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Tag: meat

  • cured meats

A Bucket of Bounty: Balkan Stuffed Cabbage Rolls

  • by Tim Artz
  • Posted on March 28, 2022

How to ferment a mixed bucket of vegetables, including whole cabbage heads, for making stuffed cabbage rolls, sauerkraut soup, and more!

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  • main dishes

Philly Cheesesteak, the Sandwich of Brotherly Love

  • by Tim Artz
  • Posted on March 8, 2021March 8, 2021

The noble Philly Cheesesteak is frequently replaced by horrendous knockoffs outside of its area of origin. Ignore that stuff, and make your own, including the fantastic roll!

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  • main dishes

Steak and Kidney Pie with Wild Foraged Mushrooms

  • by Tim Artz
  • Posted on November 13, 2020

A great dish to warm a cold Fall evening with a pint or two of great ale. My take on the British pub classic.

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  • main dishes

Koji aged standing rib roast

  • by Tim Artz
  • Posted on March 7, 2020

How to use koji rice to emulate dry aging on a standing rib roast.

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  • main dishes

Homemade Gyros

  • by Tim Artz
  • Posted on May 28, 2018

I could make sausages, so why not gyros? I set three objectives: The meat had to have a good bind. It needed to be moist and slice-able. And it had to be delicious!

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  • main dishes

Island Time and Goat Curry

  • by Tim Artz
  • Posted on May 12, 2018

Around the island, traffic is frequently slowed by local livestock: cows, goats, and chickens. It’s ok, there’s no rush. When you see goat on the menu, that is always a good choice.

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  • cured meats

Smoked Turkey Roll

  • by Tim Artz
  • Posted on November 22, 2017

This smoked turkey roll takes a bit of work to prepare, but the resulting masterpiece can be served as the centerpiece of an easy meal, sliced for sandwiches, or as an item on an elegant charcuterie platter.

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  • appetizers

Garlic Ring Bologna

  • by Tim Artz
  • Posted on November 21, 2017November 21, 2017

Ring bologna is a common snack in Pennsylvania Dutch culture. Every meat processor there has their own spin on it, and they typically have a regular type and garlic ring bologna. Given the choice, I go for the garlic, naturally.

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  • main dishes

The Never-Ending Weißwurst

  • by Tim Artz
  • Posted on June 27, 2017June 27, 2017

There is a clever saying in German: “Alles hat ein Ende nur die Wurst hat zwei.” Everything has an end, only sausage has two. So, because sausage is definitely one of the best things in life, does this mean we are twice as unhappy when they are gone?

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  • cured meats

I Love You, Ham!

  • by Tim Artz
  • Posted on February 3, 2017April 4, 2017

I’d dreamed of curing my own ham, but was afraid to try. What if it didn’t turn out right and I wasted a beautiful cut of pork and all that time? The more I thought about it, though, the more I was convinced that it couldn’t be that hard.

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Recent Posts

  • Fiery Taquitos Snacks Spice Clone

    March 28, 2022
  • A Bucket of Bounty: Balkan Stuffed Cabbage Rolls

    March 28, 2022
  • Praise the Lard Bread

    March 28, 2021
  • Philly Cheesesteak, the Sandwich of Brotherly Love

    March 8, 2021
  • Steak and Kidney Pie with Wild Foraged Mushrooms

    November 13, 2020

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