Culinary Pen
Culinary Pen
cooking, curing, salting,
smoking... and eating!
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Chorizo with M Jesus Piquillo Peppers
Saturday, October 29, 2016
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Salama da Sugo
Sunday, July 17, 2016
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Chuck Eye Roll Bresaola
Sunday, June 19, 2016
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Finished Dry Cured Berkshire Coppa
Saturday, May 14, 2016
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Lacto-Fermented Schug Hot Sauce
Wednesday, March 2, 2016
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Making Nduja di Calabria Salumi
Tuesday, January 5, 2016
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Lacto-Fermented Hot Sauce
Friday, December 18, 2015
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Kunekune Charcuterie Workshop at Black Valley Farms
Wednesday, October 28, 2015
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Making Kombucha Jerky at Home
Saturday, August 29, 2015
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Ortiz Salt Packed Anchovies
Saturday, May 30, 2015
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Fig and Wigle Rye Whiskey Chutney
Monday, April 6, 2015
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Winter Kimchi with Chestnuts
Wednesday, February 18, 2015
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Spoiled Batch of Sauerkraut
Monday, January 19, 2015
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Saucing Vegetables with their own Fermented Juices
Monday, November 10, 2014
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Pig Spleen Confit
Sunday, August 31, 2014
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Bacon
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Beer
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Book Review
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Bread
(24)
Butchering
(13)
Cheese Making
(40)
Chicken
(9)
Curing
(67)
Dessert
(9)
Drinks
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Eggs
(6)
Equipment
(17)
Farming
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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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