Culinary Pen
Culinary Pen
cooking, curing, salting,
smoking... and eating!
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Pork Heart Nduja with Calabrian Pepper Paste
Tuesday, March 14, 2017
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Beef Tongue and Tail Pie
Saturday, October 3, 2015
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Blood Speckling in Pork vs Support of Local Foods
Thursday, September 24, 2015
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Cooking for the Thrive 60 Day Challenge
Monday, July 20, 2015
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Blood Oranges and Blood Pudding
Friday, April 3, 2015
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Porchetta di Testa: Boned and Sous Vide Pig Head
Sunday, January 11, 2015
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Pork Kidney Lettuce Wraps
Thursday, January 1, 2015
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Making Kiszka - Polish Blood Sausage
Wednesday, December 10, 2014
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Pig 05049 by Christien Meindertsma
Friday, October 31, 2014
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Fried Bull Testicle Salad with Capers and Peppers
Wednesday, October 29, 2014
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Tourtiere du Shack Meat Pie
Friday, October 17, 2014
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Making Boudin Noir at Home
Friday, September 26, 2014
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Maple Glazed Pig's Head with Lobster
Saturday, September 20, 2014
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Bacon
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Beer
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Book Review
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Bread
(24)
Butchering
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Cheese Making
(40)
Chicken
(9)
Curing
(67)
Dessert
(9)
Drinks
(19)
Eggs
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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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