Culinary Pen
Culinary Pen
cooking, curing, salting,
smoking... and eating!
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Salami Seasoned with Cotes du Rhone wine and Dried Cherries
Saturday, September 24, 2016
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Kunekune Charcuterie Workshop at Black Valley Farms
Wednesday, October 28, 2015
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Sous Vide Saucisson l'Ail
Thursday, April 16, 2015
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Making Austrian Cheese Sausage
Monday, February 2, 2015
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Making Kiszka - Polish Blood Sausage
Wednesday, December 10, 2014
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Making Boudin Noir at Home
Friday, September 26, 2014
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Lamb Sausages with Feta and Fresh Oregano
Tuesday, May 20, 2014
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Making Kielbasa Krakowska Trwala: Second Batch
Saturday, April 5, 2014
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Making Lamb Merguez Sausage
Tuesday, March 18, 2014
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Making Kielbasa Krakowska Trwala at Home
Sunday, March 9, 2014
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Pork Heart Sausage
Friday, February 14, 2014
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Curing and Smoking Summer Sausage
Wednesday, February 12, 2014
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Making Fresh Bratwurst
Tuesday, January 21, 2014
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Bacon
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Farming
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Fat
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Fish
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France
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Fruit
(14)
Grilling
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Ham
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Heritage Animals
(31)
Homebrew
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Honey
(5)
Hops
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Kielbasa
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Korea
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Lamb
(14)
Mangalista
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Mushrooms
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Nduja
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Odd Bits
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Offal
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Pasta
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Pate
(12)
Pennsylvania Dutch
(6)
People of Note
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Pie
(14)
Preserving
(65)
Regional Cheeses
(12)
Salami
(30)
Sardines
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Sauce
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Sausage
(32)
Scrapple
(6)
Seafood
(17)
Smoking
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Sous Vide
(5)
Switzerland
(7)
Unique Ingredients
(67)
Vegetables
(32)
Vietnam
(3)
Yeast
(12)
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