Culinary Pen
Culinary Pen
cooking, curing, salting,
smoking... and eating!
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Kune Kune Guanciale
Tuesday, June 28, 2016
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Finished Dry Cured Berkshire Coppa
Saturday, May 14, 2016
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Kunekune Charcuterie Workshop at Black Valley Farms
Wednesday, October 28, 2015
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Blood Speckling in Pork vs Support of Local Foods
Thursday, September 24, 2015
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Porchetta di Testa: Boned and Sous Vide Pig Head
Sunday, January 11, 2015
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Making Boudin Noir at Home
Friday, September 26, 2014
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Madison's Craft of Curing: Underground Meats
Sunday, November 17, 2013
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Spring Chickens
Saturday, March 24, 2012
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Reflections on Pigstock
Sunday, November 13, 2011
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Mangalitsa Pigstock
Saturday, November 12, 2011
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First Fresh Chicken
Monday, October 11, 2010
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A Maritime Fluke
Saturday, August 1, 2009
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Bacon
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Beer
(25)
Book Review
(14)
Bread
(24)
Butchering
(13)
Cheese Making
(40)
Chicken
(9)
Curing
(67)
Dessert
(9)
Drinks
(19)
Eggs
(6)
Equipment
(17)
Farming
(8)
Fat
(7)
Fish
(27)
France
(4)
Fruit
(14)
Grilling
(5)
Ham
(4)
Heritage Animals
(31)
Homebrew
(15)
Honey
(5)
Hops
(5)
Kielbasa
(5)
Korea
(12)
Lamb
(14)
Mangalista
(7)
Mushrooms
(12)
Nduja
(9)
Odd Bits
(11)
Offal
(52)
Pasta
(8)
Pate
(12)
Pennsylvania Dutch
(6)
People of Note
(8)
Pie
(14)
Preserving
(65)
Regional Cheeses
(12)
Salami
(30)
Sardines
(3)
Sauce
(9)
Sausage
(32)
Scrapple
(6)
Seafood
(17)
Smoking
(18)
Sous Vide
(5)
Switzerland
(7)
Unique Ingredients
(67)
Vegetables
(32)
Vietnam
(3)
Yeast
(12)
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