A great dish to warm a cold Fall evening with a pint or two of great ale. My take on the British pub classic.
How to use koji rice to emulate dry aging on a standing rib roast.
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!
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.
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.
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.
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?
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.
We must always have bacon on hand at our house. It goes in so many dishes, and is so good on its own. I have been making my own bacon for decades. Of course, homemade bacon tastes much better than store bought types.
Let there be no debate: Chili is all about meat and peppers. If you do…