
Friday, June 26th, 2009Pancetta, if you didn't know, is quite simply Italian bacon. Pork belly is cured with garlic, herbs and aromatic spices such as nutmeg, clove and cinnamon, then hung to dry. Often the belly is rolled and tied before drying for an attractive spiral effect when sliced, but not always. Most ...
The Grind
Thursday, April 23rd, 2009One of the great pleasures of having one's own meat grinder comes from the luxury of autonomy over the fat content of ground meats. It seems that most store bought ground beef comes with a fat content of no greater than 30%. But we all know that a fattier burger ...
Under the Bell
Thursday, October 23rd, 2008This is the best video I've found on cooking in the peka, an ancient indirect roasting oven handed down to the Balkan people by their Illyrian ancestors. I have some video on the subject on the editing room floor, but time has been slippery. The peka is most commonly used on ...
