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Re: Vaccine Today, here we go!
Все хорошо.2 · -
Re: Sausage recipe thread - post 'em here
@SonVolt More experienced folks may correct me - it's my understanding pork shoulder is about 70/30 meat/fat. If a recipe calls for 80/20 you might start with 80% lean pork loin and add 20% back…2 · -
Re: Charcuterie - Show us your work
@lkapigian I want to make some cured/dried sausage using beef middles. I like the size of those. That looks so good. I can put my new pH meter to work...1 · -
Re: What Are You Doing Right Now? (non OT version)
You can post a cook like this anytime. I like it. Good eats for sure. I would post back your famous line, but I don’t think luck had anything to do with this cook.1 · -
Re: OT: any kick butt antipasto recipes out there?:OT
Ha! I had to Google that question myself. According to the interwebzz... a charcuterie board should not have cheese. So technically most of us make an antipasto board and call it a charcuterie board…1 ·
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