We are thrilled to be participating in Charcutepalooza , an organized blogging movement of people writing about the noble art of charcuterie. Scores of people around the country (or even the world?) are making and writing about bacon, pancetta, and other delicious variations this fine month of February—and throughout the year, will be embarking on ever-cooler projects like brining, and smo...
The question about whether a steamed duck leg tastes as good duck confit has been boggling my mind for months ever since I read this article in the New York Times . Finally, last night, after spending the previous three days hacking up two ducks, rendering loads of fat, and figuring out what to do with the heads ( Jonathan Gold actually sent me some interesting options on Twitter), I f...
After the fifth barbecue stop in North Carolina my brother-in-law and I were delirious. We stumbled out of the door of the last joint, nearly tripping over ourselves like a couple of drunk freshman. I called my wife but when I attempted to speak the right words wouldn’t come out. Sure my belly was full of pork, but it was something about the addition of coleslaw, hush puppies, and glass...