by perfectlittlebites | Feb 7, 2015 | Assorted, Beef, Charcuterie, creativity, culinary, health, Nutrition, Photography, restaurant
Everyone knows the rib cap is the most delicious cut of meat, right? Serious Eats even says so. Last week we were breaking down a large amount of ribeye and wanted to work on a roulade. We took the cap off and trimmed it up. It was salted and left uncovered on a rack...
by perfectlittlebites | Mar 13, 2013 | health
I know that it’s registered dietitian day because my wife is one. I also know that it’s not spelled dietician like people think, including the Frederick News Post who spelled it that way in yesterday’s blurb about my wife. So, today we would like to...
by perfectlittlebites | Feb 5, 2013 | Uncategorized
A friend recently passed this on to me and I thought I’d share. If you’re into charcuterie and sausage making, this might be of interest. It is a PDF entitled the Bactoferm Meat Manual: Function and Application of Starter Cultures For Fermented...
by perfectlittlebites | Feb 5, 2013 | Uncategorized
A few weeks ago I had the opportunity to work with chef Brian Polcyn. If you aren’t familiar with him, he is the author of the books Charcuterie and Salumi with Michael Ruhlman. He is also the chef at The Forest Grill and the charcuterie instructor at...
