Charcuterie

If you would like some homemade rilettes, this is what you do, adapted from Messers Polcyn and Ruhlman in Charcuterie:

Toast: Lindy 2006

Like the drawings in Charcuterie, which I have recently enjoyed, they show the steps to procedures clearly, possibly in a way that photos, however helpful, cannot.

Toast: Lindy 2006

I am glad I did, as it is, of course, the very thing for pate, my most recent timid venture in Charcuterie, brought on by the Ruhlman/Polcyn book of the same name.

Toast: Lindy 2006

If you would like some homemade rilettes, this is what you do, adapted from Messers Polcyn and Ruhlman in Charcuterie:

Pork Rilettes Lindy 2006

I am glad I did, as it is, of course, the very thing for pate, my most recent timid venture in Charcuterie, brought on by the Ruhlman/Polcyn book of the same name.

The Flame Terrine: Pate Grandmere Lindy 2006

Like the drawings in Charcuterie, which I have recently enjoyed, they show the steps to procedures clearly, possibly in a way that photos, however helpful, cannot.

Kitchen Primer: Shrimp Mornay Lindy 2006

No resolutions, except buying Ruhlman's "Charcuterie".

Black-eyed pea dip for a new year | Homesick Texan Homesick Texan 2008

I requested that my local library add "Charcuterie" to its collection and believe it or not it was ordered soon after my recommendation!

And Those Are Just the Leftovers! Brilynn 2007

I love your pancetta; I'm *thisclose* to curing one myself also just got "Charcuterie".

The Day of Pigs 2007

Two coincidences, Kevin: I just received my copy of "Charcuterie" and I also had a comment from a reader complaining about the bland Italian sausage he made.

Italian Sausage 2007