Content about Pernod
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January 30, 2008
Sparked with inspiration by Blake’s duck proscuitto, I procured Michael Ruhlman’s Charcuterie and dug in. Don’t let anyone fool you; it’s intimidating stuff. Curing food is the exact opposite of the cooking I’ve become used to. I love to take fresh ingredients and then cook them quickly, without much fuss. This process, hopefully, highlights the good quality of ingredients I’ve been...
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All content copyright Nick Kindelsperger and Blake Royer.
